<

This Article Statistics
Viewed : 93 Downloaded : 70


 

Effect of Active Packaging Films Containing Natural Antioxidant Essential Oils on The Oxidative Stability of Black Fish (Clarias Gariepinus)

Sana Sungur*, Meriç Atan

Abstract

The main function of food packaging is to delay natural processes that lead to food spoilage. To this end, antioxidants are often included in food packaging materials during processing and released into packaged food through a controlled diffusion mechanism. The use of antioxidants in food packaging helps delay both lipid oxidation and protein denaturation. In recent years, natural antioxidant packages have been preferred in food packages rather than synthetic ones. In this study, it was aimed to determine the effect of using packaging containing natural antioxidant essential oils on delaying the decay time of Clarias gariepinus. Films containing natural antioxidant essential oils (Thymus sp., Mentha piperita, Foeniculum vulgare, Laurus nobilis, Fructus cumini) were prepared. Then, the effect of prepared films on the chemical quality of C. gariepinus was investigated during refrigerated storage for 15 days. The preservative effect of films was assessed periodically by a free fatty acid, thiobarbituric acid value, peroxide value, and total sulfhydryl content analyses. Obtained results showed that the use of active packaging films containing natural antioxidant essential oils improved the oxidative stability of C. gariepinus.

Keywords

Active packaging, antioxidant essential oil, films, African catfish, oxidative stability

Download full text   |   How to Cite   |   Download XML Files

References
  • Albertos, I., Martin-Diana, A.B., Burón, M., Rico, D. (2019). Development of functional bio-
  • based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelflife of fresh fish burgers. Food Packaging and Shelf Life, 22, 100382.
  • Alen - Ruiz, F., Garcia - Falcon, M. S., Perez - Lamela, M. C., Martinez - Carballo, E., & Simal-
  • Gandara, J. (2009). Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines. Food Chemistry, 113, 53-60.
  • AOCS (1998). Official methods and recommended practices of the American Oil Chemists
  • Society. Official Methods and Recommended Practices. Champaign, Illinois, U.S.A, AOCS Press.
  • Azizi-Lalabadi, M., Rafiei, L., Divband, B., Ehsani, A. (2020). Active packaging for salmon
  • stored at refrigerator with polypropylene nanocomposites containing 4A zeolite, ZnO nanoparticles, and green tea extract. Food Science & Nutrition, in press.
  • Barthet, V. J., Gordon, V., & Dany, J. (2008). Evaluation of a colorimetric method for
  • measuring the content of FFA in marine and vegetable oils. Food Chemistry, 111, 1064− 1068.
  • Batifoulier, F., Mercier, Y., Gatellier, P., & Renerre, M. (2002). Influence of vitamin E on lipid
  • and protein oxidation induced by H2O2 - activated MetMb in microsomal membranes from turkey muscle. Meat Science, 61, 389–395.
  • Beddows, C.G., Jagait, C., & Kelly, M.J. (2000). Preservation of α-tocopherol in sunflower oil by
  • herbs and spices. International Journal of Food Science and Nutrition, 51, 327–339.
  • Bhale, S. D., Xu, Z., Prinyawiwatkul, W., King, J. M., & Godber, J.S. (2007). Oregano and
  • rosemary extracts inhibit oxidation of long-chain n-3 fatty acids in men-haden oil. Journal of Food Science, 72, C504–C508.
  • Bligh, E., & Dyer, W. (1959). A rapid method of total extraction and purification. Canadian
  • Journal of Biochemistry and Physiology, 37, 911-917.
  • Cardoso, L.G., Santos, J. C. P., Camilloto, G. P., Miranda, A. L., Druzian, J. I., Guimarães, A. G.
  • (2017). Development of active films poly (butylene adipate co-terephthalate) - PBAT incorporated with oregano essential oil and application in fish fillet preservation. Industrial Crops & Products, 108, 388–397.
  • Chen, H., Wang, J., Jiang, G., Guo, H., Wang, L. (2020). Active packaging films based on
  • chitosan and Herba lophatheri extract for the shelf life extension of fried bighead carp fillets. International Food Research Journal, 27(4), 720-726.
  • Dance - Barnes, S. T., Kock, N.D., & Moore, J. E. (2009). Lung tumor promotion by curcumin.
  • Carcinogenesis, 30, 1016-1023.
  • Dobrucka, R. (2013). The future of active and intelligent packaging industry. Scientific
  • Journal of Logistics, 9(2), 103-110.
  • Ehsani, A., Hashemi, M., Afshari, A., Aminzare, M., Raeisie, M., Tayebeh, Z. (2020). Effect of
  • different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage. LWT - Food Science and Technology, 117, 108633.
  • Ellman, G. L. (1959). Tissue sulfhydryl groups. Archives of Biochemistry and Biophysics, 82,
  • 70–77.
  • Emiroglu, Z. K., Yemis, G. P., Coskun, B.K., & Candogan, K. (2010). Antimicrobial activity of
  • soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Science, 86, 283-288.
  • Haghighi, M., 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, 2020, 7 pages.
  • Houhoula, D. P., Oreopoulou, V., & Tzia, C. (2004). Anti-oxidant efficiency of oregano in frying
  • and storage of fried products. European Journal of Lipid Science and Technology, 106, 746–751.
  • Kodal, B. (2008). Effects of antioxidant edible films on oxidative stability of ground Beef.
  • Ankara University, Master Thesis.
  • Mastromatteo, M., Conte, A., & Del Nobile, M. A. (2010). Combined use of modified
  • atmosphere packaging and natural compounds for food preservation. Food Engineering
  • Reviews, 2(1), 28-38.
  • McCarthy, T. L., Kerry, J. P., Kerry, J. F., & Buckley, D. J. (2001). Assessment of the
  • antioxidant potential of natural food and plant extracts in fresh and previously frozen
  • pork. Meat Science, 57(2), 177-184.
  • Monahan, F. J., German, J. B., & Kinsella, J. E. (1995). Effect of pH and temperature on protein
  • unfolding and thiol/disulfide interchange reactions during heat induced gelation of whey
  • proteins. Agricultural and Food Chemistry, 43, 46-52.
  • Murphy, R. R., Renfroe, M., Brevard, P. B., & Gloeckner, J. W. (2009). Cooking does not
  • decrease hydrophilic antioxidant capacity of wild blueberries. International Journal of
  • Food Sciences and Nutrition, 2(2), 88-98.
  • Ojagh, S. M., Rezaei, M., Razavi, S.H., 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(1), 161–166.
  • Pereira de Abreu, D. A., Paseiro, P., Maroto, J., & Cruz, J. M. (2010). Evaluation of the
  • effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.). Food Research International, 43, 1277-1282.
  • Pereira de Abreu, D. A., Paseiro, P., Maroto, J., & Cruz, J. M. (2011). Natural antioxidant
  • active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca). Innovative Food Science and Engineering Technologies, 12, 50-55.
  • Ramos, M., Sanahuja, A. B., Peltzer, M., & Garrigos, M. C. (2014). Release and antioxidant
  • activity of carvacrol and thymol from polypropylene active packaging films. Food
  • Science and Technology, 58(2), 470-477.
  • Robertson, G.L. (2013). Food Packaging: Principle and Practice. Third Edition, CRC Press, Boca
  • Raton, 703p.
  • Souza, B. W. S., Cerqueira, M. A., Ruiz, H. A., Martins, J. T., Casariego, A., Teixeira, J.A.,
  • Vicente,A. A. (2010). Effect of chitosan-based coatings on the shelf life of salmon (Salmo salar). Journal of Agricultural and Food Chemistry, 58, 11456–11462.
  • Tural, S., Sarıcaoğlu, F. T., & Turhan, S. (2017). Yenilebilir film ve kaplamalar: Üretimleri,
  • uygulama yöntemleri, fonksiyonları ve kaslı gıdalarda kullanımları. Akademik Gıda,
  • 15(1), 84-94.
  • Vyncke, W. (1970). Direct determination of the thiobarbituric acid value in trichloracetic acid
  • extracts of fish as a measure of oxidative rancidity. Fette Seifen Anstrichm, 72, 1084−1087.
  • Yongsawatdigul, J., & Park, J. W. (2004). Effects of alkali and acid solubilization on gelation
  • characteristics of rockfish muscle proteins. Food Science, 69, 499-505.