Bioactive composite films added with gallic acid for the extension of storage stability of chicken cookies

Abstract

The present study was conducted to evaluate the incorporation of gallic acid into casein–gelatin composite films and its effect on the storage stability of chicken cookies during ambient storage. Three treatments were considered: control packaging (T1), casein–gelatin composite film (T2), and casein–gelatin composite film incorporated with 0.3% gallic acid (T3). The developed films were evaluated for their physico-chemical, mechanical, and barrier properties, while the packaged chicken cookies were assessed periodically for sensory attributes (appearance, flavour, texture, and crispiness), physicochemical characteristics (peroxide value and thiobarbituric acid value), and microbiological quality (total plate count, yeast and mould count, and Staphylococcus count) during storage. Results revealed that incorporation of gallic acid significantly improved the physico-chemical, mechanical, and barrier properties of the composite films. The gallic acid–incorporated film (T3) exhibited increased thickness, opacity, density, tensile strength, elongation at break, and improved moisture resistance with reduced water vapour and oxygen transmission rates compared to control films. During storage, sensory attributes of chicken cookies gradually declined; however, samples packaged in T3 films retained significantly higher sensory scores throughout the storage period. Physicochemical analysis indicated lower peroxide and thiobarbituric acid values in T3, demonstrating enhanced oxidative stability. Microbiological evaluation also showed delayed microbial growth with reduced total plate count, yeast and mould count, and Staphylococcus count in T3 compared to T1 and T2. The findings indicate that incorporation of gallic acid into casein–gelatin composite films effectively improves film functionality and enhances the oxidative stability, microbial safety, and sensory quality of chicken cookies during storage. The developed bioactive composite film demonstrates promising potential as an eco-friendly biodegradable packaging material for extending the shelf life of meat-based products.