Islamic Azad University Saveh

Bio-based polymers are believed to often demonstrate insufficient barrier capacity and mechanical strength, especially in egg packaging processes. This current work attempted to improve the characteristics of chitosan (CS) films for egg packaging by incorporating cellulose nanocrystals (CNC) and sodium montmorillonite (MMT) nanoparticles. Such nanofillers added to the polymer matrix should reduce water vapor permeability and improve the mechanical properties of bio-nanocomposite films. Herein, coatings containing 5 wt% CNC or MMT incorporated into chitosan were applied to enhance the storability of fresh eggs over 5 weeks at ambient conditions. SEM images revealed that coatings were able to seal the eggshell pores, thereby minimizing mass transfer. After 5 weeks of storage, the Haugh unit (HU) of eggs treated with CS-CNC (67.1) and CS-MMT (64.8) appeared reasonably higher than that of control (35.2) and pure chitosan (52.1). The yolk index of eggs coated with CS-CNC (0.355) and CS-MMT (0.343) surpassed both control (0.263) and CS-coated eggs (0.308). However, pH levels in the albumen of eggs coated with CNC or MMT nanocomposite were significantly lower than others during storage. Potentially, chitosan-based nanocomposite coatings could be effective in preserving the internal quality of eggs, providing a somewhat efficient barrier against CO2 loss with relative pH maintenance.

Incorporating vegetable oils into chicken diets enhances the meat's beneficial fatty acids but accelerates lipid peroxidation, necessitating dietary antioxidants. This study evaluated the effect of a combination of 150 mg kg-1 vitamin C and 0.3 mg kg-1 organic selenium on the fatty acid profile and lipid peroxidation of chicken meat, focusing on the calculation of fatty acid metabolism indices in diets containing either rapeseed oil (RO) or pumpkin seed oil (PO). Four hundred male Hybro chicks were assigned to a 2 × 2 factorial design over 42 days, testing oil types (RO vs. PO) and supplements (with or without vitamin C/selenium). Vitamin C/selenium increased breast meat polyunsaturated fatty acids (PUFAs; C18:2, C18:3) by enhancing stearoyl-CoA desaturase 18 activity (4.81 vs.3.81) while reducing thioesterase activity (29.47 vs. 37.31, P < 0.05). Increased C18:3 n-3 levels in breast and leg meat were associated with shifts in Δ6-desaturase activity, irrespective of oil (P = 0.067). After 7 days at 4 °C, malondialdehyde levels were lower in the leg meat of RO-fed chickens than PO-fed (0.348 vs. 0.561 mg kg-1, P < 0.05), but differences in breast meat were insignificant. The vitamin C/selenium supplementation consistently reduced malondialdehyde across meat types during storage, with pronounced effects on breast meat at day 7 (0.122 vs. 0.258 mg kg-1, P < 0.05). Fatty acid profiles and meat type influenced antioxidant efficacy. Overall, antioxidant supplements improved oxidative stability and PUFA content in breast meat, safeguarding its quality. © 2025 Society of Chemical Industry.

Abstract In this study, we examined the physical, chemical, and microbial properties of two types of industrial paperboards, with the same initial basis weight (Grammage = 180 g/m 2 ). One type was made from bagasse (Sugarcane stalk residue), while the other was recycled. Following the guidelines set by the International Organization for Standardization, we employed various apparatuses to analyze the similarities and differences between the two paperboards, with the results undergoing statistical analysis. The findings showed that both types of paperboards met the quality indicators established by the standards of the International Organization for Standardization. Notably, the bagasse-based paperboard exhibited superior microbial properties, hydrophilicity, water absorption, flexibility, folding endurance, tear resistance, and stiffness compared to recycled paperboard. Conversely, the recycled paperboard demonstrated higher tensile strength than the bagasse paperboard. Overall, the results indicate that both types of paperboards provide viable solutions to various challenges in sustainable packaging and could help address issues within the food packaging industry.