Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage

Alp-Erbay, Esen; Dağtekin, Büket Buşra; Türe, Mustafa; Yeşi̇lsu, Ahmet Faruk; Torres‐Giner, Sergio

doi:10.1016/j.lwt.2017.01.002

Cited by 49 publications

(23 citation statements)

References 49 publications

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“…Variations in fish composition as a result of these factors may change organoleptic properties like texture, smell, colour, taste, and surface characteristics. These compounds may also affect the microbial population …”

Section: Resultsmentioning

confidence: 85%

“…The mean values for moisture, protein, ash, and lipid contents of the samples were 71.8 ± 0.42, 22.8 ± 0.56, 1.65 ± 0.21, and 2.8 ± 0.42%, respectively. The approximate levels for compounds in rainbow trout have been reported in various studies with some differences, especially in fat levels . Differences in these values are related to the season of fishing, the habitat, the size of the fish, as well as sexual, nutritional, and environmental factors.…”

Section: Resultsmentioning

confidence: 99%

“…The TVCs of bacteria in all samples increased over time: the highest TVC was reported in the control group, and the lowest TVC was found in the CzVEeEm sample on the last day of storage. The highest level of TVC for freshwater fish is recommended to be 7 log cfu g –1 . The C and V samples exceeded the permitted level on day 6.…”

Section: Resultsmentioning

confidence: 99%

“…The approximate levels for compounds in rainbow trout have been reported in various studies with some differences, especially in fat levels. 26,27 Differences in these values are related to the season of fishing, the habitat, the size of the fish, as well as sexual, nutritional, and environmental factors. Variations in fish composition as a result of these factors may change organoleptic properties like texture, smell, colour, taste, and surface characteristics.…”

Section: Proximate Compound Resultsmentioning

confidence: 99%

“…The highest level of TVC for freshwater fish is recommended to be 7 log cfu g -1 . 26 The C and V samples exceeded the permitted level on day 6. The TVC for the zein-treated sample was higher than the limit on the last day of storage, but the TVCs for CzVEeEm, CzVEe, and CzVEm treatments remained below the limit up to the last day of storage.…”

Section: Microbiological Analysismentioning

confidence: 94%

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Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Mayeli

Mehdizadeh

Tajik

et al. 2019

Flavour & Fragrance J

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In this study, the antioxidant potency of aqueous ethanolic and methanolic extracts of sour orange peel was assessed. The antioxidant and antibacterial characteristics of zein coating enriched with these extracts were then evaluated for refrigerated fish stored with vacuum packing (VP). The antioxidant activities of the hydroalcoholic extract were more potent than those of the methanolic extract. The total viable counts of Enterobacteriaceae, Pseudomonas spp., and psychrotrophic bacteria in all of the samples were significantly decreased, compared with the control, for the storage period. Thiobarbituric acid reactive substances, peroxide, total volatile basic nitrogen, and free fatty acids were significantly lower in all treated samples, compared with the control. In the sensorial assessment, the coated samples enriched with different concentrations of extracts were mostly preferred by the sensory analyst. In combination, the coating layers increased the shelf life of fish for 12 days. Edible coatings are significant protective agents for perishable foods such as seafood. Longer shelf lives are feasible with different processing methods, such as edible coatings and plant extracts, and with suitable combinations of these agents. The enrichment of zein coatings by essential oils or extracts can improve the sensory attributes (such as flavour, taste, and colour), as well as antioxidant and antimicrobial characteristics.

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Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Proximate Compound Resultsmentioning

confidence: 99%

Section: Microbiological Analysismentioning

confidence: 94%

See 3 more Smart Citations

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Mayeli

Mehdizadeh

Tajik

et al. 2019

Flavour & Fragrance J

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Preparation and characterization of zein/gelatin electrospun film loaded with ε‐polylysine and gallic acid as tuna packaging system

Li,

Zhou,

et al. 2023

J Sci Food Agric

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BACKGROUNDIn order to develop effective active packaging films for tuna preservation, zein/gelatin (ZG) composite nanofiber films loaded with ε‐polylysine (PL) and gallic acid (GA) were first prepared by electrospun method. The morphology, structure, thermal stability, hydrophobicity, antibacterial and antioxidant properties of the films and application in tuna during 4°C storages were investigated.RESULTSPL reduced the average diameter of ZG fibers, while GA increased it. PL/GA/ZG film possessed well‐distributed fiber morphology with an average diameter of 810 ± 150 nm. Fourier transform infrared spectroscopy and X‐ray diffraction results showed the physical loading of PL and GA in ZG film with unchanged main chemical bonds and crystal structure. Both the addition of PL and GA reduced hydrophobicity of the ZG film, while the PL/GA/ZG film is still hydrophobic. GA enhanced thermal stability and contributed to antioxidant activity of PL/GA/ZG film. PL and GA synergetic enhanced that antibacterial activity of ZG film against Shewanella putrefaciens. PL combined with GA is more suitable for modifying ZG film than GA alone. Moreover, PL/GA/ZG film effectively inhibited total viable count, total volatile base nitrogen, fat oxidation and texture deterioration of tuna fillets at 4°C storage, and could extend the shelf life by 3 d.CONCLUSIONSPL/GA/ZG nanofiber film have shown promising potential application in the preservation of aquatic products as a new antibacterial and antioxidant food packaging.This article is protected by copyright. All rights reserved.

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Poly(ε‐caprolactone): A potential polymer for biodegradable food packaging applications

et al. 2021

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Due to the increased pollution generated from traditional petroleum‐based plastics and consistent fluctuations in fuel prices, the scientists are focusing on developing the biodegradable polymers which decompose into water and carbon dioxide thereby reducing the litter. Poly(ε‐caprolactone) (PCL) is the emerging biodegradable polymers, ideal to replace the conventional polymers due to its perfect compatibility with other polymers and miscible nature. The present chapter discusses about the chemical synthesis and characteristics of PCL in addition to focusing on the biodegradation mechanism. The potential of PCL for developing biodegradable films and bags in food processing is also highlighted in association with natural fibre, nanotechnology and active packing. This chapter provides an updated information about recent scientific reports on PCL to increase its exploration as a promising biodegradable packaging material.

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Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage

Cited by 49 publications

References 49 publications

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Preparation and characterization of zein/gelatin electrospun film loaded with ε‐polylysine and gallic acid as tuna packaging system

Poly(ε‐caprolactone): A potential polymer for biodegradable food packaging applications

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