Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets

Food Packaging and Shelf Life

Volumn 12, Issue , 2017, Pages 107-113

  Choulitoudi, Evanthia ^a   Ganiari, Sophie ^a   Tsironi, Theofania ^a   Ntzimani, Athina ^a   Tsimogiannis, Dimitrios ^a   Taoukis, Petros ^a   Oreopoulou, Vassiliki ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Antimicrobial activity; Antioxidant activity; CMC coating; Rosemary extract; Smoked eel

Indexed keywords

EID: 85018567231     PISSN: 22142894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fpsl.2017.04.009     Document Type: Article

References (41)

1. American Oil Chemists Societ, Official methods and recommended practices of the AOCS. 5th ed., 1998, AOCS, Champaign, Illinois.
2. Alexander, B., Austin, B., Bacterial microflora associated with a commercial fish smoker. FEMS Microbiology Letters 34 (1986), 309–312.
3. Almela, L., Sánchez-Muñoz, B., Fernández-López, J.A., Roca, M.J., Rabe, V., Liquid chromatograpic?mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material. Journal of Chromatography A 1120:1 (2006), 221–229.
4. Baklori, C., Tsironi, T., Taoukis, P., Predictive modelling of the shelf life of smoked fish. CEFood 2012 – proceedings of 6th central European congress on food, 2012, 923–927.
5. Baranyi, J., Roberts, T.A., Mathematics of predictive food microbiology. International Journal of Food Microbiology 26 (1995), 199–218.
6. Bligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37 (1959), 911–917.
7. Brand-Williams, W., Cuvelier, M.E., Berset, C., Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology 28 (1995), 25–30.
8. Burt, S., Essential oils: Their antibacterial properties and potential applications in foods –A review. International Journal of Food Microbiology 94 (2004), 223–253.
9. Chi, S., Zivanovic, S., Penfield, M.P., Application of chitosan films enriched with oregano essential oil on Bologna-active compounds and sensory attributes. Food Science and Technology International 12 (2006), 111–117.
10. Choulitoudi, E., Bravou, K., Bimpilas, A., Tsironi, T., Tsimogiannis, D., Taoukis, P., et al. Antimicrobial and antioxidant activity of Satureja thymbra in gilthead seabream fillets edible coating. Food and Bioproducts Processing 100 (2016), 570–577.
11. Dashipour, A., Razavilar, V., Hosseini, H., Shojaee-Aliabadi, S., German, J.B., Ghanati, K., et al. Antioxidant and antimicrobial carboxymethyl cellulose films containing Zataria multiflora essential oil. International Journal of Biological Macromolecules 72 (2015), 606–613.
12. De Leonardis, A., Macciola, V., Effectiveness of caffeic acid as an antioxidant for cod liver oil. International Journal of Food Science and Technology 38 (2003), 475–480.
13. Dorman, H.J.D., Peltoketo, A., Hiltunen, R., Tikkanen, M.J., Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry 83:2 (2003), 255–262.
14. Drusch, S., Groß, N., Schwarz, K., Efficient stabilization of bulk fish oil rich in long‐chain polyunsaturated fatty acids. European Journal of Lipid Science and Technology 110:4 (2008), 351–359.
15. FAO, Global. 2016 http://www.fao.org/fishery/culturedspecies/Anguilla_anguilla/en [Accessed on 11 October 2016].
16. Gómez-Estaca, J., Montero, P., Giménez, B., Gómez-Guillén, M.C., Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chemistry 105:2 (2007), 511–520.
17. Giménez, B., Roncalés, P., Beltrán, J.A., The effects of natural antioxidants and lighting conditions on the quality characteristics of gilthead sea bream fillets (Sparus aurata) packaged in a modified atmosphere. Journal of the Science of Food and Agriculture 84 (2004), 1052–1060.
18. Giménez, B., Roncalés, P., Beltrán, J.A., The effects of natural antioxidants and lighting conditions on the quality characteristics of salmon (Salmo salar) packaged in modified atmosphere. Journal of the Science of Food and Agriculture 85 (2005), 1033–1040.
19. Hernández-Hernández, E., Ponce-Alquicira, E., Jaramillo-Flores, M.E., Legarreta, I.G., Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters. Meat Science 81:2 (2009), 410–417.
20. Hussain, P.R., Suradkar, P.P., Wani, A.M., Dar, M.A., Retention of storage quality and post-refrigeration shelf-life extension of plum (Prunus domestica L.) cv. Santa Rosa using combination of carboxymethyl cellulose (CMC) coating and gamma irradiation. Radiation Physics and Chemistry 107 (2015), 136–148.
21. Jiang, Y., Wu, N., Fu, Y.J., Wang, W., Luo, M., Zhao, C.J., et al. Chemical composition and antimicrobial activity of the essential oil of Rosemary. Environmental Toxicology and Pharmacology 32:1 (2011), 63–68.
22. Khalafalla, F.A., Ali, F.H., Hassan, A.R.H., Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs. Beni-Suef University Journal of Basic and Applied Sciences 4:1 (2015), 33–40.
23. Kolodziejska, I., Niecikowska, C., Januszewska, E., Sikorski, Z.E., The microbial and sensory quality of mackerel hot smoked in mild conditions. LWT-Food Science and Technology 35 (2002), 87–92.
24. Li, T., Hu, W., Li, J., Zhang, X., Zhu, J., Li, X., Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control 25:1 (2012), 101–106.
25. Moreno, S., Scheyer, T., Romano, C.S., Vojnov, A.A., Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free Radical Research 40:2 (2006), 223–231.
26. Nielsen, T., Prouzet, P., Capture-based aquaculture of the wild European eel (Anguilla anguilla). Capture-based aquacultur. Global overview. FAO Fisheries Technical Paper 508 (2008), 141–168.
27. Pereira de Abreu, D.A., Paseiro Losada, P., Maroto, J., Cruz, J.M., Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.). Journal of Food Research International 43 (2010), 1277–1282.
28. Pereira de Abreu, D.A., Paseiro Losada, P., Maroto, J., Cruz, J.M., Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants. Food Chemistry 126 (2010), 315–320.
29. Razboršek, M.I., Ivanović, M., Stability studies and determination of carnosic acid and its oxidative degradation products by gas chromatography–mass spectrometry. International Journal of Mass Spectrometry 407 (2016), 29–39.
30. Serdaroglu, M., Felekoglu, E., Effects of using rosemary extract and onion juice on oxidative stability of sardine (Sardina pilchardus) mince. Journal of Food Quality 28 (2005), 109–120.
31. Seydim, A.C., Sarikus, G., Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International 36 (2006), 639–644.
32. Si, W., Gong, J., Tsao, R., Zhou, T., Yu, H., Poppe, C., et al. Antimicrobial activity of essential oils and structurally related synthetic food additives towards selected pathogenic and beneficial gut bacteria. Journal of Applied Microbiology 100 (2006), 296–305.
33. Sikorski, Z.E., Sun Pan, B., Preservation of seafood quality. Shahidi, F., Botta, J.R., (eds.) Seafoods chemistry, processing and quality, 1994, Chapman & Hall, Glasgow, 168–195.
34. Tharanathan, R.N., Biodegradable films and composite coatings: Past, present and future. Trends in Food Science & Technology 14 (2003), 71–78.
35. Tsimogiannis, D., Choulitoudi, E., Bimpilas, A., Mitropoulou, G., Kourkoutas, Y., Oreopoulou, V., Exploitation of the biological potential of Satureja thymbra essential oil and distillation by-products. Journal of Applied Research on Medicinal and Aromatic Plants 4 (2016), 12–20, 10.1016/j.jarmap.2016.07.002.
36. Vaara, M., Agents that increase the permeability of the outer membrane. Microbiological Reviews 56 (1992), 395–411.
37. Vareltzis, K., Koufidis, D., Gavriililidou, E., Papavergou, E., Vasiliadou, S., Effectiveness of a natural rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage. Zeitschrift für Lebensmittel-Untersuchung und-Forschung. A 205 (1997), 93–96.
38. Waterhouse, A.L., Determination of total phenolics. Wrolstad, R.E., Acree, T.E., Decker, E.A., Penner, M.H., Reid, D.S., Schwartz, S.J., Shoemaker, C.F., Smith, D., Sporns, P., (eds.) Handbook of food analytical chemistry, 2005, John Wiley & Sons, Hoboken, 463–471.
39. Wojdyło, A., Oszmiański, J., Czemerys, R., Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry 105:3 (2007), 940–949.
40. Zheng, W., Wang, S.Y., Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry 49 (2001), 5165–5170.
41. del Campo, J., Amiot, M.-J., Nguyen-The, C., Antimicrobial effect of rosemary extracts. Journal of Food Protection 63 (2000), 1359–1368.