Combination of chitosan coating and clove essential oil reduces lipid oxidation and microbial growth in frozen stored tambaqui (Colossoma macropomum) fillets

Vieira, Brenda Borges; Mafra, Jéssica Ferreira; Bispo, Aline Simões da Rocha; Ferreira, Mariza Alves; Silva, Fabiane de Lima; Rodrigues, Antônia Vicentina Nunes; Evangelista-Barreto, Norma Suely

doi:10.1016/j.lwt.2019.108546

Cited by 57 publications

(47 citation statements)

References 35 publications

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“…All groups showed a similar increasing trend, but the CK group exhibited a lower WHC compared with that of treatment groups. This was mainly due to the formation of a protective film by CS‐based coating on the surface of sea bass, retarding the loss of moisture and other nutritional components (Vieira et al., 2019). In the experimental groups, the WHC of CS‐g‐GA and CS‐g‐PA groups exhibited a slower decline than those of CS group.…”

Section: Resultsmentioning

confidence: 99%

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Liu

Lan

Sun

et al. 2020

Journal of Food Science

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This project aimed to evaluate the effects of gallic acid (GA) and protocatechuic acid (PA) grafted onto chitosan (CS) on the improved quality of sea bass (Lateolabrax japonicus) during refrigerated storage. The incorporation of GA and PA onto CS (CS‐g‐GA and CS‐g‐PA) were achieved by the carbodiimide‐mediated grafting procedure. Samples were treated with different solutions (deionized water [CK], 1% CS [m/v], 1% CS‐g‐GA [m/v], and 1% CS‐g‐PA [m/v]) for 10 min, which were then stored at 4 °C. Microbiological quality, including total viable counts (TVC), psychrophilic bacterial counts (PBC), Pseudomonas bacterial counts, and H2S‐producing bacterial counts were measured. Physicochemical parameters, including pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA) value, water holding capacity (WHC), and K value, were measured. The changes in protein characteristics, including sulfhydryl groups (SH), Ca2+‐ATPase activity, sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), and tertiary structure of protein were analyzed periodically, along with texture profile analysis (TPA). The results demonstrated that the CS copolymers treatment exhibited better preservation effects. The CS‐g‐GA and CS‐g‐PA treatments could significantly inhibit the growth of microorganisms and retard the increase of pH, TVB‐N, TBA, WHC, and K‐value during refrigerated storage compared with the CK and CS groups. Additionally, the CS‐g‐GA and CS‐g‐PA treatments could delay the protein oxidation by keeping a higher SH level and Ca2+‐ATPase activity. The CS copolymers treatment could also extend the shelf life for another 6 days compared with that of CK. As a result, CS copolymers can be employed in a promising method for the preservation of sea bass. Practical Application The incorporation of gallic acid and protocatechuic acid onto chitosan (CS‐g‐GA and CS‐g‐PA) showed superior antioxidant and antimicrobial activities when applied on sea bass. The CS‐g‐GA and CS‐g‐PA coatings could maintain the quality and freshness of refrigerated sea bass. Additionally, this research could provide a theoretical basis for the application of graft copolymers on the preservation of aquatic products.

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Section: Resultsmentioning

confidence: 99%

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Liu

Lan

Sun

et al. 2020

Journal of Food Science

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“…Inclusion of rosemary oil in chitosan/montmorillonite matrix showed to retard chicken poultry lipid oxidization, discoloration and microbial spoilage [203]. On the other hand, chitosan incorporated with thyme oil [204], cinnamon oil [205] and clove oil [206] proved to prolong the shelf life of various sorts of fishes.…”

Section: Chitosanmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

187

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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“…The water permeability has to be restricted in both directions, since the key of food preservation is to keep the food as it is. In general, the main ingredients of film coatings are proteins and polysaccharides with hydrophilic character, and in order to lower the WVP, some lipid products are used [151,162,191]. Other hydrophobic additives such as vitamin E decrease the WVP [192].…”

Section: Barrier Parametersmentioning

confidence: 99%

Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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Combination of chitosan coating and clove essential oil reduces lipid oxidation and microbial growth in frozen stored tambaqui (Colossoma macropomum) fillets

Cited by 57 publications

References 35 publications

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Edible and Functionalized Films/Coatings—Performances and Perspectives

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