Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage

Abstract

Fish products are highly perishable as a result of easy spoilage by microorganism populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils (CSEOs) on physicochemical, sensory, oxidative, and microbiological attributes for fish burgers during refrigerated storage (8 days). For this purpose, CSEOs were prepared by water distillation (CS‐WD), CO2 supercritical fluid (CS‐SCF), subcritical water (CS‐SW) to determine bioactive substances. Total phenol and flavonoid contents and also antioxidant activity were measured in CSEOs extracted by these procedures and phytochemical identification was performed through gas chromatography and mass spectroscopy. These essential oils (EOs) were used at 0.2% in fish burgers, and controls (without additives) and those containing sodium erythorbate were also prepared. Physicochemical, oxidative, microbiological, and sensory functions were examined every 2 days. Phytochemicals were found in CSEOs, and the highest was related to isopropyl isothiocyanate. Addition of CSEOs led to dark, yellow and red colors for fish burgers compared with control. The manufacture of primary and secondary products in oxidation and different microorganisms in samples were significantly decreased by CSEOs compared with controls (p < .05). The antioxidant feature of the burger with CS‐SCF was higher than that of the sample treated with CS‐WD, but these EOs indicated almost the same antimicrobial attributes, and the lowest antioxidant and microbial activities were found for CS‐SW in the fish burger. The sensory results demonstrated that CSEOs did not reduce scores, which maintained the acceptance quality of burgers during refrigerated storage. As a conclusion, CSEOs can be used as effective antioxidants and preservatives in burgers, and sensory acceptance was preserved during storage.

Essential Oil Emulsion from Caper (Capparis spinosa L.) Leaves: Exploration of Its Antibacterial and Antioxidant Properties for Possible Application as a Natural Food Preservative

“…The effectiveness against P. fluorescens would suggest the use of the caper leaf EO emulsion in some foods such as fishery products in which this psychrotrophic bacterium represents one of the main spoilage agents. In this regard, Shafaghi Rad and Nouri [ 17 ] added C. spinosa fruit essential oil in fish burgers and reported inhibitory effects against the psychrophilic flora that, after 8 days of refrigerated storage, was 6 log CFU/g lower than in untreated control burgers. In addition, the antimicrobial activity against L. monocytogenes suggests its use in ready-to-eat foods, such as some meat or fishery products, where the use of caper leaf essential oil can also add an appreciable pungent and sulphureous flavour to the product.…”

“…On the contrary, the composition and the biological activities of C. spinosa essential oil (EO) have been poorly investigated. Literature data are limited to the composition of leaf EOs from C. spinosa harvested in the Middle East [ 14 , 15 ], the composition and antioxidant activity of EOs obtained from leaves and flower buds and flower buds from Croatia [ 16 ] and Iran [ 17 ], respectively, and the composition and antimicrobial activity of the EO extracted from the aerial parts of C. spinosa harvested in Algeria [ 18 ] and Jordan [ 19 ].…”