Antioxidant and antibacterial properties of coating with chitosan–citrus essential oil and effect on the quality of Pacific mackerel during chilled storage

Abstract

The goal of the study was to investigate whether chitosan–citrus essential oil composite works as an efficient preservative in Pacific mackerel ( Pneumatophorus japonicus ) during chilling storage. FT ‐ IR analysis showed that chitosan–citrus essential oil coating was successfully prepared. Our results demonstrated that chitosan–citrus essential oil coating possessed significantly higher capability of scavenging reactive oxygen species ( and OH −) than chitosan. Furthermore, Pacific mackerel coated with chitosan–citrus essential oil composite could significantly reduce parameters of corruption including physicochemical (drop loss, biogenic amine, and thiobarbituric acid‐reactive substances) and microbiological parameters (total viable count), as compared with untreated and chitosan groups after 12 days of storage at −3°C. These results indicated that CS ‐ CEO s could work as efficient preservative for Pacific mackerel storage through ameliorating redox state and inhibiting microbial growth and suggested that chitosan–citrus essential oil composite has great potential in preservation of aquatic products during superchilled storage.

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

“…It is implied that the additional CGA delayed increasing pH value of the samples. Simultaneously, chitosan coating was observed to be effective in suppressing product degradation during storage, which is in accordance with the earlier studies(Ao et al, 2019;Li, Wu,…”

“…The main reason of reduced protein oxidation is the application of chitosan coating and vacuum package which hindered product exposure to oxygen gas for responsible degradation (Gokoglu et al, ; Li et al, ; Özalp Özen et al, ). Hence, the antioxidant agent decreased oxygen gas to interact with fish fillets which inhibited the oxidization.…”

Citrus Essential Oils (CEOs) and Their Applications in Food: An Overview

“…The antimicrobial activity was evaluated by the oxford cup method, where the inhibition zone for chitosan (CS) was 12.24 ± 1.03 mm for E. coli and 13.35 ± 0.79 mm for L. monocytogenes. On the other hand, the CEO-CS composite showed an enhanced efficacy with a diameter of 17.23 ± 1.29 mm for E. coli and 19.19 ± 1.27 mm for L. monocytogenes [116]. The antibacterial properties of CEOs and their components are summarized in Table 3.…”

Synthesis, Antimicrobial, Moisture Absorption and Retention Activities of Kojic Acid-Grafted Konjac Glucomannan Oligosaccharides

“…The first step is to convert kojic acid into chlorokojic acid by mixing kojic acid with thionyl chloride in water at 0 • C to form a precipitate, and the precipitate was washed with petroleum ether until the filtrate was colorless to obtain chlorokojic acid [23]. In the second step, KGO and chlorokojic acid were separately dissolved in round-bottom flasks containing dimethylformamide (DMF) at a molar ratio of 1:2 and stirred at room temperature until completely dissolved.…”

“…Most of them are non-pathogenic bacteria and a few can cause diseases. S. aureus is a commensal and opportunistic pathogen that can cause contamination of food products during preparation and processing [23]. S. putrefaciens is a marine, gram-negative bacterium which plays a role in the food industry as a spoilage bacterium of marine fish and chicken due to its ability to produce volatile sulfides, amines, and the fishy-smelling compound trimethylamine [24].…”