Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life

Abstract

In this study, it is aimed to investigate the potential effects of the use of quinoa as a carrier polymer in the production of edible film and the importance of essential oils (with lemon and sage oil) with highly important biological activity as supportive in this coating material. The rainbow trout fillets were wrapped with the edible film which were produced for this trial. The treatment varations were as the first group 2% lemon oil + quinoa edible film, second group 2% sage oil + quinoa edible film and the third group quinoa edible film alone and the last group control (untreated). All groups' fillets were stored at refrigerator (4 ± 0.5°C) for 15 days then they were periodically examined for some microbiological (psychrotrophic, mesophilic, aerobic, lactic acid bacteria, Enterobacteriaceae, and Pseudomonas counts) and chemical parameters (lipid peroxidation [Thiobarbituric Acid Reactive Substrate], total volatile basic nitrogen, and pH). The difference between the control group and the application groups was found to be important for all examined quality parameters during the storage period (p < .05). Lemon oil + quinoa was the most effective in preventing lipid oxidation of rainbow trout fillets. However, sage oil + quinoa group has proven to stronger antimicrobial specifications. As a result, it was determined that the coating material prepared by adding lemon and sage essential oil to quinoa edible film had positive effects on quality and shelf life in rainbow trout fillets. Practical applications An alternative to edible packaging of animal origin, plant materials are researched with functional properties to obtain new packaging's for the food industry, especially fisheries, and to develop healthy, environmental, and natural packaging materials instead of synthetic packaging.

Development of gelatin film deposited with carvacrol‐loaded fibers and its application to sea bass fillet preservation

“…At the beginning of the storage, the decrease in the pH values is consistent with that reported in the literature and is attributed to the lactic acid and inorganic phosphates produced by glycolysis and adenosine triphosphate degradation (Li et al, 2020; Qiu et al, 2014). The alkaline volatile substances produced by bacterial metabolism, such as ammonia and trimethylamine, lead to the increase in pH values (Alak et al, 2019; Wang et al, 2017). Furthermore, the pH value of sea bass fillets treated with gelatin/fiber film was significantly lower ( p < .05) than the sea bass muscle treated with PE and gelatin films on days 8 and 10, suggesting the reduced formation of alkaline compounds produced by microbial spoilage.…”

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

“…As a recent trend, it must be remarked that natural coating materials are increasingly attracting the interest of researchers, as shown by the wide use of Aloe vera gel [138][139][140][141] and other natural polysaccharides, such as chitosan [9, 12, 25, 39, 74, 142, 147, 152, 164-166, 168-170, 172, 174, 179, 180, 186, 190, 193, 201], or seaweed extracts [148], which exhibit an intrinsic antimicrobial activity, significantly contributing to extending the product shelf life. The tendency toward natural products is also confirmed by the wide use of natural gums [47,181], starches [20, 188,195], cellulose, and its derivatives [32,167,173,175,194], and other compounds recovered from agri-food residues [144,183,203]. Glycerol is frequently used as a plasticizer, at concentrations ranging from less than 1 to 20%.…”

Edible and Functionalized Films/Coatings—Performances and Perspectives

“…Maillard compounds (hundreds of them) results from a sequence of non-enzymatic reactions (Figure 9), which start from sugars and an amino group (typically from an amino acid or protein) through room temperature to approximately 200 • C. These compounds are very good antioxidants, but they are usually associated with cooking processes (some of them) such as the flavors, aroma, and brown color released by baked food. Essential oil contains mainly terpenic compounds that are responsible for the antibacterial and antioxidant properties of films: monoterpenes (limonene, tricyclene, α-thujene, α-pinene, camphene, sabinene, β-pinene, β-myrcene, 3-carene, α-terpinene, α-phellandrene, p-cymene, υ-terpinene, α-terpinolene), oxigenated monoterpene (1,8-cineole (Z)-sabinenehydrate, linalool, d-fenchylalcohol, α-campholenal, camphor, borneol, 4-terpineol, α-terpineol, bornylacetate), sesquiterpene hydrocarbon (α-copaene, aromadendrene α, (E)-caryophyllene, alpha-amorphene, 7-cadinene, δ-cadinene), oxygenated sesquiterpene (caryophyllene oxide, α-eudesmol) [12,[117][118][119][120][121][122][123][124][125][126]. These molecules comply with the Code of Federal Regulations; they are GRAS, GRAS/FS, GMP, and are very effective, but their use is subject to controversy in the food industry, and replacements are needed (except for the natural product, and even for them, the use is allowed only after a careful evaluation of effects).…”

“…Usually by mixing different ingredients, the diffraction bands existing in diffractograms sustain some attenuation, diminishing, scattering, and broadening, which are all clear indications of the crystallinity lowering. [32,47,166,174,211,235,239,240] Antibacterial activity is performed by the assessment of the zone of inhibition assay on a solid medium placed in Petri dishes and containing specific media for each microorganism tested [74,125,129,141,171,176,179,187,213,238,[241][242][243][244][245][246][247][248][249][250][251][252][253][254][255][256][257][258][259].…”

“…Total flavonoids (aluminum chloride reagent) data are expressed in mg of quercetin equivalents for 100 g of film (mg QE/100 g film) [46,140,163,188,216,217,[229][230][231][232][233] • DPPH method (1,1-diphenyl-2-picrylhydrazyl radical reagent-DPPH) data are expressed in mg of ascorbic acid equivalents for 100 g of film (AAE/100 g of film) [30,32,37,47,72,160,162,163,169,199,[233][234][235][236][237][238][239] • ABTS (2,20-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid reagent-ABTS) data are expressed in mg of ascorbic acid equivalents for 100 g of film (AAE/100 g of film) [32,47,166,174,211,235,239,240] Antibacterial activity is performed by the assessment of the zone of inhibition assay on a solid medium placed in Petri dishes and containing specific media for each microorganism tested [74,125,129,141,171,176,179,…”