Chitosan edible coating: a potential control of toxic biogenic amines and enhancing the quality and shelf life of chilled tuna filets

Abstract

Edible films and coatings offer great potential to support sustainable food production by lowering packaging waste, extending product shelf life, and actively preserving food quality. Using edible coatings containing plant extracts with antioxidant and antibacterial characteristics could help to enhance the quality and shelf life of fish products. In this study, the combination effect of chitosan with beetroot, curcumin, and garlic extracts on biogenic amines (BAs) reduction, biochemical quality [pH, thiobarbituric acid index (TBA), trimethylamine (TMA), and total volatile base (TVB)], shelf life and sensory characteristics of tuna filets was investigated over 14 days of refrigerated storage compared to control (uncoated) samples. The results showed that the coated samples experienced a lower increase in BAs levels than the control samples. Among the treated samples, chitosan incorporated with curcumin (CH-C) showed the highest reduction in BAs formation (1.45 – 19.33, 0.81 – 4.45, and 1.04 – 8.14 mg/kg), followed by chitosan with garlic (CH-G) (1.54 – 21.74, 0.83 – 5.77, and 1.08 – 8.84 mg/kg), chitosan with beetroot extract (CH-B) (1.56 – 31.70, 0.84 – 6.79, and 1.07 – 10.82 mg/kg), and chitosan without extract addition (CH) (1.62 – 33.83, 0.71 – 7.82 and 1.12 – 12.66 mg/kg) compared to control samples (1.62 – 59.45, 0.80 – 11.96, and 1.14 – 20.34 mg/kg) for histamine, cadaverine, and putrescine, respectively. In addition, the rate of increase in pH, TBA, TMA, and TVB of all coated treatments was lower than in the control samples. Sensory evaluation results revealed that chitosan-treated samples incorporated with beetroot, garlic, and curcumin extracts showed good quality and acceptability characteristics. Overall, chitosan edible coatings incorporated with beetroot, garlic, and curcumin extracts reduced the formation of biogenic amine, delayed biochemical deterioration, and extended the shelf life of tuna filets. Among the treated samples, CH-C demonstrated a remarkable superiority in all the studied parameters. Therefore, this study provides a promising strategy for the incorporation of active compounds in edible coatings to improve the quality and safety of foods during storage.

Potential impacts of edible coatings fortified by Moringa and /or Cedar extracts on quality and shelf life of chilled turkey fillets

“…The deviation in sensory attributes score decreased in the treated group while the control one spoiled rapidly on 6th day of chill storage as the formation of toxic metabolites also retarded, and the bacterial population decreased due to the antibacterial effect of CMC/pullulan fortified with natural antioxidant M. oliefera and cedar atlantica. Similar results by Elsabagh et al (2023) and Mansour et al (2022), who used edible coating with natural antioxidants to delay the spoilage of meat and meat products.…”

“…The European Commission (2020) predicts that providing highquality, safe, and nutritious food will get more complicated in the coming decades because food systems' health outcomes are influenced by nutrition and food safety (WHO 2022). So, nowadays, natural preservatives that have antibacterial activity find their way to food processing plants (Elsabagh et al, 2023). Moringa and cedar are two natural ingredients that have been studied for their potential use as preservatives.…”

Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film

“…A literature survey indicates that the main research area focuses on producing edible films with functional properties by incorporating antioxidants and antimicrobials into their formulation [2,19]. The possibility of introducing additives into the chitosan film that extend the shelf life of the meat makes it possible to improve the protective functions of the packaging.…”