Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat





Aloe vera gel, Aloe vera leaf skin, Edible coating, Poultry meat


This study investigated the impact of incorporating Aloe vera gel (AVG) and Aloe vera leaf skin (AVLS) extracts into edible coating (EC) on retarding lipid oxidation and enhancing the quality characteristics of cooked ground chicken meat during 14 days of storage at 4 °C. The results indicated that both AVG and AVLS extracts had a similar amount of total phenolic contents. EC application resulted in a decrease in pH values, and an increase in aw values. The addition of 2% AVG or AVLS extracts into EC formulation also decreased TBARS and ORP values. Although textural properties were not affected by EC application containing AVG or AVLS extracts, this application retarded L*, a*, and b* color values. The results indicated that Aloe vera extracts may be incorporated into EC by processors to improve lipid oxidation inhibition and maintain the quality characteristics of poultry meat products during refrigerated storage.


Download data is not yet available.


Apriliyani MW, Manab A, Rahayu PP, Jannah M, Hidayah PN, Firdiatila FF. 2021. Effect of casein-chitosan edible coating on the physicochemical and microbiological characteristics of broiler meat at storage 8 °C. Adv. Food Sci. Sustain. Agric. 4 (1), 8-17. https://doi.org/10.21776/ub.afssaae.2021.004.01.2

Akcan T, Estevez M, Serdaroglu M. 2017. Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis. LWT-Food Sci. Technol. 77, 323-331. https://doi.org/10.1016/j.lwt.2016.11.051

Bhat ZF, Kumar S, Kumar P. 2015. Effect of Aloe vera on the lipid stability and storage quality of chicken nuggets. Nutr. Food Sci. 45 (1), 54-67. http://dx.doi.org/10.1108/NFS-04-2014-0034 https://doi.org/10.1108/NFS-04-2014-0034

Bhunia K, Ovissipour M, Rasco B, Tang J, Sablani SS. 2017. Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design. J. Sci. Food Agric. 97 (1), 324-332. https://doi.org/10.1002/jsfa.7738 PMid:27030106

Boudreau MD, Beland FA. 2006. An evaluation of the biological and toxicological properties of Aloe barbadensis (miller), Aloe vera. Environ. Sci. Health C. 24 (1), 103-154. https://doi.org/10.1080/10590500600614303 PMid:16690538

Chauhan P, Das AK, Kandeepan G, Nanda PK, Pradhan SR, Kumbhar V, Bhattacharya D. 2016. Effect of Aloe vera gel based edible coating containing Moringa oleifera leaf extract on the quality of chicken bites. J. Food Process. Technol. 7 (10), 627.

Cisneros-Zevallos L, Krochta JM. 2003. Whey protein coatings for fresh fruits and relative humidity effects. J. Food Sci. 68 (1), 176-181. https://doi.org/10.1111/j.1365-2621.2003.tb14136.x

Galus S, Mikus M, Ciurzynska A, Domian E, Kowalska J, Marzec A, Kowalska H. 2021. The effect of whey protein-based edible coatings incorporated with lemon and lemongrass essential oils on the quality attributes of fresh-cut pears during storage. Coatings. 11 (7), 745. https://doi.org/10.3390/coatings11070745

Guerrero P, O'Sullivan MG, Kerry JP, de la Caba K. 2015. Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties. RSC Adv. 5 (11), 8182-8189. https://doi.org/10.1039/C4RA13421D

Huang M, Wang H, Xu X, Lu X, Song X, Zhou G. 2020. Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken. Food Hydrocoll. 102, 105576. https://doi.org/10.1016/j.foodhyd.2019.105576

Jairath G, Chatli MK, Biswas AK. 2016. Comparative study on in vitro and in vivo evaluation of antioxidant potential of apple peel extract and Aloe vera gel. J. Food Process. Preserv. 40 (4), 607-614. https://doi.org/10.1111/jfpp.12639

Kammoun M, Miladi S, Ali YB, Damak M, Gargouri Y, Bezzine S. 2011. In vitro study of the PLA2 inhibition and antioxidant activities of Aloe vera leaf skin extracts. Lipids Health Dis. 10 (1), 1-7. https://doi.org/10.1186/1476-511X-10-30 PMid:21310091 PMCid:PMC3045348

Kanatt SR, Makwana SH. 2020. Development of active, water-resistant carboxymethyl cellulose-poly vinyl alcohol-Aloe vera packaging film. Carbohydr. Polym. 227, 115303. https://doi.org/10.1016/j.carbpol.2019.115303 PMid:31590852

Karimi-Dehkordi M, Ghaffarnezhad M, Mohammadi F, Ghirati M, Rezaeifar M, Rajabi, N, Alizadeh O (2021): Whey protein coating incorporated with essential oil, bioactive peptides and nanoparticle extends shelf-life of chicken breast slices. J. Food Meas. Charact. 15 (6), 5266-5276. https://doi.org/10.1007/s11694-021-01088-1

Khare AK, Abraham RJ, Rao VA, Babu RN. 2016. Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions. Vet. World. 9 (2), 166. https://doi.org/10.14202/vetworld.2016.166-175 PMid:27051203 PMCid:PMC4819367

Khare AK, Abraham RJ, Rao VA, Babu RN, Ruban W. 2017. Effect of Chitosan and Cinnamon oil edible coating on shelf life of chicken fillets under refrigeration conditions. Indian J. Anim. Res. 51 (3). https://doi.org/10.18805/ijar.v0iOF.7834

Kılıç B, Şimşek A, Claus JR, Atılgan E. 2014. Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss. Meat Sci. 97 (1), 93-103. https://doi.org/10.1016/j.meatsci.2014.01.014 PMid:24553491

Kiarsi Z, Hojjati M, Behbahani BA, Noshad M. 2020. In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage. J. Food Saf. 40 (3), e12782. https://doi.org/10.1111/jfs.12782

Lashkari H, Halabinejad M, Rafati A, Namdar A. 2020. Shelf life extension of veal meat by edible coating incorporated with Zataria multiflora essential oil. J. Food Qual. 1-8. https://doi.org/10.1155/2020/8871857

Lawrence R, Tripathi P, Jeyakumar E. 2009. Isolation, purification and evaluation of antibacterial agents from Aloe vera. Braz. J. Microbiol. 40, 906-915. https://doi.org/10.1590/S1517-83822009000400023 PMid:24031440 PMCid:PMC3768575

Moiseev IV, Cornforth DP. 1999. Treatments for prevention of persistent pinking in dark-cutting beef patties. J. Food Sci. 64, 738-743. https://doi.org/10.1111/j.1365-2621.1999.tb15122.x

Nicolau-Lapena I, Colas-Meda P, Alegre I, Aguilo-Aguayo I, Muranyi P, Vinas I. 2021. Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables. Prog. Org. Coat. 151, 106007. https://doi.org/10.1016/j.porgcoat.2020.106007

Petkoska AT, Daniloski D, D'Cunha NM, Naumovski N, Broach AT. 2021. Edible packaging: Sustainable solutions and novel trends in food packaging. Food Res. Int. 140, 109981. https://doi.org/10.1016/j.foodres.2020.109981 PMid:33648216

Rajkumar V, Verma AK, Patra G, Pradhan S, Biswas S, Chauhan P, Das AK. 2016. Quality and acceptability of meat nuggets with fresh Aloe vera gel. Asian Australas J. Anim. Sci. 29 (5), 702. https://doi.org/10.5713/ajas.15.0454 PMid:26954177 PMCid:PMC4852233

Ruan C, Zhang Y, Sun Y, Gao X, Xiong G, Liang J. 2019. Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork. Int. J. Biol. Macromol. 141, 178-184. https://doi.org/10.1016/j.ijbiomac.2019.08.247 PMid:31476396

Samani ES, Jooyandeh H, Behbahani BA. 2022. Shelf-life extension of buffalo meat using Farsi gum edible coating containing Shirazi thyme essential oil. Food Sci. Nutr. 00, 1-12.

Saricaoglu FT, Turhan S. 2019. Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks. Meat Sci. 158, 107912. https://doi.org/10.1016/j.meatsci.2019.107912 PMid:31421517

Suput D, Lazic V, Pezo L, Gubic J, Sojic B, Plavsic D, Knezevic V. 2019. Shelf life and quality of dehydrated meat packed in edible coating under modified atmosphere. Romanian Biotechnological Letters 24(3):545-553. Rom Biotechnol Lett. 24 (3), 545-553. https://doi.org/10.25083/rbl/24.3/545.553

Tenderis B, Kılıç B, Yalçın H, Şimşek A. 2021. Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated polyphosphates incorporation. LWT-Food Sci Technol. 144, 111169. https://doi.org/10.1016/j.lwt.2021.111169

Tosati JV, Messias VC, Carvalho PI, Rodrigues Pollonio MA, Meireles MAA, Monteiro AR. 2017. Antimicrobial effect of edible coating blend based on turmeric starch residue and gelatin applied onto fresh frankfurter sausage. Food Bioproc Tech. 10 (12), 2165-2175. https://doi.org/10.1007/s11947-017-1985-1

Tural S, Turhan S. 2017. Properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films containing thyme essential oil. Food Technol. Biotechnol. 55 (1), 77. https://doi.org/10.17113/ftb. PMid:28559736 PMCid:PMC5434368

Xiong Y, Li S, Warner RD, Fang Z. 2020. Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging. Food Control 114, 107226. https://doi.org/10.1016/j.foodcont.2020.107226



How to Cite

Yılmaz G, Küçük A, Bilecen Şen D, Kılıç B. Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat. Grasas aceites [Internet]. 2024Mar.15 [cited 2024May25];75(1):e540. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2149