Effect of turmeric extract–incorporated casein–chitosan composite films on the storage stability of chicken cookies

Abstract

The present investigation was conducted to evaluate the storage stability of chicken cookies wrapped in bioactive casein–chitosan composite films incorporated with turmeric extract under aerobic packaging at room temperature (32 ± 2 °C). Three packaging treatments were studied: low-density polyethylene (T1), casein–chitosan composite film (T2), and casein–chitosan composite film containing 0.05% turmeric extract (T3). The storage stability was assessed at 10-day intervals for physicochemical parameters (pH, peroxide value, thiobarbituric acid value), microbiological quality (aerobic plate count, psychrophilic count, yeast and mould count, Staphylococci spp.), and sensory attributes (appearance, flavour, texture, crispiness, and overall acceptability).Results indicated that chicken cookies wrapped in turmeric-incorporated composite films (T3) exhibited significantly lower peroxide and thiobarbituric acid values throughout storage compared to T1 and T2, indicating enhanced oxidative stability. Microbiological analysis revealed that T3 maintained significantly lower total plate counts and delayed microbial proliferation during storage. Sensory evaluation demonstrated superior retention of appearance, flavour, and overall acceptability in T3 up to 60 days. In contrast, samples packed in low-density polyethylene showed faster deterioration in physicochemical and microbiological qualityThe findings suggest that incorporation of turmeric extract into casein–chitosan composite films effectively enhances the oxidative stability, microbial safety, and sensory quality of chicken cookies during ambient storage. The developed bioactive film successfully extended the shelf life of chicken cookies up to 60 days under aerobic packaging conditions.