# Evaluation of Nano‐Encapsulation of Sweet Lime Peel Extract Through Its Application on Irradiated Chicken Meat Patties

## TL;DR

This study shows that combining gamma irradiation with nano-encapsulated sweet lime peel extract improves the quality and shelf life of chicken meat patties during freezing storage.

## Contribution

The novelty lies in evaluating the combined effect of gamma irradiation and nano-encapsulation of sweet lime peel extract on chicken meat patties.

## Key findings

- Gamma irradiation (4 kGy) with 3% SPP significantly reduced microbiological load in chicken patties.
- Nano-encapsulated sweet lime peel extract improved antioxidant properties and storage stability of irradiated patties.
- Treated samples showed higher total phenolic content and DPPH antioxidant activity compared to controls.

## Abstract

Study was aimed to investigate the combined effects of gamma irradiation and nano‐encapsulation of extracts (2 kGy + 3% SPP and 4 kGy + 3% SPP) prepared from sweet lime peel powder to evaluate the antioxidant properties of irradiated chicken meat patties. The impact of various treatments on irradiated chicken patties was evaluated on physicochemical properties, storage stability analysis, peroxide value (POV), total volatile basic nitrogen (TVBN) and thiobarbituric acid reactive substances (TBARS) by varying storage intervals (0, 7, and 14 days) at freezing temperature (−5°C). The results showed that the gamma irradiated samples (4 kGy) led to a substantial decrease in the microbiological load in SPP added treated samples (T5: 4 kGy + 3%SPP>T4:2 kGy 3% SPP>T2: 4 kGy) as compared to control. Other parameters including heme pigment, hunter's color value, POV, TBARS, and TVBN also varied among various treatments and storage intervals significantly (p < 0.05). The highest POV and TBARS with irradiation (4 kGy) observed in T1 was 0.46 ± 0.04 meq peroxide/kg and 0.68 ± 0.12 MDA/kg, respectively, at 14th day of storage. While the highest POV (0.55 ± 0.09 meq peroxide/kg) was observed in T4 treatment samples with 4 kGy + 3% SPP. Total phenolic content and antioxidant potential (DPPH) were also observed to be higher in treated samples (T5 59.41% ± 0.03%; T4 63.7 ± 0.05bmg/g GAE respectively) as compared to control groups during storage. Conclusively, study results confirmed that the sweet lime peel powder extracts encapsulation combined with gamma irradiation resulted in improved physiochemical and antioxidant characteristics along with microbial quality of chicken meat patties during storage at freezing temperature.

Irradiated chicken patties were evaluated for the physicochemical properties by applying various treatments (irradiation) and encapsulation of sweet lime peel powder extract (SPPE) to the formulation by varying storage intervals at freezing temperature. Physiochemical analysis including phenolic and antioxidant assays, heme pigments, storage stability, and sensory evaluation of irradiated and encapsulated patties showed a significant positive impact of treatments on evaluated parameters. The SPPE supplemented chicken meat patties combined with gamma irradiation resulted in a higher impact on the physicochemical and antioxidant characteristics than the irradiation alone.