Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

Abstract

Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C) in combination with carvacrol (CAR) on the physical and microbiological changes of tilapia fillets. Fillets were submerged for two minutes in different treatments (T1: control; T2: C 2%; T3: C 2% + 0.125% CAR; T 4: C 2% + 0.25% CAR). At the end of storage, T1 and T2 showed the lowest values of total volatile bases (TVB). The color parameters L*, a* and b* varied from each treatment. The texture decreased and the different treatments reduced the microbial population in relation to the control; T3 and T4 were the most effective. These results show that the use of C with CAR might be an alternative method to preserve the quality and safety of tilapia fillets.Keywords: chitosan; essential oils; edible coating; tilapia fillets. Practical Application:The use edible coatings of chitosan-carvacrol could be an alternative to preserve the quality and increase the shelf-life of tilapia fillets.

Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets

“…Sumac contains polyphenols, gallic acid, anthocyanins, hydrolysable tannins, tannic acid, ellagic acid, catechin, essential oils, gallotannins, and malic acids, which show antioxidant and antimicrobial effects (Hajib, ). Chitosan also has antimicrobial activity both‐gram positive and gram‐negative bacteria (Chaparro‐Hernandez et al, ; Gerasimenko, Avdienko, Bannikova, Zueva, & Varlamov, ; Vatavali, Karakosta, Nathanailides, Georgantelis, & Kontominas, ; Yuan et al, ). Chitosan combined with sumac acted as an antimicrobial, antioxidant agent so inhibited the growth of bacteria and extended the microbiological shelf life of rainbow trout fillets.…”

“…Chitosan also has antimicrobial activity both-gram positive and gramnegative bacteria (Chaparro-Hernandez et al, 2015;Gerasimenko, Avdienko, Bannikova, Zueva, & Varlamov, 2004;Vatavali, Karakosta, Nathanailides, Georgantelis, & Kontominas, 2013;Yuan et al, 2016).…”

“…As the fish can quickly deteriorate, alternative technologies are needed to preserve fish quality. Edible coatings might provide an alternative to increase the shelf life of fish, to increase the quality of fresh fish products, and to answer natural and reliable product demands of the consumers (Chaparro-Hernandez et al, 2015;Vasconez, Flores, Campos, Alvarado, & Gerschenson, 2009).…”

Effect of chitosan–Jicama starch coating on changes in qualities of fresh Nile tilapia (Oreochromis niloticus) fillets during ice storage

“…Several studies have determined effective ways to keep the quality of tilapia fillets including edible films (Ou et al ., ; Emire & Gebremariam, ; Subbaiah et al ., ; Alsaggaf et al ., ), which provide edibility, biodegradability, biocompatibility and barrier properties (Sumei et al ., ; Dawei et al ., ; Wang et al ., ). Chitosan and starch, which are among the sources of edible coating materials, have been considered to have high potential; however, only few studies have investigated the storage of fresh tilapia fillets under chitosan‐ and starch‐based edible coating (Chaparro‐Hernández et al ., ; Alsaggaf et al ., ).…”

Production and characterization of nanocapsules encapsulated linalool by ionic gelation method using chitosan as wall material

“…Encapsulation can also isolate a substance from the surrounding matter reactions (Matsuno & Adachi, 1993). Chitosan is an ideal polymeric shell component of oily nanocapsules because it has advantageous biological properties, such as biocompatibility (Khalid et al, 2006), biodegradability (Okamoto et al, 2002;Aguirre-Loredo et al, 2017), antimicrobial activity (Li et al, 2008), mucoadhesivity (Anitha et al, 2011), low toxicity (Chaparro-Hernández et al, 2015) and permeability enhancement (Tobío et al, 2000). Sodium tripolyphosphate is an anionic cross-linker; it exhibits non-toxicity and quick gelling ability that make it a favorable cross-linker for ionic gelation of chitosan (Kafshgari et al, 2011).…”