Effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration

Recent advances in the color of aquatic products: Evaluation methods, discoloration mechanism, and protection technologies

Color plays a pivotal role in guiding and assessing the industrial production of aquatic products due to the swift sensory perception of information through vision. This review provides a comprehensive overview of the following four aspects: (a) mechanisms governing natural color formation in aquatic products, (b) factors and mechanisms contributing to the discoloration of aquatic products, (c) cutting-edge methods for color analysis and detection, and (d) current valuable techniques for preserving color quality. The natural color of aquatic products is derived from skin chromatophores, endogenous pigment proteins, and astaxanthin. Discoloration of aquatic products can occur due to lipid oxidation, as well as enzymatic and non-enzymatic browning. Furthermore, this review examines frontier color protective technologies, encompassing physical methods like ultra-high pressure, irradiation, and low-temperature plasma, as well as chemical methods involving natural preservatives. The findings of this study offer significant insights into the development of high-quality aquatic products.

Technological strategies for the use of plant-derived compounds in the preservation of fish products

New approaches to reducing synthetic preservatives in the preservation of foods draw the attention of plant-derived bioactive compounds, especially for application in foods highly susceptible to spoilage, such as fish products. The review presents relevant data from procurement, application, and methodological research trends to investigate the potential effects of plant-derived bioactive compounds on shelf life extension in fish products. The systematization of data allowed observation that the different methods of extraction and application of bioactive plant compounds result in different effects, such as the reduction of lipid oxidation, antimicrobial effects, and maintenance of sensory characteristics, benefiting the extension of shelf life. In general, plant-derived bioactive compounds are an alternative for the preservation of fish products; however, approaches to the composition of the compounds can contribute to the optimization and efficiency of the process from a technical point of view and industrial viability.

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent years, the migration of metal NPs and metal oxides in food contact packaging and their toxicological potential have raised concerns about the safety of the nanomaterials. In this review, we provide a comprehensive overview of the main biobased and biodegradable polymer nanocomposites, inorganic NPs, natural antioxidants, and their potential use in active food packaging. The intrinsic properties of NPs and natural antioxidant actives in packaging materials are evaluated to extend shelf-life, safety, and food quality. Toxicological and safety aspects of inorganic NPs are highlighted to understand the current controversy on applying some nanomaterials in food packaging. The synergism of inorganic NPs and plant-derived natural antioxidant actives (e.g., vitamins, polyphenols, and carotenoids) and essential oils (EOs) potentiated the antibacterial and antioxidant properties of biodegradable nanocomposite films. Biodegradable packaging films based on green NPs-this is biosynthesized from plant extracts-showed suitable mechanical and barrier properties and had a lower environmental impact and offered efficient food protection. Furthermore, AgNPs and TiO₂ NPs released metal ions from packaging into contents insufficiently to cause harm to human cells, which could be helpful to understanding critical gaps and provide progress in the packaging field.

Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system

This study determined the bioactive composition and antioxidant potential of parsley, chives and their mixture (Brazilian cheiro-verde). Additionally, the effect of these herbs against cholesterol oxidation in grilled sardines (Sardinella brasiliensis) was also investigated. Ultra-high Performance Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (UHPLC-ESI-MS) analyses revealed the presence of phenolic acids (caffeic, chlorogenic, and ferulic acids) and flavonoids (apigenin, kaempferol, catechin) in the herbs. Higher levels of phenolics (2.10 ± 0.02 mg GAE/g) and carotenoids (205.95 ± 0.17 µg/g) were determined in parsley extracts. Moreover, parsley also presented higher antioxidant capacity by DPPH (59.21 ± 0.07 %) and ORAC (109.94 ± 18.7 µM TE/g) than the other herbs. In vivo analyses demonstrated that the herbs' extracts decreased the damage on Saccharomyces cerevisiae cells exposed to H₂O₂, except the chives extract at 10 μg/mL. Higher levels of cholesterol oxidation products (COPs) were determined after grilling. The total COPs increased from 61.8 ± 0.7 (raw fish) to 139.7 ± 10.1 µg/g (control). However, the addition of herbs effectively reduced cholesterol oxides formation, this effect was more pronounced in fish containing 4% parsley and 4% cheiro-verde. Promising results were found for cheiro-verde; however, it did not present synergic antioxidant effects.