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Cited by 31

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Edible Film Based on Corn Zein Containing Dill Extract and Essential Oil/β-Cyclodextrin Inclusion Complex: Shelf Life Enhancement of Common Carp Fillet

Zolfaghari, Ali, Bazargani‐Gilani, Behnaz, Aghajani, Narjes·2023·Food Science & Nutrition
DOI 10.1002/fsn3.3353PMC PMC10345680
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Abstract

The aim of this study was to examine the impacts of corn zein edible film (Z) fortified with dill leaves extract (DE) and encapsulated dill essential oil with β‐cyclodextrin (nDEO) on the quality of refrigerated common carp fillet. Gas chromatography/mass spectrometry (GC/MS) analysis showed that the most frequent substances of DEO were apiol (35.1%) and carvone (31.4%), respectively. Designated treatments were as follows: (1) Control (C), (2) Z, (3) Z‐DE, (4) Z‐DEO, (5) Z‐nDEO, (6) Z‐DE‐DEO, and (7) Z‐DE‐nDEO. The physicochemical properties (thickness, moisture percent, tensile strength, elongation at break, Young's modulus, color, morphology, functional groups, and thermal resistance) of the activated films significantly improved ( p ≤ .05). The total viable counts, lactic acid bacteria, Enterobacteriaceae, and psychrotrophic bacteria significantly decreased in all wrapped fillets compared to the unwrapped ones ( p ≤ .05). Throughout storage period, the wrapped fillets exhibited lower changes in pH, thiobarbituric acid reactive substances, and total volatile‐based nitrogen values than the unwrapped fillets. According to the sensory findings, incorporating DE and nDEO in the zein films created significantly desirable aroma and flavor in the wrapped samples during storage time ( p ≤ .05). Encapsulation of DEO with β‐cyclodextrin significantly fortified preservative effects of the films in fish fillets during storage period ( p ≤ .05). In conclusion, the designated composite zein edible film containing DE and nDEO can be introduced as an active edible packaging in the shelf life improvement of common carp fillets during cold storage.

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FIGURE 1 View of the prepared zein edible film (left side) and wrapped common carp fillet by zein film (right side).
FIGURE 1 View of the prepared zein edible film (left side) and wrapped common carp fillet by zein film (right side).CC BY · PubMed Central
FIGURE 2 Physicochemical characteristics of the designated films: thickness (a), moisture (b), FT‐IR (c), TGA (d), and DSC (e).
FIGURE 2 Physicochemical characteristics of the designated films: thickness (a), moisture (b), FT‐IR (c), TGA (d), and DSC (e).CC BY · PubMed Central
FIGURE 3 Scanning electron micrographs (SEM) of the designated films in magnifications of ×10,000. (a) Z, (b) Z‐DE, (c) Z‐DEO, (d) Z‐nDEO, (e) Z‐DE‐DEO, and (f) Z‐DE‐nDEO.
FIGURE 3 Scanning electron micrographs (SEM) of the designated films in magnifications of ×10,000. (a) Z, (b) Z‐DE, (c) Z‐DEO, (d) Z‐nDEO, (e) Z‐DE‐DEO, and (f) Z‐DE‐nDEO.CC BY · PubMed Central
FIGURE 4 Average changes in microbial population [total viable count (a), psychotropic bacteria (b), Enterobacteriaceae (c), and lactic acid bacteria (d)] of the studied treatments during storage at 4°C. Different letters within the same interval (day) (a, b, c, etc.) indicate a statistically significant difference (p ≤ .05).
FIGURE 4 Average changes in microbial population [total viable count (a), psychotropic bacteria (b), Enterobacteriaceae (c), and lactic acid bacteria (d)] of the studied treatments during storage at 4°C. Different letters within the same interval (day) (a, b, c, etc.) indicate a statistically significant difference (p ≤ .05).CC BY · PubMed Central
FIGURE 5 Average changes in chemical features [pH (a), TBARS (b), and TVB‐N (c) values] of the studied treatments during storage at 4°C. Different letters within the same interval (day) (a, b, c, etc.) indicate a statistically significant difference (p ≤ .05).
FIGURE 5 Average changes in chemical features [pH (a), TBARS (b), and TVB‐N (c) values] of the studied treatments during storage at 4°C. Different letters within the same interval (day) (a, b, c, etc.) indicate a statistically significant difference (p ≤ .05).CC BY · PubMed Central
FIGURE 6 Average changes in sensory properties [odor (a), color (b), texture (c), and overall acceptability (d)] of the studied treatments during storage at 4°C. Different letters within the same interval (day) (a, b, c, etc.) indicate a statistically significant difference (p ≤ .05).
FIGURE 6 Average changes in sensory properties [odor (a), color (b), texture (c), and overall acceptability (d)] of the studied treatments during storage at 4°C. Different letters within the same interval (day) (a, b, c, etc.) indicate a statistically significant difference (p ≤ .05).CC BY · PubMed Central

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Cited by

Metadata

Authors
Zolfaghari, A., Bazargani‐Gilani, B., & Aghajani, N.
Affiliations
  • Department of Food Hygiene and Quality Control Faculty of Veterinary Science Bu‐Ali Sina University Hamedan Iran
  • Department of Food Science and Technology Bahar Faculty of Food Science and Technology Bu‐Ali Sina University Hamedan Iran
ORCID
Bazargani‐Gilani, Behnaz
Venue
Food Science & Nutrition
Publisher
Wiley
Published
2023-04-06
Volume
11
Issue
7
Pages
4275-4288
ISSN
2048-7177
DOI
10.1002/fsn3.3353
PMC
PMC10345680
Cited by
31
References
0
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.