The effect of furcellaran-gelatin edible coatings with green and pu-erh tea extracts on the microbiological, physicochemical and sensory changes of salmon sushi stored at 4 °C

Kulawik, Piotr; Jamróz, Ewelina; Zając, Marzena; Guzik, Paulina; Tkaczewska, Joanna

doi:10.1016/j.foodcont.2019.01.004

Cited by 52 publications

(28 citation statements)

References 36 publications

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“…The increase in PV and TBARS in control groups indicated the continuous lipid oxidation and subsequently, the production of oxidation byproducts (Jouki et al., ). In the case of pure coating, an insignificant protection from lipid oxidation for fresh and frozen samples was observed ( P > 0.05), which is in consistence with those findings for salmon sushi (Kulawik et al., ), chicken (Hamedi et al., ), and rainbow trout (Dehghani et al., ) fillets. The PV and TBARS remained fairly constant after 4 days of storage in treated samples with PFE 0.5% + CCM nanoparticles 0.2%, and reached 0.59 meq peroxide/1,000 g lipid and 1.12 mg MDA/kg, respectively.…”

Section: Resultssupporting

confidence: 82%

“…According to the previous studies, the initial TVC and PTC counts between 2 and 6 log CFU/g were considered for the freshness of fishery products (Duan, Cherian, & Zhao, ; Jouki, Yazdi, Mortazavi, Koocheki, & Khazaei, ; Kakaei & Shahbazi, ). For the untreated and coated samples with straight SA, the TVC threshold limit of 7 log CFU/g reached after 4 (7 log CFU/g) and 6 (7.2 log CFU/g) days, respectively, indicating the severe bacterial spoilage of trout fillets (Kulawik et al., ). Such a short shelf‐life based on the microbiological properties of fresh trout fillets is to be expected, since the usual shelf‐life of seafood stored in nylon packaging under refrigerated temperature is around 2 to 4 days (Shahbazi & Shavisi, ).…”

Section: Resultsmentioning

confidence: 99%

“…Antimicrobial coatings have been found to be very useful for suppressing/delaying the growth of spoilage and pathogenic microorganisms, primary and secondary lipid oxidation, degree of shrinkage distortion, ensuring freshness and subsequently providing an increased shelf‐life for perishable foods (Kulawik, Jamróz, Zając, Guzik, & Tkaczewska, ; Volpe et al., ). Among various types of carbohydrate polymers, sodium alginate (SA) has advantages, such as optical transparency, biocompatibility, biodegradability, no risk of staining, no toxicity and low cost, while providing excellent barrier properties against penetration of water vapor, gases, flavor compounds, and lipids (Hamedi, Kargozari, Shotorbani, Mogadam, & Fahimdanesh, ).…”

Section: Introductionmentioning

confidence: 99%

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Shelf‐Life Enhancement in Fresh and Frozen Rainbow Trout Fillets by the Employment of a Novel Active Coating Design

Zhaleh

Shahbazi

Shavisi

2019

Journal of Food Science

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The goal of this study was to determine the effect of incorporating ethanolic Prosopis farcta extract (PFE, 0 and 0.5%) and curcumin nanoparticles (CCM, 0, 0.1 and 0.2%) into sodium alginate (SA) coating on shelf-life of refrigerated and frozen rainbow trout fillets during storage lasting for 12 days and 6 months, respectively. Antioxidant and antibacterial properties of designated coatings were examined using 2, 2-diphenyl-1-picrylhydrazyl hydrate free radical scavenging activity and broth microdilution methods, respectively. The highest antioxidant and antibacterial activities were found in CCM 0.2% + PFE 0.5% and CCM 0.1% + PFE 0.5%. The CCM 0.2% + PFE 0.5% and CCM 0.1% + PFE 0.5% treatments could significantly extend the shelf-life of fresh trout fillets for 12 days during refrigerated storage evidenced by the 3.6 to 4.3 and 3 to 3.7 log CFU/g decrease in the microbial population in comparison with the untreated group, respectively. At the end of refrigerated storage time, the chemical change in all treated fillets was significantly lower than the untreated group (P < 0.05). The treatments of frozen trout fillets with SA + different concentrations of PFE and CCM resulted in better microbial and chemical properties than of the untreated group at the end of storage period (P < 0.05).Keywords: curcumin, fresh and frozen rainbow trout fillets, Prosopis farcta extract, sodium alginate Practical Application: Antimicrobial edible coatings from natural renewable resources have been found to be very useful in the food preservation field owing to the increasing consumer interest for the improvement of shelf-life property and appearance of fresh foodstuffs. Rainbow trout fillets without chemical preservatives have a limited shelf-life due to its biological properties. This study indicates the possibility of application of sodium alginate coatings containing Prosopis farcta extract and curcumin nanoparticles to increase shelf-life and maintain the quality of refrigerated trout fillets.

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Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Shelf‐Life Enhancement in Fresh and Frozen Rainbow Trout Fillets by the Employment of a Novel Active Coating Design

Zhaleh

Shahbazi

Shavisi

2019

Journal of Food Science

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“…This negatively charged polysaccharide consists of a structurally repeating unit of alternating 3-d-galactopyranose and 4-linked α-d-galactopyranose residues, and the last residues can occur as 3,6-anhydro, which can be sulfated at position 2 [6]. Furcellaran can be used as the matrix of many biopolymer films due to their film forming ability [7][8][9]. However, like all biopolymer films, it has its disadvantages, which include high gas permeability and poor mechanical properties.…”

Section: Introductionmentioning

confidence: 99%

Nanocomposite Furcellaran Films—the Influence of Nanofillers on Functional Properties of Furcellaran Films and Effect on Linseed Oil Preservation

Jamróz

Kopel

Tkaczewska³

et al. 2019

Polymers

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Nanocomposite films that were based on furcellaran (FUR) and nanofillers (carbon quantum dots (CQDs), maghemite nanoparticles (MAN), and graphene oxide (GO)) were obtained by the casting method. The microstructure, as well as the structural, physical, mechanical, antimicrobial, and antioxidant properties of the films was investigated. The incorporation of MAN and GO remarkably increased the tensile strength of furcellaran films. However, the water content, solubility, and elongation at break were significantly reduced by the addition of the nanofillers. Moreover, furcellaran films containing the nanofillers exhibited potent free radical scavenging ability. FUR films with CQDs showed an inhibitory effect on the growth of Staphylococcus aureus and Escherichia coli. The nanocomposite films were used to cover transparent glass containers to study the potential UV-blocking properties in an oil oxidation test and compare with tinted glass. The samples were irradiated for 30 min. with UV-B and then analyzed for oxidation markers (peroxide value, free fatty acids, malondialdehyde content, and degradation of carotenoids). The test showed that covering the transparent glass with MAN films was as effective in inhibiting the oxidation as the use of tinted glass, while the GO and CQDs films did not inhibit oxidation. It can be concluded that the active nanocomposite films can be used as a desirable material for food packaging.

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“…Results showed a gradual increase of TBARS values for all treatments; whereas the active packaging and coating retarded the rate of oxidation. TBARS values of uncoated salmon fillets came up to the critical limit of 2 mg kg −1 that is correlated with the negative impact of stored salmon [20]. On the contrary, the polyphenolic coating kept the TBARS values lower than 1.4 mg kg −1 avoiding the presence of undesirable off-flavors.…”

Section: Resultsmentioning

confidence: 99%

Valorization of Carob Fruit Residues for the Preparation of Novel Bi-Functional Polyphenolic Coating for Food Packaging Applications

et al. 2019

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The food industry has become interested in the development of innovative biomaterials with antioxidant and antimicrobial properties. Although several biopolymers have been evaluated for food packaging, the use of polyphenolic coatings has been unexplored. The purpose of this work was to develop an antioxidant and antimicrobial coating for food packaging through the polymerization of carob phenolics. At first, the polyphenolic coatings were deposited in glass surfaces polymerizing different concentrations of carob extracts (2 and 4 mg mL−1) at three pH values (7, 8 and 9). Results demonstrated that the coating produced at pH 8 and at a concentration of 4 mg mL−1 had the most potent antioxidant and antimicrobial potential. Then, the coating was applied directly on the salmon fillet (coating) and on the plastic container (active packaging). Peroxide and thiobarbituric acid-reactive substances (TBARS) methods were used to measure the potency to inhibit lipid oxidation in salmon fillets. Furthermore, the anti-Listeria activity of coatings was also assessed. Results showed a significant decrease of lipid oxidation during cold storage of salmon fillets for both treatments; the superiority of applied coating directly on the salmon fillets was also highlighted. Regarding the antimicrobial potency, the polyphenolic coating depleted the growth of Listeria monocytogenes after 10 days storage; while the active packaging had no effect on Listeria monocytogenes. Overall, we describe the use of low-cost carob polyphenols as precursors for the formation of bifunctional coatings with promising applications in food packaging.

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The effect of furcellaran-gelatin edible coatings with green and pu-erh tea extracts on the microbiological, physicochemical and sensory changes of salmon sushi stored at 4 °C

Cited by 52 publications

References 36 publications

Shelf‐Life Enhancement in Fresh and Frozen Rainbow Trout Fillets by the Employment of a Novel Active Coating Design

Shelf‐Life Enhancement in Fresh and Frozen Rainbow Trout Fillets by the Employment of a Novel Active Coating Design

Nanocomposite Furcellaran Films—the Influence of Nanofillers on Functional Properties of Furcellaran Films and Effect on Linseed Oil Preservation

Valorization of Carob Fruit Residues for the Preparation of Novel Bi-Functional Polyphenolic Coating for Food Packaging Applications

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The effect of furcellaran-gelatin edible coatings with green and pu-erh tea extracts on the microbiological, physicochemical and sensory changes of salmon sushi stored at 4 °C

Cited by 52 publications

References 36 publications

Shelf‐Life Enhancement in Fresh and Frozen Rainbow Trout Fillets by the Employment of a Novel Active Coating Design

Shelf‐Life Enhancement in Fresh and Frozen Rainbow Trout Fillets by the Employment of a Novel Active Coating Design

Nanocomposite Furcellaran Films—the Influence of Nanofillers on Functional Properties of Furcellaran Films and Effect on Linseed Oil Preservation

Valorization of Carob Fruit Residues for the Preparation of Novel Bi-Functional Polyphenolic Coating for Food Packaging Applications

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Product

Resources

About

The effect of furcellaran-gelatin edible coatings with green and pu-erh tea extracts on the microbiological, physicochemical and sensory changes of salmon sushi stored at 4 °C