Development of essential oil-emulsion based coating and its preservative effects on common carp

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F22%3A43904418" target="_blank" >RIV/60076658:12520/22:43904418 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1016/j.lwt.2021.112582" target="_blank" >https://doi.org/10.1016/j.lwt.2021.112582</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2021.112582" target="_blank" >10.1016/j.lwt.2021.112582</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Development of essential oil-emulsion based coating and its preservative effects on common carp

Popis výsledku v původním jazyce

Fish fillets are susceptible to microbial spoilage during chilled storage. Green consumerism promotes the development of biodegradable, recyclable and environmentally friendly food packaging. The study selected three essential oils (EOs), i.e. thyme, oregano and pimento EO, with good antibacterial activity, to develop an EO-emulsion based alginate coating. A stable alginate coating with good antibacterial effects could be prepared under optimized conditions of homogenization (18,000 rpm, 3 min) and EO/Tween-80 ratio (20:1, v/v). When loaded with 1% EO-emulsion, the coating showed good antibacterial effects with a high-value sensory assessment. No effect was found on the coating properties under different temperatures (4 and 20 degrees C) and pH conditions (6, 7 and 8). Alginate coatings with 1% thyme, oregano, pimento EO-emulsion were applied for chillstored carp fillets. All coatings with EO-emulsion delayed pH change, decreased total volatile basic nitrogen and total viable count and inhibited Pseudomonas sp., H2S-producing bacteria and Enterobacteriaceae.

Název v anglickém jazyce

Development of essential oil-emulsion based coating and its preservative effects on common carp

Popis výsledku anglicky

Fish fillets are susceptible to microbial spoilage during chilled storage. Green consumerism promotes the development of biodegradable, recyclable and environmentally friendly food packaging. The study selected three essential oils (EOs), i.e. thyme, oregano and pimento EO, with good antibacterial activity, to develop an EO-emulsion based alginate coating. A stable alginate coating with good antibacterial effects could be prepared under optimized conditions of homogenization (18,000 rpm, 3 min) and EO/Tween-80 ratio (20:1, v/v). When loaded with 1% EO-emulsion, the coating showed good antibacterial effects with a high-value sensory assessment. No effect was found on the coating properties under different temperatures (4 and 20 degrees C) and pH conditions (6, 7 and 8). Alginate coatings with 1% thyme, oregano, pimento EO-emulsion were applied for chillstored carp fillets. All coatings with EO-emulsion delayed pH change, decreased total volatile basic nitrogen and total viable count and inhibited Pseudomonas sp., H2S-producing bacteria and Enterobacteriaceae.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

1096-1127

Svazek periodika

154

Číslo periodika v rámci svazku

neuvedeno

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

13

Strana od-do

—

Kód UT WoS článku

000714723900002

EID výsledku v databázi Scopus

2-s2.0-85117921977