Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets

  1. Ucak, Ilknur
  2. Khalily, Rowida
  3. Carrillo, Celia
  4. Barba, Francisco J.
  5. Tomasevic, Igor
  1. 1 Animal Production and Technologies Department, Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University
  2. 2 Nutrition and Food Science, Faculty of Science, Universidad de Burgos
  3. 3 Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade
  4. 4 Universitat de València
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    Universitat de València

    Valencia, España

    ROR https://ror.org/043nxc105

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Revista:
Foods

ISSN: 2304-8158

Año de publicación: 2020

Volumen: 9

Número: 11

Páginas: 1584

Tipo: Artículo

DOI: 10.3390/FOODS9111584 GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Foods

Resumen

Usage of edible films and coatings alone or incorporated with natural extracts are a new approach to preservation and packaging of food. In this study, therefore, the microbiological, chemical quality, and sensorial changes of rainbow trout fillets coated with gelatin films supplemented with propolis extract (PE) (2, 8, 16%), as a source of polyphenols, were determined during 15 days of refrigerated storage (4 ± 1 °C). According to peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assays, lipid oxidation was delayed in the fillets coated with gelatin films incorporated with PE comparing with the control and gelatin-coated (without PE) fillets. The total volatile basic nitrogen (TVB-N) value of rainbow trout fillets showed an increase in all groups at the end of storage, observing the lowest values in the fillets coated with gelatin films prepared with 16% PE. Gelatin films enriched with PE had great inhibitory effects on the microbial growth in rainbow trout fillets. The addition of PE enhanced the effectiveness of gelatin films and delayed the lipid oxidation and sensory and microbial deterioration in trout fillets coated with these films. Thus, PE can be recommended to be used as a natural antioxidant and antimicrobial additive with gelatin films to maintain rainbow trout fillet quality.

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