Bioactive edible films for chicken breast packaging: Integration of chia seed mucilage with nanoemulsions of Cinnamomum zeylanicum and Satureja khuzestanica

In this study, nanoemulsions of Cinnamomum zeylanicum and Satureja khuzestanica essential oils (EOs) were incorporated into edible films made from chia mucilage, and their properties were evaluated. The primary objective was to assess the effects of these films on the microbial, chemical, and sensory qualities of chicken breast during 20 days of refrigerated storage. Results showed that adding the EO nanoemulsions to the chia-based film increased film thickness (119.15 µm), tensile strength (60.02 MPa), and elongation at break (10.75%), while decreasing moisture content (7.55%), water solubility (12.48%), water vapor permeability (0.41 g/s·Pa·m), and brightness (64.43). By the end of storage, chicken breasts wrapped in the EO-infused chia film had significantly lower counts of aerobic mesophilic bacteria (8.00 log CFU/g), coliforms (6.58 log CFU/g), and lactic acid bacteria (6.72 log CFU/g) compared to other treatments ( p < 0.05). This treatment also recorded the lowest levels of spoilage indicators: pH (6.39), thiobarbituric acid reactive substances (0.63 mg malondialdehyde/kg), and total volatile basic nitrogen (42.34 mg/100 g). Sensory evaluation revealed the highest scores (between 3 and 4) for color, aroma, texture, and overall acceptability. In conclusion, chia mucilage films enriched with C. zeylanicum and S. khuzestanica nanoemulsions effectively inhibited microbial growth and lipid oxidation while enhancing sensory qualities. This formulation shows strong potential as a bioactive edible packaging material for extending the shelf life of poultry and other meat products.