nanocomposite films based on soy protein isolate-montmorillonite nanoclay containing emulsion and nanoemulsion of zataria multiflora essential oil for preserving chilled chicken burgers

Introduction: this study aimed to evaluate the effect of nanocomposite film based on soy protein isolate-montmorillonite nanoclay (spi-mmt) containing zataria multiflora essential oil emulsion (zeo) and nanoemulsion (zne) on the quality of chilled chicken burgers. method: nanoemulsion, nanocomposite film, and chicken burgers were prepared based on instructions. the hamburgers were divided into six different groups with four replicates. the experimental groups were control, spi-mmt, spi-mmt+1% zeo, spi-mmt+2% zeo, spi-mmt+1% zne, and spi-mmt+2% zne, which were analyzed for microbial, physicochemical, and sensory parameters during 16 days of storage at refrigerator (days include 0, 4, 8, 12, and 16). result: the treated groups, including spi-mmt+1% zeo, spi-mmt+2% zeo, spi-mmt+1% zne, and spi-mmt+2% zne, showed the lower mesophilic and psychrophilic bacteria, lactic acid bacteria (lab) and enterobacteriaceae count than the control and spi-mmt groups during storage. the treatments also reduced the increasing rate of total volatile nitrogen, lipid oxidation, ph, and cooking loss during storage. the spi-mmt+2% zne treatment was the best treatment to reduce the microbial population, retard physicochemical and sensory changes, and increase the shelf-life of chicken burgers. conclusion: based on the results, the nanocomposite film based on soy protein isolate-montmorillonite nanoclay containing z. multiflora essential oil emulsion and nanoemulsion can improve the microbiological and physicochemical quality and is recommended for the preservation of chicken burgers during chilled storage.