Use of Natural Preservatives in Seafood: Plant Extracts, Edible Film and Coating

Erkan, Nuray; Doğruyol, Hande; Günlü, Ali; Genç, İsmail Yüksel

doi:10.3153/jfhs15004

Cited by 17 publications

(18 citation statements)

References 77 publications

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“…After cellulose, chitin is the second most abundant natural polymer, which is derived from crustacean shells (Erkan et al., ; Shahidi, Kamil, Jeon, & Kim, ). The deacetylation of chitin yields chitosan [poly‐β(1→4)‐2‐amino‐2‐deoxy‐D‐glucopyranose], while the depolymerization of chitosan gives rise to chitooligosaccharide, known as chitosan oligomer or chitooligomers (Benjakul, Visessanguan, Phatchrat, & Tanaka, ; Lodhi et al., ).…”

Section: Chitosan and Chitooligosaccharidementioning

confidence: 99%

“…Nevertheless, salting of seafood can affect the taste and provides a high sodium content in products (Ormanci & Colakoglu, ). Other natural preservatives, such as plant extracts, essential oils (EOs), bacteriocins, chitosan, and bioactive peptides have been reported to effectively replace synthetic preservatives or chemicals because of their excellent antimicrobial and antioxidant properties (Sultanbawa, ), especially for preventing deterioration caused by microorganisms, lipid oxidation, or both (Erkan, Doğruyol, Günlü, & Genç, ). This review aims to provide updated information about the production, antimicrobial and antioxidant mechanisms, application, and limitations of some commonly used natural preservatives in seafood.…”

Section: Introductionmentioning

confidence: 99%

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Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

182

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Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in seafood processing, with the sole purpose of extending shelf‐life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.

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Section: Chitosan and Chitooligosaccharidementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

182

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“…This genus has antioxidant effects and represented by a large number (approximately 900) species, distributing all over the world. There were records about the usage of sage oil alone in edible film (Antunes, Gago, Cavaco, & Miguel, ; Atarés & Chiralt, ; Binsi et al, ; Cozmuta et al, ; Erkan, Doğruyol, Günlü, & Genç, ), but none concerned with sage oil + quinoa.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, when the essential oils are encapsulated in suitable water distribution systems, they are used effectively not only to overcome the dosing limitations associated with their low solubility in water, but also to improve the active stability of the preservatives (Donsì, Annunziata, Sessa, & Ferrari, 2011 (Antunes, Gago, Cavaco, & Miguel, 2012;Atarés & Chiralt, 2016;Binsi et al, 2016;Cozmuta et al, 2015;Erkan, Doğruyol, Günlü, & Genç, 2015), but none concerned with sage oil + quinoa.…”

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confidence: 99%

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

Alak

Guler

Uçar

et al. 2019

J Food Process Preserv

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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.

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“…Sea bass fi sh and other seafood products were also coated with wheat gluten, increasing their shelf life by 28 days [48]. The antimicrobial activity of gluten edible coatings with thymol added to hot smoked trout was successfully reported [49], where some decrease in the microorganisms growth with acceptable sensory quality during a fi ve and six week period was observed.…”

Section: Gluten Protein From Wheat Grainmentioning

confidence: 99%

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

Burgos¹,

Valdés²,

Jiménez³

2016

j renew mater

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In this study we provide an overview of the latest developments on the extraction, production, modifi cation and applications of fruit residues and by-products in the formation of protein-based biopolymers, in particular for the formulation of edible fi lms. Our aim was mainly to demonstrate the highly transdisciplinary character of these topics by giving an overview of the main developments and research topics in the chemistry and engineering aspects of protein-based biopolymers. These innovative raw materials have been evaluated for the production of biomaterials to be used in some key sectors, such as food packaging.

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Use of Natural Preservatives in Seafood: Plant Extracts, Edible Film and Coating

Cited by 17 publications

References 77 publications

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

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

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

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