Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage

Berizi, Enayat; Hosseinzadeh, Saeid; Shekarforoush, Seyed Shahram; Barbieri, G.

doi:10.1016/j.ijbiomac.2017.08.099

Cited by 53 publications

(41 citation statements)

References 42 publications

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“…Many researchers have studied the effect of pomegranate addition in the properties of several foods products, such as dairy products (Table 6), films and coatings for food packaging (Table 7), meat and fish products (Table 8), and cereal and nuts products (Table 9). improvement of functional characteristics of coatings; improvement of sensory characteristics and ↑shelf life of food [105][106][107][108] peel powder starch-based films better mechanical properties; antimicrobial activity [109] peel extract chitosan/locust gum coating (oranges) inhibition of Penicillium digitatum; ↑shelf-life of oranges [110] peel extract surimi-based films superior mechanical properties; improved thermal stability [111] juice bitter vetch seed protein films antioxidant activity; improvement of physicochemical properties [112] Table 8. Recent studies on the effect of the addition of pomegranate derivatives to meat and fish products.…”

Section: Applications In Food Productsmentioning

confidence: 99%

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

Kandylis

Kokkinomagoulos

2020

Foods

195

112

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Pomegranate (Punica granatum L.) is an ancient fruit that is particularly cultivated in west Asia, though it is also cultivated in the Mediterranean region and other parts of the world. Since ancient years, its consumption has been associated with numerous health benefits. In recent years, several in vitro and in vivo studies have revealed its beneficial physiological activities, especially its antioxidative, antimicrobial and anti-inflammatory properties. Furthermore, human-based studies have shown promising results and have indicated pomegranate potential as a protective agent of several diseases. Following that trend and the food industry’s demand for antioxidants and antimicrobials from natural sources, the application of pomegranate and its extracts (mainly as antioxidants and antimicrobials), has been studied extensively in different types of food products with satisfactory results. This review aims to present all the recent studies and trends in the applications of pomegranate in the food industry and how these trends have affected product’s physicochemical characteristics and shelf-life. In addition, recent in vitro and in vivo studies are presented in order to reveal pomegranate’s potential in the treatment of several diseases.

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Section: Applications In Food Productsmentioning

confidence: 99%

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

Kandylis

Kokkinomagoulos

2020

Foods

195

112

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“…[21,32] Blending natural polymer with plant extract has been reported in several studies. [3,33,34] Yuan et al [35] showed that bacterial growth in chitosan-coated pacific white shrimp in combination with PPE reached less than that treated by chitosan coating or PPE alone. Saki et al [9] showed that chitosan-gelatin composite and bilayer coating containing PPE could extend the shelf life of Belanger's Croaker (Johnius Belangerii) during storage.…”

Section: Changes In Microbial Countsmentioning

confidence: 99%

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Khodanazary

2019

International Journal of Food Properties

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The aim of this study was to evaluate the preservation effect of the pomegranate peel extract (PPE)-lysozyme (Lys) combination addition on gelatin (G)-polycaprolactone (PCL) composite film on the quality of mackerel Scomberomorus commerson via physicochemical analysis (pH, total viable bases nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA), weight loss, color), microbiological (total mesophilic count (TMC) and psychrotrophic (PTC) count) and sensorial assessments during refrigerated storage. The results showed that incorporating PPE and Lys into G/PCL solution could significantly (P < .05) improve the quality of fish fillets. Among all treatments, TMC and PTC of mackerel fish with the control treatment increased rapidly and were generally higher than other treatments (P < .05). Thus, G-PCL film containing both of Lys and PPE can remarkably delay the growth of bacteria of mackerel fillets. The results indicated that the Lys in combination with PPE could be effective in the reduction of TBARS and FFA values of mackerel wrapped. In addition, the synergistic effect between Lys and PPE improved the antibacterial activity of the gelatin solution. G/PCL-Lys-PPE had the best effect on reducing the weight loss and color properties of the samples. It was seen that the addition of Lys/PPE improved the sensory quality of mackerel fish and these results were supported by the outcomes of bacterial and physicochemical analysis. The increase (>9 days) in the shelf-life was attributed to the antioxidant and antimicrobial characteristics of G/PCL film containing both of PPE and Lys. These results confirmed that G/PCL-Lys-PPE film was effective for the preservation of mackerel. ARTICLE HISTORY

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“…Bioactive edible coating has been adopted to enhance the shelf-life of fresh fish due to its edibility, biodegradability, and barrier properties (Erbay, Dağtekin, Türe, Yeşilsu, & Torres-Giner, 2017;Gharibzahedi & Mohammadnabi, 2016). Chitosan is a hydrophilic biopolymer with good affinity and compatibility, which is suitable to protect fresh fish fillets (Berizi, Hosseinzadeh, Shekarforoush, & Barbieri, 2017;Cotaarriola et al, 2017). However, the limited antioxidative activities of pure chitosan coating do not satisfy consumer needs for unsaturated fatty acid-rich foods (Kakaei & Shahbazi, 2016).…”

Section: Introductionmentioning

confidence: 99%

Quality improvement of half-smooth tongue sole (Cynoglossus Semilaevis) fillets by chitosan coatings containing rosmarinic acid during storage

Mei

Shen

et al. 2018

CyTA - Journal of Food

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The effects of chitosan edible coating incorporated with rosmarinic acid on the quality of half-smooth tongue sole fillets were examined during 18 days of refrigerated storage (4 ± 0.5°C). The samples were analyzed by physicochemical, microbiological, and sensory characteristics. Results showed that samples coated with 1% chitosan containing 30 or 40 mg/L rosmarinic acid significantly lower the total volatile basic nitrogen, K value, free fatty acids, trimethylamine, total viable counts, and H 2 S-producing bacteria. Low field NMR analysis (LF-NMR) results indicated that chitosan-rosmarinic acid edible coating had positive effects on maintaining the water content and water migration. These results indicated that 1% chitosan coating with 30 mg/L rosmarinic acid was a potential alternative method to improve the quality of half-smooth tongue sole fillets during refrigerated storage. Mejoramiento cualitativo durante el almacenamiento de filetes de lenguado (Cynoglossus Semilaevis) recubiertos de quitosano con ácido rosmarínico RESUMEN En el presente estudio se investigaron los efectos que se producen en la calidad de filetes de lenguado recubiertos con quitosano comestible al que se le agregó ácido rosmarínico. Para ello se examinaron los filetes durante los 18 días que permanecieron almacenados en frío (4 ± 0.5°C). En este sentido, se analizaron las características fisicoquímicas, microbiológicas y sensoriales de las muestras. Los resultados dan cuenta de que las muestras recubiertas con 1% del quitosano que contiene 30 o 40 mg/L de ácido rosamarínico presentaron niveles de nitrógeno básico volátil total, valor K, ácidos grasos libres, trimetilamina, recuentos viables totales y bacterias productoras de H 2 S significativamente más bajos. Por otra parte, los resultados obtenidos al realizar el análisis con RMN campo bajo indican que la capa comestible de quitosano y ácido rosmarínico produjo efectos positivos en términos de mantener el contenido de agua y la migración de agua. Asimismo, dieron cuenta de que una capa de 1% del quitosano con 30 mg/L de ácido rosmarínico constituye un posible método alternativo para mejorar la calidad de los filetes de lenguado durante su almacenamiento en frío.

show abstract

Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage

Cited by 53 publications

References 42 publications

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Quality improvement of half-smooth tongue sole (Cynoglossus Semilaevis) fillets by chitosan coatings containing rosmarinic acid during storage

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