Combined essential oils as natural chicken meat preservatives: chemical composition, biological activities, synergy and shelf-life extension potential.

Abstract

Several essential oils represent a promising natural alternative to synthetic food preservatives in chicken meat industry. The present study evaluates the antioxidant and antimicrobial properties of individual and combined essential oils (EOs) from six medicinal plants. Synergistic combinations, particularly T.capitata-P.nigrum and I.verum-M.fragrans, demonstrated potent antioxidant activity with lower IC50 and EC50 values (11.46-24.78μg/mL) compared to single oils. The majority of tested combinations exhibited enhanced antimicrobial effects, with MIC values ranging from 15 to 1000 μg/mL. When applied to marinated chicken-meat, the synergistic EO combinations effectively inhibited microbial growth, stabilized pH, and extended shelf life up to 12 days (I.verum-M.fragrans) and 14 days (T. capitata-P. nigrum), compared to 6 days for control samples under refrigeration (4 °C). Cytotoxicity assessments and sensory analyses confirmed both safety and consumer acceptability of five EO combinations, suggesting their potential as effective natural preservatives, offering a safer and more sustainable alternative in chicken meat industry.