The impacts of tomato residuum extract with Arabic gum and dill essential oil on the shelf life improvement of trout fillets stored at chilly condition

Abstract

The objective of this study was to evaluate the effects of tomato residuum extract (TRE) dipping and Arabic gum (AG) coating enriched with dill essential oil (DEO) on the shelf life extension of refrigerated trout fillets. Gas chromatography/mass spectrometry analysis revealed that the main constituents of DEO were alpha‐phellandrene (30.17%), limonene (28.31%), and carvone (21.31%). Antioxidant activities of acetone, ethanol, methanol, cold, and hot water extracts of tomato residuum were examined using reducing power and 2,2‐azinobis‐3‐ethylbenzothiazoline‐6‐sulphonic acid assays in maceration, ultrasound, and combined ultrasound and maceration extraction methods. The strongest antioxidant activities were found in the ultrasound‐assisted extraction with ethanol 50%. Thiobarbituric acid, total volatile basic nitrogen, and peroxide values indicated that TRE 3%–AG–DEO 2% and TRE 6%–AG–DEO 2% treatments could significantly (p ≤ .05) extend the shelf life of the fillets. Also, sensory evaluation showed that TRE along with DEO had significant (p ≤ .05) pleasant effects on the sensory characteristics of the fillets. It was concluded that TRE dipping along with AG coating containing DEO could be a suitable alternative for the synthetic preservative in the refrigerated trout fillets.

Influence of extraction techniques on the efficiency of pomegranate (Punica granatum L.) peel extracts in oxidative stability of edible oils

“…Ethanol solvent, as GRAS (generally recognized as safe), is commonly used in the extraction process of various products. According to previous studies, ethanol showed high efficiency in solubilizing and releasing bioactive ingredients of natural products (Barkhordari & Bazargani-Gilani, 2021;Esparvarini et al, 2022;Tavakkoli et al, 2020). Selahvarzi et al, 2022).…”

Edible film based on corn zein containing dill extract and essential oil/β‐cyclodextrin inclusion complex: Shelf life enhancement of common carp fillet

“…In agreement with the pH values, by increasing the storage time, the production of volatile bases such as ammonia and trimethylamine significantly ( p ≤ .05) increased; this can be related to the endogenous and exogenous (microbial) enzymes, such as protease and lipase that lead to the high TVB‐N value in the studied samples. Furthermore, lipase enzyme and autoxidation reaction of polyunsaturated fatty acids of the fish fillets produced peroxides and finally aldehyde compounds [e.g., malondialdehyde (MDA)] that caused TBARS index enhancement of the samples during prolonged storage (Barkhordari & Bazargani‐Gilani, 2021; Tavakkoli et al, 2020). In agreement with the previous research, wrapping fish fillets with edible films could significantly ( p ≤ .05) control these chemical reactions that can be attributed to the decrease of microorganism growth, oxygen, and generally gas permeation into the used package (Surendhiran et al, 2020).…”

“…The seeds were powdered by a homemade mill (Hardston). The powdered seeds were extracted by hydro‐distillation method using Clevenger apparatus (Simax, Pyrexfan) for 4 h (Tavakkoli et al, 2020). The extracted DEO was collected in closed vials containing anhydrous sodium sulfate for dehydration and stored at refrigeration conditions until the next use.…”

“…They evaluated the odor, color, texture, and overall acceptability of the samples in each interval. Score 5 was considered an extremely liked sample and Score 1 was considered extremely disliked (Bazargani‐Gilani & Pajohi‐Alamoti, 2020; Tavakkoli et al, 2020).…”

Alpha-Phellandrene and Alpha-Phellandrene-Rich Essential Oils: A Systematic Review of Biological Activities, Pharmaceutical and Food Applications

“…Benkhoud et al [ 104 ] incorporated thyme EO (1.3% alpha-phellandrene) to extra virgin olive oil proving its ability to preserves its nutritional quality, and sensory attributes, and, most of all, to improve its oxidative stability during long-term storage. Tavakkoli et al [ 34 ] evaluated the effects of tomato residuum extract (TRE) dipping and Arabic gum (AG) coating enriched with dill EO (DEO), with alpha-phellandrene as a main component, on the shelf-life extension of refrigerated trout fillets, and found that treatments TRE 3%-AG-DEO 2% and TRE 6%-AG-DEO 2% had significantly effects.…”