Evaluation of Red Grape Seed Essential Oil Nanoemulsion (Vitis Vinefera) on the Shelf Life of Fresh Packaged Chicken Fillets during Refrigerated Storage at 4 ◦C

In this study, red grape seed essential oil (GSEO) and it,s nanoemulsion form (GSEON) with the average diameter of 124 nm were used, in order to increase the shelf life of chicken fillets at cold storage (4+1 °C) during period of 14 days. The results of chemical tests showed that PV and TVN values were significantly lower in the GSEON 5% treatment compared to other treatments (P≤0.05). TVC reached 7 logCFU/g in control treatments after 6 days, however, TVC was in standard range in the another treatments, especially the GSEON treatment, after 14 days. The Staphylococcus aureus and PTC counts in the GSEON 5% treatment during storage was significantly lower than other treatments (P≤0.05). It can be concluded that, use of GSEON especially in 5% concentration to reduce spoilage of organisms and delay the oxidation of lipid and finally, increasing the shelf life of chicken fillet storage at 4 °C was recommended.