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

Use of grape by-products in aquaculture: New frontiers for a circular economy application

Grape by-products have already been used in cosmetics, food industries, but also animal feed industry, especially monogastrics and in aquaculture. Grape by-products have been studied for a long time and their principal activities are antimicrobial and antioxidant. Concerning aquaculture, the great demand and necessity to replace animal sources with vegetable ones, has placed grape by-products as possible new phytonutrients with beneficial properties. The purpose of this review is to describe the use of grape by-products in aquaculture, during the last decade, concerning their effects on: 1) gut health and welfare status; 2) growth performances; 3) quality of fillets and flesh during the rearing cycle and shelf-life products. Although other studies highlighted that the high supplementation of grape by-products could negatively affect fish health and growth, due to antinutritional factors (tannins), grape by-products are proven to be valuable phytonutrients that can be incorporated into fish feed to enhance growth and health during rearing conditions. Even in fish products, their utilization has proven to elongate the properties and shelf-life of fillets and minces. Further studies to evaluate the possible integrations or replacements with grape by-products in fish feed in order to evaluate their effectiveness in aquaculture from a sustainable circular economy perspective will be desirable to enhance the use of these products.

A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction

This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered "high in omega-3 fatty acids" and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Nevertheless, certain sensory attributes (grilled, characteristic, aromatic, tasty, tender, and juicy) had a positive impact on the overall liking of more than 20% of consumers, yielding adequate scores (between 5.60 and 5.71) on the 9-point hedonic scale. The production process must be optimized by knowing the fish fillet quality in depth, improving the FOM and burgers' oxidative stability, and achieving an adequate sensory and hedonic profile by employing consumers' vocabulary to characterize new products.

Shelf life extending of probiotic beef patties with polylactic acid-ajwain essential oil films and stress effects on Bacillus coagulans

Meat and meat products are prone to the microbial and chemical spoilage, due to the high nutritional content. This study investigated the effect of polylactic acid (PLA) films incorporated with ajwain essential oil (AEO) on microbial (total viable count [TVC], psychrotrophic bacterial count [PTC], Enterobacteriaceae, Pseudomonas spp., yeast and mold (Y&M), and also Bacillus coagulans [BCG]), chemical (pH, peroxide value [PV], thiobarbituric acid-reactive substance [TBARS], and TVN values), and sensorial properties of beef patties, as well as survivability of BCG during refrigerated storage. Results showed that all microbial counts of samples were significantly increased, except BCG, during storage but the lowest TVC of samples was achieved in samples wrapped with PLA-1% AEO (8 log colony forming units per gram [CFU/g]) at 12th of storage, which is significantly lower than control treatments (10.66 log CFU/g). The best results in all treatments are those wrapped by PLA-1% AEO in all evaluated characteristics. At the final day of storage, PTC (8.82 log CFU/g), Enterobacteriaceae (5.05 log CFU/g), Pseudomonas spp. (9.08 log CFU/g), Y&M (4.69 log CFU/g), and also pH (4.5), PV (5.12 meq/kg), TBARS (2.92 MDA/kg), and TVN (14.43 mgN/100 g) values of PLA-1% AEO treatments were significantly lower than control samples. AEO-PLA films reduce the survival of BCG in raw patties, which reached 6.19 log CFU/g in PLA-1% AEO treatments, although increasing the concentration of AEO in packaging PLA films led to the maintenance of BCG viability during the cooking process by increasing the AEO in PLA films. Overall, results showed shelf life of beef patties is extended 3 days more (150%) by wrapping with PLA films incorporated with 1% AEO.

Investigating the effects of chitosan/ tragacanth gum/ polyvinyl alcohol composite coating incorporated with cinnamon essential oil nanoemulsion on safety and quality features of chicken breast fillets during storage in the refrigerator

The present study investigated the effects of composite coatings made of chitosan (CS), tragacanth gum (TG), and polyvinyl alcohol (PVA) containing cinnamon essential oil (CEO) on the shelf-life of refrigerated chicken breast fillets. The samples were treated with different coating dispersions, and coded as: T1 (distilled water as control), T2 (blank composite coating), and T3 (composite coating containing CEO). Results showed that incorporating CEO into CS/TG/PVA coatings could significantly increase the quality of chicken fillets. The obtained results showed that after 21 days, the total microbial population of lactic acid bacteria (LAB), psychrotrophic and mesophilic bacteria in T3 samples was less than T1 and T2 samples. In addition, the highest antioxidant activity (48.04 %) and total phenolic content (TPC) values (2.458 mg gallic acid /g), the best sensory characteristics and the lowest pH (5.73), total volatile basic nitrogen (TVB-N) (21.89 mg N/100 g), thiobarbituric acid reactive substances (TBARS) (1.678 mg malondialdehyde equivalent/kg) and percentage of cooking loss (30 %) were related to T3. Results disclosed that this composite coating is a promising technology to improve the shelf life of chicken fillets during storage.

Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review

Aquatic animals are viewed as a good source of healthy lipids. Although drying is an effective method for the preservation of aquatic animal products (AAPs), the whole process is accompanied by lipid oxidation. This article reviews the main mechanism of lipid oxidation in the drying process. It also summarizes the effects of lipid oxidation on the quality of dried aquatic animal products (DAAPs), including nutrients, color, flavor, and hazard components, especially for those harmful aldehydes and heterocyclic amines. In addition, it concluded that moderate lipid oxidation contributes to improving the quality of products. Still, excessive lipid oxidation produces hazardous substances and induces health risks. Hence, to obtain high-quality DAAPs, some effective control technologies to promote/prevent lipid oxidation are introduced and deeply discussed, including salting, high-pressure processing, irradiation, non-thermal plasma technology, defatting treatments, antioxidants, and edible coating. A systematic review of the effect of lipid oxidation on quality attributes and control technologies in DAAPs is presented, and some perspectives are made for future research.

Studying the microbial, chemical, and sensory characteristics of shrimp coated with alginate sodium nanoparticles containing Zataria multiflora and Cuminum cyminum essential oils

Retardation of quality loss of seafood has been a new concept in recent years. This study's main objective was to evaluate the microbial, chemical, and sensory attributes of shrimp coated with alginate sodium nanoparticles containing Zataria multiflora and Cuminum cyminum essential oils (EOs) during refrigerated storage. At the end of storage time (15 days storage at 4°C), the pH, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) amounts in shrimps coated with the alginate nanoparticles were 7.62, 1.14 mg MDA/kg, and 117 mg/100 g which were significantly (p < .05) lower than the control groups. The count of all bacteria groups was also lower in this treatment, which was 2-2.74 Log CFU/mL on day 15 of cold storage. This combined treatment also obtained the highest sensory scores (around 7) and the lowest melanosis score (2.67) due to the effective delaying microbial and oxidation activities. Therefore, this edible coating could substantially retard microbial and chemical changes and improve the organoleptic properties of shrimp under refrigerated storage.

Alginate/Pectin Film Containing Extracts Isolated from Cranberry Pomace and Grape Seeds for the Preservation of Herring

Alginate/pectin films supplemented with extracts from cranberry pomace (CE) or grape seeds (GE) were developed and applied to herring fillets that were stored for 18 days at 4 °C. Herring coated with films containing GE and CE inhibited the growth of Listeria monocytogenes and Pseudomonas aeruginosa during the storage period, whereas pure alginate/pectin films did not show an antimicrobial effect against the tested pathogens. The application of alginate/pectin films with CE and GE minimised pH changes and inhibited total volatile basic nitrogen (TVN) and the formation of thiobarbituric acid-reactive substances (TBARS) in the herring fillets. The coating of herring fillets with films with CE or GE resulted in three- and six-fold lower histamine formation and one-and-a-half- and two-fold lower cadaverine formation, respectively, when compared to unwrapped herring samples after 18 days of storage. The incorporation of 5% extracts isolated from cranberry pomace or grape seeds into the alginate/pectin film hindered herring spoilage due to the antimicrobial and antioxidant activity of the extracts.

Impact of Longkong Pericarp Extract on the Physicochemical Properties of Alginate-Based Edible Nanoparticle Coatings and Quality Maintenance of Shrimp (Penaeus monodon) during Refrigerated Storage

The objective of this study was to evaluate the impact of varying concentrations of longkong pericarp extract (LPE) on the physicochemical properties of alginate-based edible nanoparticle coatings (NP-ALG) on shrimp. For developing the nanoparticles, the alginate coating emulsion with different LPE concentrations (0.5, 1.0, and 1.5%) was ultrasonicated at 210 W with a frequency of 20 kHz for 10 min and a pulse duration of 1s on and 4 off. After that, the coating emulsion was separated into four treatments (T): T1: Coating solution containing basic ALG composition and without the addition of LPE or ultrasonication treatment; T2: ALG coating solution converted into nano-sized particles with ultrasonication and containing 0.5% LPE; T3: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.0% LPE; T4: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.5% LPE. A control (C) was also used, where distilled water was used instead of ALG coating. Before coating the shrimp, all the coating materials were tested for pH, viscosity, turbidity, whiteness index, particle size, and polydispersity index. The control samples had the highest pH and whiteness index and was followed by the lowest viscosity and turbidity (p < 0.05). Among the T1-T4 coating materials, T4 coating had higher turbidity, particle size, polydispersity index, but lower pH, viscosity, and whiteness index (p < 0.05). To study the quality and shelf-life of the shrimp, all coated shrimp samples were refrigerated at 4 °C for a period of 14 days. At 2-day intervals, physiochemical and microbial analyses were performed. The coated shrimp also had a lower increase in pH and weight loss over the storage period (p < 0.05). Coatings containing 1.5% LPE significantly reduced the polyphenol oxidase activity in the shrimp (p > 0.05). The addition of LPE to NP-ALG coatings demonstrated dose-dependent antioxidant activity against protein and lipid oxidation. The highest LPE concentration (1.5%) led to increased total and reactive sulfhydryl content, along with a significant decrease in carbonyl content, peroxide value, thiobarbituric acid reactive substances, p-anisidine, and totox values at the end of the storage period (p < 0.05). Additionally, NP-ALG-LPE coated shrimp samples exhibited an excellent antimicrobial property and significantly inhibited the growth of total viable count, lactic acid bacteria, Enterobacteriaceae, and psychotropic bacteria during storage. These results suggested that NP-ALG-LPE 1.5% coatings effectively maintained the quality as well as extended the shelf-life of shrimp during 14 days of refrigerated storage. Therefore, the use of nanoparticle-based LPE edible coating could be a new and effective way to maintain the quality of shrimp during prolonged storage.

Emulsion-Based Coatings for Preservation of Meat and Related Products

One of the biggest challenges faced by the meat industry is maintaining the freshness of meat while extending its shelf life. Advanced packaging systems and food preservation techniques are highly beneficial in this regard. However, the energy crisis and environmental pollution demand an economically feasible and environmentally sustainable preservation method. Emulsion coatings (ECs) are highly trending in the food packaging industry. Efficiently developed coatings can preserve food, increase nutritional composition, and control antioxidants' release simultaneously. However, their construction has many challenges, especially for meat. Therefore, the following review focuses on the essential aspects of developing ECs for meat. The study begins by classifying emulsions based on composition and particle size, followed by a discussion on the physical properties, such as ingredient separation, rheology, and thermal characteristics. Furthermore, it discusses the lipid and protein oxidation and antimicrobial characteristics of ECs, which are necessary for other aspects to be relevant. Lastly, the review presents the limitations of the literature while discussing the future trends. ECs fabricated with antimicrobial/antioxidant properties present promising results in increasing the shelf life of meat while preserving its sensory aspects. In general, ECs are highly sustainable and effective packaging systems for meat industries.

Three Phenolic Extracts Regulate the Physicochemical Properties and Microbial Community of Refrigerated Channel Catfish Fillets during Storage

It has been demonstrated that polyphenols have the potential to extend the shelf life of fish products. Thus, the effects of phenolic extracts from grape seed (GSE), lotus seedpod (LSPC), and lotus root (LRPE) were investigated in this study, focusing on the physicochemical changes and bacterial community of refrigerated channel catfish fillets during storage at 4 °C, using ascorbic acid (AA) as reference. As a result, GSE, LSPC, LRPE and AA inhibit the reproduction of microbials in catfish fillets during storage. According to the microbial community analysis, the addition of polyphenols significantly reduced the relative abundance of Proteobacterial in the early stage and changed the distribution of the microbial community in the later stage of storage. After 11 days of storage, the increase in total volatile base nitrogen (TVB-N) in fish was significantly reduced by 25.85%, 25.70%, 22.41%, and 39.31% in the GSE, LSPC, LRPE, and AA groups, respectively, compared to the control group (CK). Moreover, the lipid oxidation of samples was suppressed, in which thiobarbituric acid-reactive substances (TBARS) decreased by 28.77% in the GSE group, compared with the CK. The centrifugal loss, LF-NMR, and MRI results proved that GSE significantly delayed the loss of water and the increase in immobilized water flowability in catfish fillets. The polyphenol-treated samples also showed less decrease in shear force and muscle fiber damage in histology, compared to the CK. Therefore, the dietary polyphenols including GSE, LSPC, and LRPE could be developed as natural antioxidants to protect the quality and to extend the shelf life of freshwater fish.

Production, characterization, and antimicrobial activity of almond gum/polyvinyl alcohol/chitosan composite films containing thyme essential oil nanoemulsion for extending the shelf-life of chicken breast fillets

In this study, thyme essential oil (TEO) nanoemulsion was immobilized within composite films based on almond gum (AG), polyvinyl alcohol (PVA), and chitosan (CS). The physical, mechanical, water barrier, microstructural and antimicrobial properties of composite films were assessed. Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis confirmed the intermolecular interactions in the composite film matrix. The results indicated that the incorporation of TEO into the composite films increased thickness, moisture content, and water vapor permeability, while it reduced light transmittance and transparency value. The antimicrobial activity of films against gram-negative and gram-positive bacteria was tested using a disc diffusion method. The effect of composite on the microbiological properties of chicken breast fillets was investigated during refrigerated storage for 21 days. The microbial populations of total mesophilic, psychrotrophic, and lactic acid bacteria of the samples that were coated with the composite containing TEO were lower than the permitted limit after 21 days while for blank samples they were higher than 7 log CFU/g after 7 days which is considered as the maximum acceptable total count limit. Results disclosed that AG/PVA/CS composite films containing TEO nanoemulsion can be applied as eco-friendly active food packaging to enhance the shelf-life of food products.

The use of essential oils in chitosan or cellulose-based materials for the production of active food packaging solutions: a review

In recent decades, interest in sustainable food packaging systems with additional functionality, able to increase the shelf life of products, has grown steadily. Following this trend, the present review analyzes the state of the art of this active renewable packaging. The focus is on antimicrobial systems containing nanocellulose and chitosan, as support for the incorporation of essential oils. These are the most sustainable and readily available options to produce completely natural active packaging materials. After a brief overview of the different active packaging technologies, the main features of nanocellulose, chitosan, and of the different essential oils used in the field of active packaging are introduced and described. The latest findings about the nanocellulose- and chitosan-based active packaging are then presented. The antimicrobial effectiveness of the different solutions is discussed, focusing on their effect on other material properties. The effect of the different inclusion strategies is also reviewed considering both in vivo and in vitro studies, in an attempt to understand more promising solutions and possible pathways for further development. In general, essential oils are very successful in exerting antimicrobial effects against the most diffused gram-positive and gram-negative bacteria, and affecting other material properties (tensile strength, water vapor transmission rate) positively. Due to the wide variety of biopolymer matrices and essential oils available, it is difficult to create general guidelines for the development of active packaging systems. However, more attention should be dedicated to sensory analysis, release kinetics, and synergetic action of different essential oils to optimize the active packaging on different food products. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Thermal, structural, antimicrobial, and physicochemical characterisation of thyme essential oil encapsulated in β- and γ-cyclodextrin

The present work aimed to encapsulate the thyme essential oil (TEO) in β-cyclodextrin (BCD) and γ-cyclodextrin (GCD) complexes in two selected cyclodextrin (CD) to TEO ratios (85/15 and 80/20 w/w) and compare the physicochemical, antioxidant, and antimicrobial properties of the encapsulated powders. The inclusion complexes between CD and TEO were prepared by blending aqueous CD and TEO in ethanol followed by freeze-drying. The powder properties were assessed by measuring particle size and microstructure using SEM, FTIR, and XRD. The median values of the particle sizes (GCD: 92.0 ± 4.69 and BCD: 46.2 ± 2.56-mm) significantly influenced the encapsulation efficiency, resulting in a higher encapsulation efficiency of the GCD (92.02 ± 10.79%) than that of the BCD (56.30 ± 12.19%). The encapsulated GCD/TEO (80/20) showed higher antioxidant activity and an antimicrobial inhibitory effect against Listeria monocytogenes and Salmonella enterica sv. typhimurium. Overall, the GCD acts as a superior wall material to the BCD in the TEO encapsulation.

Application of antimicrobial coating based on carboxymethyl cellulose and natamycin in active packaging of cheese

The effects of carboxymethyl cellulose (CMC)-natamycin (N; 0.05 and 0.5%) coating on the quality of high-moisture mozzarella cheese (HMMC) were examined. The cheeses were immersed in the coating solutions and then kept at 7 °C for 8 days and microbial specifications (i.e., total mesophilic count, total psychrophilic count, lactic acid bacteria, and yeast-mold), pH, weight loss, and sensory properties were examined. The results of the agar spot diffusion assay represented inhibitory effects of CMC-N coating solution on Aspergillus flavus, A. fumigatus, A. niger, Penicillium citrinum, and Candida albicans. In HMMC, the natamycin-free CMC coating caused a significant decrease (p < 0.05) in all microbial groups, while the addition of natamycin to the coating only reduced the count of mold and yeast. As a result, the coating with natamycin at 0.05 and 0.5% represented a 0.6 and 0.9 log cycle reduction in yeast-mold populations, respectively. Based on the total mesophilic count, the control samples reached the 7 log CFU/g on day 4, indicating a 4-day shelf life of HMMC, while in HMMC coated with and without natamycin this limit was achieved on the 8th day of storage, which indicates that the coatings have doubled the HMMC shelf life.

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.

Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets

Essential oil of industrial hemp (Cannabis sativa L.) (IHEO) was reinforced in complexation of whey protein nanofibrils and mung bean protein nanoparticles (WPNF-MBP NPs) as a novel nano-carrier. A desirable retention rate range of 50.9-90.4% was confirmed for IHEO reinforced in WPNF-MBP NPs. Fourier transform infrared (FTIR) spectroscopy revealed that IHEO was successfully loaded within WPNF-MBP NPs without specific chemical interaction with the carrier matrix. The results indicated that incorporation of IHEO-reinforced WPNF-MBP NPs into active material coatings having acceptable inhibition activity against total viable and psychrotrophic bacteria. The coated fishes also retarded the increase of PV (peroxide value), TBA (thiobarbituric acid) and TVB-N (total volatile basic nitrogen) values during storage. The IHEO-reinforced WPNF-MBP NPs coating led to an extension in the shelf life of Rainbow trout fillets within 8-14 days of storage. Accordingly, IHEO-reinforced WPNF-MBP NPs can be suggested as a natural preservative for coating fishes.

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation-A Review

Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.

An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study

Fresh fish are highly perishable, owing mainly to their moisture content, high amount of free amino acids and polyunsaturated fatty acids. Microorganisms and chemical reactions cause the spoilage, leading to loss in quality, human health risks and a market value reduction. Therefore, the fishing industry has always been willing to explore new technologies to increase quality and safety of fish products through a decrease of the microbiological and biochemical damage. In this context, antimicrobial active packaging is one such promising solution to meet consumer demands. The main objective of this study was to evaluate the effects of an active polypropylene-based packaging functionalized with the antimicrobial peptide 1018K6 on microbial growth, physicochemical properties and the sensory attributes of raw salmon fillets. The results showed that application of 1018K6-polypropylene strongly inhibited the microbial growth of both pathogenic and specific spoilage organisms (SSOs) on fish fillets after 7 days. Moreover, salmon also kept its freshness as per volatile chemical spoilage indices (CSIs) during storage. Similar results were obtained on hamburgers of Sarda sarda performing the same analyses. This work provides further evidence that 1018K6-polymers have good potential as antimicrobial packaging for application in the food market to enhance quality and preserve the sensorial properties of fish products.

Evaluation of antioxidant and antibacterial interactions between resveratrol and eugenol in carboxymethyl cellulose biodegradable film

The aim of present study was to compare the in vitro antioxidant and antibacterial properties of carboxymethyl cellulose (CMC) films containing resveratrol (RES) and eugenol (EUG), alone and in combination, and to calculate the dose interactions between them. At first, the total phenolic content of CMC films was evaluated. Then, their antioxidant and antibacterial effects of films were determined using DPPH, reducing power, disk diffusion, and broth dilution methods. Finally, concentrations of RES and EUG which showed better results in the CMC films were added in combination forms to calculate their antioxidant and antibacterial interactions. The results showed that addition of RES and/or EUG to CMC films increased the total phenolic content, free radicals scavenging activity, reducing power, and antibacterial activities of the films (p ≤ .05). Gram-positive bacteria were more susceptible than Gram-negatives. In addition, the combined use of RES and EUG in CMC films had synergistic antioxidant and antagonistic antibacterial effects. The best results belonged to the film containing RES (8 µg/ml) + EUG (8 mg/ml) (p ≤ .05). Considering the results of the present research, we can utilize CMC biodegradable film containing RES and EUG as a natural active packaging in food industry.

Polysaccharide-Based Active Coatings Incorporated with Bioactive Compounds for Reducing Postharvest Losses of Fresh Fruits

This review reports recently published research related to the application of polysaccharide-based biodegradable and edible coatings (BECs) fortified with bioactive compounds obtained from plant essential oils (EOs) and phenolic compounds of plant extracts. Combinations of polysaccharides such as starches, pectin, alginate, cellulose derivatives, and chitosan with active compounds obtained from clove, lemon, cinnamon, lavender, oregano, and peppermint have been documented as potential candidates for biologically active coating materials for retardation of quality changes in fresh fruits. Additionally, polysaccharide-based active coatings supplemented with plant extracts such as cashew leaves, pomegranate peel, red roselle, apple fiber, and green tea extracts rich in phenolic compounds and their derivatives have been reported to be excellent substituents to replace chemically formulated wax coatings. Moreover, EOs and plant polyphenolics including alcohols, aldehydes, ketones phenols, organic acids, terpenes, and esters contain hydroxyl functional groups that contribute bioactivity to BECs against oxidation and reduction of microbial load in fresh fruits. Therefore, BECs enriched with active compounds from EOs and plant extracts minimize physiological and microbial deterioration by reducing moisture loss, softening of flesh, ripening, and decay caused by pathogenic bacterial strains, mold, or yeast rots, respectively. As a result, shelf life of fresh fruits can be extended by employing active polysaccharide coatings supplemented with EOs and plant extracts prior to postharvest storage.

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.

Biodegradable carboxymethyl cellulose-polyvinyl alcohol composite incorporated with Glycyrrhiza Glabra L. essential oil: Physicochemical and antibacterial features

Glycyrrhiza glabra L. root essential oil (GGEO) has well-known antimicrobial and therapeutic features. In this study, a new antimicrobial carboxymethyl cellulose-polyvinyl alcohol (CMC-PVA) binary film was developed using GGEO as an active compound. The effects of various concentrations of GGEO (0.25%, 0.50%, and 0.75%) were scrutinized on the physicochemical and antibacterial properties of composites. It was discovered that GGEO significantly reduced the composite ultimate tensile strength from 17.01 to 3.86 MPa. Further, by increasing the concentration of GGEO to 0.75%, the water vapor permeability and moisture content increased to 13.61 × 10-9 g/m s-1 Pa-1 and 41.06%, respectively. The results indicated that the active films possessed good inhibitory effects against the gram-positive bacteria (L. monocytogenes and Staphylococcus aureus) and were less powerful against gram-negative bacteria (Escherichia coli and S. typhimurium). Finally, the results highlighted that GGEO can act as an excellent antimicrobial agent in combination with CMC-PVA composite.

Effect of Zataria multiflora essential oil and potassium sorbate on inoculated Listeria monocytogenes, microbial and chemical quality of raw trout fillet during refrigerator storage

Human listeriosis is predominantly associated with contaminated food consumption, including seafood, shrimp, and RTE foods. Listeria monocytogenes is a foodborne pathogen that is mainly found in freshwater, seawater, and fish mucus. Seafood contamination can occur during food processing. L.monocytogenes levels of below 100 cfu/g can be found in seafood samples. The present study was conducted to investigates the effect of Zataria multiflora essential oil (ZEO) and potassium sorbate (PS) on microbial and chemical changes in raw rainbow trout at 4°C to extent shelf life and improve food safety. First, the chemical compositions of ZEO were identified. Then, different percentage of ZEO (1.5, 0.8, and 0.5%) and PS (2%) were inoculated in raw fish fillets and analyzed for TVC, TBA, TVB-N, pH, sensory attributes, Pseudomonas aeruginosa, and inoculated L. monocytogenes (1 × 105 cfu/g) survival at 4°C for 12 days. The best sensory evaluation score was observed for the samples treated with 0.8% and 1.5% ZEO. Overall, this study results indicated that the treatment of rainbow trout fillet with 1.5% ZEO is the best method for controlling the growth of L. monocytogenes at refrigerator temperature without any undesirable sensory effects.

Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon)

Chitosan-Gelatin (CHI-Gel) based edible coating incorporated with longkong pericarp extract (LPE) was developed and investigated for its impact on the quality of black tiger shrimp (Penaeus monodon) during refrigerated storage (4 ​°C) for 20 days. Shrimp coated with CHI-Gel-LPE (1.5%) had better quality indices than control (no coating), those coated with CHI, CHI-Gel, and CHI-Gel-LPE at lower concentrations (0.5 and 1%). The CHI-Gel-LPE inhibited melanosis and polyphenol oxidase (PPO) and controlled the pH changes in a dose-dependent manner. Lipid oxidation indices such as TBARS, PV, p-anisidine, and totox values were significantly controlled by the treatments throughout the storage. The CHI-GEL-LPE-1.5% coated sample had the lowest protein oxidation, and it's ascertained by the lowest loss of sulfhydryl groups, with the lowest carbonyl content throughout the storage (P ​< ​0.05). CHI-Gel-LPE (0.5-1.5%) coated samples had the lowest microbial growth (total viable count, lactic acid bacteria, Enterobacteriaceae, and Psychrotrophic bacteria) relative to the other treatments. Efficacy in quality maintenance of shrimp by LPE incorporated coating was improved with augmenting concentration used. Overall, LPE in the CHI-Gel edible coating served as a natural antioxidant, with antimicrobial activity and inhibiting melanosis, thus retain the quality and extend the shelf-life of shrimp stored at a refrigerated temperature.

Recent Developments of Carboxymethyl Cellulose

Carboxymethyl cellulose (CMC) is one of the most promising cellulose derivatives. Due to its characteristic surface properties, mechanical strength, tunable hydrophilicity, viscous properties, availability and abundance of raw materials, low-cost synthesis process, and likewise many contrasting aspects, it is now widely used in various advanced application fields, for example, food, paper, textile, and pharmaceutical industries, biomedical engineering, wastewater treatment, energy production, and storage energy production, and storage and so on. Many research articles have been reported on CMC, depending on their sources and application fields. Thus, a comprehensive and well-organized review is in great demand that can provide an up-to-date and in-depth review on CMC. Herein, this review aims to provide compact information of the synthesis to the advanced applications of this material in various fields. Finally, this article covers the insights of future CMC research that could guide researchers working in this prominent field.

Valorization and extraction optimization of Citrus seeds for food and functional food applications

Valorization of food byproducts has attracted recently considerable attention. Citrus fruits provide considerable non-edible residues reach 80% in juice production. They are considered agri-wastes to comprise peel, pulp and seeds. Previous investigations have focused on peel and pulp to recover value-added products. The review presents for the first-time phytochemical composition of Citrus seeds' products, i.e., oil and extracts. Fatty acids, phytosterols and tocopherols amounted as the major bioactives in Citrus seeds, in addition to limonoids, dietary fibers and flavonoids. Besides their nutritional values, these chemicals have promising applications including production of biodiesel, food enhancers and antioxidants, especially from mandarin and grapefruit seeds. Optimum conditions of the different Citrus seeds' valorization are discussed to improve extraction yield and lessen environmental hazards of solvent extraction. This review presents the best utilization practices for one of the largest cultivated fruit seeds worldwide and its different applications.

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

Recently, hyperspectral-imaging (HSI), as a rapid and non-destructive technique, has generated much interest due to its unique potential to monitor food quality and safety. The specific aim of the study is to investigate the potential of the HSI (430-1010 nm) coupled with Linear Deep Neural Network (LDNN) to predict the TVB-N content of rainbow trout fillet during 12 days storage at 4 ± 2 °C. After the acquisition of hyperspectral images, the TVB-N content of fish fillets was obtained by a conventional method (micro-Kjeldahl distillation). To simplify the calibration models, nine optimal wavelengths were selected by the successive projections algorithm. A seven layers LDNN was designed to estimate the TVB-N content of samples. The LDNN model showed acceptable performance for prediction of TVB-N content of fish fillet (R²p = 0.853; RSMEP = 3.159 and RDP = 3.001). The performance of LDNN model was comparable with the results of previous works. Although, the results of the meta-analysis did not show any significant difference between various chemometric models. However, the least-squares support vector machine algorithm showed better prediction results as compared to the other models (RMSEP: 2.63 and R²_p = 0.897). Further studies are required to improve the prediction power of the deep learning model for prediction of rainbow-trout fish quality.

Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia (Oreoschromis niloticus) Fillets

Edible coatings are safe, legal, and sensory acceptable for food applications and they can be incorporated as natural additives due to their antimicrobial activity, thickening capacity, nutrient content, and bioactive agents for protecting seafood from physical, chemical, and microbiological damage that affects its shelf-life. This study aimed to evaluate the effect of the guar gum bioactive coating with thyme oil on the quality of tilapia fish fillets for 15 days of storage at 4 °C, as a means to extend shelf-life. pH, moisture, ash, fat, color, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), microbiological, and sensory examinations were investigated, and the results were analyzed by analysis of variance. The treatments were control (uncoated, UC), GGC (coated with guar gum, GGC), and guar gum combined with thyme oil (GGCTH). Tilapia fillets were stored at 4 °C, the safe temperature for refrigerated storage for 15 days. GGCTH had a slower increase of pH after 15 days of storage in comparison with GGC and UC (p < 0.05). GGC and GGCTH resulted in lower and lowest lightness (L*; p < 0.05) values, lower and lowest redness (a*; p < 0.01) values, and greater and greatest yellowness (b*; p < 0.05) values compared to UC, respectively. UC reduced shear force at 5 (0.37 kgf), 10 (0.32 kgf), and 15 (0.30 kgf) days post-storage in comparison with GGC (0.43, 0.43, and 0.43 kgf) and GGCTH (0.43, 0.44, and 0.44 kgf), respectively. There was less (p < 0.05) deterioration, as well as differences in textural and sensorial variables between uncoated and coated fish fillets. The microbiological analyses demonstrated that there was greater microbial growth in the uncoated fillets than in the coated ones. It was concluded that this bioactive coating with thyme oil retards microbial colonization of fish and reduces degradability of quality variables, therefore, it is a reliable and effective alternative to extend the shelf-life of tilapia fillets.

Active packaging for Salmon stored at refrigerator with Polypropylene nanocomposites containing 4A zeolite, ZnO nanoparticles, and green tea extract

In this study, three types of Polypropylene-based (PP) films (two active nanocomposites and one control film) containing zinc oxide nanoparticles (ZnO NPs), 4A zeolite (4A Z), and green tea extract (GTE) were studied as modern active packaging's that can adjust the release of antimicrobial agents. The influence of PP nanocomposite with 3% (w/w) ZnO NPs/4A Z/GTE (treatment 1) and 6% (w/w) ZnO NPs/4A Z/GTE (treatment 2) on controlling microbial growth and preserving the sensory and chemical qualities of Salmon over nine days of storage at 4 ± 1°C was evaluated. The disk diffusion test revealed inhibition zones in the range of 10.98 ± 0.03 to 13.42 ± 0.01 m for treatments 1 and 2, respectively; the nanocomposite film with 6% ZnO NPs/4A Z/GTE had the highest antimicrobial effect against Gram-negative bacteria (p < .05). Chemical analysis revealed that the initial peroxide value of Salmon was 0.68 ± 0.0 mEq/kg, which increased by day 9 to 12.3 ± 0.03 mEq/kg in the control sample, but rising only to 9.9 ± 0.01 and 7.3 ± 0.02 mEq/kg in treatments 1 and 2, respectively (p < .05). The shelf life of Salmon given treatment 2 increased significantly to nine days relative to the control. Accordingly, these nanocomposite films are promising as new active packaging for preventing microbial growth and preserving the quality of salmon.