Faculty of Veterinary Medicine, Urmia University Food Safety and Packaging 3092-7668 2 1 2026 02 15 Shelf life extension of chicken fillet using gelatin-nanochitosan film enriched with cumin essential oil during refrigerated storage 33 46 121895 10.30466/fsp.2026.56973.1028 EN Zohreh Mashak Department of Food Hygiene and Quality Control, Ka.C.,Islamic Azad University,Karaj,Iran Manizheh Rezaloo Department of Food Hygiene and Quality Control, Ka.C.,Islamic Azad University,Karaj,Iran Journal Article 2026 01 27 One of the greatest challenges in food industry is the loss of quality of food products during storage, especially perishable foods such as meat and poultry products. Edible films are a potential alternative for maintaining food quality and enhancing shelf life by delaying microbial spoilage. In this study, the combined effect of different concentrations of <em>Cuminum cyminum</em> essential oil (CEO; 0, 0.3, 0.6, and 0.9%) and gelatin-nanochitosan film on chicken meat packaging was investigated during 12 days of refrigerated storage. The results showed that the addition of CEO to the gelatin–nanochitosan significantly influenced the thickness, tensile strength, and elongation at break (p < 0.05). The results indicate that the use of gelatin-nanochitosan films containing 0.6% and 0.9% CEO had a significant inhibitory effect on total bacterial count, coliforms, psychrophilic, and lactic acid bacteria. Based on the results of the application of gelatin-nanochitosan film with 0.6% and 0.9% CEO to chicken fillets, the quality of chicken fillets could be maintained during storage without any adverse sensory effects. https://fsp.urmia.ac.ir/article_121895_c6521e5dcc72e000b73dc26ed73d4177.pdf