Development of active edible coatings based on fish gelatin enriched with Moringa oleifera extract: Application in fish (Mustelus mustelus) fillet preservation

Abstract

An edible coating was developed using gelatin extracted from the skin of gray triggerfish (Balistes capriscus) and applied to the fillet of the smooth‐hound shark (Mustelus mustelus). Moringa oleifera leaf extract was added to gelatin coating solution to improve its preservative properties. The phenolic profiles and antioxidant and antibacterial activities of M. oleifera extracts were determined. Phenolic acids constituted the largest group representing more than 77% of the total compounds identified in the ethanol/water (MOE/W) extract, among which the quinic acid was found to be the major one (31.48 mg/g extract). The MOE/W extract presented the highest DPPH• scavenging activity (IC50 = 0.53 ± 0.02 mg/ml) and reducing (Fe3+) power (EC0.5 = 0.57 ± 0.02 mg/ml), as well as interesting inhibition zones (20–35 mm) for the most tested strains. Coating by 3% of gelatin solution significantly reduced most deterioration indices during chilled storage, such as malondialdehyde (MDA), total volatile basic nitrogen (TVB‐N), weight loss, pH, and mesophilic, psychrophilic, lactic, and H2S‐producing bacterial counts. Interestingly, coating with gelatin solution containing MOE/W extract at 20 μg/ml was more effective than gelatin applied alone. Compared with the uncoated sample, gelatin‐MOE/W coating reduced the weight loss and MDA content by 26% and 70% after 6 days of storage, respectively. Texture analysis showed that the strength of uncoated fillet increased by 46%, while the strength of fillet coated with gelatin‐MOE/W only increased by 12% after 6 days of storage. Fish fillet coated with gelatin‐MOE/W had the highest sensory scores in terms of odor, color, and overall acceptability throughout the study period.

Antimicrobial Activity of Chitosan/Gelatin/Poly(vinyl alcohol) Ternary Blend Film Incorporated with Duchesnea indica Extract in Strawberry Applications

“…Homogenized samples were diluted serially and inoculated on BPA plates. Plates were incubated at 37 °C for 24 h. Bacterial counts were expressed as log CFU/g of triplicate experiments [ 40 ].…”

From waste to value‐added products: A review of opportunities for fish waste valorization

“…The search for packaging from renewable and biodegradable sources has become an emerging need, due to the environmental impacts caused by conventional petroleum‐based polymers (Rigueto et al., 2022). In this context, in view of the good properties of gelatin for film formation, research has aimed the use of gelatin extracted from fish waste for edible films and biodegradable packaging production for various types of food, such as fish sausages (Dehghan et al., 2021), fruit (Zhang et al., 2020), beef (Zhong et al., 2021), and fish fillets (Mezhoudi et al., 2022).…”

“…For the extraction of gelatin from fish waste, it is widely reported in the literature the use of chemical treatment of fish waste to obtain gelatin using hazardous chemicals such as HCl and NaOH (Huang et al., 2020; Mezhoudi et al., 2022; Nurdiani et al., 2022), and solvents from petroleum ether and hexane (Babajafari et al., 2017; Habib & Sarkar, 2016; Rigueto et al., 2019). Although efficient, these methods lead to the disposal of hazardous effluents, which become a problem for the ecosystem.…”

Advanced biopolymer‐based edible coating technologies for food preservation and packaging

“…Compared to its conventional emulsion counterpart, nanoemulsion has higher reactivity, bioactivity, desirability, and stability (Ghavidel et al., 2021; Mezhoudi et al., 2022). This has been demonstrated in a comparison study between carnauba wax emulsion and nanoemulsion applications on tomatoes (see Figure 6a,b) (Miranda et al., 2022).…”