Use of betel leaf (Piper betle L.) ethanolic extract in combination with modified atmospheric packaging and nonthermal plasma for shelf‐life extension of Nile tilapia (Oreochromis niloticus) fillets

Abstract

Fish is perishable and has the short shelf‐life. To maintain its quality, it is necessary to implement the appropriate technology, particularly nonthermal processing along with safe additive, especially from plant origin under the concept of "hurdle technology". The use of potential vesicle including liposome for loading the plant extract could be a means to enhance the stability and activities of the extract. The current study aimed to evaluate the effect of liposomes loaded with betel leaf ethanolic extract (L/BLEEs) or unencapsulated BLEE (U/BLEE) in conjunction with modified atmospheric packaging (MAP) and nonthermal plasma (NTP) on the quality changes and shelf‐life of Nile tilapia fillets (TFs) stored under refrigerated condition (4°C). TFs treated with L/BLEE or U/BLEE at 400 ppm, packed under modified atmosphere (CO2:Ar:O2 = 60:30:10) and subjected to NTP for 300 s (L/BLEE‐400/MAP‐NTP and U/BLEE‐400/MAP‐NTP, respectively) had the lowest microbial and chemical changes during storage, while the control showed the highest changes (p < 0.05). Lipid oxidation was lower in these samples, ascertained by more retained polyunsaturated fatty acids and lower lipid oxidation based on Fourier transform infrared (FT‐IR) spectra. Overall likeness scores were similar (p > 0.05) between all the samples at day 0 of storage. Only L/BLEE‐400/MAP‐NTP and U/BLEE‐400/MAP‐NTP were still sensorially acceptable after 12 days at 4°C. Therefore, L/BLEE or U/BLEE combined with MAP/NTP treatment could be adopted as a potent hurdle for shelf‐life extension of TFs. Practical Application Natural additives and nonthermal processing technologies have gained increasing interest for preservation of fish. Liposomes loaded with betel leaf ethanolic extract (L/BLEE) rich in polyphenolics could be used together with modified atmospheric packaging (MAP) and nonthermal plasma (NTP) to retard bacterial growth and chemical deterioration in Nile tilapia fillets. These hurdles were proven to be able to maintain the qualities of tilapia fillets stored at 4°C up to 12 days, especially when L/BLEE was used at 400 ppm. Therefore, shelf‐life extension of Nile tilapia fillets or other fish can be achieved by using the natural additive and nonthermal processing technologies.

Changes in Emulsifying and Physical Properties of Shrimp Oil/Soybean Oil‐in‐Water Emulsion Stabilized by Fish Myofibrillar Protein during the Storage

“…Among all samples, FMP‐45 samples had the lowest PDI, reflecting its highest uniformity or homogeneity. [ 49 ] When stored for 15 days, PDI for all samples was augmented, indicating the more heterogenicity of oil droplets. Some oil droplets might merge together via coalescence.…”

Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish ( Rachycentron canadum ) fillets

“…TMA content is an indicator of the quality loss and spoilage of fish and fish products during storage and is simultaneously related to the fishy odor of fish (Tagrida et al, 2021). On day 0, the TMA levels of all samples were 2.68–2.75 mg‐N/100 g (Figure 3D).…”

“…TMA content is an indicator of the quality loss and spoilage of fish and fish products during storage and is simultaneously related to F I G U R E 3 Effect of COSP on (a) TVB-N, (b) PV, (c) TBARS, and (d) TMA in BKF fillets during frozen storage. Different lowercase letters represent significant differences (p < 0.05) the fishy odor of fish (Tagrida et al, 2021). On day 0, the TMA levels of all samples were 2.68-2.75 mg-N/100 g (Figure 3D).…”

“…Aquatic products deteriorate rapidly. Cooling through storage on ice is a common technique for prolonging their freshness and quality (Mei et al, 2019; Mokrani et al, 2018; Tagrida et al, 2021). The quality of fish products (whole fish or fillets) must be similar to freshly caught fish to satisfy consumer demand.…”

“…However, more consumers are being made aware of chemical preservatives' potential adverse health effects, forcing the food industry to consider natural substitutes (Baptista et al, 2020; Hussain et al, 2021). Natural preservatives are safer and more benign than synthetic preservatives and have thus attracted increasing attention (Li et al, 2020; Liu et al, 2021; Oulahal & Degraeve, 2022; Rathod et al, 2022; Senapati & Sahu, 2020; Tagrida et al, 2021). Popular active coatings include polysaccharides, lipids, and proteins (Li et al, 2020).…”