Effect of chlorophyll in alginate-based edible film in inhibiting spoilage of fish snacks

Abstract

Edible films are environmentally biodegradable materials used for food packaging. The edible green alga Caulerpa racemosa has antimicrobial properties; however, its chlorophyll-based bioactive compounds can be damaged when heated so it is prepared in microcapsules. Our research evaluated the effect of Caulerpa microcapsules on an alginate-based edible film on film properties and food spoilage. The microcapsules were used at concentrations of 0%, 0.5%, 1%, and 1.5%. The edible film was measured for film properties, total phenolic content (TPC), antioxidant activity (DPPH), functional group (FTIR) and microstructure (SEM). Food spoilage was evaluated on a popular fish-based product (fish bubble snacks). Bacterial strains of Escherichia coli and Staphylococcus aureus were used to evaluate antimicrobial effectiveness of the edible films. The addition of Caulerpa microcapsules had no significant negative effect on physical properties of the alginate-based film, while the smoother and more homogenous surface should enhance the barrier properties of the film. The slow and evenly distributed release of active compounds from the microcapsules increased resistance to Rhizopus sp. and significantly reduced the proliferation of E. coli but not S. aureus on coated fish snacks. Caulerpa racemosa can be used to enhance the effectiveness of alginate-based films in delaying spoilage and could extend product shelf-life

Development of Biodegradable Alginate-Based Films with Bioactive Properties and Optimal Structural Characteristics with Incorporation of Protein Hydrolysates

“…The detected decrease in water vapor transmission rate in the experimental samples with the addition of protein hydrolysate was consistent with the results obtained by Dewi et al and Wulandari et al, who also noted that the WVTR was affected by the ratio between hydrophobic and hydrophilic components, as well as the thickness of the film, on which the diffusion time of water vapor depends [28,34]. The test sample with the greatest introduction of protein hydrolysate (1.5%) had the greatest thickness (0.29 mm) and the lowest WVTR value (173.19 g/mm 2 s).…”

“…Water vapor transmission rate (WVTR) was determined gravimetrically using the method described by Dewi et al [28].…”

The effect of food bioactive coating based on alginate on the safety of cherry tomatoes

“…24, No. 04 сделали вывод об эффективности альгинатных пленок с хлорофиллом для предотвращения порчи и увеличения сроков хранения продукции [14].…”

Is the use of biosensor in monitoring food quality experiencing an uplift trend over the last 30 years?: A bibliometric analysis

“…Consequently, food industries worldwide are in constant competition to create innovations and meet consumer demands. However, excess supply, unequal distribution systems, bacterial and parasitic contamination, poor transportation and storage systems, and unattractive marketing techniques cause considerable wastage [ [5] , [6] , [7] , [8] , [9] , [10] ]. According to a Food and Agriculture Organization report [ 5 , 11 ], 1.3 billion tons of food products are wasted yearly.…”