Effect of active composite coating enriched with Echinacea purpurea L. Moench extract on the shelf life of Oncorhynchuus mykiss fillet during cold storage

Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs

mojtaba ghorbani ¹ , dariush khademi shurmasti ² , Yasaman Fahim Dezhban ³

1 - Msc, Department of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
2 - Assistant Professor, Department of Agriculture, savadkooh Branch, Islamic Azad University, Savadkooh, Iran
3 - Assistant Professor, Department of Fisheries, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran

Received: 2023-06-18 Accepted : 2023-07-21 Published : 2023-09-12

Keywords: Carboxymethyl cellulose, Echinacea purpurea, Fish fillet, Oleic acid, Composite coating,

Abstract :

To investigate the effect of active composite coating carboxymethyl cellulose-based on the shelf life of rainbow trout (Oncorhynchuus mykiss) fillet during refrigerator temperature storage, an experiment for 12 days with 5 treatments including uncoated (control), carboxymethyl cellulose 1%, carboxymethyl cellulose-oleic acid 1%, carboxymethyl cellulose-oleic acid-Echinacea extract (0.5% or 1%) and 3 replications was carried out. Chemical (PV, TBARS, and TVN) and microbial (TVC and PTC) tests were performed on the fillets every 3 days. The results showed that oleic acid improved the protective effect of carboxymethyl cellulose coating. The antioxidant and antibacterial effect of Echinacea extract was concentration dependent. At the end of the storage period, the lowest values of PV (3.90±0.11 meq/kg), TBARS (1.24±0.27 mg MDA/kg), TVN (21.90±1.83 mg/100g), TVC (5.10±0.10 log cfu/g) and PTC (5.23±0.06 log cfu/g) were found in fillets containing active composite coating of carboxymethyl cellulose-oleic acid-1% Echinacea extract (P <0.05). Therefore, the composite coating of carboxymethyl cellulose-oleic acid-1% Echinacea extract can be used as an active packaging to maintain the quality and increase the shelf life of rainbow trout fillets during short-term storage at refrigerator temperature.

References:

Refrences

1. El-Deen G, El-Shamery MR. Studies on contamination and quality of fresh fish me-ats during storage. Academic Journal of Biological Science. 2010; 2: 65-74.


2. Khademi Shurmasti D. Cellulose deriva-tives as edible film and coating; Charac-teristics and effect on the quality and shelf life of animal, poultry and aquatic products. Iranian Journal of Food Science and Techn-ology. 2020; 121 (18): 349-364. [In Per-sian].


3. Callegarin F, Quezada Gallo JA, Debea-ufort F, Voilley A. Lipids and Biopack-aging. Journal of American Oil Chemists Society. 1997; 74: 1183-1192.


4. Ghanbarzadeh B, Almasi H. Investiga-ting of physical properties of carboxy-methyl cellulose-oleic acid composite bio-degradable edible films. Journal of Food Science and Technology. 2009; 6(2): 35-42. [In Persian].


5. Sharifi A.A, Khademi Shurmasti D, Eff-ect of carboxymethyl cellulose-based nano-composite coating on internal quality and eggshell morphology during storage at ambient temperature. Journal of Quality and Durability of Agricultural and Food Prod-ucts. 2022; 1(2): 1-13. [In Persian].


6. Ghanbarzadeh B, Pezeshki Najafabadi A, Almasi H. Antimicrobial edible films for food packaging. Journal of food Sciences and Technology. 2011; 8(1):123-135. [In Persian].


7. Ranjbaryan S, Rezazadeh Bari M, Almasi H, Amiri S. Effect of sodium caseinate bas-ed nanocomposite active films and coatings containing cinnamon essential oil on the quality improving and shelf life extension of chicken fillets. Journal of food Sciences and Technology. 2017; 71(14):171-184. [In Persian].


8. Baghlani N, Hosseini SM, Jafarpour SA, Mousavi SM, Khodanazary A. Effect of carboxymethyl cellulose edible coating enriched with Satureja hortensis extract on the biochemical, microbial and sensory cha-racteristics of refrigerated Lethrinus neb-ulosus fillets. Journal of Food Science and Technology. 2018; 78(15): 191-203. [In Persian].


9. Ahmadi Z, Khademi Shurmasti D. Eff-ects of Mentha spicata L. extract in carb-oxymethyl cellulose-oleic acid composite coating on the shelf life of fish fillets during cold storage. Iranian Journal of Medicinal and Aromatic Plants Research. 2020; 36(5): 724-733. [In Persian].


10. Aarland RC, Bañuelos-Hernández AE, Fragoso-Serrano M, Del Carmen Sierra-Palacios E, Díaz de León-Sánchez F, Pérez-Flores LJ, Rivera-Cabrera F, Mendoza-Espinoza JA. Studies on phytochemical, antioxidant, anti-inflammatory, hypoglyca-emic and antiproliferative activities of Echi-nacea purpurea and Echinacea angustifolia extracts. Pharmaceutical Biology. 2017; 55: 649-656.


11. Sabouri Z, Barzegar M, Sahari MA, Naghdi Badi H. Antioxidant and antim-icrobial potential of Echinacea purpurea extract and its effect on extension of cake shelf life. Journal of Medicinal Plants. 2012; 11(43): 28-40. [In Persian].


12. Izadi Z, Sorooshzadeh A, Modarres Sanavi SAM, Esna-Ashari M, Davoodi P. Investigation on antimicrobial effects of essential oil of purple coneflower (Echina-cea purpurea L.) and identification of its chemical compounds. Iranian South Medi-cal Journal. 2014; 17(1): 58-69. [In Pers-ian].


13. Ghanbarzadeh B, Almasi H. Physical properties of edible emulsified based on carboxymethyl cellulose and oleic acid. International Journal of Biological Macro-molecules. 2011; 48: 44-49.


14. Jeon YJ, Kamil JY, Shahidi F. Chitosan as an edible invisible film for quality pre-servation of herring and Atlantic cod. Journal of Agriculture and Food Chemistry. 2002; 50: 5167-5178.


15. Shavisi N, Khanjari A, Basti AA, Misaghi A, Shahbazi Y. Effect of PLA films containing propolis ethanolic extract, cellu-lose nanoparticle and Ziziphora clinopodi-oides essential oil on chemical, microbial and sensory properties of minced beef. Meat Science. 2017; 124: 95-104.

Doi:10.1016/j.meatsci.2016.10.015

16. Egan H, Kirk RS, Sawyer R. Pearson’s Chemical Analysis of Food, 9th Edition Longman Scientific and Technica. 1997; pp: 609-634.


17. Ojagh SM, Rezaei M, Razavi SH, Hoss-eini SMH. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry. 2010; 120: 193-8.


18. Sallam KI. Antimicrobial and antioxi-dant effects of sodium acetate, sodium lact-ate and sodium citrate in refrigerated sliced salmon. Food Control. 2007; 18(5): 566-575. Doi:10.1016/j.foodcont.2006.02.002.


19. Izadi Z, Mirazi N. Antioxidant and the antimicrobial activities of aqueous and eth-anolic extracts of purple coneflower (Ech-inacea purpurea L.) against some gram positive and gram negative bacteria. Arma-ghane-danesh. 2020; 25(2):162-180. [In Persian].


20. Tharun G, Ramana G, Sandhya R, Shr-avani M. Phytochemical and Pharmacolo-gical Review on Echinacea. Journal of Pharmacy Research. 2017; 11(3): 249-256.


21. Raeisi M, Tajik H, Aliakbarlu J, Mirh-osseini SH, Hashem Hosseini SM. 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. 2015; 64:-898-904.


22. Wojdylo A, Oszmianski J, Czemerys R. Antioxidant activity and phenolic compo-unds in 32 selected herbs. Food Chemistry. 2007; 105: 940–949.

Doi:10.1016/j.foodchem.2007.04.038.

23. Fan W, Sun J, Chen Y, Qiu J, Zhang Y, Ch Y. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Journal of Food Chemistry. 2009; 115: 66-70.


24. Dragoev S, Kiosev D, Danchev S, Joncheva I, Genov N. Study on oxidative processes in frozen fish. Bulgarian Journal of Agriculture Science. 1998; 4: 55-65.


25. Jannatiha N, Shojaee-Aliabadi S, Mosl-ehishad M, Hashemi Moosavi M, Moslemi M, Mosleh N, Andacheh F, Ferdowsi R. Carboxymethyl cellulose film incorporating Satureja khuzistanica and Zataria multif-lora essential oils for extending the shelf life of chicken legs. Journal of Medicinal Plants and By-products. 2020; 2: 235-248.


26. Arashisara S, Hisara O, Kayab M, Yanik T. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology. 2004; 97: 209–214. Doi.org/10.1016/j.ijfoodmicro.2004.05.024


27. Burt S. Essential oils: their antibacterial propertied and potential application in foods-a review. International Journal of Food Microbiology. 2004; 94(3): 223-253.


28. Bahrami Feridoni S, Khademi Shurm-asti D. Effect of the nanoencapsulated sour tea (Hibiscus sabdariffa L.) extract with carboxymethyl cellulose on quality and shelf life of chicken nugget. Food Science and Nutrition. 2020; DOI: 10.1002/fsn3. 1656.