Production of chitosan-fish oil-green tea extract-based coating for Atlantic bonito (Sarda sarda) fillets preservation

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-05-14 DOI:10.1016/j.fbp.2025.05.003

Fernanda L. Ludtke , Joana T. Martins , Ítala Marx , António A. Vicente , Jorge M. Vieira

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Abstract

Atlantic bonito (Sarda sarda) is a fish from Atlantic Ocean well-known for its pleasant taste and high nutritional value. However, it is susceptible to lipid and protein oxidation and spoilage. Sustainable bio-based edible coatings are increasingly a viable option for freshness preservation and to extend the shelf life of highly perishable food products. In this context, a coating formulation composed by chitosan (CH), fish oil (FO) and green tea extract (GTE) was developed for application on Atlantic bonito fillets’ surface to preserve their quality. An optimized coating formulation containing 1.25 % CH, 0.30 % FO, and 2 % GTE based on an experimental design was selected, due to its barrier properties. Atlantic bonito fillets’ shelf-life analysis showed that the CH-GTE-FO coating reduced microbial count (Enterobacteriaceae, total viable count (TVC) and psychrotrophic bacteria) over a six-day period. Furthermore, CH-GTE-FO minimized fillets’ lipid and protein oxidation, as well as color changes compared to the control sample. Notably, the fillets’ original textural parameters (hardness, adhesiveness and springiness) were preserved during storage due to the application of the optimized coating. Based on the shelf-life evaluation, the developed CH-GTE-FO coating proved to be effective in maintaining the quality properties of Atlantic bonito fillets, which could potentially extend its shelf life for, at least, six days.

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壳聚糖-鱼油-绿茶提取物基大西洋鲣鱼片防腐涂料的研制

大西洋鲣鱼（Sarda Sarda）是一种产于大西洋的鱼类，以其美味和高营养价值而闻名。然而，它容易受到脂质和蛋白质的氧化和变质。可持续生物基可食用涂料越来越多地成为保鲜和延长高度易腐食品保质期的可行选择。在此背景下，研制了壳聚糖（CH）、鱼油（FO）和绿茶提取物（GTE）组成的大西洋鲣鱼片表面保鲜剂。考虑到涂层的阻隔性能，在实验设计的基础上选择了含有1.25 % CH、0.30 % FO和2 % GTE的优化涂层配方。大西洋鲣鱼片的保质期分析表明，CH-GTE-FO涂层在6天的时间内降低了微生物数量（肠杆菌科，总活菌数（TVC）和精神营养细菌）。此外，与对照样品相比，CH-GTE-FO最大限度地减少了鱼片的脂质和蛋白质氧化，以及颜色变化。值得注意的是，由于应用了优化的涂层，鱼片在储存过程中保留了原始的纹理参数（硬度、粘附性和弹性）。基于保质期评估，开发的CH-GTE-FO涂层被证明可以有效地保持大西洋鲣鱼片的质量特性，可以将其保质期延长至少6天。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.