A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers

Abstract

The effect of coating with Lactobacillus rhamnosus‐loaded poly[vinyl] alcohol and sodium alginate‐based nanofibers (LR) and also poly(vinyl) alcohol and sodium alginate‐based nanofiber (PS) on fatty acid stability of fish fillets was tested. LR and PS dope solutions were successfully electrospun. Scanning Electron Microscopy images of nanofibers, with 60.09 nm < diameter of nanofibers <522.1 nm, were defined to be smooth, cylindrical, and ultrafine. Thermal decomposition of LR and PS were determined as higher than 200 and 300 °C, respectively by Differential Scanning Calorimeter. Nanofibers could be used to keep the stability of Polyunsaturated fatty acids (PUFA)s such as eicosapentaenoic acid and docosahexaenoic acid in fish fillets. Besides PUFAs, the rapid changes in predominant Monounsaturated fatty acids (MUFA) value like oleic acid in fish fillets coated with LR and PS were successfully limited as compared to the uncoated samples. Polyene index and predominant saturated fatty acids values (C16:0, C18:0, and C14:0) of the samples coated with LR and PS were found to be more stabile. Furthermore, the sharply decrease in ω‐3/ω‐6 ratio of fish fillets was limited. Loading LR to PS provided higher atherogenic and thrombogenic index. The use of probiotic bacteria‐loaded polymer‐based characterized nanofibers has been determined to be a new application for the fatty acid stability of fish. Practical applications Applied tests revealed differences between the fatty acid profile of uncoated and coated samples. Enrichment of PS and NaAlG‐based nanofibers with Lactobacillus rhamnosus provided better stable in terms of PUFA and MUFA in fish fillets.

A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation

“…Delaying microbial spoilage and oxidative deterioration in foods has been one of the most important issues in food science. Many methods such as drying, food additives and coating application (Ilter et al ., 2008; Ceylan et al ., 2018) are used for food preservation. Due to the tendency to focus on healthy foods, the use of natural materials has become widespread to reduce microbial spoilage, provide oxidative stability of foods and increase their functional properties.…”

The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

“…Nisin, one of the emerging interesting bacteriocins, is a peptide with antimicrobial activity produced by Lactococcus lactis subsp. lactis, and generally considered safe and used to control pathogens in foods (Juneja et al, 2012;Meral et al, 2019;Ceylan et al, 2018;Ucar et al, 2020). Nisin is defined as an antimicrobial agent discovered before penicillin which showed an antimicrobial activity against a wide variety of gram-positive bacteria (vegetative cells and spores).…”

Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits

“…Nanotechnology is defined as an emerging technology enabling the development of sustainable foods and medicines. For example, fatty acid and amino acid stability in fish meat are improved using nanofibers [ 294 , 295 ]. The intake and stability of vitamins are also important and chitosan-based nanofibers and thymol-loaded electrospun chitosan-based nanofibers could be successfully used to provide nicotinamide acid, pyridoxal, pyridoxine and pyridoxamine in fish fillets [ 296 ].…”

“…Consumption of fish meat coated with nanoprobiotics ( L. reuteri and L. rhamnosus ) could provide a different approach. These nanoprobiotics increased the stability of the fatty acids in fish meat [ 295 , 298 ]. On the other hand, algae are good sources of many essential fatty acids such as ω-3 and ω-6 that are important for the immune system [ 299 ].…”