The present study aims to develop an edible film based on corn Zein protein (Z) containing sumac fruit extract (SFE) and Thymus daenensis Celak essential oil (TEO) encapsulated with beta-cyclodextrin and its effect on the shelf life of chicken fillets stored in refrigerator conditions. The results of FTIR showed that Z films containing SFE, free and encapsulated TEO formed effective chemical bonds in the strength of the films. According to the results, adding SFE and TEO led to an increase in the tensile strength (1.65 and 1.59 MPa) and elongation at the break (55.08 and 46.47%) of the films, and in the samples containing both substances, these parameters (0.46 MPa and 1.99%) were significantly (p ≤ 0.05) reduced. Upon adding SFE and TEO, the moisture level of the films (0.45 and 0.74%) decreased significantly (p ≤ 0.05). In all samples, over time, the microbial population (aerobic mesophilic bacteria, Psychrotrophic bacteria, lactic acid bacteria, and Enterobacteriaceae), pH, thiobarbituric acid reactive substances, and total volatile basic nitrogen (TVB-N) values increased; but these trends were significantly (p ≤ 0.05) lower in the all wrapped samples compared to the unwrapped group. Also, the sensory analysis of the treatments showed that the films containing SFE and encapsulated TEO (odor (score of 3.55), color (score of 3.85), and overall acceptability (score of 3.70)) accounted for the highest efficiency in preventing changes in the studied fillets until the end of the storage period. In general, it can be concluded that the edible corn Zein film containing encapsulated TEO and SFE can improve the quality and prolong the shelf life of the wrapped chicken fillets and can be applied as a good alternative to plastic packaging in future.

本研究旨在开发一种基于玉米醇溶蛋白（Z）、含有漆树果提取物（SFE）和百里香的可食用薄膜β-环糊精封装的 Celak 精油 (TEO) 及其对冰箱条件下储存的鸡柳保质期的影响。FTIR结果表明，含有SFE、游离TEO和封装TEO的Z薄膜在薄膜强度方面形成了有效的化学键。结果表明，添加SFE和TEO导致薄膜的拉伸强度（1.65和1.59 MPa）和断裂伸长率（55.08和46.47%）增加，并且在含有这两种物质的样品中，这些参数（0.46 MPa 和 1.99%) 显着降低 (p ≤ 0.05)。添加 SFE 和 TEO 后，薄膜的水分含量（0.45 和 0.74%）显着降低（p ≤ 0.05）。在所有样品中，随着时间的推移，微生物种群（需氧嗜温细菌、耐冷细菌、乳酸菌和肠杆菌科细菌）、pH、硫代巴比妥酸反应物质、总挥发性碱性氮（TVB-N）值升高；但与未包装组相比，所有包装样品中的这些趋势显着降低 (p ≤ 0.05)。此外，对处理的感官分析表明，含有 SFE 和封装 TEO 的薄膜（气味（得分为 3.55）、颜色（得分为 3.85）和总体可接受性（得分为 3.70））在防止环境变化方面的效率最高。研究的鱼片直到储存期结束。总的来说，可以得出这样的结论：含有封装的TEO和SFE的可食玉米醇溶蛋白薄膜可以提高包装鸡肉片的质量并延长其保质期，并且可以作为未来塑料包装的良好替代品。