Influence of Chitosan Films Incorporated with Onion Peel Extract on the Quality of Chicken Burgers

Wadah Elsheikh; İlknur Uçak

Influence of Chitosan Films Incorporated with Onion Peel Extract on the Quality of Chicken Burgers

Abstract

This study investigated the effect of chitosan films supplemented with onion peel extract (OPE) on the oxidative and microbial qualities of chicken burgers during 10 days of storage at 4°C. We divided the samples into three groups: the control group (C) had no chitosan film wrapping, the second group (O 1.5) was wrapped with chitosan film supplemented with 1.5% onion peel extract, and the third group (O 3) was wrapped with chitosan film supplemented with 3% onion peel extract. Both physical and chemical properties, such as peroxide value and thiobarbituric acid value, were measured. Microbiological analysis was also conducted, including counts of Mesophilic and Psychrophilic bacteria and Enterobacteriaceae. All treated groups showed delayed bacterial growth, with the 3% concentration being the most effective in inhibiting microbes, slowing spoilage, and extending shelf life. Chitosan and onion peel extract significantly reduced oxidation indicators, such as peroxide and thiobarbituric acid levels (p < 0.05). Therefore, combining chitosan with onion peel extract, particularly at 3% proves highly effective in reducing microbial content and lipid oxidation in chicken burgers during refrigerated storage.

Keywords

References

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Details

Primary Language

English

Subjects

Basic Food Processes

Journal Section

Research Article

Authors

Wadah Elsheikh ^* This is me
Sudan

İlknur Uçak This is me
Türkiye

Publication Date

December 31, 2025

Submission Date

October 16, 2025

Acceptance Date

December 30, 2025

Published in Issue

Year 2025 Volume: 9 Number: 2

IZ

https://izlik.org/JA57UG86TA

Cite

RIS / Bibtex

APA

Elsheikh, W., & Uçak, İ. (2025). Influence of Chitosan Films Incorporated with Onion Peel Extract on the Quality of Chicken Burgers. Eurasian Journal of Food Science and Technology, 9(2), 111-118. https://izlik.org/JA57UG86TA

AMA

1.Elsheikh W, Uçak İ. Influence of Chitosan Films Incorporated with Onion Peel Extract on the Quality of Chicken Burgers. EJFST. 2025;9(2):111-118. https://izlik.org/JA57UG86TA

Chicago

Elsheikh, Wadah, and İlknur Uçak. 2025. “Influence of Chitosan Films Incorporated With Onion Peel Extract on the Quality of Chicken Burgers”. Eurasian Journal of Food Science and Technology 9 (2): 111-18. https://izlik.org/JA57UG86TA.

EndNote

Elsheikh W, Uçak İ (December 1, 2025) Influence of Chitosan Films Incorporated with Onion Peel Extract on the Quality of Chicken Burgers. Eurasian Journal of Food Science and Technology 9 2 111–118.

IEEE

[1]W. Elsheikh and İ. Uçak, “Influence of Chitosan Films Incorporated with Onion Peel Extract on the Quality of Chicken Burgers”, EJFST, vol. 9, no. 2, pp. 111–118, Dec. 2025, [Online]. Available: https://izlik.org/JA57UG86TA

ISNAD

Elsheikh, Wadah - Uçak, İlknur. “Influence of Chitosan Films Incorporated With Onion Peel Extract on the Quality of Chicken Burgers”. Eurasian Journal of Food Science and Technology 9/2 (December 1, 2025): 111-118. https://izlik.org/JA57UG86TA.

JAMA

1.Elsheikh W, Uçak İ. Influence of Chitosan Films Incorporated with Onion Peel Extract on the Quality of Chicken Burgers. EJFST. 2025;9:111–118.

MLA

Elsheikh, Wadah, and İlknur Uçak. “Influence of Chitosan Films Incorporated With Onion Peel Extract on the Quality of Chicken Burgers”. Eurasian Journal of Food Science and Technology, vol. 9, no. 2, Dec. 2025, pp. 111-8, https://izlik.org/JA57UG86TA.

Vancouver

1.Wadah Elsheikh, İlknur Uçak. Influence of Chitosan Films Incorporated with Onion Peel Extract on the Quality of Chicken Burgers. EJFST [Internet]. 2025 Dec. 1;9(2):111-8. Available from: https://izlik.org/JA57UG86TA