Antioxidant properties of kiwifruit cultivars and their effects on oxidative stability of chicken breast under overwrap and modified atmosphere packaging.

OBJECTIVE: This study investigated the antioxidant properties of red kiwifruit (RK), green kiwifruit (GRK), and gold kiwifruit (GOK) powders and evaluated their effects on oxidative stability of chicken breast stored under overwrap packaging (OWP) or modified atmosphere packaging (MAP). METHODS: Kiwifruit powders prepared from red, green, and gold kiwifruit cultivars were analyzed for total phenolic content and antioxidant activity, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power. Chicken breasts were injected with brine solutions containing kiwifruit powder, ascorbic acid (AA), or plain brine as a control (CTL), and stored under overwrap packaging (OWP) or modified atmosphere packaging (MAP) at 10 °C for 9 days. Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) were measured during storage. Statistical analysis was performed using one-way and two-way analysis of variance. RESULTS: GOK exhibited the highest total phenolic content and antioxidant activity. Under OWP, TBARS values were lower in AA, RK, and GOK than in CTL and GRK. For VBN, GOK showed a value comparable to that of AA under OWP. CONCLUSION: Oven-dried gold kiwifruit powder showed the highest antioxidant activity among the tested kiwifruit cultivars and was effective in improving the oxidative stability of chicken breast, particularly under overwrap packaging.