Abstract The aim of this study was to evaluate the effects of chitosan-tomato plant extract (C-TPE) edible coating (EC) applications on the physicochemical, microbiological, sensory and antioxidant capacity of chicken during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol and TPE (0.1 and 0.3%) were tested. The slices were submerged for 1 minute in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. At the end of the storage period, the treatments exhibited the greatest physicochemical and microbiological effects in the slices, reducing the microbial population relative to the control. The T2 treatment exhibited the highest antioxidant capacity, total phenolic content and overall acceptance. The results demonstrate that the application of C with the addition of a natural extract, such as those from the tomato plant, can be an alternative method for preserving chicken meat.

Abstract Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C) in combination with carvacrol (CAR) on the physical and microbiological changes of tilapia fillets. Fillets were submerged for two minutes in different treatments (T1: control; T2: C 2%; T3: C 2% + 0.125% CAR; T 4: C 2% + 0.25% CAR). At the end of storage, T1 and T2 showed the lowest values of total volatile bases (TVB). The color parameters L*, a* and b* varied from each treatment. The texture decreased and the different treatments reduced the microbial population in relation to the control; T3 and T4 were the most effective. These results show that the use of C with CAR might be an alternative method to preserve the quality and safety of tilapia fillets.