Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (<i>Lateolabrax japonicas</i>) Fillets

Nie, Xiaobao; Wang, Lihong; Wang, Qi; Lei, Jilin; Hong, Wanshu; Huang, Baosheng; Zhang, Changfeng

doi:10.1111/1750-3841.14184

Cited by 37 publications

(18 citation statements)

References 43 publications

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“…Icing medium containing red alga (Gracilaria verrucosa) extract, which is rich in quercetin-7-methyl ether, delayed the development of chemical parameters of Indian mackerel (Rastrelliger kanagurta) deterioration (Abimannan et al 2018). Tea polyphenols are natural polyphenols extracted from green tea (Camellia sinensis) leaves and were shown to be effective quality-preservation material for aquatic products (Nie et al 2018;Ju et al 2018;Feng et al 2017).…”

Section: Introductionmentioning

confidence: 99%

The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage

Cao

Huang

et al. 2019

Food Bioprocess Technol

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Grass carp (Ctenopharyngodon idellus) is a kind of freshwater fish which is rich in polyunsaturated fatty acids and easily exposed to lipid oxidation during refrigeration. The effect of chlorogenic acid (CGA) on lipid oxidation, protein oxidation, enzymatic activities, and color stability of grass carp muscle during chilled storage was investigated. The lipid oxidation was inhibited by CGA, as evidenced by lower thiobarbituric acid values, peroxide values, carbonyl valence, less free fatty acid content, and higher amount of unsaturated fatty acid compared to the control group. CGA also had a positive effect on the whiteness value and the stability of protein oxidation of fish samples. In addition, the inhibitory study of CGA on endogenous lipase and lipoxygenase activities of fish muscle can help to partly illustrate the mechanism that retains its freshness effect. The results indicate that CGA is a novel natural additive which can be used to inhibit lipid and protein oxidation and be applied in the storage of aquatic products or some similar fields.

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Section: Introductionmentioning

confidence: 99%

The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage

Cao

Huang

et al. 2019

Food Bioprocess Technol

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“…have been efficiently incorporated in alginate film for food packaging development [226][227][228][229]. For example, it can be mentioned recent works incorporating antioxidants and antimicrobial agents for food applications in alginate films and coating such as: trans-cinnamaldehyde [230]; carvacrol, methyl cinnamate [231]; pomegranate peel extract [232]; thyme oil [233]; acetic acid/lactic acid [234,235]; nisin/EDTA [236]; resveratrol [237]; tea polyphenols [238]; garlic oil [239]; ascorbic acid [240]; lycopene [241]; clove essential oil [242] and tocopherols [243]. In a similar approach, some other food ingredients have been incorporated such as antibrowning molecules.…”

Section: Alginatementioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

227

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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“…Sodium alginate (SA) is a polysaccharide deprived from brown algae and mainly composed of 1-4 linked α- l -guluronic acid and β- d -mannuronic acid [6]. SA has the advantages of good gel property and film-forming ability, which is suit for preparing SA-based composite films for the preservation of seafood products [7,8,9]. The edible membrane prepared by SA has high CO 2 transmittance and low O 2 transmittance, when hydrophilic SA intersects with hydrophobic β-cyclodextrin, its stability is greatly improved and it has long-time treatment [6,10,11].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Carvacrol Incorporated in Flaxseed Gum-Sodium Alginate Active Films to Improve the Quality Attributes of Chinese Sea bass (Lateolabrax maculatus) during Cold Storage

Fang

Zhou

et al. 2019

Molecules

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The objective of this research was to explore the antimicrobial activity and mechanism of carvacrol against Vibrio Parahemolyticus, Shewanella putrefaciens, Staphylococcus aureus and Pseudomonas fluorescens and evaluate the effect of the addition of carvacrol/β-cyclodextrin emulsions to flaxseed gum (FSG)-sodium alginate (SA) edible films on the preservation of Chinese sea bass (Lateolabrax maculatus) fillets during refrigerated storage. The minimum inhibitory concentration (MIC) of carvacrol against V. parahemolyticus, S. putrefaciens, S. aureus and P. fluorescens were 0.5, 0.5, 0.125, and 0.5 mg/mL, respectively. Alkaline phosphatase activity assay, nucleotide and protein leakage, and scanning electron microscope demonstrated that carvacrol damaged the external structure of the tested bacterial cells causing leakage of cytoplasmic components. At the same time, when FSG-SA films containing carvacrol used as coating agents for Chinese sea bass fillets cold storage, FSG-SA films containing 1.0 or 2.0 mg/mL carvacrol could significantly reduce TVB-N content, K-value, the degree of microbial deterioration and maintain quality of sea bass fillets according to organoleptic evaluation results.

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Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas) Fillets

Abstract: The sodium alginate-tea polyphenols composite coating has strong potential to be used as a new biopreservative for maintaining fish fillet quality.

Cited by 37 publications

References 43 publications

The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage

The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Antimicrobial Carvacrol Incorporated in Flaxseed Gum-Sodium Alginate Active Films to Improve the Quality Attributes of Chinese Sea bass (Lateolabrax maculatus) during Cold Storage

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