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Antimicrobial Edible Films from Walnut Shell Waste: Extraction, Application on Chicken Meat, And Shelf-Life Extension | ||
| Anbar Journal of Agricultural Sciences | ||
| Article 24, Volume 24, Issue 1, March 2026, Pages 256-267 PDF (638.73 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.32649/ajas.2026.191240 | ||
| Authors | ||
| N. T. Khaleel1; A. A. Yaseen1; H. J. Al-Kaabi2 | ||
| 1Department of Food Science, College of Agriculture, University of Anbar, Ramadi, Iraq | ||
| 2Department of Research and Development, Ministry of Higher Education and Scientific Research, Iraq | ||
| Abstract | ||
| A useful, abundant, and inexpensive byproduct, walnut shell waste has many benefits. It may be recycled into eco-friendly materials for numerous sectors. This study investigated the effects of fortifying edible films with 0.5, 1.0, and 1.5% aqueous and alcoholic extracts of walnut shell powder on the microbial and sensory quality of chicken thigh pieces after 12 days of cooled storage. Solutions to environmental problems come from reducing agricultural waste by transforming walnut shells into edible coatings. Results showed that extraction method and solvent type directly impact the extract's capacity to inhibit Gram-negative and Gram-positive bacteria. The proportion of extracts supplied also affected this factor. Alcoholic extract inhibited better than water extract. While the 100% concentration inhibited target bacteria by more than 50%, the clear zoon around the hole of the alcoholic extract was 16.4, 14.9, 18.9, and 19.5 mm in dishes cultured with E. coli, P. aeruginosa, S. aureus, and B. subtilis, respectively. Adding 1.5% walnut shell alcoholic extract to edible chicken-thigh cut films considerably reduced bacterial growth and activity. The logarithm of total, coliform, and psychrophilic bacteria in films containing 1.5% walnut shell alcoholic extract after 12 days of refrigerated storage was 6.22, 4.042, and 4.880 cfu/g-1. Fortifying the films with 1.5% walnut shell alcoholic extract improved the sensory qualities and overall acceptability of chicken thigh pieces after storage, as color, flavor, texture, and juiciness reached 9.420, 8.980, 8.740, and 8.600, respectively. Total acceptance was 8,000 | ||
| Keywords | ||
| Walnut shell remnants; Edible shells; Refrigerated storage; Chicken thigh cuts; Sensory evaluation | ||
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