Use of quince seed mucilage edible films containing natural preservatives to enhance physico-chemical quality of rainbow trout fillets during cold storage

Jouki, Mohammad; Mortazavi, Seyed Ali; Yazdi, Farideh Tabatabaei; Koocheki, Arash; Khazaei, Naimeh

doi:10.1016/j.fshw.2014.05.002

Cited by 57 publications

(39 citation statements)

References 39 publications

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“…However, a final TVC higher than 7 log CFU/g at the end of refrigerated storage was found for coated samples with PFE 0.5% (7.4 log CFU/g). The results of this study are in consistence with other studies that proved edible coatings/films supplemented with plant extract and essential oil induced better preservation effects than uncoated meat and meat products during refrigerated storage (Hamedi et al., ; Hao et al., ; Jouki, Mortazavi, Yazdi, Koocheki, & Khazaei, ; Raeisi, Sharifi‐Rad, Quek, Shabanpour, & Sharifi‐Rad, ; Raeisi, Tajik, Aliakbarlu, Mirhosseini, & Hosseini, ). Liu et al.…”

Section: Resultssupporting

confidence: 89%

“…It was worth noting that at day 12 of refrigerated storage, Enterobacteriaceae reduction about 2.2 and 2.5 log CFU/g for samples containing CCM nanoparticles 0.1 and 0.2%, respectively, as compared to the control sample was observed. Similar findings were also reported for rainbow trout fillets (Jouki et al., ), shrimp (Mohebi & Shahbazi, ; Nirmal & Benjakul, ), abalone (Hao et al., ), and gilthead sea bream fillets (Choulitoudi et al., ).…”

Section: Resultssupporting

confidence: 81%

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Shelf‐Life Enhancement in Fresh and Frozen Rainbow Trout Fillets by the Employment of a Novel Active Coating Design

Zhaleh

Shahbazi

Shavisi

2019

Journal of Food Science

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The goal of this study was to determine the effect of incorporating ethanolic Prosopis farcta extract (PFE, 0 and 0.5%) and curcumin nanoparticles (CCM, 0, 0.1 and 0.2%) into sodium alginate (SA) coating on shelf-life of refrigerated and frozen rainbow trout fillets during storage lasting for 12 days and 6 months, respectively. Antioxidant and antibacterial properties of designated coatings were examined using 2, 2-diphenyl-1-picrylhydrazyl hydrate free radical scavenging activity and broth microdilution methods, respectively. The highest antioxidant and antibacterial activities were found in CCM 0.2% + PFE 0.5% and CCM 0.1% + PFE 0.5%. The CCM 0.2% + PFE 0.5% and CCM 0.1% + PFE 0.5% treatments could significantly extend the shelf-life of fresh trout fillets for 12 days during refrigerated storage evidenced by the 3.6 to 4.3 and 3 to 3.7 log CFU/g decrease in the microbial population in comparison with the untreated group, respectively. At the end of refrigerated storage time, the chemical change in all treated fillets was significantly lower than the untreated group (P < 0.05). The treatments of frozen trout fillets with SA + different concentrations of PFE and CCM resulted in better microbial and chemical properties than of the untreated group at the end of storage period (P < 0.05).Keywords: curcumin, fresh and frozen rainbow trout fillets, Prosopis farcta extract, sodium alginate Practical Application: Antimicrobial edible coatings from natural renewable resources have been found to be very useful in the food preservation field owing to the increasing consumer interest for the improvement of shelf-life property and appearance of fresh foodstuffs. Rainbow trout fillets without chemical preservatives have a limited shelf-life due to its biological properties. This study indicates the possibility of application of sodium alginate coatings containing Prosopis farcta extract and curcumin nanoparticles to increase shelf-life and maintain the quality of refrigerated trout fillets.

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Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 81%

Shelf‐Life Enhancement in Fresh and Frozen Rainbow Trout Fillets by the Employment of a Novel Active Coating Design

Zhaleh

Shahbazi

Shavisi

2019

Journal of Food Science

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“…Primary lipid oxidation was evaluated by means of PV (Jouki, Mortazavi, Tabatabaei Yazdi, Koocheki, & Khazaei, ). As it has been stated, chemical changes caused by lipid oxidation are the main sources of undesirable flavors in food products.…”

Section: Resultsmentioning

confidence: 99%

Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract

Shariati

Jouki

Rafiei

2019

Food Science & Nutrition

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The effects of coriander extract (CE) and cress seed gum (CSG) on viability of Lactobacillus plantarum LS5 and physicochemical properties of drinking yogurt (Doogh) were evaluated. The CE contained 18 mg GAE/g and was shown by the DPPH radical assay to have remarkable antioxidant activity. The CE was added at concentrations of 0%, 0.05%, 0.1%, and 0.25%, and the levels of added CSG were 0%, 0.1%, 0.25%, and 0.5%. Doogh samples were analyzed after 1, 2, and 3 weeks of storage at 4°C. By increasing the amounts of CSG, the viscosity of the Doogh samples was increased and phase separation was reduced significantly (p < .05). The results also showed that by increasing the levels of CSG to 0.5%, L. plantarum count increased significantly (p < .05). Doogh sample containing 0.05% CE and 0.5% CSG gained the highest probiotic count, overall acceptability score, and lowest lipid oxidation and phase separation in comparison with the other samples.

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“…After that, one group out of the five groups of the samples was coated by being immersed in the LRSM solution for 1 min and the other groups were immersed in the LRSM solutions loaded with different concentrations of TPEO for the same duration. A group remained uncoated as the control (Alizadeh Behbahani et al, ; Jouki, Mortazavi, Yazdi, Koocheki, & Khazaei, ).…”

Section: Methodsmentioning

confidence: 99%

Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling

Behbahani

Fooladi

2018

Journal of Food Safety

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In this study, multilayer perceptron (MLP) and radial basis function network (RBFN) were employed to predict the population of microbial pathogens, chemical changes and sensory attributes of the beef slices. The chemical composition of Tanacetum parthenium essential oil (TPEO) was determined through gas chromatography/mass spectrometry. Disk diffusion agar, well diffusion agar, pour plate, minimum inhibitory concentration, minimum bactericidal/fungicidal concentration were used to evaluated the antimicrobial effect of TPEO. The contents of phytochemical and total phenolic compounds as well as the antioxidant activity of TPEO were also measured. Camphor with a percentage of 44.2% was the major compound of TPEO. The total phenolic content and antioxidant power of TPEO were equal to 151.2 6 2.10 mg/ml gallic acid equivalent and 57.25 6 0.2 mg/ml, respectively. MLP and RBFN are both capable of fitting the data and predicting. However, RBFN, due to its lower mean squared error, had a better performance than MLP. Practical applicationsIn recent years, given the concerns about the risks of the consumption of chemical and synthetic preservatives, there has been a considerable tendency towards replacing them with natural preservatives. Lallemantia royleana seed mucilage (LRSM) is a native Iranian hydrocolloid which can be utilized in producing edible coatings and in the formulations of food products. Feverfew is a valuable medicinal plant which is used in traditional medicine for the treatment of inflammation, pain, fever and infection. In the present study, LRSM and LRSM 1 1% TPEO extended the shelf life of beef up to 3 days, whereas LRSM 1 1.5% TPEO and LRSM 1 2% TPEO resulted in a significant shelf life extension of the samples by 9 days, as compared with the control. These results suggested that LRSM coating combined with TPEO could be used as an effective natural alternative to improve the quality of beef during refrigerate storage. | I NTR OD U CTI ONNeural networks are suitable tools in functions approximation. A multilayer perceptron (MLP) is a feedforward artificial neural network that maps between numeric inputs and targets. A two-layer MLP with a sigmoid function in the hidden layer and a linear function in the output layer can fit multidimensional mapping problems provided that the data are consistent and there is sufficient number of neurons in its hidden layer. Levenberg-Marquardt (lm), Bayesian regularization (br), and scaled conjugate gradient (scg) are the three famous algorithms which are used to train MLP. lm usually needs more memory, but less time. In this algorithm, when generalization is no longer improved, training stops automatically, which is shown by a rise in the mean squared error (MSE) of the validation samples. br typically takes a longer time. At the same time, it can lead to an appropriate generalization for difficult, small, or noisy data sets. Training stops based on adaptive weight minimization (regularization). scg requires less memory. Training automatically stops when generalization ...

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Use of quince seed mucilage edible films containing natural preservatives to enhance physico-chemical quality of rainbow trout fillets during cold storage

Cited by 57 publications

References 39 publications

Shelf‐Life Enhancement in Fresh and Frozen Rainbow Trout Fillets by the Employment of a Novel Active Coating Design

Shelf‐Life Enhancement in Fresh and Frozen Rainbow Trout Fillets by the Employment of a Novel Active Coating Design

Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract

Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling

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