• Home
  • Improving ShelF-life of Rainbow Trout Fish Fillet by Free or Encapsulated Saffron Petal Extract Encapsulation (Crocus sativus L.) During Storage in Refrigerator

Share To

Article Url


Manuscript ID : JFST-2104-1716 (R1) Visit : 159 Page: 149 - 166

10.30495/jfst.2021.1927899.1716

20.1001.1.24234966.1402.15.3.12.4

Article Type: Original Research

Improving ShelF-life of Rainbow Trout Fish Fillet by Free or Encapsulated Saffron Petal Extract Encapsulation (Crocus sativus L.) During Storage in Refrigerator

Subject Areas :

Alia Khalili 1 , Hamid Tavakkolipour 2 , Leila Roozbeh-Nasiraie 3 , Ahmad Kalbasi-Ashtari 4

1 - گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران.
2 - گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.
3 - گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران.
4 - گروه علوم و صنایع غذایی، دانشکده‌کشاورزی، کرج، ایران.

Received: 2021-04-13 Accepted : 2021-06-13 Published : 2023-09-23

Keywords:

Abstract :

References:


  1. Abbasvali, M., Ranaei, A., Shekarforoush, S. S. and Moshtaghi, H. 2016. The Effects of Aqueous and Alcoholic Saffron (Crocus sativus) Tepal Extracts on Quality and Shelf‐Life of Pacific White Shrimp (Litopeneous vannamei) During Iced Storage. Journal of Food Quality, 39:732-742.
    2.
  2. Ahmadian, Z., Niazmand, R. and Pourfarzad, A. 2019. Microencapsulation of saffron petal phenolic extract: Their characterization, in vitro gastrointestinal digestion, and storage stability. Journal of Food Science, 84: 2745-2757.
    3.
  3. Akoh, C. C. & Moussata, C. O. 2001. Characterization and oxidative stability of enzymatically produced fish and canola oil‐based structured lipids. Journal of the American Oil Chemists' Society, 78: 25-30.
    4.
  4. Alparslan, Y., Yapıcı, H. H., Metin, C., Baygar, T., Günlü, A. and Baygar, T. 2016. Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin. LWT-Food Science and Technology, 72: 457-466.
    5.
  5. Arashisar, Ş., Hisar, O., Kaya, M. and Yanik, T. 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology, 97: 209-214.
    6.
  6. Bondet, V., Brand-Williams, W. and Berset, C. 1997. Kinetics and mechanisms of antioxidant activity using the DPPH. free radical method. LWT-Food Science and Technology, 30: 609-615.
    7.
  7. Both, E., Karlina, A., Boom, R. and Schutyser, M. 2018. Morphology development during sessile single droplet drying of mixed maltodextrin and whey protein solutions. Food Hydrocolloids, 75: 202-210.
    8.
  8. Bou, R., Claret, A., Stamatakis, A., Martínez, B. and Guerrero, L. 2017. Quality changes and shelf‐life extension of ready‐to‐eat fish patties by adding encapsulated citric acid. Journal of the Science of Food and Agriculture, 97:5352-5360.
    9.
  9. Cheng, J.-H. & Sun, D.-W. 2015. Rapid and non-invasive detection of fish microbial spoilage by visible and near infrared hyperspectral imaging and multivariate analysis. LWT-Food Science and Technology, 62: 1060-1068.
    10.
  10. Chimi, H., Cillard, , Cillard, P. and Rahmani, M. 1991. Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants. Journal of the American Oil Chemists' Society, 68:307-312.
    11.
  11. .Deepitha, R., Xavier, K. M., Layana, P., Nayak, B. B. and Balange, A. K. 2021. Quality improvement of pangasius fillets using aqueous seaweed (Padina tetrastromatica) extract. LWT, 137: 110418.
    12.
  12. Dehghani, P., Hosseini, S. M. H., Golmakani, M.-T., Majdinasab, M. and Esteghlal, S. 2018. Shelf-life extension of refrigerated rainbow trout fillets using total Farsi gum-based coatings containing clove and thyme essential oils emulsions. Food Hydrocolloids, 77: 677-688.
    13.
  13. .Dewanto, V., Wu, X., Adom, K. K. and Liu, R. H. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 50: 3010-3014.
    14.

 

  1. Dubey, R. 2009. Microencapsulation technology and applications. Defence Science Journal, 59: 82.
    2.
  2. EC 2008. Amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. Official Journal of the European Union.
    3.
  3. Ehsani, A., Hashemi, M., Aminzare, M., Raeisi, M., Afshari, A., Alizadeh, A. M. & Rezaeigolestani, M. 2019. Comparative evaluation of edible films impregnated with sage essential oil or lactoperoxidase system: Impact on chemical and sensory quality of carp burgers. Journal of Food Processing and Preservation, 43.
    4.
  4. Esfahani, R., Jafari, S. M., Jafarpour, A. & Dehnad, D. 2019. Loading of fish oil into nanocarriers prepared through gelatin-gum Arabic complexation. Food Hydrocolloids, 90, 291-298.
    5.
  5. Eskandari, S., Hosseini, H., Gholamzadeh, M., Mousavi Khaneghah, A. & Hosseini, E. 2015. The Effects of Black Cumin, Black Caraway Extracts and Their Combination on Shelf Life Extension of Silver Carp (H ypophthalmichthys molitrix) during Refrigerated Storage. Journal of Food Safety, 35, 154-160.
    6.
  6. Ferdeş, M. & Ungureanu, C. 2012. Antimicrobial activity of essential oils against four food-borne fungal strains. University Politehnica of Bucharest Scientific Bulletin, 74.
    7.
  7. Folch, J., Lees, M. & Stanley, G. S. 1957. A simple method for the isolation and purification of total lipides from animal tissues. Journal of Biological Chemistry, 226, 497-509.
    8.
  8. Gahruie, H. H., Parastouei, K., Mokhtarian, M., Rostami, H., Niakousari, M. & Mohsenpour, Z. 2020. Application of innovative processing methods for the extraction of bioactive compounds from saffron (Crocus sativus) petals. Journal of Applied Research on Medicinal and Aromatic Plants, 19, 100264.
    9.
  9. Gómez-Estaca, J., De Lacey, A. L., López-Caballero, M., Gómez-Guillén, M. and Montero, P. 2010. Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology, 27: 889-896.
    10.
  10. Goulas, A. E. and Kontominas, M. G. 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93: 511-520.
    11.
  11. Haghighi, M. and Yazdanpanah, S. 2020. Chitosan-based coatings incorporated with cinnamon and tea extracts to extend the fish fillets shelf life: Validation by FTIR spectroscopy technique. Journal of Food Quality, Special issu, 1-7.
    12.
  12. Ham, E. A., Egan, R. W., Soderman, D. D., Gale, P. H. and Kuehl Jr, F. A. 1979. Peroxidase-dependent deactivation of prostacyclin synthetase. Journal of Biological Chemistry, 254: 2191-2194.
    13.
  13. Hamed, S. F., Sadek, Z. and Edris, A. 2012. Antioxidant and antimicrobial activities of clove bud essential oil and eugenol nanoparticles in alcohol-free microemulsion. Journal of Oleo Science, 61: 641-648.
    14.
  14. Hanani, Z. N., Yee, F. C. and Nor-Khaizura, M. 2019. Effect of pomegranate (Punica granatum L.) peel powder on the antioxidant and antimicrobial properties of fish gelatin films as active packaging. Food Hydrocolloids, 89: 253-259.
    15.
  15. Hanifah, M., Naufalin, R. and Wicaksono, R. The effect of edible coating contained Kecombrang leaves concentrate on gourami fish fillet quality. IOP Conference Series: Earth and Environmental Science, 2019. IOP Publishing, 012057.
    16.
  16. Hasani, O. and Javadian, S. R. 2016. Effect of encapsulated bitter orange peel extract and BHT on the quality of common carp fillet during refrigerated storage. International Journal of Food Engineering, 12: 303-310.
    17.

 

  1. Hasani, S., Ojagh, S., Ghorbani, M. and Hasani, 2020. Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage. Journal of Food Biosciences and Technology, 10: 35-46.
    2.
  2. Homayonpour, P., Jalali, H., Shariatifar, N. and Amanlou, M. 2021. Effects of nano-chitosan coatings incorporating with free/nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet. International Journal of Food Microbiology, 341, 109047.
    3.
  3. Homayounpour, P., Jalali, H., Shariatifar, N., Amanlou, M. and khanjari, A. 2020. Protective Effect of Nanochitosan Incorporated with Free/nanoliposome Cumin (Cuminum cyminum L.) Aqueous Extract on Sardine Fish. Journal of Aquatic Food Product Technology, 1-13.
    4.
  4. Horwitz, W. 2010. Official methods of analysis of AOAC International. Volume I, Agricultural Chemicals, contaminants, Drugs/edited by William Horwitz, Gaithersburg (Maryland): AOAC International, 1997.
    5.
  5. Hosseini, A., Razavi, B. M. and Hosseinzadeh, H. 2018. Saffron (Crocus sativus) petal as a new pharmacological target: a review. Iranian Journal of Basic Medical Sciences, 21: 1091.
    6.
  6. Hosseini, S. F., Rezaei, M., Zandi, M. and Ghavi, F. F. 2016. Effect of fish gelatin coating enriched with oregano essential oil on the quality of refrigerated rainbow trout fillet. Journal of Aquatic Food Product Technology, 25:835-842.
    7.
  7. ICMSF 1986. Microorganisms in Foods. 2. Sampling for Microbiological Analysis: Principles and Specific Applications. University of Toronto Press Toronto.
    8.
  8. ISIRI 2011. Animal and vegetable fats and oils –-Determination of acid value and acidity -Test method. Iran: Karaj: Institute of Standards and Industrial Research of Iran.
    9.
  9. ISO 1998. microbiology of mesophilic lactic acid bacteria – colony count technique at 30°c. Geneva, Switzerland: International Organization for Standardization.
    10.
  10. ISO 2001. Milk and milk products – General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination,, Geneva, , International Organization for Standardization.
    11.
  11. Jafari, S.-M., Mahdavi-Khazaei, K. and Hemmati-Kakhki, A. 2016. Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying. Carbohydrate Polymers, 140: 20-25.
    12.
  12. Jouki, M., Yazdi, F. T., Mortazavi, S. A., Koocheki, A. and Khazaei, N. 2014. Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. International Journal of Food Microbiology, 174: 88-97.
    13.
  13. Kanatt, S. R., Chander, R. and Sharma, A. 2010. Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products. International Journal of Food Science and Technology, 45: 216-222.
    14.
  14. Khazaei, K. M., Jafari, S., Ghorbani, M., Kakhki, A. H. and Sarfarazi, M. 2016. Optimization of anthocyanin extraction from saffron petals with response surface methodology. Food Analytical Methods, 9: 1993-2001.
    15.
  15. Khoshnoudi-Nia, S. and Moosavi-Nasab, M. 2019. Prediction of various freshness indicators in fish fillets by one multispectral imaging system. Scientific Reports, 9: 1-11.
    16.
  16. Khoshnoudi-Nia, S., Sharif, N. and Jafari, S. M. 2020. Loading of phenolic compounds into electrospun nanofibers and electrosprayed
    17.

 

Trends in Food Science & Technology, 95: 59-74.

  1. Khoshnoudi‐Nia, S. and Moosavi‐Nasab, M. 2019. Comparison of various chemometric analysis for rapid prediction of thiobarbituric acid reactive substances in rainbow trout fillets by hyperspectral imaging technique. Food Science & Nutrition, 7: 1875-1883.
    2.
  2. Khoshnoudi‐Nia, S. and Sedaghat, N. 2019. Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage. Journal of Food Processing and Preservation, 43: e14121.
    3.
  3. Kuuliala, L., Al Hage, Y., Ioannidis, A.-G., Sader, M., Kerckhof, F.-M., Vanderroost, M., Boon, N., De Baets, B., De Meulenaer, B. andRagaert, P. 2018. Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres. Food Microbiology, 70: 232-244.
    4.
  4. Lotfi, L., Kalbasi-Ashtari, A., Hamedi, M. and Ghorbani, F. 2015. Effects of enzymatic extraction on anthocyanins yield of saffron tepals (Crocos sativus) along with its color properties and structural stability. Journal of Food and Drug Analysis, 23: 210-218.
    5.
  5. Mahmoud, K. F., Ibrahim, M. A., Mervat, E.-D., Shaaban, H. A., Kamil, M. M. and Hegazy, N. A. 2016. Nano-encapsulation efficiency of lemon and orange peels extracts on cake shelf life. American Journal of Food Technology, 11: 63-75.
    6.
  6. Mazandrani, H. A., Javadian, S. & Bahram, S. 2016. The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage. Food Science and Nutrition, 4: 298-304.
    7.
  7. Mirzapour‐Kouhdasht, A. and Moosavi‐Nasab, M. 2020. Shelf‐life extension of whole shrimp using an active coating containing fish skin gelatin hydrolysates produced by a natural protease. Food Science and Nutrition, 8: 214-223.
    8.
  8. Moosavi-Nasab, M., Khoshnoudi-Nia, S., Azimifar, Z. and Kamyab, S. 2021. Evaluation of the total volatile basic nitrogen (TVB-N) content in fish fillets using hyperspectral imaging coupled with deep learning neural network and meta-analysis. Scientific Reports, 11: 1-11.
    9.
  9. Moosavi-Nasab, M., Shad, , Ziaee, E., Yousefabad, S. H. A., Golmakani, M. T. and Azizinia, M. 2016. Biodegradable chitosan coating incorporated with black pepper essential oil for shelf life extension of common carp (Cyprinus carpio) during refrigerated storage. Journal of Food Protection, 79: 986-993.
    10.
  10. Moser, P., Souza, R. T. D. and Nicoletti Telis, V. R. 2017. Spray drying of grape juice from hybrid cv. BRS Violeta: microencapsulation of anthocyanins using protein/maltodextrin blends as drying aids. Journal of Food Processing an Preservation, 41: e12852.
    11.
  11. Namulema, A., Muyonga, J. and Kaaya, A. 1999. Quality deterioration in frozen Nile perch (Lates niloticus) stored at− 13 and− 27 C. Food Research International, 32: 151-156.
    12.
  12. Norkaew, O., Thitisut, P., Mahatheeranont, S., Pawin, B., Sookwong, P., Yodpitak, S. and Lungkaphin, A. 2019. Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules. Food Chemistry, 294: 493-502.
    13.
  13. Ojagh, S. M., Rezaei, M., Razavi, S. H. and Hosseini, S. M. H. 2010. Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122: 161-166.
    14.
  14. Oraei, F., Talebi, M., Zorriehzahra, S. M. J., Safari, and Hosseini, S. E. 2021. The Effect of Ethanolic Extract
    15.

 

of Orange Peel on Chemical Properties and Sensory Evaluation of Huso huso Fillet. Fisheries Science and Technology, 10: 60-74.

  1. Park, E.-S., Moon, W.-S., Song, M.-J., Kim, M.-N., Chung, K.-H. and Yoon, J.-S. 2001. Antimicrobial activity of phenol and benzoic acid derivatives. International Biodeterioration and Biodegradation, 47: 209-214.
    2.
  2. Pieczykolan, E. and Kurek, M. A. 2019. Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry. International Journal of Biological Macromolecules, 129: 665-671.
    3.
  3. Pourmorad, F., Hosseinimehr, S. and Shahabimajd, N. 2006. Antioxidant activity, phenol and flavonoid contents of some selected Iranian medicinal plants. African journal of Biotechnology, 5.
    4.
  4. Raeisi, M., Tajik, H., Aliakbarlu, J., Mirhosseini, S. H. & Hosseini, S. M. H. 2015. Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets. LWT-Food Science and Technology, 64: 898-904.
    5.
  5. Rao, K. S., Chakrabarti, P. P., Rao, B. and Prasad, R. 2009. Phospholipid composition of Jatropha curcus seed lipids. Journal of the American Oil Chemists' Society, 86:197
    6.
  6. Sallam, K. I. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control, 18: 566-575.
    7.
  7. Sharif, N., Khoshnoudi-Nia, S. and Jafari, S. M. 2020. Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis. Food Research International, 132: 109077.
    8.
  8. Shokri, S., Parastouei, K., Taghdir, M. and Abbaszadeh, S. 2020. Application an edible active coating based on chitosan-Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4° C. International Journal of Biological Macromolecules.
    9.
  9. Singleton, V. L., Orthofer, R. and Lamuela-Raventós, R. M. 1999. [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, 299: 152-178.
    10.
  10. Trappey II, A., Bawadi, H. A., Bansode, R. R. and Losso, J. N. 2005. Anthocyanin profile of mayhaw (Cretaegus opaca). Food Chemistry, 91: 665-671.
    11.
  11. Ucak, I. 2019. Physicochemical and antimicrobial effects of gelatin-based edible films incorporated with garlic peel extract on the rainbow trout fillets. Nutr, 21: 232-240.
    12.

 

 

 

_||_

Sanad

Sanad is a platform for managing Azad University publications

Links

Related Centers

Technical Support

Official pages

The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2024

Home| Login| About Us| Contact Us|
[فارسی] [العربية] [fa] [ar]