Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets

In this study, nano cellulose-nano chitosan-gelatin films containing Lactobacillus casei (L. casei) and Bacillus coagulans (B. coagulans) GBI-30, 6086, and a combination of them were produced. The refrigerated fillets were examined for inoculated Listeria monocytogenes (1 × 105 cfu/g), microbial and chemical properties for 14 days. According to the results, with the addition of probiotic bacteria to the nanocomposite films (NF), elongation-to-break and tensile strength decreased significantly; significantly (P < 0.05) increased were observed in the thickness and brightness of the films, and no significant effect (P > 0.05) was observed about moisture and solubility. There was a significant negative association between probiotic survival and storage period, with B. coagulans (6.35 log CFU/g) having a greater survival rate than L. casei (6.01 log CFU/g) (P < 0.05). The analysis of fillets indicated that probiotic film slowed down the increasing trend of oxidative and microbial spoilage indices compared to the control group (P < 0.05). The best results were observed at the end of the storage time in NF + L. casei + B. coagulans. Therefore, it seems that NF probiotics can improve the quality and shelf life of chicken fillets during the refrigerated storage which could be a method of using probiotics in chicken fillets.