Development and characterization of an LDPE/chitosan composite antimicrobial film for chilled fish storage

Reesha, K.V.; Panda, Satyen Kumar; Bindu, J.; Varghese, T.O.

doi:10.1016/j.ijbiomac.2015.06.016

Cited by 93 publications

(92 citation statements)

References 26 publications

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“…The PV of samples coating with 1.0% T + 1.0% C and 1.5% T + 1.0% C increased more slowly than that of samples coating with 1% C throughout the storage period ( P < 0.05). The PV of all treatment samples did not exceed the 18 to 20 meq/kg acceptability limit (Reesha, Pand, Bindu, & Varghese, ). An increase in the free fatty acid (FFA) content of tilapia fillets during storage was also observed (Fig.…”

Section: Resultsmentioning

confidence: 99%

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Yang

Zhou

Wang

et al. 2019

Journal of Food Science

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The preservation effects of tartary buckwheat extract (T) and chitosan (C) coatings on the physicochemical (pH value, thiobarbituric acid value, Peroxide value (PV), total volatile basic nitrogen (TVB‐N), K value, surface color and the texture profiles), bacteriological (total viable counts (TVC) and psychrotrophic bacteria counts (PBC)), and sensory characteristics of tilapia (Oreochromis niloticus) fillets storage at 0 °C for 18 days were evaluated. The fillets coated with 0.5% T + 1.0% C, 1.0% T + 1.0% C and 1.5% T + 1.0% C maintained better quality and had longer shelf life with respect to samples coated with chitosan alone and the control. Base on the limit values of TVB‐N, K value, TVC and sensory preference scores, the shelf life of control fillets was 6 days. By contrast, shelf life of 9 days for 0.5% T + 1.0% C‐coated fillets, 12 days for 1.0% T + 1.0% C treated‐fillets, and 15 days for 1.5% T + 1.0% C‐treated fillets were obtained. Therefore, TBE combined with chitosan coatings have the potential to extend the shelf life of tilapia fillets during storage at 0 °C. Practical Application This study provides basic theory regarding the application of TBE to fish preservation. The edible coating of TBE combined with chitosan has potential use in developing activity food preservation coating.

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Section: Resultsmentioning

confidence: 99%

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Yang

Zhou

Wang

et al. 2019

Journal of Food Science

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“…In Table , characteristics of low pH of treated samples meant CS coating decreased fish albuminolysis. Chitosan coating barrier is approved for antimicrobial activity and suppresses bacterial growth again (Abdulkareem et al, ; Bharathi et al, ; Reesha et al, ). For 2CS, pH changes in coated samples increased markedly after 3 months, whereas for CN and 0.2 CGA/2CS the pH significantly increased after 2 and 4 months, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Cao

Islam

Chitrakar

et al. 2020

Food Science & Nutrition

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Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum‐packaged and stored at 2 ± 0.5°C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant (p ≤ .05) among different coated fish fillets, while color, antioxidant, and pH values were significantly (p ≤ .05) different. Lipid oxidation and protein oxidation were found to be inhibited in 2CS‐, 0.5CGA/2CS‐ and 1.0CGA/2CS‐coated fish fillet. All CGA/CS coating delayed increase in pH (p ≤ .05) and resulted brown color. However, only CS coating resulted in higher sensory scores (p ≤ .05) and controlled browning. Considering antioxidant properties and other quality parameters, CGA/CS coating might be applied commercially in fish preservation.

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“…When compared with neat PLA, the incorporation of small amount of ZnO:Cu/Ag NPs (0.5 wt%) into plastified PLA leads to the decrease of the water vapor transmittance rate (WVTR) and gas permeability transmittance rate, therefore the PLA/ZnO:Cu/Ag 0.5 bionanocomposite shows good barrier properties - for virgin LDPE film [39] and those of neat PLA reported here, we can appreciate that the film with 0.5% ZnO:Cu/Ag NPs can be considered appropriate for food packaging applications.…”

Section: Barrier Propertiesmentioning

confidence: 99%

New PLA/ZnO:Cu/Ag bionanocomposites for food packaging

Vasile¹,

Râpă²,

Ştefan³

et al. 2017

Express Polym. Lett.

102

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Development and characterization of an LDPE/chitosan composite antimicrobial film for chilled fish storage

Cited by 93 publications

References 26 publications

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

New PLA/ZnO:Cu/Ag bionanocomposites for food packaging

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