Innovative Chitosan-Based Coating for Enhance Preservation and Sensory Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Using Microencapsulated Milk Thistle (Silybum marianum) Extract
Subject Areas : food scienceMohammad Ali Fakheri 1 , zhaleh khoshkhoo 2 , Mohammad Jouki 3
1 - دانشجوی کارشناسی ارشد، گروه صنایع غذایی، دانشگاه ازاد اسلامی واحد تهران شمال، تهران
2 - هیات علمی گروه صنایع غذایی، دانشگاه ازاد اسلامی واحد تهران شمال، تهران
3 - هیات علمی گروه صنایع غذایی، دانشگاه ازاد اسلامی واحد تهران شمال، تهران
Keywords: Active biopolymer, Active packaging, Biodegradable films, Chitosan, milk thistle, Shelf-life,
Abstract :
This study investigated the effects of chitosan-coated milk thistle (MT) extract on the quality of rainbow trout (Oncorhynchus mykiss) fillets for 21 days at 4°C. The fillets were divided into four groups: uncoated (control group), coated with chitosan only (Ch), free milk thistle extract (Ch + MT), and microencapsulated MT extract (Ch + Micro). The coatings were applied at different concentrations (1.5, 2, 2.5, and 3% w/v) and analysed for chemical (pH, TBA, TVB-N), microbiological (psychrotrophic bacteria and total viable count), and sensory properties. The study found that chitosan coating with encapsulated MT extract effectively inhibited microbial growth and chemical spoilage and extended the shelf life of rainbow trout fillets. Microencapsulation also slowed down MT extract release, enhancing sensory properties. The encapsulated samples showed no significant loss in color, odor, or overall acceptability, making it a promising alternative for maintaining the quality and freshness of rainbow trout fillets.
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Berizi, E., Hosseinzadeh, S., Shekarforoush, S. S., & Barbieri, G. (2018). Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage. International Journal of Biological Macromolecules, 106, 1004–1013. https://doi.org/10.1016/j.ijbiomac.2017.08.099
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Chandra Mohan, C., Rakhavan, K. R., Sudharsan, K., Radha Krishnan, K., Babuskin, S., & Sukumar, M. (2016). Design and characterization of spice fused tamarind starch edible packaging films. LWT - Food Science and Technology, C(68), 642–652. https://doi.org/10.1016/J.LWT.2016.01.004
Chongsrimsirisakhol, O., & Pirak, T. (2023). Polyphenol Release and Antioxidant Activity of the Encapsulated Antioxidant Crude Extract from Cold Brew Spent Coffee Grounds under Simulated Food Processes and an In Vitro Static Gastrointestinal Model. Foods 2023, Vol. 12, Page 1000, 12(5), 1000. https://doi.org/10.3390/FOODS12051000
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Duran, A., & Kahve, H. I. (2020). The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef. Meat Science, 162, 107961. https://doi.org/10.1016/J.MEATSCI.2019.107961
Evren, E., & Yurtcu, E. (2015). In vitro effects on biofilm viability and antibacterial and antiadherent activities of silymarin. Folia Microbiologica, 60(4), 351–356. https://doi.org/10.1007/S12223-015-0399-6
Fan, W., Chi, Y., & Zhang, S. (2008). The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Food Chemistry, 108(1), 148–153. https://doi.org/10.1016/j.foodchem.2007.10.057
Fanoudi, S., Alavi, M. S., Karimi, G., & Hosseinzadeh, H. (2020). Milk thistle (Silybum Marianum) as an antidote or a protective agent against natural or chemical toxicities: a review. Drug and Chemical Toxicology, 43(3), 240–254. https://doi.org/10.1080/01480545.2018.1485687
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