Effect of Chitosan Coating Supplemented with Olive Leaf Extract on Oxidative Quality of Fish

Year 2024, Volume: 8 Issue: 2, 105 - 113

Maham Zahid , İlknur Uçak

Abstract

In this study, the effect of chitosan coating supplemented with olive leaf extract on the oxidative quality of rainbow trout fillets at 4°C for 15 days of storage were determined. For this purpose, samples were divided into five groups entitled as; fillets immersed in chitosan coating (Cc), fillets immersed in chitosan coating with 0.5%, 1% and 2% olive leave extract named as O0.5, O1 and O2 and fillets without coating (C). The highest pH values were found in the C and Cc groups during storage, while the lowest pH values were found in the O2 group. Peroxide value, which is the principal oxidation products, increased in all groups until at the end of the storage and the highest values were found in C and Cc groups, respectively (9.00 meq/kg and 8.00 meq/kg). The lowest peroxide value was determined in O2 group as 5.50 meq/kg. At the beginning of storage, TBARS value of rainbow trout fillets was 0.16 mg MDA/kg showed increase in all groups at the end of the storage period. The C and Cc groups had the highest TBARS value which increased throughout the storage and reached 2.07 and 1.92 mg MDA/kg at the end of storage, respectively. Rainbow trout fillets immersed in chitosan solution enhanced with 2% OLE had TBARS values of 1.31 mg MDA/kg, which was found to be considerably low (P<0.05). As a result, it was determined that the supplementation of olive leaf extract raised the effectiveness of chitosan and reduced lipid oxidation in rainbow trout fillets.

Keywords

Rainbow trout, chitosan, edible coating, olive leaf extract, lipid oxidation

Project Number

This study was supported by the Scientific Research Projects Unit of Nigde Omer Halisdemir University with TGT 2021/18-LÜTEP project number. In addition, this study is produced from the Master thesis of Maham ZAHID.

References

• Akram M.Z., Fırıncıoğlu S.Y., Jalal H. & Doğan S.C. 2019. The use of essential oils in active food packaging: A review of recent studies. Turkish Journal of Agriculture-Food Science and Technology, 7 (11), 1799-1804.
• Alsaggaf M.S., Moussa S.H. & Tayel A.A. 2017. Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets. International Journal of Biological Macromolecules, 99, 499–505.
• Angiolillo L., Conte A. & Del Nobile M.A. 2018. A new method to bio-preserve sea bass fillets. International Journal of Food Microbiology, 271, 60–66.
• AOAC. 1990. Official methods of analysis, (15th Edn.) Association of official analytical chemists, Washington DC.
• AOCS 1998. (American Oil Chemists’ Society), AOCS Official Method Cd 19-90. 2 Thiobarbituric acid value. Direct Method. In Official Methods and Recommended Practices of the American Oil Chemists’ Society. 5th ed. (D. Firestone, ed.) AOCS, Champaign, III.
• Bouaziz M., Fki I., Jemai H., Ayadi M. & Sayadi S. 2008. Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves. Food Chemistry, 108, 253–262.
• Carpenter R., O’Callaghan Y., O’Grady M., Kerry J. & O’Brien, N. 2006. Modulatory effects of resveratrol, citroflavan-3-ol, and plant extracts derived extracts on oxidative stress in U937 cells. Journal of Medicinal Foods, 9, 187–195.
• Chaijan M., Benjakul S., Visessanguan W. & Faustman C. 2005. Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chemistry, 93, 607–617.
• Cobb, B.F. 1977. Biochemistry and physiology of shrimp: effect on use as food. In Proceedings of the conference on the handling, processing and marketing of tropical fish. Tropical Products Institute London, 405-411.
• Embuscado M.E. & Huber K.C. 2009. Edible films and coatings for food applications. Dordrecht, Springer Inc.
• Fadıloğlu E.E. & Emir Çoban Ö. 2018. Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets. Journal of Food Safety, 38(6), e12545.
• Finne G. 1982. Chemistry and Biochemistry of Marine Food Products. AVI Publishing Co. Inc., Westport, CT, 323-331.
• Gertzou I.N., Karabagias I.K., Drosos P.E. & Riganakos K.A. 2017. Effect of combination of ozonation and vacuum packaging on shelf-life extension of fresh chicken legs during storage under refrigeration. Journal of Food Engineering, 213, 18–26.
• Guan W., Ren X., Li Y. & Mao L. 2019. The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4° C. LWT-Food Science and Technology, 101, 25-31.
• Hamilton R.H., Kalu C., McNeill G.P., Padley F.B. & Pierce J.H. 1998. Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil. Journal of the American Oil Chemists' Society, 75(7), 813–822.
• Hassan B., Chatha S.S.A., Hussain A.I., Zia K.M. & Akhtar N. 2018. Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. International Journal of Biological Macromolecules, 109, 1095–1107.
• Hayes J.E., Stepanyan V., Allen P., O’Grady M.N., O’Brien N.M. & Kerry J.P. 2009. The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems. Meat Science, 83, 201–208.
• Huss H.H. 1995. Quality and quality changes in fresh fish. Food and Agriculture Organisation, Rome, Italy, 348, 1995.
• Janjarasskul T. & Krochta J.M. 2019. Edible Packaging Materials. Annual Review of Food Science and Technology, 1, 415-448.
• Jeon Y.I., Kamil J.Y.V.A. & Shahidi F. 2002. Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry, 20, 5167–5178.
• Li T., Hu W., Li J., Zhang X., Zhu J. & Li X. 2012. Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control, 25(1), 101–106.
• Ludorf W. & Meyer V. 2017. “Fish and fish products” Verlag Paul Parey, 308.
• Manthey M., Karnop G. & Rehbein H. 1988. Quality changes of European catfish (Silurus glanis) from warm‐water aquaculture during storage on ice. International Journal of Food Science and Technology, 23(1), 1-9.
• Marsh K. & Bugusu B. 2007. Food packaging-roles, materials, and environmental issues. Journal of Food Science, 72(3), 39-55.
• Mihai A.L. & Popa M.E. 2015. Chitosan coatings, a natural and sustainable food preservation method. Journal of Biotechnology, 208, 81.
• Min S., Harris L.J. & Krochta J.M. 2005. Listeria monocytogenes inhibition by whey protein films and coatings incorporating the lactoperoxidase system. Journal of Food Science, 70, 317–324.
• Ojagh S.M., Rezaei M., Razavi S.H. & Hosseini S.M.H. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1), 193-198.
• Olaia Martínez O., Salmerón J., Epelde L., Vicente M.S. & de Vega C. 2018. Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films. Food Control, 85- 168-176.
• Oomah B.D., Blanchard C. & Balasubramanian P. 2008. Phytic acid, phytase, minerals, and antioxidant activity in Canadian dry bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry, 56(23), 11312-11319.
• Ozyurt G., Polat A. & Tokur B. 2017. Chemical and sensory changes in frozen (-18°C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons. International Journal of Food Science and Technology, 42(7), 887–893.
• Ramos Ó.L., Reinas I., Silva S.I., Fernandes J.C., Cerqueira M.A., Pereira R.N., Vicente A.A., Poças M.F., Pintado M.E. & Malcata F.X. 2013. Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom. Food Hydrocolloids, 30 (1), 110-122.
• Ruiz-Capillas C. & Moral A. 2001. Residual effect of CO2 on hake (Merluccius merluccius L.) stored in modified and controlled atmospheres. European Food Research and Technology, 212(4), 413-420.
• Varlık C., Ozden O., Erkan N. & Alakavuk D.Ü. 2007. Su Ürünlerinde Temel Kalite Kontrol. İstanbul Üniversitesi, 202.
• Varlık C., Ugur M., Gokoglu N. & Gun H. 1993. Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri. Gıda Teknolojisi Dergisi Yayınları, 174.
• Wenjiao F., Yongkui Z., Pan D. & Yuwen Y. 2013. Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage. Czech Journal of Food Sciences, 31(5), 451–456.