[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-455214-105":59,"doc-detail-455214-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","shelf-life-extension-of-chicken-fillets-using-flaxseed-mucilage-coatings-incorporated-with-bixin-allicin-or-bixin-orange-peel-essential-oil-nanoemulsions-original-article","Shelf-Life Extension of Chicken Fillets Using Flaxseed Mucilage Coatings Incorporated With Bixin-Allicin or Bixin-Orange Peel Essential Oil Nanoemulsions - Original Article","","This study evaluated the properties of orange peel essential oil (OPE) and allicin emulsions and their efficacy in flaxseed mucilage-bixin (FM-B) coating for preserving chicken fillets during 12-day storage at 4°C. Nanoemulsions (OPEN and AN) showed smaller droplet sizes, high zeta potential, and greater antioxidant activity than microemulsions. Coated fillets outperformed uncoated controls, with FM-B-AN and FM-B-OPEN providing the strongest, consistently improved physicochemical stability, reduced lipid oxidation, and suppressed microbial growth.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/shelf-life-extension-of-chicken-fillets-using-flaxseed-mucilage-coatings-incorporated-with-bixin-allicin-or-bixin-orange-peel-essential-oil-nanoemulsions-original-article/455214/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/shelf-life-extension-of-chicken-fillets-using-flaxseed-mucilage-coatings-incorporated-with-bixin-allicin-or-bixin-orange-peel-essential-oil-nanoemulsions-original-article/455214.png","ImageObject",300,407,{"name":92,"@type":93},"Mafia Boss","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-03","2026-09-30",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What was the main purpose of the study?","Question",{"text":112,"@type":113},"To assess whether orange peel essential oil and allicin nanoemulsions, when incorporated into flaxseed mucilage-bixin coatings, can extend the shelf life of chicken fillets during chilled storage.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How did nanoemulsion-coated samples compare with microemulsion-coated and uncoated controls?",{"text":117,"@type":113},"Nanoemulsions showed superior initial properties and stability, and coated fillets demonstrated improved preservation versus the uncoated control, with the best performance observed for FM-B-AN and FM-B-OPEN.",{"name":119,"@type":110,"acceptedAnswer":120},"Which coating produced the strongest preservation effects by day 12?",{"text":121,"@type":113},"FM-B-AN delivered the lowest increases in pH, the lowest weight loss, maintained higher hardness, most strongly limited lipid oxidation, and achieved the lowest microbial counts on day 12.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},455214,1791101203,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":34,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},962090760730,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Food Science & Nutrition  \nORIGINAL ARTICLE  OPEN ACCESS   \nShelf-Life Extension of Chicken Fillets Using Flaxseed Mucilage Coatings Incorporated With Bixin-Allicin or Bixin-Orange Peel Essential Oil Nanoemulsions  \nNeda Hashemi1  | Elnaz Milani2  | Arash Koocheki3   \n1Center of Pardisan Hospitality and Tourism Management, University of Applied Science and Technology, Tehran, Iran | 2Department of Food Processing, Iranian Academic Center for Education Culture and Research (ACECR), Khorasan Razavi, Mashhad, Iran | 3Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran  \nCorrespondence: Elnaz Milani ([e.milani@jdm.ac.ir](e.milani@jdm.ac.ir)) | Arash Koocheki ([koocheki@um.ac.ir](koocheki@um.ac.ir))  \nReceived: 9 August 2025 | Revised: 17 December 2025 | Accepted: 24 December 2025  \nKeywords: antimicrobial activity | antioxidant activity | chicken fillets | food preservation  \nABSTRACT  \nThis study evaluated the properties of orange peel essential oil (OPE) and allicin emulsions and their efficacy in flaxseed mucilagebixin (FM-B) coating for preserving chicken fillets during 12-day storage at 4°C. The nanoemulsions (OPEN and AN) exhibited superior initial properties and stability, with significantly smaller initial droplet sizes (93.5 and 81.3 nm, respectively), high zeta potential (−36.46 mV for both), and higher antioxidant activity (33.27 and 42.28 mg/mL) compared to the corresponding microemulsions (OPEM and AM) . This enhanced stability was confirmed after 30 days of storage, as the nanoemulsions maintained their small droplet size (117 nm for OPEN and 105 nm for AN), while the microemulsions exhibited significantly larger droplets (1304 nm for OPEM and 1070 nm for AM) and a lower zeta potential (approximately −26.7 mV) . Coated fillets demonstrated significantly improved preservation over the uncoated control (C). The best performance was consistently observed for the FMB-AN and FM-B-OPEN coatings. After 12 days of storage, the FM-B-AN coating limited the pH increase to 6.29, weight loss to 7.17%, and maintained the fillet hardness at 4.53 N, compared to the control values of pH 7.30, 16.43% weight loss, and 3.44 N hardness. Lipid oxidation was significantly inhibited, with FM-B-AN producing the lowest peroxide value (PV) and thiobarbituric acid reactive substances (TBARs) of 4.90 meq O2/kg and 0.26 mg MDA/kg, respectively, versus 11.72 meq O2/kg and 0.77 mg MDA/kg for the uncoated sample. Microbiological analyses revealed that all active coatings inhibited the microbial growth, with FM-B-AN and FM-B-AM being the most effective coatings. On day 12, FM-B-AN achieved the lowest total viable bacterial count (TVC) (7.25 log CFU/g), psychrotrophic bacteria count (PTC) (6.90 log CFU/g), molds and yeasts (5.80 log CFU/g), E. coli (4.60 log CFU/g), and S. aureus (0.77 log CFU/g) . In conclusion, the incorporation of allicin and OPE nanoemulsions, particularly allicin nanoemulsion (AN), into the FM-B coating created a highly effective barrier that delayed the physicochemical deterioration and microbial growth in chicken fillets.  \n1 | Introduction  \nPoultry meat has emerged as the leading choice in global meat production, representing nearly half of total meat consumption due to its cost-effectiveness and sustainable production (FAO 2023). According to FAO (2023), global poultry meat production  \nreached 140 million tons in 2023, with chicken being the most consumed type owing to its high protein content and favorable low-fat levels. However, throughout the supply chain from slaughter and transportation to storage and preparation, chicken meat remains susceptible to microbial contamination (Lyu et al. 2024) . Furthermore, its high moisture and protein content  \nThis is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.  \n© 2026 The Author(s). Food Science & ","cbCaimklVVSGpq1e","https://ap.wps.com/l/cbCaimklVVSGpq1e","pdf",638207,15,"English","# Abstract\n## Introduction","[{\"question\":\"What was the main purpose of the study?\",\"answer\":\"To assess whether orange peel essential oil and allicin nanoemulsions, when incorporated into flaxseed mucilage-bixin coatings, can extend the shelf life of chicken fillets during chilled storage.\"},{\"question\":\"How did nanoemulsion-coated samples compare with microemulsion-coated and uncoated controls?\",\"answer\":\"Nanoemulsions showed superior initial properties and stability, and coated fillets demonstrated improved preservation versus the uncoated control, with the best performance observed for FM-B-AN and FM-B-OPEN.\"},{\"question\":\"Which coating produced the strongest preservation effects by day 12?\",\"answer\":\"FM-B-AN delivered the lowest increases in pH, the lowest weight loss, maintained higher hardness, most strongly limited lipid oxidation, and achieved the lowest microbial counts on day 12.\"}]","Shelf-Life Extension of Chicken Fillets Using Flaxseed Mucilage Coatings Incorporated With Bixin-Allicin or Bixin-Orange Peel Essential Oil Nanoemulsions - Original Article | PDF",1790742388,38]