UV-C light irradiation and ultrasonic infiltration of rosemary (Rosmarinus officinalis L.) essential oil nanocapsules into refrigerated chicken fajitas

• Ojeda-Piedra, Sergio A. ^[1] ; Ulloa-Saavedra, Araceli ^[1] ; Real-Sandoval, Samantha A. ^[1] ; Zambrano-Zaragoza, M. L. ^[1]
  1. [1] Universidad Nacional Autónoma de México

     Universidad Nacional Autónoma de México

     México

     
• Localización: Agro Productividad, ISSN-e 2594-0252, Vol. 18, Nº. 3, 2025 (Ejemplar dedicado a: Marzo), págs. 67-75
• Idioma: inglés
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• Resumen

  • Objective: To evaluate the effect of the application of ultraviolet light (UV-C) treands and/or ultrasonic infiltration of a marinade with and without rosemary (Rosmarinus officinalis L.) essential oil nanocapsules on the physical, physicochemical, and textural properties of vacuum-packed chicken fajitas stored at 2 °C for 11 days.

    Design/Methodology/Approach: Water holding capacity (WHC), lactic acid, electrical conductivity, shear force, pH, and color changes (ΔE) were evaluated. The treatments applied were fajitas without any treatment (C), marinated fajitas (M), UV-C irradiated, marinated with ultrasound (US), marinated with nanoencapsulated rosemary into zein nanocapsules (NCS), UV-C/US, NCS/UV-C, NCS/US, and NCS/UV-C/US. Each was marinated with vinegar and salt, except the control lot. To analyze the correlation between variables, the Pearson evaluation is used in the MinitabÒ19 program, with α=0.05.

    Results: The NCS with US, UV-C, or US/UV-C, presented the highest WHC values (52.49±1.43 %), and lactic acid concentration at the end of storage (increase 18.52±0.44 %). NCS treatment in combination with US and UV-C presented the highest EC values (7.31±0.37 and 6.25±0.33 mS/cm respectively). Maintaining pH around 5.5 during 11 days of storage and presenting 30 % of stability in DE.

    Limitations on study/implications: The use of UV-C requires additional training of operators for its correct operation, in addition, the use of ultrasound as a food treatment technology may present inconveniences for its scaling and application in an industrial production line.

    Conclusions: The application of marinade in combination with emerging technologies and nanocapsules with rosemary essential oil favors their infiltration and chicken fajitas preservation during 11 days of refrigerated storage (2 °C).