Use of the plasma-treated and chitosan/gallic acid-coated polyethylene film for the preservation of tilapia (Orechromis niloticus) fillets

Wong, Li-Wah; Loke, Xin-Jie; Chang, Chao‐Kai; Ko, W. H.; Hou, Chih‐Yao; Hsieh, Chang‐Wei

doi:10.1016/j.foodchem.2020.126989

Cited by 51 publications

(47 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Microcapsules can prevent EOs from being affected by external factors. In addition, CS has a certain antioxidant capacity, and the synergistic effect of CS and natural substances can have a good antioxidant effect [49].…”

Section: Aoamentioning

confidence: 99%

Preparation and Characterization of Cinnamomum Essential Oil–Chitosan Nanocomposites: Physical, Structural, and Antioxidant Activities

Huang

Liu

et al. 2020

Processes

View full text Add to dashboard Cite

In this study, different amounts of cinnamomum essential oil (CEO) were encapsulated in chitosan nanoparticles (NPs) (CS-NPs) through oil-in-water emulsification and ionic gelation. An ultraviolet-visible spectrophotometer, Fourier-transform infrared spectroscopy, synchronous thermal analysis, and X-ray diffraction were employed to analyze the CEO encapsulation. As observed by field-emission scanning electron microscopy, NP size analysis and zeta potential, the prepared CS-NPs, containing CEO (CS-CEO), were spherical with uniformly distributed sizes (diameters: 190–340 nm). The ranges of encapsulation efficiency (EE) and loading capacity (LC) were 4.6–32.9% and 0.9–10.4%, with variations in the starting weight ratio of CEO to CS from 0.11 to 0.53 (w/w). It was also found that the antioxidant activity of the CS-NPs loaded with CEO increased as the EE increased. The active ingredients of the CEO were prevented from being volatilized, significantly improving the chemical stability. The antioxidant activity of CS-CEO was higher than that of the free CEO. These results indicate the promising potential of CS-CEO as an antioxidant for food processing, and packaging applications.

show abstract

Section: Aoamentioning

confidence: 99%

Preparation and Characterization of Cinnamomum Essential Oil–Chitosan Nanocomposites: Physical, Structural, and Antioxidant Activities

Huang

Liu

et al. 2020

Processes

View full text Add to dashboard Cite

show abstract

“…Moreover, the TBA value in AP + 2.0% CS group showed a distinctly lower value than those of the other groups ( p < .05) at the end of storage. Similarly, Wong et al (2020) reported that gallic acid and CS coating had strong antioxidant activity, and significantly retarded the increase of TBA value in tilapia fillets. The results were further confirmed that samples coating with AP + 2.0% CS could protect the lipid oxidation in large yellow croaker throughout the whole ice storage.…”

Section: Resultsmentioning

confidence: 87%

Effects of apple polyphenols and chitosan‐based coatings on quality and shelf life of large yellow croaker (Pseudosciaena crocea) as determined by low field nuclear magnetic resonance and fluorescence spectroscopy

Lan

Liu

Wang

et al. 2021

Journal of Food Safety

View full text Add to dashboard Cite

In this study, the effects of apple polyphenols (AP) with chitosan (CS) coating on quality enhancement of large yellow croaker (Pseudosciaena crocea) during ice storage was assessed. Microbiological (total viable counts [TVC], psychrophilic bacteria counts [PBC], H2S‐producing bacteria counts, Pseudomonas bacteria counts) and physicochemical (K‐value, total volatile basic nitrogen [TVB‐N], thiobarbituric acid [TBA], water‐holding capacity [WHC] and color difference) indicators were measured periodically. Meanwhile, low field nuclear magnetic resonance (LF‐NMR), magnetic resonance imaging (MRI), and fluorescence spectroscopy were used to study the changes in moisture and lipid. The results showed that AP combined with CS could inhibit the increase of TVC, K‐value, TBA, and TVB‐N. Meanwhile, the results of LF‐NMR showed that group treated with 1.0%AP + 2.0%CS was superior in water retention, but overall water loss in different groups was less, which was similar to the change of WHC. For fluorescence intensity analysis, 1.0%AP + 2.0%CS group showed a slower increase than other groups during whole storage period, which was consistent with TBA value. In conclusion, the shelf life of large yellow croaker in control group was 8 days, while 1.0% AP combined with 2.0% CS could retard the quality deterioration and prolong the shelf life for another 8 days.

show abstract

“…The TVB-N value of samples at different ice mediums was depicted in Figure 3a. The control group illustrated a significant increase in TVB-N value that increased from 14.82 to 31.18 mgN/100 g (p < .05), which exceeded the acceptability limit (30 mgN/100 g) on 21th day (Wong et al, 2020). However, the SAEW-SI and SI groups had lower TVB-N value than that of the control group.…”

Section: Changes In Tvb-n and Ph Valuementioning

confidence: 80%

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Lan

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Mackerel (Pneumatophorus japonicus) is an attractive fish in Europe for the rich polyunsaturated fatty acids (PUFA), such as eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA), which demonstrate nutritional significance to the human diet (Domingo, 2016;Sumi et al., 2016). But like other aquatic products, mackerel is prone to spoilage due to biochemical reactions or storage conditions (Ezquerra-Brauer et al., 2016;Olatunde & Benjakul, 2018).Compare with flake ice, which could only cool the temperature of aquatic products to around 0°C, slurry ice is a novel chilling system that could preserve the marine species at −0.5 to −1.5°C (Chen et al., 2016). The major advantages of slurry ice include: (a) faster chilling rate; (b) minor physical damage. Due to these, the stronger attention on fresh-keeping function of slurry ice in aquatic products was attracted (Piñeiro et al., 2004). It has also been proven that slurry ice is an ideal pre-cooling medium that could be an alternative to traditional flake ice (Cakli et al., 2006).Electrolyzed water (EW) is developed as an environmentally friendly technology based on the electrolysis of diluted hydrochloric acid and/or sodium chloride solution, whose main product includes strongly acidic electrolyzed water (AEW) and slightly acidic electrolyzed water (SAEW). It has become popular chemical disinfectants because of the Generally Recognized as Safe (GRAS) status and

show abstract

Use of the plasma-treated and chitosan/gallic acid-coated polyethylene film for the preservation of tilapia (Orechromis niloticus) fillets

Cited by 51 publications

References 35 publications

Preparation and Characterization of Cinnamomum Essential Oil–Chitosan Nanocomposites: Physical, Structural, and Antioxidant Activities

Preparation and Characterization of Cinnamomum Essential Oil–Chitosan Nanocomposites: Physical, Structural, and Antioxidant Activities

Effects of apple polyphenols and chitosan‐based coatings on quality and shelf life of large yellow croaker (Pseudosciaena crocea) as determined by low field nuclear magnetic resonance and fluorescence spectroscopy

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Contact Info

Product

Resources

About