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This study aimed to examine activating sodium alginate-based edible coating (AL) with resveratrol (RE) as a dietary supplement for increasing the shelf life of rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage. Administered treatments were AL, AL-RE 0.1%, AL-RE 0.2%, and control. Samples were stored at 4 8C for 15 days and analyzed at 3-day intervals. All treatments indicated a significant decrease (p .05) in their total viable counts, psychrotrophic bacteria, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria, and yeasts-molds compared to the control in the storage period. Thiobarbituric acid value and total volatile basic nitrogen were significantly lower in all treatments (p .05) compared to the control. RE improved the alginate effects on increasing the shelf life of the samples. In conclusion, RE can be considered as a replacement to the synthetic antimicrobials and synthetic antioxidants in the rainbow trout fillets with more health benefits. Practical applicationsSince fish fillets are very perishable products, improving preservation techniques for enhancing their shelf-life seems quite necessary. Besides bacterial growth, oxidation reactions can induce the spoilage of fish meat in the storage period. The various synthetic preservatives are generally undesired by consumers because of their adverse effects. Resveratrol, a dietary supplement, can be used as a natural antioxidant and antimicrobial in the rainbow trout fillet with added health benefits. | I NTR OD U CTI ONFor its high levels of moisture, pH, simple nutrients, and poly unsaturated fatty acids, fresh fish meat is more perishable than other kinds of meat (Song, Liu, Shen, You, & Luo, 2011). As a result, spoilage bacteria like psychrotrophic bacteria, mesophilic bacteria, lactic acid bacteria (LAB), Pseudomonas spp., Enterobacteriaceae, and yeasts-molds can grow and replicate fast in a way that they cause the deterioration of fish meat (Volpe et al., 2015). Beside bacterial growth, oxidation reactions can induce the chemical spoilage of fish meat in the storage period. Presence of high content of poly unsaturated fatty acids such as docosa hexaenoic acid and eicosa pentaenoic acid accelerates and raises fish and fish products oxidation rate (Ojagh, Rezaei, Razavi, & Hosseini, 2010). In order to decrease microbial growth and postpone lipid and protein oxidation during storage, one approach is using various synthetic preservatives in food. But, considerable side effects of chemical preservatives including carcinogenicity, mutagenicity, teratogenicity, and economic problems worry both consumers and food producers. Herbal compounds are good replacements for chemical preservatives based on the findings of food researchers. Beneficial health effects and easy availability are their significant benefits (Bazargani-Gilani, Aliakbarlu, & Tajik, 2015;Ojagh et al., 2010;Song et al., 2011); while, organoleptic conversion along with vigorous aroma, application costs, and potential toxicity, allergenicity and other possible ...

High intensity and prolonged swimming trainings in a hot and humid environment lead to stimulated and increased production of reactive oxygen and nitrogen species (RONS). In this study, we examined the effects of 14-day coenzyme Q10 (CoQ10) supplementation and precooling strategy on the serum levels of NADPH-oxidase (NOX), hydrogen peroxide (H2O2), lactic acid (LA), creatine kinase (CK), 8-isoprostane (8-iso PGF2α), 8-hydroxy-2-deoxyguanosine (8-OHdG), aspartate aminotransferase (AST), protein carbonyls (PC), alanine aminotransferase (ALT), and gamma-glutamyl transferase (GGT) in adolescent elite swimmers. Thirty-six healthy boys (mean ± SD: age = 17 ± 1 years) were randomly assigned into 4 groups: supplementation, precooling, supplementation with precooling, and control. Blood sampling was carried out pre- and post- (two stages) administration of CoQ10 along with precooling with heavy trainings. ANCOVA and repeated measurement tests with the Bonferroni post-hoc test were used for statistical analysis of data (α = 0.05). No significant difference was found among the groups for serum levels of H2O2, NADPH-oxidase, CK, LA, 8-OHdG, 8-iso PGF2α, PC, AST, ALT, and GGT at pre-sampling (P > 0.05). The precooling group showed significant increase in index levels compared to the supplementation and supplementation with precooling groups in post sampling (stages 1 and 2), respectively (P < 0.05). Oral administration of CoQ10 inhibited adverse changes in oxidative stress and muscle and liver damage indices in the competition phase of swimming. No desired effect of the precooling strategy was found on the serum levels of NADPH-oxidase, CK, LA, 8-iso PGF2α, 8-OHdG, H2O2, AST, PC, ALT, and GGT.

This study was aimed to assess the impact of cellulose nanofibers (CNF) edible coating incorporated with ginger essential oil (GEO) and citric acid (CA) on the shelf life of the ready‐to‐cook barbecue chicken meat. The treatments containing ginger essential oil and citric acid significantly reduced the microbial population compared with the control and cellulose nanofibers. The most effective treatment was the CNF + GEO 2% + CA 1%, which increased the meat shelf life up to 6 days. The highest chemical changes were seen in the control and the CNF treatments. The combined use of GEO and CA revealed to have a better impact on spoilage control. The sensory analysis also showed that the GEO improved taste, odor, texture, and overall acceptability of the samples. Based on the results of this research, the CNF coating is recommended as a basic edible coating method for incorporating other antimicrobial and antioxidant compounds in meat products. Practical applications Food coating with novel techniques is developing to extend the food shelf life. Cellulose nanofibers as a natural nano polymer are not only able to coat the food well, but also with the sustained release of plant essential oils, to preserve the food. The ready‐to‐cook barbecue chicken is a highly perishable product with a generally short shelf life. Its shelf life could be increased using cellulose nanofibers coating containing ginger essential oil and citric acid.