Designing New Multifunctional Food Pads Using Red Cabbage Extract (Brassica oleracea)

Yıl 2020, Cilt: 5 Sayı: 3, 419 - 424, 30.09.2020

Ayşe Demirbaş

https://doi.org/10.35229/jaes.754177

Öz

Abstract

Packaged fresh food is one of the factors that trigger the shelf life negatively; It is at the forefront that the liquid percolated by food accumulates inside of the package, accelerating chemical and microbial spoilage and finalized with reducing food quality. In order to prevent the accumulation of liquid in the package, the absorbent pads disposed therein are partially presented as a solution of the problem. The aim of this research is to enrich absorbent pads with naturally derived antioxidants to make them more functional and extend the shelf life of food. It is also possible to easily inform the consumer about the quality of food with the expected color change in the absorbent pad. This is the first study by making use of extract of red cabbage plant and preparing absorbent pads by combining with cellulose for examination of color change on the pad through microbial growth by time. In this study, 25 gr of trout sample were used to observe color change on the fresh prepared food pads. For each pad were prepared using 5 ml of red cabbage extract (1:1 ratio) and dried. Salmonelle typhi ATCC 14028, Escherichia coli ATCC 25893, and Staphylococcus aureus 25922 were syringed to each fish sample to make the microbial growth faster. After 12 hours color change on the pad was observed with a naked eye that purple red cabbage color was changed to greenish- blue. However, pH measurements also showed a parallel result with the color change and the pH of the fresh fish samples was 6.3 then this value increased from 6.3 to 7.9 in the day-3.

Anahtar Kelimeler

absorbent pad, , food safety, pH indicator, sensor, shelf life, red cabbage

Destekleyen Kurum

RECEP TAYYIP ERDOGAN UNIVERSITESI BAP

Proje Numarası

FBA-2018-903

Teşekkür

This work is supported by grants awarded by the Recep Tayyip Erdogan University Scientific Research Office (FBA-2018-903).

Kaynakça

• References Benbettaieb, N., Debeaufort, F., Karbowiak, T. (2018). Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity. Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2018.1494132
• Cai, L., Cao, A., Bai, F., Li, J. (2015). Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage. LWT - Food Science and Technology, 62, 1053-1059.
• Farrell, M.J., Finkel, S.E. (2003). The growth advantage in stationary-phase phenotype conferred by rpoS mutations is dependent on the pH and nutrient environment. J. Bacteriol., 185, 7044-7452.
• Fernández-Saiz, P., Sánchez, G., Soler, C., Lagaron, J.M., Ocio, M.J. (2013). Chitosan films for the microbiological preservation of refrigerated sole and hake fillets. Food Control, 34, 61-68.
• Fernandes, P. (2016). Enzymes in Fish and Seafood Processing. Frontiers in Bioengineering and Biotechnology, DOI: 10.3389/fbioe.2016.00059
• Hao, R., Liu, Y., Sun, L., Xia, L., Jia, H., Li, Q., Pan, J. (2017). Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone (Haliotis discus hannai Ino) during chill storage. LWT - Food Science and Technology, 81, 1-9.
• Inga Sveinsdóttir, H., Karlsdóttir, M.G., Arason, S., Stefánsson, G., Sone, I., Skåra, T., Rustad, T., Larsson, K., Undeland, I., Gudjónsdóttir, M. (2020). Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage. Food Chemistry, DOI:10.1016/j.foodchem.2020.126744
• Kaewprachu, P., Osako, K., Benjakul, S., Rawdkuen, S. (2015). Quality attributes of minced pork wrapped with catechin–lysozyme incorporated gelatin film. Food packaging and shelf life, 3, 88-96.
• Kim, D., Lee, S., Lee, K., Baek, S., Seo, J. (2017). Development of a pH indicator composed of high moistureabsorbing materials for real-time monitoring of chicken breast freshness. Food Sci. Biotechnol., 26(1), 37-42.
• Li, T., Hub, 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, 101-106.
• Li, Y., Wu, C., Wu, T., Yuan, C., Hu, Y. (2018). Antioxidant and antibacterial properties of coating with chitosan–citrus essential oil and effect on the quality of Pacific mackerel during chilled storage. Food science and Nutrition, DOI: 10.1002/fsn3.958
• Lu, F., Ding, Y., Ye, X., Liu, D. (2010). Cinnamon and nisin in alginateecalcium coating maintain quality of fresh northern snakehead fish fillets. LWT - Food Science and Technology, 43, 1331-1335.
• Luchase, C.L., Sperotto, N., Spada, J.C., Tessaro, I.C. (2017). Effect of Bluberry agro-industrial waste addition to corn starch-based films for the production of a pH-Indicator film. International journal of Biological Macromolecules, 104, 11-18.
• Ludorf W., & Meyer V. (Eds.) (1973). Fische und fischerzeugnisse. Hamburg‐Germany: Paul parey. [Google Scholar]
• Maurer, L.M., Yohannes, E., Bondurant, S.S., Radmacher, M., Slonczewski, J.L. (2005). pH regulates genes for flagellar motility, catabolism, and oxidative stress in Escherichia coli K-12. J. Bacteriol., 187,304-319.
• Mohan, C.O., Ravishankar, C.N., Lalitha, K.V., Srinivasa Gopal, T.K. (2012). Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinell longiceps) during chilled storage. Food Hydrocolloids 26, 167-174.
• Netam, S., Sharma, S., Mangang, W.R., Devi, H.D., Gupta, S., Kumar, M. (2018). Antioxidant effect of fruit peel extracts on fish steaks during refrigerated storage. Journal of Pharmacognosy and Phytochemistry, 7(3), 1211-1216.
• Ozalp Ozen, B., Soyer, A. (2018). Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage. J Food Sci Technol., 55(1), 120–127.
• Pezeshk, S., Ojagh, S.M., Alishahi, A. (2015). Effect of Plant Antioxidant and Antimicrobial Compounds on the Shelf-life of Seafood – A Review. Czech J. Food Sci., 33, (3), 195–203.
• Prietto, L., Mirapalhete, T.C., Pinto, V.Z., Hoffmann, J.F., Vanier, N.L., Lim, L.T, Guerra Dias, A.R., Zavareze, E.R. (2017). pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage. LWT - Food Science and Technology, 80, 492-500.
• Rafiq, S., Kaul, R., Sofi, S.A., Bashir, N., Nazir, F., Ahmad Nayik, G. (2018). Citrus peel as a source of functional ingredient: A review. Journal of the Saudi Society of Agricultural Sciences, 17, 351–358.
• Sa´nchez-Alonso, I., Jime´nez-Escrig, A., Saura-Calixto, F., Borderı´as, A.J. (2007). Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies. Food Chemistry ,101, 372–378.
• Sa´ nchez-Alonso, I., Jime´nez-Escrig, A., Saura-Calixto, F., Borderı´as, A.J. (2008). Antioxidant protection of white grape pomace on restructured fish products during frozen storage. LWT, 41, 42–50.
• Schuldiner, S., Agmon, V., Brandsma, J., Cohen, A., Friedman, E., Padan, E. (1986). Induction of SOS functions by alkaline intracellular pH in Escherichia coli. J. Bacteriol., 168, 936-939.
• Song, Y., Liu, L., Shen, H., You, J., Luo, Y. (2011). Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control, 22, 608-615.
• Taglicht, D., Padan, E., Oppenheim, A.B., Schuldiner, S. (1987). An alkaline shift induces the heat shock response in Escherichia coli. J. Bacteriol., 169, 885-887.
• Pazos, M., Gallardo, J.M., Torres, J.L., Medina, I. (2005). Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chemistry, 92, 547–557.
• Pourjavahera, S., Almasib, H., Meshkinia, S., Pirsab, S., Parandi, E. (2017). Development of a colorimetric pH indicator based on bacterialcellulose nanofibers and red cabbage (Brassica oleraceae) extract. Carbohydrate Polymers, 156, 193–201.