The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets

Demircan, Bahar; Ocak, Özgül

doi:10.1111/jfpp.15454

Cited by 11 publications

(6 citation statements)

References 46 publications

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“…In addition, edible films incorporated with LAE were also used for aquatic products preservation. Demircan and Özdestan Ocak (2021) found that edible chitosan film coating with LAE (0.1%, w/v) significantly inhibits bacterial growth and biogenic amines formation of mackerel fillets during storage at 2°C. Similarly, active starch-gelatin films with LAE could effectively inhibit the microbial growth in marinated salmon and extend the product shelf life in terms of microbial spoilage (Moreno et al, 2017).…”

Section: Aquatic Productsmentioning

confidence: 95%

“…Ethyl lauroyl arginate (LAE), also known as ethyl-N α -lauroyl-Larginate, is an amino acid-based cationic surfactant, which is synthesized from L-arginine, lauric acid, and ethanol. LAE is considered one of the most potent antimicrobial substances among novel food additives for its broad-spectrum antimicrobial activity against a wide range of bacteria, yeasts, and filamentous fungi (Ma et al, 2020;Demircan and Özdestan Ocak, 2021). The use of LAE as a food preservative has been approved by the Food Drug Administration (FDA), the European Food Safety Agency (EFSA), and other countries.…”

Section: Introductionmentioning

confidence: 99%

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Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review

Chi

et al. 2023

Front. Microbiol.

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Lauric arginate ethyl ester (LAE), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms. LAE has been approved as generally recognized as safe (GRAS) for widespread application in certain foods at a maximum concentration of 200 ppm. In this context, extensive research has been carried out on the application of LAE in food preservation for improving the microbiological safety and quality characteristics of various food products. This study aims to present a general review of recent research progress on the antimicrobial efficacy of LAE and its application in the food industry. It covers the physicochemical properties, antimicrobial efficacy of LAE, and the underlying mechanism of its action. This review also summarizes the application of LAE in various foods products as well as its influence on the nutritional and sensory properties of such foods. Additionally, the main factors influencing the antimicrobial efficacy of LAE are reviewed in this work, and combination strategies are provided to enhance the antimicrobial potency of LAE. Finally, the concluding remarks and possible recommendations for the future research are also presented in this review. In summary, LAE has the great potential application in the food industry. Overall, the present review intends to improve the application of LAE in food preservation.

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Section: Aquatic Productsmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review

Chi

et al. 2023

Front. Microbiol.

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“…In the case of spermidine, one of the highest baseline concentration levels was noted among all of the studied biogenic amines. This is due to it being a natural substance of living cells [37]. During storage, in the control, and at the same time, in the study groups, a slow increase, or in some cases, even decreases, were observed in the trend changes related to spermidine and spermine.…”

Section: Content Of Biogenic Amines In Fish Samplesmentioning

confidence: 75%

“…The samples covered with the innovative films contained significantly less of this amine compared to the controls. According to the CAS, fish and their products should not contain more than 100 mg/kg of histamine as a hygiene limit [37]. The limit for histamine was exceeded in the fish from the control group on the 10th day of storage (160.92 mg/kg), while for fish covered with innovative films, the level was significantly lower on that day (87.44 mg/kg), not exceeding the limits.…”

Section: Content Of Biogenic Amines In Fish Samplesmentioning

confidence: 99%

Attempt to Extend the Shelf-Life of Fish Products by Means of Innovative Double-Layer Active Biodegradable Films

et al. 2022

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In this study, we aimed to produce, innovative and, at the same time, environmentally-friendly, biopolymer double-layer films with fish processing waste and active lingonberry extract as additives. These double-layered films were based on furcellaran (FUR) (1st layer) and carboxymethyl cellulose (CMC) with a gelatin hydrolysate (HGEL) (2nd layer). The aim of the study was to assess their impact on the durability of perishable salmon fillets during storage, and to evaluate their degree of biodegradation. The fillets were analyzed for changes in microbiological quality (total microbial count, yeast and molds, and psychrotrophic bacteria), biogenic amine content (HPLC), and lipid oxidation (peroxidase and acid values, TBARS). The degree of biodegradation includes analysis of film and compost chemical composition solubility, respiratory activity, and ecotoxicity testing. The obtained results allow to suggest that active films are not only bacteriostatic, but even bactericidal when they used to coat fish fillets. Concerning the group of samples covered with the double-layer films, a 19.42% lower total bacteria count was noted compared to the control samples. Furthermore, it can be observed that the applied double-layer films have a potentially strong inhibitory effect on the accumulation of biogenic amines in fish, which is correlated with its antimicrobial effect (the total biogenic amine content for control samples totaled 263.51 mg/kg, while for the double-layer samples, their value equaled: 164.90 mg/kg). The achieved results indicate a high biodegradation potential, however, a too low pH of the film results in limiting seed germination and growth. Despite that, of these, double-layer films are a technology that has applicative potential.

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“…The surface colors ( L *, a *, b *) of each constituent fruit in the fruit salad were individually measured using a color measuring device (Konica Minolta CR‐400, Japan), following the procedure outlined by Demircan and Ozdestan ( 2021b ).…”

Section: Methodsmentioning

confidence: 99%

Improving fresh‐cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics

Demircan,

Velioglu

2024

Food Science & Nutrition

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This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract‐infused edible chitosan coating on fresh‐cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non‐coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan–poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71, L* from −8.13 to 18.64, a* from −1.85 to 22.35, and b* from 8.26 to 27.89 in non‐coated salads. Adding poppy seed phenolic extract to the coated fruits slightly expanded these ranges. Sensory evaluations consistently rated non‐coated samples between 1 and 3, while the coated samples received higher ratings between 6 and 7. These assessments consistently highlighted enhanced attributes, including intensified aroma, enriched color, improved taste, texture, and overall acceptability. Moreover, incorporating poppy seed phenolic extract amplified sensory qualities and significantly improved microbial safety (<106 CFU/g). In summary, the chitosan‐based coating, enriched with poppy seed phenolic extract, effectively extended the shelf life of fresh‐cut fruit salads. This integrated approach preserves key attributes, ensures microbial quality, and enhances the sensory characteristics of these products. The study's results emphasize its potential as a pivotal innovation in food preservation by providing specific and tangible outcomes.

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The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets

Cited by 11 publications

References 46 publications

Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review

Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review

Attempt to Extend the Shelf-Life of Fish Products by Means of Innovative Double-Layer Active Biodegradable Films

Improving fresh‐cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics

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