The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features

Abstract

The goal of this study was examining the effects of sodium alginate coating (SA) containing resveratrol (R) on enhancement rainbow trout fillets' shelf-life. Treatments of the study were as follows: control, SA, SA-R 0.001% and SA-R 0.003%. Storage of the samples was done for 15 days at 4°C. To analyze samples, 3-day intervals were used. Compared to the uncoated trout, the values of pH, peroxide and K were significantly lower in the coated samples (p \ 0.05). R enhanced the impacts of alginate on extending the samples' shelf life. Sensory analyses showed that R improved the sensory scores significantly (p \ 0.05); besides, it did not show more changes on the sensory features and was invisible in the surface of samples. In the conclusion, R was suggested to be a strong alternative to synthetic antioxidants in refrigerated trout fillet in very low concentrations with many health benefits.

Impacts of Carboxymethyl Cellulose Containing Propolis Extract on the Shelf Life of Trout Fillets

“…The fillet samples were cooked by steaming method for 20 min at 100±1°C after salting (1.5%) them. The sensory analysis was carried out using a 5-point hedonic scale to estimate the taste and odor scores (1: poor, 5: excellent) [4,22].…”

“…The edible coating could lower the speed of the oxidation reactions and moisture retention and act as a barrier against oxygen and water permeability. In other words, various coatings such as chitosan, alginate, and CMC can increase the quality and storage life of the foods by this mechanism [4,22,29,38,39]. Utilizing CMC-PE 2% treatment, a maximal decrease in the peroxide formation was acquired, followed by CMC-PE 1% and CMC; this condition may result from the potent antioxidant activity of PE 2%.…”

Antibacterial Biodegradable Films Based on Alginate with Silver Nanoparticles and Lemongrass Essential Oil–Innovative Packaging for Cheese

“…The objective of this research was to obtain a biodegradable, antibacterial material that can be used as packaging for soft cheese (usually with a shelf life of 4 days at 4-8 • C). The literature presents a couple of alginate-base films, with Ag NPs, used as packaging for meat [55,56] or vegetables [57], but none for cheese. In addition, to the best of our knowledge, here we report for the first time the obtaining of the alginate-Ag NPs-LGO system.…”

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

“…Glycerol is frequently used as a plasticizer, at concentrations ranging from less than 1 to 20%. Another trend that became evident in recent years is the addition of natural extracts as antimicrobial or antioxidant agents, including essential oils [9, 12, 29, 172, 177-179, 181, 185, 186, 188, 192, 193, 195, 198, 202] and different plant and fruit extracts [39,48,142,144,164,167,174,182,184,187,194,201].…”