Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage

Yuan, Gaofeng; Lv, Hua; Tang, Wenyan; Xiao-juan, Zhang; Sun, Haiyan

doi:10.1016/j.foodcont.2015.07.011

Cited by 193 publications

(149 citation statements)

References 35 publications

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“…We observed a significant improvement in antibacterial activity due to the addition of natural extracts, and the same behavior was observed in the research of Duran et al, which achieved improved inhibition of aerobic mesophilic bacteria by using natamycin, nisin, grape seed extract, and pomegranate extract [22]. A similar result was obtained by Yuan et al, who reduced the presence of aerobic bacteria in stored shrimp by the addition of pomegranate peel extract to a chitosan solution [23]. Paparella et al improved antilisterial activity by using a mixture of chitosan and oregano essential oil [24].…”

Section: Resultssupporting

confidence: 84%

Antimicrobial, Optical and Mechanical Properties of Chitosan–Starch Films with Natural Extracts

Lozano-Navarro

Díaz-Zavala

Velasco‐Santos

et al. 2017

IJMS

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Natural extracts possess several kinds of antioxidants (anthocyanins, betalains, thymol, carvacrol, and resveratrol) that have also demonstrated antimicrobial properties. In order to study these properties, extracts from cranberry, blueberry, beetroot, pomegranate, oregano, pitaya, and resveratrol (from grapes) were obtained. Growth inhibition tests of mesophilic aerobes, coliforms, and fungi were conducted in films prepared from the extracts in accordance with Mexican Official Norms (NOM). Optical properties such as transparency and opacity, mechanical properties, and pH were also analyzed in these materials. The films with beetroot, cranberry, and blueberry extracts demonstrated the best antimicrobial activity against various bacteria and fungi in comparison with unmodified chitosan–starch film. This study shows that the addition of antioxidants improved the antimicrobial performance of these films. It was also found that antimicrobial properties are inherent to the films. These polymers combined with the extracts effectively inhibit or reduce microorganism growth from human and environmental contact; therefore, previous sterilization could be unnecessary in comparison with traditional plastics. The presence of extracts decreased transmittance percentages at 280 and 400 nm, as well as the transparency values, while increasing their opacity values, providing better UV–VIS light barrier properties. Despite diminished glass transition temperatures (Tg), the values obtained are still adequate for food packaging applications.

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Section: Resultssupporting

confidence: 84%

Antimicrobial, Optical and Mechanical Properties of Chitosan–Starch Films with Natural Extracts

Lozano-Navarro

Díaz-Zavala

Velasco‐Santos

et al. 2017

IJMS

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“…TVB‐N is a common and important indicator of seafood deterioration. It increases when the microbial and chemical spoilage of the fish begins (Ojagh et al, ; Yuan et al, ). Varlık et al () proposed that the quality of fish products concerning TVB‐N values can be classified as follows: “high quality” up to 25 mg/100 g, “good quality” up to 30 mg/100 g, “limit of acceptability” up to 35 mg/100 g, and “spoil” above 35 mg/100 g. The changes in TVB‐N values of rainbow trout fillets during 12 days chilled storage are shown in Figure .…”

Section: Resultsmentioning

confidence: 99%

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

Fadıloğlu

Çoban

2018

Journal of Food Safety

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Effects of chitosan coating combined with sumac on the quality of rainbow trout (Oncorhynchus mykiss) fillets stored in refrigerated condition (4°C) for 12 days were evaluated. The treatments in this study were—T1, control; T2, chitosan: 2% w/v; T3, chitosan: 2% w/v and sumac: 1% w/v; and T4, chitosan: 2% w/v and sumac: 2% w/v. The shelf life of the samples were determined periodically using physicochemical (pH, peroxide value [PV], thiobarbituric acid [TBA], and total volatile basic nitrogen [TVB‐N]), microbiological (total viable counts [TVCs] and psychrotrophic bacteria), and sensory analyzes. During the storage period, T3 and T4 groups showed lower pH, PV, TBA, and TVB‐N values than T1 and T2 groups. The sensory results are in line with chemical and microbiological results. Treatment with 2% chitosan + 1% sumac and 2% chitosan + 2% sumac increased the shelf life of rainbow trout fillets by 6 days as compared to the control samples. Practical applications To avoid the adverse effects of chemical preservatives and to answer natural and reliable product demands of the consumers, plant extracts and edible coatings are applied to increase the shelf life and to prevent the spoilage of fresh fish. The results of this study reported the efficacy of chitosan edible coating combined with sumac as a new natural preservative for improving the shelf life of rainbow trout fillets. The findings revealed that sumac extract combined with chitosan coating can be an alternative method to extend the shelf life, to preserve the quality and safety of fish, as a result of their good antioxidant and antimicrobial activity.

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“…[8] CH coating has been shown to significantly improve the texture parameters and sensory scores of shrimp compared with a control sample. [9] The antimicrobial properties of CH have been reported by Genskowsky et al [10] that films containing only CH were effective against some Gram-positive bacteria. It also has been found to be effective for preservation of silver carp fillets during refrigerated storage.…”

mentioning

confidence: 94%

Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

Luan

Wang

et al. 2017

International Journal of Food Properties

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The effect of chitosan (CH) coating combined with electrolyzed oxidizing water (EOW) on microbiological and physicochemical of hairtail (Trichiutus haumela) was evaluated during 15 days of storage at −3°C. Hairtail samples treated by EOW combined with 1.5% (w/v) CH were compared with samples soaked in single material. For storage of 15 days, the thiobarbituric acid value of hairtails increased steadily to 1.79, 1.52, 1.48 mg/100g (p < 0.05) in the EOW, CH, and EOW+CH group, respectively. All of these were significantly lower than that of the control group (2.01 ± 0.04 mg malonaldehyde/ 100g; p < 0.05). Microbiological results, total volatile basic nitrogen, pH, and peroxide value also revealed that EOW and CH significantly retarded hairtail spoilage. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern of sarcoplasmic proteins revealed CH+EOW could slow down the protein deterioration of fillet. In this study, CH coating combined with EOW effectively extended the shelf life of hairtail to 6-7 days. ARTICLE HISTORY

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Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage

Cited by 193 publications

References 35 publications

Antimicrobial, Optical and Mechanical Properties of Chitosan–Starch Films with Natural Extracts

Antimicrobial, Optical and Mechanical Properties of Chitosan–Starch Films with Natural Extracts

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

Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

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