Incorporation of whey protein with aqueous clove (Syzygium aromaticum L.) extract (nanoliposome and free forms) as an edible coating to prevent bacterial growth and oxidative spoilage of brown trout fillets

Abstract

The objective of this research was to assess the impact of whey protein coating with clove (Syzygium aromaticum L.) extract in free form (E) and nanoliposome (nano E) on changes (chemical, physical, microbial, and sensory) of brown trout (Salmo trutta) stored at 4 °C for 16 days. The physical results including PDI, particle size, EE% and zeta potential were in the range of 0.450–0.472 Mw/Mn, 74.43–110.54 nm, 49.63–64.24 % and −5.13 to −3.65 mV, respectively. The maximum and minimum of TPC, TVC and LAB counts were detected in control (8.4 for TPC, 7.4 for TVC, and 8.2 log cfu/g for LAB) and whey + nano E (7.3 for TPC, 5.8 for TVC, and 6 log cfu/g for LAB), respectively. The chemical results including PV, pH, TVB-N and TBARS were ranged from 11.9 (whey protein-nano E) to 19.8 meq/kg (control), from 6.6 (whey protein-nano E) to 7.7 (control), from 23.1 (whey protein-nano E) to 33.8 mg N/100 g (control) and from 4 (whey protein-nano E) to 7.35 mg MDA/kg (control), respectively. Lastly, in all sensory factors (discoloration, off-odor, red color and texture), the best consequence was associated to whey protein-nano E (score = 1). To conclude, it can be stated coating (edible) with whey protein-nanoliposome extract can be efficient in maintaining of brown trout quality.