Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout (Oncorhynchus mykiss)

Abstract

In this research, the antioxidant and antibacterial characteristics of the chitosan (CH) coating incorporated with lemon verbena essential oil (LVEO) and extract (LVE) on the quality of the rainbow trout packed by vacuum packaging at 4°C were investigated. Samples evaluated include the following: Control, VP, CH, CH‐LVE 2%, CH‐LVEO 1%, and CH‐LVE 1%‐LVEO 0.5% for 16 days at 3 days intervals. All of the samples significantly reduced Psychrotrophic bacteria, total viable counts, Enterobacteriaceae, and H2S producing bacteria as compared with control during keeping time. Thiobarbituric acid reactive substance, peroxide value, total volatile basic nitrogen, and pH value were detected lower in all of the samples than control. CH incorporated with LVE and LVEO gave an agreeable effect on sensory characteristics. Samples containing CH‐LVE 1%‐LVEO 0.5% was often in priority by sensory assessors. Generally, LV can be applied as a substitution for chemical preservatives in fish meat.

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

“…Furthermore, the present study confirms the findings of Rezaeifar et al. (2020), who reported that the combined effect of the edible coating and citrus extracts reduced the growth of bacteria in fish fillets.…”

“…The findings are in agreement with the study of Rezaeifar et al. (2020) where a chitosan coating enriched with lemon verbana extract retarded the growth of Enterobacteriaceae in rainbow trout fillets compared with control, and chitosan‐coated groups during refrigerated storage. Aerobic microorganism growth may be delayed when the fillets are wrapped by gelatin film.…”

“…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).…”

Edible and Functionalized Films/Coatings—Performances and Perspectives

“…Aloe vera gel [142,161,260,267,268] represents an important ingredient in chitosan-based formulations, since this extract has multiple benefits: anti-inflammatory, detoxifying, lowering cholesterol, improving metabolism, anti-ulceration, improving oral health, fighting cold and cough, etc. Therefore, besides edible coatings, aloe vera gel is both food and medicine, which is probably due to the content of glycosides aloin A and B (15-40%) [269].…”

“…Pickering emulsions formed by chitosan-cellulose nanocrystals-oleic acid (10 or 20 g oleic acid/kg emulsion) were used for 'Bartlett' pears ripening prevention [270]. Chitosan-lemon verbena extract/essential oil for trout (Oncorhynchus mykiss) preservation [142].…”