Antimicrobial activity of chitosan /corn starch film incorporated with starch nanocrystals /nettle essential oil nanoemulsion for Eleutheronema tetradactylum fillet preservation

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-01-01 DOI:10.1016/j.fochx.2024.102085

Hamed Ahari, Fatemeh Kalateh-Seifari, Shima Yousefi

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Abstract

This study aimed to estimate the effects of chitosan/ corn starch (CH/ CS equal 62:38) film in combination with nettle essential oil nanoemulsions (0.41 wt% NEONEs) and starch nanocrystals (6 wt% SNCs) on the microbial and qualitative characteristics of the Eleutheronema tetradactylumfillets during refrigeration storage (4 ± 1 °C). The fillets were covered by biopolymeric films (CH/CS, CH/CS/SNCs, CH/CS/ NEONEs, CH/CS/SNCs/NEONEs). The qualitative analysis of refrigerated fillets was performed on days 1, 7, and 10. The incorporation of NEONEs and SNCs into CH/CS made an active film with antimicrobial effects. The decrease in pH (5.89 %), PV (44.72 %), FFA (10.41 %), TVB-N (35.01 %), TBA (27.07 %) and increase in moisture (5.38 %) were observed in the covered fillets by CH/CS/SNCs/NEONEs film in compared to uncovered fillets at 4 °C on day 10. The results revealed that incorporating SNCs (6 %) and NEONEs (0.41 %) into CH/CS could increase the storage time of the refrigerated fish fillets.

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壳聚糖/玉米淀粉膜复配淀粉纳米晶/荨麻精油纳米乳对枇杷片的抗菌活性研究

本研究旨在研究壳聚糖/玉米淀粉（CH/ CS = 62:38）薄膜与荨麻精油纳米乳液（0.41 wt% NEONEs）和淀粉纳米晶体（6 wt% SNCs）在冷藏（4±1°C）期间对枇杷叶微生物和质量特性的影响。鱼片被生物聚合物薄膜（CH/CS、CH/CS/SNCs、CH/CS/ NEONEs、CH/CS/SNCs/NEONEs）覆盖。在第1、7和10天对冷藏鱼片进行定性分析。NEONEs和SNCs掺入CH/CS制备了具有抗菌作用的活性膜。第10天，CH/CS/SNCs/NEONEs膜覆盖后的鱼片与未覆盖的鱼片相比，pH（5.89%）、PV（44.72%）、FFA（10.41%）、TVB-N（35.01%）、TBA（27.07%）和水分（5.38%）分别下降了5.89%、44.72%和10.41%。结果表明，在CH/CS中添加SNCs（6%）和NEONEs（0.41%）可以延长冷藏鱼片的保存时间。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.