Coating with alginate containing a mixture of essential oils and citrus extract in combination with ozonation or gamma irradiation increased the shelf life of Merluccius sp. fillets

Shankar, Shiv; Danneels, Faustine; Lacroix, Monique

doi:10.1016/j.fpsl.2019.100434

Cited by 32 publications

(18 citation statements)

References 21 publications

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“…Nowadays, consumers have been looking for healthier foods richer in nutrients, increasing the consumption of fish and fishery products [ 1 ]. Fish is a valuable source of micronutrients, protein, essential amino acids, and lipids, which are essential for a healthy diet [ 2 ]. Tilapia ( Oreoschromis niloticus ) prospers well in tropical and subtropical waters with an adequate growth in waters with a wide range of oxygen concentration, temperature, and salinity.…”

Section: Introductionmentioning

confidence: 99%

“…Few approaches have been proposed to extend the shelf life of fish meat and the preservation of nutrients of raw fish products, but it is still an incompletely investigated scientific issue [ 2 , 6 ]. Salt curing, the addition of chemical preservatives as butylated hydroxyanisole (BHA) and butylate hydroxytoluene (BHT) [ 1 ], active packaging, the application of edible coatings (ECs), and natural antioxidants that can protect the quality of fish meat are some alternatives against deterioration of fish meat [ 5 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…The fresh fish shelf life can increase from five to seven days with the use of active packaging materials containing antimicrobial compounds [ 2 ]. Additionally, to active packaging, an edible coating is an efficient and eco-friendly method to maintain the quality and safety of food involving products of fish.…”

Section: Introductionmentioning

confidence: 99%

“…A protective layer is formed by the edible coating, applied straight on the fish muscle to inhibit quality decline and prolong the shelf life. These coatings can be safely eaten, destroyed, or washed off during subsequent processing [ 2 , 6 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

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Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia (Oreoschromis niloticus) Fillets

et al. 2020

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Edible coatings are safe, legal, and sensory acceptable for food applications and they can be incorporated as natural additives due to their antimicrobial activity, thickening capacity, nutrient content, and bioactive agents for protecting seafood from physical, chemical, and microbiological damage that affects its shelf-life. This study aimed to evaluate the effect of the guar gum bioactive coating with thyme oil on the quality of tilapia fish fillets for 15 days of storage at 4 °C, as a means to extend shelf-life. pH, moisture, ash, fat, color, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), microbiological, and sensory examinations were investigated, and the results were analyzed by analysis of variance. The treatments were control (uncoated, UC), GGC (coated with guar gum, GGC), and guar gum combined with thyme oil (GGCTH). Tilapia fillets were stored at 4 °C, the safe temperature for refrigerated storage for 15 days. GGCTH had a slower increase of pH after 15 days of storage in comparison with GGC and UC (p < 0.05). GGC and GGCTH resulted in lower and lowest lightness (L*; p < 0.05) values, lower and lowest redness (a*; p < 0.01) values, and greater and greatest yellowness (b*; p < 0.05) values compared to UC, respectively. UC reduced shear force at 5 (0.37 kgf), 10 (0.32 kgf), and 15 (0.30 kgf) days post-storage in comparison with GGC (0.43, 0.43, and 0.43 kgf) and GGCTH (0.43, 0.44, and 0.44 kgf), respectively. There was less (p < 0.05) deterioration, as well as differences in textural and sensorial variables between uncoated and coated fish fillets. The microbiological analyses demonstrated that there was greater microbial growth in the uncoated fillets than in the coated ones. It was concluded that this bioactive coating with thyme oil retards microbial colonization of fish and reduces degradability of quality variables, therefore, it is a reliable and effective alternative to extend the shelf-life of tilapia fillets.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia (Oreoschromis niloticus) Fillets

et al. 2020

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“…While studies have been conducted on the impact of citrus by‐products on the enhancement of the shelf life of fish and fish products (Boulares et al., 2018; Renur et al., 2016; Rezaeifar et al., 2020; Sabu et al., 2020; Shankar et al., 2019; Viji et al., 2015), there is no information about the usage of gelatin films enriched with citrus (orange and lemon) seed extract on the quality of sea bass fillets. Therefore, the main aim of this research was to investigate the effects of edible gelatin films incorporated with orange and lemon seeds extract on the shelf life of sea bass fillets during refrigerated storage (4 ± 1°C).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass ( Dicentrarchus labrax ) fillets

Uçak

Abuibaid

Aldawoud³

et al. 2021

J. Food Process. Preserv.

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In this study, the effects of gelatin films enriched with 2% of citrus (orange ([OSE] and lemon [LSE]) seed extracts (CSE) on the quality of sea bass (Dicentrarchus labrax) fillets during refrigerated storage (4 ± 1°C) for 15 days were determined. The results showed that lipid oxidation delayed in OSE and LSE groups compared with control and gelatin‐film (without extract)‐coated groups. According to microbial results, the addition of CSE enhanced the antimicrobial activity of gelatin films and, therefore, delayed the microbial growth. The incorporation of CSE with gelatin films showed a positive effect on the sensorial parameters of fillets. The shelf life of fillets was found as 6 days for the control, 9 days for GF group, and 12 days for both OSE and LSE groups. In conclusion, the supplementation of CSE raised the effectiveness of the gelatin films and can be recommended to maintain the quality of sea bass fillets. Practical applications Seafoods are highly perishable products and maintaining the quality of seafoods is a very important issue. As excessive citrus wastes are produced in the food industry, possible ways of their utilization are need to be searched. Citrus seed extract (CSE) was evaluated as natural antioxidant and antimicrobial agent in prolonging the shelf life of sea bass fillets in this study. The results revealed that CSE contributed to maintain the oxidative, microbiological, and sensory quality of sea bass fillets during storage. Thus, considering the consumers concerns about the synthetic ingredients, CSE can be suggested as a natural antioxidant and antimicrobial source in foods. Additionally, finding of this research could help to evaluate food wastes and the industrial usage of these products as a natural preservative.

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Polysaccharide-Based Materials as Promising Alternatives to Synthetic-Based Plastics for Food Packaging Applications

Rǎschip¹,

Fifere²,

Dinu³

2021

Bioplastics for Sustainable Development

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Coating with alginate containing a mixture of essential oils and citrus extract in combination with ozonation or gamma irradiation increased the shelf life of Merluccius sp. fillets

Cited by 32 publications

References 21 publications

Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia (Oreoschromis niloticus) Fillets

Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia (Oreoschromis niloticus) Fillets

Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass ( Dicentrarchus labrax ) fillets

Polysaccharide-Based Materials as Promising Alternatives to Synthetic-Based Plastics for Food Packaging Applications

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