A novel approach to extend microbiological stability of sea bass (Dicentrarchus labrax) fillets coated with electrospun chitosan nanofibers

Ceylan, Zafer; Şengör, Gülgün F. Ünal; Sağdıç, Osman; Yılmaz, Mustafa Tahsin

doi:10.1016/j.lwt.2017.01.062

Cited by 47 publications

(24 citation statements)

References 31 publications

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“…In recent years, some protection techniques based on alternative biological rules have been improved. In this direction, film and coatings have been used intensively in order to protect and improve shelf life of foods (Alak, ; Ceylan, ; Ceylan, Meral, Karakaş, Dertli, & Yilmaz, ; Ceylan, Sengor, Sağdıç, & Yilmaz, ; Korkmaz et al, ; Meral, Ceylan, & Kose, ). There are some studies that deal with essential oils in order to increase mechanical and antibacterial properties of chitosan films (Ceylan et al, ; Guo et al, ; Meral et al, ; Xu et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of chitosan with vegetable oil on shelf life of brown trout (Salmo trutta fario) fillets fed on prebiotics

Yumuk

Alak

Yanık

2019

Journal of Food Safety

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In this research, effects of chitosan coating of brown trout (Salmo trutta fario) fillets containing inulin were determined. Chitosan enriched by vegetable oils (0% Chitosan‐control, 2% acetic acid +Chitosan, 2% sage oil+Chitosan, and 2% mint oil+Chitosan) on shelf life was investigated. In the experiment, fish fillets from the control and the experimental groups were subjected to chemical and microbiological analyses at 0, 3, 6, 9, and 12 days of cold storage at 4 ± 1°C. Coating with chitosan enriched with different vegetable oils caused statistically significant effects on microbiological (total aerobic mesophilic, psychrotrophic, lactic acid, Enterobacteriaceae, and Pseudomonas) and chemical parameters (total volatile base–nitrogen and pH) (p < .05), but not on thiobarbituric acid reactive substance values (p > .05). Considering all of the data determined from the present study, it was found that fish fillets coated with chitosan enriched with mint oil gave the best results with respect to shelf life. Practical Application To use chitosan as coating material in fish processing. To enrich chitosan with vegetable oils for longer shelf life of fillets of brown trout fed on prebiotic, inulin. To report use of mint oil with chitosan as coating substance for the best results in storage of aquatic products.

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Section: Introductionmentioning

confidence: 99%

Effects of chitosan with vegetable oil on shelf life of brown trout (Salmo trutta fario) fillets fed on prebiotics

Yumuk

Alak

Yanık

2019

Journal of Food Safety

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“…With the awareness of healthy food consumption in recent years, conservation techniques based on alternative biological principles have gained importance. It has focused on the studies of various edible film coatings in freshly consumed foods, which are particularly sensitive such as meat, chicken, and fish (Ceylan, ; Ceylan, Gulgun, Şengör, & Yılmaz, ; Ceylan, Şengör, Sağdıç, & Yılmaz, ; Ceylan, Şengör, & Yılmaz, ).…”

Section: Introductionmentioning

confidence: 99%

“…Sensitive, mechanical, functional, and protective properties of films can be reinforced by adding ingredients such as flavors, plasticizers, antioxidants, and antimicrobials into the edible film solutions (Ceylan, ; Ceylan, Şengör, et al, ; Ceylan et al, ). Compounds having antibiotic, antifungal, and antioxidant properties are used in the phenol structure of essential oils containing hydroxyl group.…”

Section: Introductionmentioning

confidence: 99%

Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life

Alak

Guler

Uçar

et al. 2019

J Food Process Preserv

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In this study, it is aimed to investigate the potential effects of the use of quinoa as a carrier polymer in the production of edible film and the importance of essential oils (with lemon and sage oil) with highly important biological activity as supportive in this coating material. The rainbow trout fillets were wrapped with the edible film which were produced for this trial. The treatment varations were as the first group 2% lemon oil + quinoa edible film, second group 2% sage oil + quinoa edible film and the third group quinoa edible film alone and the last group control (untreated). All groups' fillets were stored at refrigerator (4 ± 0.5°C) for 15 days then they were periodically examined for some microbiological (psychrotrophic, mesophilic, aerobic, lactic acid bacteria, Enterobacteriaceae, and Pseudomonas counts) and chemical parameters (lipid peroxidation [Thiobarbituric Acid Reactive Substrate], total volatile basic nitrogen, and pH). The difference between the control group and the application groups was found to be important for all examined quality parameters during the storage period (p < .05). Lemon oil + quinoa was the most effective in preventing lipid oxidation of rainbow trout fillets. However, sage oil + quinoa group has proven to stronger antimicrobial specifications. As a result, it was determined that the coating material prepared by adding lemon and sage essential oil to quinoa edible film had positive effects on quality and shelf life in rainbow trout fillets. Practical applications An alternative to edible packaging of animal origin, plant materials are researched with functional properties to obtain new packaging's for the food industry, especially fisheries, and to develop healthy, environmental, and natural packaging materials instead of synthetic packaging.

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“…Besides available food preservation techniques, recently, nanotechnology applications are attracting a great deal of attention of food makers and food researchers (Chellaram et al, ; Petzold et al, ; Ravichandran, ). As stated by Ceylan and Vicente (), nanotechnological applications on food have some advantages, such as controlled release of bioactive materials, delay the rapid deterioration in microbiological, chemical, and sensory properties of food (Ceylan, Şengör, Sağdıç, & Yılmaz, ; Ceylan, Şengör, & Yılmaz, ). In practice, this novel approach was applied in some food processes to delay the rapid spoilage in microbial and the rapid deterioration in chemical properties (Abdou, Osheba, & Sorour, ; Ceylan, Yilmaz, & Gülgün, ; Dimitrijevic et al, ; Ozogul et al, ; Walker, ).…”

Section: Introductionmentioning

confidence: 99%

Determination of quality parameters of gilthead sea bream (Sparus aurata) fillets coated with electrospun nanofibers

Ceylan

Şengör²,

Basahel

et al. 2018

Journal of Food Safety

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The changes in texture, color, and odor parameters of the samples (C: uncoated samples, CN: the group coated with chitosan‐based nanofibers, TLCN: the samples coated with thymol‐loaded chitosan‐based electrospun nanofibers) were tested. The changes in color of the groups were defined by using L* (lightness), a* (red/green), and b* (blue/yellow) parameters for pH values of C, CN, and TLCN. In terms of microbial spoilage, psychrophilic bacteria counts (TPBc) of the samples were revealed during storage period. The results of microbiological, sensory, and psychochemical analysis demonstrated that CN and TLCN were both effective against rapid deterioration, exhibiting up to 100% limitation of deterioration; furthermore, TLCN was more effective than that of CN samples. The study results suggested that coating of gilthead sea bream fillets with CN and TLCN would be a promising approach to delay the rapid deterioration in sensory properties (odor, texture, and color) and the delay bacteria growth. Also, the rapid changes in the physicochemical quality parameters (pH, L*, a*, and b*) of fish fillets were controlled by using electrospun nanofiber coating technique. Practical applications Coating of the fish fillets with chitosan‐based nanofibers delayed the deterioration. Thymol‐loaded chitosan‐based nanofibers were more effective to delay the deterioration. Applied tests revealed almost 100% difference between groups.

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A novel approach to extend microbiological stability of sea bass (Dicentrarchus labrax) fillets coated with electrospun chitosan nanofibers

Cited by 47 publications

References 31 publications

Effects of chitosan with vegetable oil on shelf life of brown trout (Salmo trutta fario) fillets fed on prebiotics

Effects of chitosan with vegetable oil on shelf life of brown trout (Salmo trutta fario) fillets fed on prebiotics

Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life

Determination of quality parameters of gilthead sea bream (Sparus aurata) fillets coated with electrospun nanofibers

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