Antioxidant properties of kiwifruit cultivars and their effects on oxidative stability of chicken breast under overwrap and modified atmosphere packaging

Objective: This study investigated the antioxidant properties of red kiwifruit (RK), green kiwifruit (GRK), and gold kiwifruit (GOK) powders and evaluated their effects on oxidative stability of chicken breast stored under overwrap packaging (OWP) or modified atmosphere packaging (MAP).Methods: Kiwifruit powders prepared from red, green, and gold kiwifruit cultivars were analyzed for total phenolic content and antioxidant activity, including 2,2-diphenyl-1picrylhydrazyl (DPPH) radical scavenging activity and reducing power.Chicken breasts were injected at 5% (w/w, relative to meat weight) with brine solutions containing 5% (w/w) red, green, or gold kiwifruit powder, 1% (w/w) ascorbic acid (AA), or plain brine as a control (CTL).The antioxidant materials were added directly to the base brine.Samples were stored under overwrap packaging (OWP) or modified atmosphere packaging (MAP; 30% CO2/70% N2) at 10°C for 9 days.Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) were measured during storage.Statistical analysis was performed using one-way and two-way analysis of variance.Results: GOK exhibited the highest total phenolic content and antioxidant activity.Under OWP, TBARS values were lower in AA, RK, and GOK than in CTL and GRK (p<0.05).For VBN, GOK showed a value comparable to that of AA under OWP.Under MAP, AA and all kiwifruit treatments had lower VBN values than CTL (p<0.05).Conclusion: Oven-dried GOK showed the highest antioxidant activity among the tested cultivars.Under OWP, treatment differences were observed in TBARS and VBN.Under MAP, A c c e p t e d A r t i c l eno treatment difference in TBARS was observed (p>0.05),whereas AA and all kiwifruit treatments had lower VBN values than CTL (p<0.05).Thus, cultivar-dependent effects differed according to packaging condition and quality trait.