Lactiplantibacillus plantarum postbiotics and thyme essential oil nanoemulsion-based edible spray: An innovative approach to extending shelf life of rainbow trout fillets

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-12-11 DOI:10.1007/s11694-024-03004-9

Houshmand Sharafi, Roghayieh Razavi, Amin Alipashaeihalabi, Danial Hassani, Seyede Hanieh Hosseini, Hanie Marhamati, Atefeh Karimidastjerd, Shao-Quan Liu, Mehran Moradi

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Abstract

This study aimed to investigate the effects of postbiotics from Lactiplantibacillus plantarum (PL) and Thymus daenensis Celak essential oil (TDEO) nanoemulsion (EON) on the microbial, chemical, and sensorial characteristics of rainbow trout fillets. PL₅₀ (50% w/v of PL), EON_1.5 (1.5% v/v TDEO), EON₃ (3% v/v TDEO), and PL₅₀-EON (combined forms of PL₅₀ and EON at two concentrations) were applied as treatments. Total psychrotrophic count (TPC), total mesophilic count (TMC), pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), and sensorial characteristics of the control and treatment groups were evaluated during nine days of storage at 4 °C. The shelf life of control sample was up to 6 days, while on the same day, PL₅₀-EON₃ exhibited significantly lower TPC (2.59 log₁₀ CFU/g), TMC (4.87 log₁₀ CFU/g), and TVB-N value (23.40 mg/100 g). Sensory evaluation showed that sample with PL₅₀-EON₃ had higher acceptance than the control. Principal component analysis revealed that EON₃ and PL₅₀-EON₃ had positive effects on the quality parameters of the fillets. In conclusion, PL₅₀-EON prolonged the shelf life of fillets by more than 3 days based on microbial, chemical, and sensorial threshold limits. These findings demonstrate the potential of PL and TDEO to develop a preservative solution for fish.

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.