Biodegradable Chitosan Coating Incorporated with Black Pepper Essential Oil for Shelf Life Extension of Common Carp (Cyprinus carpio) during Refrigerated Storage

Moosavi‐Nasab, Marzieh; Shad, Ehsan; Ziaee, Esmaeil; Yousefabad, Seyyed Hossein Asadi; Golmakani, Mohammad‐Taghi; Azizinia, Mehdi

doi:10.4315/0362-028x.jfp-15-246

Cited by 24 publications

(18 citation statements)

References 34 publications

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“…Kosar et al () investigated antioxidant activity and phenolic compounds of sumac extracts and they found that phenolic composition include anthocyanins and hydrolysable tannins and gallic acid was the main phenolic acid in the extracts, anthocyanin fraction contained cyanidin, peonidin, pelargonidin, petunidin, and delphinidin glucosides and coumarates. Similar results were found by previous studies (Moosavi‐Nasab et al, ; Ojagh et al, ; Wenjiao et al, ; Yuan et al, ).…”

Section: Resultssupporting

confidence: 92%

“…Wenjiao et al () reported that bamboo leaves added chitosan coating treatment inhibit the growth of TVCs of silver carp. Moosavi‐Nasab et al () found that TVC value of common carp ( Cyprinus carpio ) fish treated with black pepper oil added chitosan coating was less than control samples at day 16. Yu et al () reported that chitosan coating combined with essential oil extended the microbiological shelf life of grass carp fillets to 15 days.…”

Section: Resultsmentioning

confidence: 99%

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Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets

Fadıloğlu

Çoban

2018

Journal of Food Safety

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Effects of chitosan coating combined with sumac on the quality of rainbow trout (Oncorhynchus mykiss) fillets stored in refrigerated condition (4°C) for 12 days were evaluated. The treatments in this study were—T1, control; T2, chitosan: 2% w/v; T3, chitosan: 2% w/v and sumac: 1% w/v; and T4, chitosan: 2% w/v and sumac: 2% w/v. The shelf life of the samples were determined periodically using physicochemical (pH, peroxide value [PV], thiobarbituric acid [TBA], and total volatile basic nitrogen [TVB‐N]), microbiological (total viable counts [TVCs] and psychrotrophic bacteria), and sensory analyzes. During the storage period, T3 and T4 groups showed lower pH, PV, TBA, and TVB‐N values than T1 and T2 groups. The sensory results are in line with chemical and microbiological results. Treatment with 2% chitosan + 1% sumac and 2% chitosan + 2% sumac increased the shelf life of rainbow trout fillets by 6 days as compared to the control samples. Practical applications To avoid the adverse effects of chemical preservatives and to answer natural and reliable product demands of the consumers, plant extracts and edible coatings are applied to increase the shelf life and to prevent the spoilage of fresh fish. The results of this study reported the efficacy of chitosan edible coating combined with sumac as a new natural preservative for improving the shelf life of rainbow trout fillets. The findings revealed that sumac extract combined with chitosan coating can be an alternative method to extend the shelf life, to preserve the quality and safety of fish, as a result of their good antioxidant and antimicrobial activity.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets

Fadıloğlu

Çoban

2018

Journal of Food Safety

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“…The development of pseudomonas and S. putrefaciens led to the formation of off‐odor during fish degradation, and was inhibited by chitosan coating enriched with essential oils, showing strong antimicrobial activities during storage (Cai, Cao, Li, Wu, et al, ). Additionally, Enterobacteria was found to grow fast in treated and control samples at the end of storage, which was in accordance with the studies for common carp (Moosavi‐Nasab et al, ) and rainbow trout fillets (Jouki et al, ). The LAB increased slowly during storage, which was attributed to the lower refrigerated temperature.…”

Section: Resultssupporting

confidence: 90%

“…Table shows the different color parameters ( L *, a *, b *, C * ab , and H 0 ab ) obtained after the application of chitosan coating with essential oils. From this table, higher L values were observed in CL, CT, and CLT samples compared with the control and CH samples at the end of storage, which is primarily attributed to the ability of chitosan as the edible coating to form strong compact insoluble polymers to keep the controlled‐release of essential oils (Moosavi‐Nasab et al, ). There were no significant correlations in a * and C * ab values among these treatments during storage.…”

Section: Resultsmentioning

confidence: 99%

The effect of chitosan‐essential oils complex coating on physicochemical, microbiological, and quality change of grass carp (Ctenopharyhgodon idella) fillets

Cai

Leng

et al. 2017

Journal of Food Safety

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The effects of chitosan coating enriched with lemon and thyme essential oils on the physicochemical, microbiological, and quality changes of grass carp fillets during 2 8C storage were determined during 16 days of storage. The pH, total volatile basic nitrogen, thiobarbituric acid reactive substances, color, texture, sensory quality, total viable count, psychrotrophic bacteria, pseudomonads, Shewanella putrefaciens, Enterobacteriaceae, and lactic acid bacteria counts were analyzed. The results indicated that chitosan coating (1.5%) incorporated with lemon or thyme essential oils (0.5%) maintained higher hardness and retarded the oxidation of lipid and protein. The most effective treatment was chitosan coating (1.5%) enriched with lemon and thyme essential oils (0.25 and 0.25%) together, which maintained the color and texture properties, and reduced the microorganisms counts. The results suggested that the synergized use of lemon and thyme essential oils increased the efficiency of chitosan coating, maintained fish fillets quality and extended its shelf life to 16 days. Practical applicationsThe commercial value of fresh fish fillets is lost in a few days. Many methods have been used to inhibit the spoilage caused by microorganisms, retard the degradation of protein, and extend the shelf life of fish fillets. As an alternative to chemical and synthetic preservatives, many studies are currently focused on using natural products to improve the quality of fish products. This study reports that chitosan coating incorporated with lemon and thyme essential oils together is a promising edible coating for use in commercial applications for prolonging the shelf life of fish fillets.

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“…Incorporation of chitosan and thyme essential oil into ready to cook chicken product suppressed the growth of yeast and moulds more effectively than individual application of chitosan and thyme essential oil during the entire of 12 days of aerobic storage period at 4 °C (Giatrakou, Ntzimani, & Savvaidis, ). In the study of Moosavi‐Nasab et al (), both chitosan coating and chitosan coating including black pepper essential oil reduced the aerobic plate count of fish fillet during refrigerated storage.…”

Section: Resultsmentioning

confidence: 98%

Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating

Özvural

Huang

2017

J Food Process Preserv

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In this study, different formulations of chitosan (CS) and chitosan/sodium tripolyphosphate (CS/TPP) matrix solutions including β carotene were used as additives and edible coatings in hamburger patties, and the treatments were compared to control in terms of quality, oxidative and microbiological features of the patties. TBARS (2‐thiobarbituric acid reactive substances) values of almost all the treatments increased throughout storage at 4 °C for 8 days. (p < .05). On the last day of storage, the treatment including 5% CS/TPP with β carotene and all the coated treatments had lower TBARS values than the other treatments (p < .05). The comparison of different treatments including the solutions of chitosan or chitosan/TPP matrix containing β carotene showed that incorporation of solution as an edible coating was more effective in lipid oxidation and microbial growth than its utilization as an additive on quality of patties according to the results on last day of storage. Practical applications Using polymers loaded with antioxidant agents as additives or edible coatings in food products is one of the most popular scientific approaches in recent studies. In this study, hamburger patties were incorporated with chitosan/sodium tripolyphosphate (CS/TPP) matrix solution loaded with β carotene, CS/TPP matrix solution, pure chitosan solution and pure β carotene as additives and/or edible coatings. By this way, synergistic effects of β carotene with different formulations of chitosan (CS) and CS/TPP were also tested. The results showed that lipid oxidation and microbial growth in the coated patties were mostly lower than that of the other patties formulated with different additives on the last day of storage.

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Biodegradable Chitosan Coating Incorporated with Black Pepper Essential Oil for Shelf Life Extension of Common Carp (Cyprinus carpio) during Refrigerated Storage

Abstract: Black pepper; Chitosan; Common carp; Essential oil.

Cited by 24 publications

References 34 publications

Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets

Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets

The effect of chitosan‐essential oils complex coating on physicochemical, microbiological, and quality change of grass carp (Ctenopharyhgodon idella) fillets

Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating

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