Research – Natural Antimicrobials on Poultry – Whey Protein Isolate Edible Films with Essential Oils

Whey protein isolate edible films with oregano or clove essential oils (EOs) incorporated as natural antimicrobials have been developed aimed to enhance the microbial quality of poultry. The effectiveness of the films was determined both against the whole and selected microbiota developed during different periods of cold storage on the surface of skinless chicken breast. Tests were conducted by using both turbidimetric and agar disk diffusion methods.

The antimicrobial edible films developed showed high effectiveness against the main spoilers developed on the surface of skinless chicken breasts cold-stored along 8 days. The films based on oregano EO showed higher effectiveness than those based on clove EO. Still, clove EO could be part of an effective antimicrobial edible film. Enterobacteriaceae was the most susceptible to the effect of the films when the lower concentrations of EO were incorporated. The largest inhibition surfaces obtained were provoked by films with the highest concentration of oregano EO incorporated against Lactic Acid Bacteria.

The antimicrobial edible films developed in this study inhibited the growth of the microbial populations that developed through the chicken breast storage and caused its spoilage. The results of this research have direct application in the food industry to enhance the control of the development of spoilers such as Pseudomona spp. or lactic acid bacteria.