Potential of nanochitosan coating combined with walnut green husk to improve the preservation of rainbow trout (Oncorhynchus mykiss) during refrigerated storage

Exploring the Ecological Implications, Gastronomic Applications, and Nutritional and Therapeutic Potential of Juglans regia L. (Green Walnut): A Comprehensive Review

“…Antibacterial agent Application as a food additive Contributes to increasing soil carbon [78,79,90,91,118] Antitumor activities Preparation of bioactive packaging film and nano-chitosan coating Helps in reducing pollution [58,59,92,[95][96][97] Improves memory loss and protection of nerves Formulation of beverages Improves soil health [19,56,63,87,93,98,99] Anti-Obesity and hypoglycemia To improve product texture Acts as a natural insecticide [99][100][101][102] Neuroprotection Dietary fiber as a source of prebiotic Acts as a natural herbicide [64,103,104] Anti-inflammatory properties Food fortification Preparation of polymer composites [103,[105][106][107][108][109] Improves cells Confectionery applications Natural dye source [10,87,95,110] Prevention of chronic diseases Production of sugars Removal of hazardous materials [111][112][113][114][115][116]…”

Oil-in-water emulsion loaded with optimized antioxidant blend improved the shelf-life of trout (Oncorhynchus mykiss) fillets: a study with simplex-centroid design

“…Furthermore, trout production in Brazil is also growing, with regions of the country reaching the mark of 2 thousand tons per year 3 , 4 . However, its high perishability is a limiting factor, rapidly reducing its shelf life by causing sensory changes and thus early consumer rejection and discarding 5 – 7 . This is attributed to its dark muscle composition and biochemistry, which presents high proteases activity, high content of lipids containing a higher unsaturated than satured fatty acids, and high content of myoglobin with low hemoglobin stability, favoring an accelerated microbial growth and lipid and protein oxidations 8 – 10 .…”

Impact of Various Drying Technologies on the Drying Characteristics, Physico-chemical Properties, and Antioxidant Capacity of Walnut Green Husk

“…However, WGH is not fully used, and most of them are discarded as waste, rapidly decaying and causing environmental pollution. Moreover, WGH is a relevant source of bioactive compounds, such as polyphenols, flavonoids, terpenoids, naphthoquinones, and pectins (Romano et al, 2021), which can be used as an antioxidant and antibacterial agent in the food industry and have been used on the preservation of fresh-cut apple and rainbow trout during refrigerated storage (Mozaffari et al, 2022;Jiang et al, 2022) WGH extract is also able to inhibit the activity of α -glucosidase, thus regulating human blood sugar levels. Additionally, the WGH is conducive to the phytoremediation of heavy metals due to the presence of phenolic hydroxyl, carboxyl, and other functional groups (Liu et al, 2022).…”