Antimicrobial Activity of Composite Edible Films Based on Fish Gelatin and Chitosan Incorporated with Clove Essential Oil

Gómez-Estaca, Joaquín; Lacey, Antonio López de; Gómez‐Guillén, M.C.; López‐Caballero, M.E.; Montero, P.

doi:10.1080/10498850802581252

Cited by 73 publications

(42 citation statements)

References 16 publications

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“…Previous studies have shown that edible coatings made of protein, polysaccharide, and oil-containing materials help to prolong the shelf life and preserve the edible quality attributes (Jeon et al, 2002;Fan et al, 2009;Gómez-Estaca et al, 2010). Chitosan, a partially N-deacetylated product of chitin carrying positive charges, is an important natural biopolymer due to its non-toxic nature, antibacterial (Gómez-Estaca et al, 2009) and antioxidant activity (Panya et al, 2010), and film forming properties (Park et al, 2002). Some successful applications of chitosan in fruit (Li et al, 2010), meat products (Sagoo et al, 2002), and seafood (Chaiyakosa et al, 2007) have been reported.…”

Section: Introductionmentioning

confidence: 99%

Effects of Chitosan Coatings Enriched with Different Antioxidants on Preservation of Grass Carp (Ctenopharyngodon idellus) During Cold Storage

Zhang

Luo

et al. 2012

Journal of Aquatic Food Product Technology

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To investigate the effects of chitosan composite coatings for maintaining the quality of grass carp portions, indictors of microbiology (total bacteria count, TBC), chemistry (pH; total volatile basic nitrogen, TVB-N; 2-thiobarbituric acid, TBA; K-value), and sensory characteristics were analyzed periodically. The results showed that chitosan (1.5%, w/v) + acetic acid (1.0%, v/v) + tea polyphenol (TP, 0.5%, w/v) coating significantly (p ≤ 0.05) reduced growth of microorganisms as reflected in TBC, lipid oxidation as displayed in TBA, chemical spoilage as reflected in pH, TVB-N, K-value, and sensory characteristic scores compared to the control samples. The effect of chitosan (1.5%, w/v) + acetic acid (1.0%, v/v) + vitamin C (VC, 0.5%, w/v) coating was better than chitosan (1.5%, w/v) + acetic acid (1.0%, v/v) coating. Chitosan together with acetic acid and TP can be used as a type of preservative coating for grass carp portions under chilled storage.

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Section: Introductionmentioning

confidence: 99%

Effects of Chitosan Coatings Enriched with Different Antioxidants on Preservation of Grass Carp (Ctenopharyngodon idellus) During Cold Storage

Zhang

Luo

et al. 2012

Journal of Aquatic Food Product Technology

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“…Most of the research efforts have been based on composites of chitosan with land animal collagen or gelatin,1, 12–15 and few reports are found in the literature on chitosan and seafood collagen 16–18. In addition, the insolubility of collagens in aqueous solvents limits the utilization of collagens in various industries.…”

Section: Introductionmentioning

confidence: 99%

Composites of chitosan with acid‐soluble collagen from jumbo squid (Dosidicus gigas) by‐products

Arias‐Moscoso¹,

Soto‐Valdez²,

Plascencia‐Jatomea³

et al. 2011

Polymer International

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Biodegradable films of chitosan with acid‐soluble collagen (ASC) isolated from jumbo squid by‐products were prepared using solution‐mixing and film‐casting techniques. The main goal of the study reported was to evaluate the potential application of ASC as an additive in the preparation of biofilms in composites with commercial chitosan (85% deacetylated, viscosity > 400 MPa s and molecular weight of 570.3 kDa). Thermal properties, scanning electron microscopy (SEM) images, mechanical properties, water vapor barrier properties and water solubility of the films obtained were assessed. SEM images revealed that the surface morphology of chitosan films was influenced by the ASC. The ASC led to a structure with a less compact morphology than chitosan films. The incorporation of ASC to chitosan induced an increase in the percentage of elongation at break and a decrease of the elastic modulus of films. However, the addition of ASC to chitosan films had a negative effect on the water barrier properties and increased the solubility. The glass transition temperature of chitosan films was found to be ca 159 °C and shifted to ca 148 °C for ASC/chitosan films containing 50% ASC. ASC from jumbo squid by‐products might be useful as a new source of additive in the preparation of biofilms in composites with chitosan. Copyright © 2011 Society of Chemical Industry

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“…Tokur et al (2016) stated that WPI coating enriched with thyme essential oils in the preservation of rainbow trout fillets retarded the growth of aerobic microorganisms during refrigeration storage (4°C ± 2°C). Gomez‐Estaca, Lopez de Lacey, Gomez‐Guillen, Lopez‐Caballero, and Montero () observed that the gelatin coatings enriched with the clove essential oil and chitosan showed good antimicrobial activity.…”

Section: Discussionmentioning

confidence: 99%

Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout

Yıldız

Yangılar

2017

Journal of Food Safety

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The present study aimed to investigate the effect of whey protein isolate (WPI) coating enriched with essential oils (ginger and chamomile) on rainbow trout fillets during storage at 4°C. Samples were analyzed at 0, 3, 6, 9, 12, and 15 days for microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, Pseudomonas), chemical analyses (pH, thiobarbituric acid reactive substances‐TBARS, total volatile base nitrogen‐TVB‐N, peroxide value [PV]) and sensory quality (odor, taste, tissue, appearance). Bacterial growth was inhibited in samples with high concentrations of essential oils due to its antimicrobial activity. During the storage period, TVB‐N, TBARS, and PVs content gradually increased in all groups, and significant differences were found between the groups (p < .05). In conclusion, the addition of of ginger and chamomile essential oils to WPI coatings showed a positive effect on the rainbow trout shelf‐life. Practical applications Whey protein is a by‐product of the cheese‐making industry and is already known as an excellent barrier to oxygen, aroma, and oil and can be used as a coating material for improving the oxygen barrier property of food packaging. The use of an essential oil in fresh fish preservation may be considered an alternative “natural” additive, extending the shelf life of the product. Our study has clearly shown that addition of ginger and camolime essential oil and whey protein isolate coating in fish resulted in longer shelf life, and this method could be commercially used.

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Antimicrobial Activity of Composite Edible Films Based on Fish Gelatin and Chitosan Incorporated with Clove Essential Oil

Cited by 73 publications

References 16 publications

Effects of Chitosan Coatings Enriched with Different Antioxidants on Preservation of Grass Carp (Ctenopharyngodon idellus) During Cold Storage

Effects of Chitosan Coatings Enriched with Different Antioxidants on Preservation of Grass Carp (Ctenopharyngodon idellus) During Cold Storage

Composites of chitosan with acid‐soluble collagen from jumbo squid (Dosidicus gigas) by‐products

Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout

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