Effects of green tea (Camellia sinensis) and guava (Psidium guajava) extracts on the quality of snakehead (Channa striata) fillets during ice storage

Abstract

The antioxidant and antimicrobial properties of Camellia sinensis and Psidium guajava leaf extracts were determined and applied as soaking solutions for snakehead (Channa striata) fillets prior to 12‐day ice storage. The scavenge 50% of the DPPH (2,2ʹ‐diphenyl‐1‐picrylhydrazyl) free radicals (IC50) of C. sinensis was 7.63 µg/mL and 5.04 µg/mL for P. guajava extract. The minimum inhibition concentrations (MIC) of C. sinensis and P. guajava against Aeromonas hydrophila were 625 and 313 µg/mL, respectively. The IC50 and MIC concentrations were then applied as extract solutions for soaking snakehead fillets before ice storage. During ice storage, snakehead fillets treated with plants extracts showed reduced lipid oxidation, inhibited bacteria growth, and enhanced sensory properties compared to untreated samples. Based on the total viable count, shelf life of snakehead fillets treated with C. sinensis and P. guajava extracts can be prolonged up to 8 days while less than 8 days for the control treatment. Novelty impact statement In order to maintain the quality of fish products during storage, many preservation methods and techniques are commonly used, where the use of chemicals can directly affect human health. The use of natural preservatives is a promising method that could be an alternative to synthetic additives. In this study, C. sinensis and P. guajava extracts showed significant in vitro antibacterial and antioxidant properties, and therefore have high potential as an agent for ice storage of snakehead fish fillets.

Effect of tea extract (Camellia sinensis) on shelf life and intrinsic quality of tempe

“…The third factor is the antimicrobial activity of the phenolic compounds. Microbial activity extends the shelf life of tempehs (11). Similar results were also found in a study by Pakfetrat et al (39), which explained that applying tea extract could reduce the initial microbial load on legumes and extend their shelf life.…”

“…However, this technology is expensive, making it difficult to apply to tempeh artisans in Indonesia. The submersion of tempeh with tea extract can be utilized to extend the shelf life of tempeh because it has been proven to increase the shelf life of other food products (9)(10)(11). The polyphenol components of tea have antioxidant and antimicrobial properties (12,13).…”

Potential role of certain herbal extracts in reducing toxic histamine and improving the quality of chilled tuna finger

“…It has been established that seafood spoiled recorded on flavors that are very fishy, rotten, and putrid. One of the most crucial factors for consumers is the color of the fish and fish products since it denotes the quality and is linked to the flavor and freshness of seafood (Huynh et al 2022). Kenawi and Abdelaal (2021) revealed that comparison to the control, the color, taste, odor, texture, and general acceptance scores improved with the addition of 1% moringa leaves powder.…”

Composition of Flavour Non Volatile Compound Steamed Snakehead Fish (Channa striata)

“…Tryptophan is very important as an amino acid compound that provides feelings of comfort, pleasure and reduces stress [68,69]. Tryptophan helps in weight loss and sleep disorders [47].…”