Effect of propolis extract applied by direct addition and chitosan-based coating on chicken meatballs

Nuriler, T. and Bağdatli, A. (2025) Effect of propolis extract applied by direct addition and chitosan-based coating on chicken meatballs. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 54 (4). pp. 630-641. ISSN 0139-3006

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Abstract

This study evaluated the effects of ethanolic propolis extract (PE; 70% ethanol-based) at different concentrations (0%, 1%, 2%, w/w) on the quality of chicken meatballs using two application methods: direct incorporation into the formulation and inclusion in a chitosan-based edible coating. Samples were stored at 4 °C, and physicochemical properties, microbiological quality, texture, and sensory attributes were monitored during storage. Results showed that the combination of chitosan and PE in edible coatings significantly inhibited lipid oxidation (lower TBARS values, thiobarbituric acid reactive substances) and microbial growth. While increasing PE concentration in direct addition reduced quality deterioration, the edible coating method produced similar protective effects with lower PE concentrations. Moreover, sensory analysis indicated that the strong odour and flavour of PE were better masked in coated samples. Overall, the chitosan–PE edible coating effectively preserved the quality, extended shelf life, and enhanced the sensory acceptability of chicken meatballs.

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