Effects of Alginate Coating Containing Zataria multiflora Essential Oil in the Form of an Emulsion Gel and Nano-emulsion on the Chemical Quality and Sensory Properties of Rainbow Trout Fillet

Journal of Chemical Health Risks

دوره 13، شماره 2، شهریور 2023، صفحه 333-347   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jchr.2021.1914501.1219

نویسندگان

Mohammad Hashemi¹؛ Saba Sadat Salehi¹؛ Mitra Rezaie¹؛ Saeed Khanzadi²؛ Asma Afshari^{* 1}

¹Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

²Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran

چکیده

Fish is often more perishable than most other foodstuffs. Microbial progression, enzymatic activity, and non-enzymatic oxidation of fats reduce the quality of fish and its products. The present study aimed to evaluate the effects of the nano-gel emulsion and emulsion gel of an alginate coating containing Zataria multiflora essential oil (ZMEO) on the chemical and sensorial quality of rainbow trout fillet (Oncorhynchus mykiss) during 16 days of refrigerated storage (4±1°C). The fish fillets were treated with alginate coating, alginate emulsion with different ZMEO concentrations (E0.25%, E0.5%, and E1%), and nano-emulsion with different ZMEO concentrations (N0.25%, N0.5%, and N1%). Afterwards, the fillets were analyzed for chemical changes (pH, TVB-N, TBARS, PV, FFA, and fatty acid profile) and sensory properties (color, texture, flavor, odor, and overall acceptability) on days zero, four, eight, 12, and 16. Data analysis was performed in SPSS version 21 using ANOVA, Bonferroni post-hoc test, and Dunnett T3 test to assess significant differences at P<0.05. The results of chemical analysis showed an increasing trend (pH, TVB-N, TBARS, PV, FFAs, MUFAs, and SFAs) during the storage period (day 16) although the rate was slower in the nano-emulsion treatments. Furthermore, the sensory properties of the samples decreased during the storage period, while using ZMEO in the alginate coating (especially in the nano-emulsion form) showed better results compared to the control. According to the results, the alginate coating containing ZMEO (especially in the nano-emulsion form) could preserve the chemical and sensorial quality of the fresh trout fillets for four days. 

کلیدواژه‌ها

Salmon fillets؛ Alginate coating؛ Zataria multiflora Essential oil؛ Nano-emulsion؛ Shelf life

مراجع

1. Perez-Perez C., Regalado-González C., Rodríguez-Rodríguez C. A., Barbosa-Rodríguez J.R., Villaseñor-Ortega F., 2006. Incorporation of antimicrobial agents in food packaging films and coatings. Adv Agri Food Biotechnol. 37, 2.
2. Ehsani A., Jasour M.S., Khodayari M., 2013. Differentiation of common marketable-size rainbow trouts (Oncorhynchus mykiss) based on nutritional and dietetic traits: a comparative study. J Appl Anim Res. 41, 387-391.
3. Guilbert S., Gontard N., Cuq B., 1995. Technology and applications of edible protective films. Packag Technol Sci. 8, 339-346.
4. Venugopal V., Shahidi F., Lee T.C., 1995. Value‐added products from underutilized fish species. Crit Rev Food Sci Nut. 35, 431-453.
5. Ghaly A.E., Dave D., Budge S., Brooks M.S., 2010. Fish spoilage mechanisms and preservation techniques. Am J Appl Sci. 7, 859-877.
6. Sekhon B.S., 2014. Nanotechnology in agri-food production: an overview. Nanotechnol Sci Appl. 7, 31-53.
7. Shokri S., Ehsani A., 2017. Efficacy of whey protein coating incorporated with lactoperoxidase and α-tocopherol in shelf life extension of Pike-Perch fillets during refrigeration. LWT-Food Sci Technol. 85, 225-231.
8. Rhim J.W., 2004. Physical and mechanical properties of water resistant sodium alginate films. LWT-Food sci technol. 37, 323-330.
9. Farag R.S., Ali M.N., Taha S.H., 1990. Use of some essential oils as natural preservatives for butter. J Am oil chem Soc. 67, 188-191.
10. Aminzare M., Amiri E., Abbasi Z., Hassanzad Azar H., Hashemi M., 2017. Evaluation of in vitro antioxidant characteristics of corn starch bioactive films impregnated with Bunium persicum and Zataria multiflora essential oils. Ann Res Rev Biol. 15, 1-9.
11. Aminzare M., Amiri E., Abbasi Z., Hassanzad Azar H., Hashemi M., 2017. Evaluation of In Vitro Antioxidant Characteristics of Corn Starch Bioactive Films Incorporated With Bunium Persicum and Zataria Multiflora Essential Oils. Ann Res Rev Biol.15, 1-9.
12. Burt S., 2004. Essential oils: their antibacterial properties and potential applications in foods—a review. Int J Food Microbiol. 94, 223-253.
13. Raeisi M., Tajik H., Aminzare M., Sangin Abadi S., Yarahmadi A., Yarahmadi E., Tepe B., 2016. The role of nisin, monolaurin, and EDTA in antibacterial effect of Rosmarinus officinalis L. and Cinnamomum zeylanicum Blume essential oils on foodborne pathogens. J Essent Oil Bear Plants. 19, 1709-1720.
14. Raeisi M., Hashemi M., Aminzare M., Sadeghi M., Jahani T., Keshavarzi H., Jebelli Javan A., Mirahahidi M., Tepe B., 2016. Comparative Evaluation of phytochemical, antioxidant, and antibacterial properties from the essential oils of four commonly consuming plants in Iran. J Food Qual Hazards Control. 3, 107-113.
15. Aminzare M., Hashemi M., Abbasi Z., Mohseni M., Amiri E., 2018. Vibriosis phytotherapy: A review on the most important world medic-inal plants effective on Vibrio spp. J Appl Pharmaceut Sci. 8, 170-177.
16. Ehsani A., Mahmoudi R., 2012. Phytochemical properties and hygienic effects of Allium ascalonicum and Pimpinella anisum essential oils in Iranian white brined cheese. J Essent Oil Bear Plants. 15, 1013-1020.
17. Moradi M., Hassani A., Ehsani A., Hashemi M., Raeisi M., Naghibi S.S., 2014. Phytochemical and antibacterial properties of Origanum vulgare ssp. gracile growing wild in Kurdistan province of Iran. J Food Qual Hazards Control. 1, 120-124.

18.Gram L., Huss H.H.,  1996. Microbiological spoilage of fish and fish products. Int J Food Microbiol. 33, 121-137.

19. Tajik H., Aminzare M., Mounesi Raad T., Hashemi M., Hassanzad Azar H., Raeisi M., Naghili H., 2015. Effect of Z ataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated L isteria monocytogenes. J Food Process Preserv. 39, 3005-3013.
20. Aminzare M., Abbasi Z., Amiri E., Hashemi M., Raeisi M., Mousavi N., Hassanzadazar H., 2017. Colibacillosis phytotherapy: An overview on the most important world medicinal plants effective on Escherichia coli. J Pharmaceut Sci Res. 9, 629-636.
21. Aeschbach R., Löliger J., Scott B.C., Murcia A., Butler J., Halliwell B., Aruoma O.I., 1994. Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol. Food Chem Toxicol. 32, 31-36.
22. Akhondzadeh Basti A., Aminzare M., Razavi Rohani S.M., Khanjari A., Noori N., Jebelli Javan A., Taheri Mirghaed A., Raeisi M., Naghili H., Mohammadkhan F., 2014. The combined effect of lysozyme and Zataria Multiflora essential oil on Vibrio parahaemolyticus. J Med Plants. 13, 27-34.
23. Morales D., Gutiérrez J.M., García-Celma M.J., Solans Y.C., 2003. A study of the relation between bicontinuous microemulsions and oil/water nano-emulsion formation. Langmuir. 19, 7196-7200.
24. Dutta P.K, Tripathi S., Mehrotra G.K., Dutta J., 2009. Perspectives for chitosan based antimicrobial films in food applications. Food Chem. 114, 1173-1182.
25. Ozer N.P, Demirci A., 2006. Inactivation of Escherichia coli O157: H7 and Listeria monocytogenes inoculated on raw salmon fillets by pulsed UV‐light treatment. Int J Food Sci Technol. 41, 354-360.

26.Saei‐Dehkordi S., Fallah A.A., Heidari‐Nasirabadi M., Moradi M., 2012. Chemical composition, antioxidative capacity and interactive antimicrobial potency of Satureja khuzestanica Jamzad essential oil and antimicrobial agents against selected food‐related microorganisms. Int J Food Sci Technol. 47, 1579-1585.

27. Rodriguez-Aguilera R., Oliveira J.C., 2009. Review of design engineering methods and applications of active and modified atmosphere packaging systems. Food Eng Rev. 1, 66-83.

28.Moghimi R., Ghaderi L., Rafati H., Aliahmadi A., McClements D.J., 2016. Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. Food Chem. 194, 410-415.

29.Bouchemal K., Briançon S., Perrier E., Fessi H., 2004. Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimisation. Int J Pharmaceut. 280, 241-251.

30. Joukar F., Hosseini S.M., Moosavi-Nasab M., Mesbahi G.R., Behzadnia A., 2017. Effect of Farsi gum-based antimicrobial adhesive coatings on the refrigeration shelf life of rainbow trout fillets. LWT-Food Sci Technol. 80, 1-9.
31. Shokri S., Ehsani A., Jasour M.S., 2015. Efficacy of lactoperoxidase system-whey protein coating on shelf-life extension of rainbow trout fillets during cold storage (4°C). Food Bioproc Technol. 8, 54-62.
32. Rodríguez-Herrera J.J., Bernardez M., Sampedro G., Cabo M.L., Pastoriza L., 2006. Possible role for cryostabilizers in preventing protein and lipid alterations in frozen-stored minced muscle of Atlantic mackerel. J Agric Food Chem. 54, 3324-3333.
33. Arlington V., 1995. Official methods of analysis of official analytical chemists international. J AOAC International: Gaithersburg, MD, USA.
34. Iverson S.J, Lang S.L, Cooper M.H., 2001. Comparison of the Bligh and Dyer and Folch methods for total lipid determination in a broad range of marine tissue. Lipids. 36, 1283-1287.
35. Huang C.H., Yin J., Hou F., 2011. A text similarity measurement combining word semantic information with TF-IDF method. Chinese J of Computers. 34, 856-864.
36. Egan A.F, Grau F.H., 1981. Environmental conditions and the role of Brochothrix thermosphacta in the spoilage of fresh and processed meat. Psychrotrophic microorganisms in spoilage and pathogenicity. T.A. Roberts, G. Hobbs, J.H.B. Christian, N. Skovgaard (Eds.), Psychrotrophic Microorganisms in Spoilage and Pathogenicity, Academic Press, London, 211-222
37. Karimkhani M.M., 2019. Effect of extraction solvents on lipid peroxidation, antioxidant, antibacterial and antifungal activities of Berberis orthobotrys Bienerat ex C.K. Schneider. J Food Meas Charact. 13, 357-367.
38. Agh N., Jasour M.S., Noori F., 2014. Potential Development of Value‐Added Fishery Products in Underutilized and Commercial Fish Species: Comparative Study of Lipid Quality Indicators. JAOCS. 91, 1171-1177.
39. Mohammadi A., Hashemi M., Hosseini S.M., 2016. Postharvest treatment of nanochitosan-based coating loaded with Zataria multiflora essential oil improves antioxidant activity and extends shelf-life of cucumber. Innov Food Sci Emerg Technol. 33, 580-588.
40. Mohiseni M., Sepidnameh M., Bagheri D., Banaee M., Nematdust Haghi B., 2017. Comparative effects of S hirazi thyme and vitamin E on some growth and plasma biochemical changes in common carp (Cyprinus carpio) during cadmium exposure. Aquaculture Research. 48, 4811-4821.
41. Ozogul Y., Ucar Y., 2013. The effects of natural extracts on the quality changes of frozen chub mackerel (Scomber japonicus) burgers. Food and Bioprocess Technology. 6, 1550-1560.
42. Shadman S., Hosseini S.E, Langroudi H.E, Shabani S., 2017. Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage. LWT-Food Science and Technology. 79, 511-517.
43. Jouki M., Yazdi F.T., Mortazavi S.A, Koocheki A., 2014. Quince seed mucilage films incorporated with oregano essential oil: physical, thermal, barrier, antioxidant and antibacterial properties. Food Hydrocolloids. 36, 9-19.
44. Zolfaghari M., Shabanpour B., Falahzadeh S., 2011. Study of trend of chemical and microbial changes of rainbow trout (Oncorhynchus Mykiss) to determine the its optimum shelf-Life during storage in refrigerator temperature (4°C). Journal of Fisheries. 64, 107-19.
45. Seifzadeh M., Motallebi A.A., 2012. Effect of sodium alginate edible coat on bacterial, chemical and sensory quality of freezing Kilka coated. 1-15.
46. Ghanbari M., Rezaei M., Soltani M., Shahhosseini G.R., 2012. The effect of inoculation of Lactobacillus casei as a biopreservative strain on the microbiological and chemical quality of smoked roach. Iranian Journal Of Food Science And Technology. 27-34.
47. Ojagh S., Kazemi M., Mirsadeghi S., 2018. Comparative evaluation of the effect of gelatin coating enriched with pure and nanoliposome oregano essential oil on microbial quality of rainbow trout fillet during cold storage (4±2°C). Iranian Journal of Food Science And Technology. Volume 14(71), 59 - 71.
48. Baygar T., Erkan N., Mol S., Ozden O., Varlik C., 2002. Determination of the shelf-life of stuffed rainbow trout during cold storage. Turk J Vet Anim Sci. 26, 577-580.
49. Tall J., Harris P., 1995. Rancidity in frozen fish. J Fish Oil. 18, 35-48.
50. Fan W., Sun J., Chen Y., Qiu J., Zhang Y., Chi Y., 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chem. 115, 66-70.
51. Hornero-Mendez D., Perez-Galvez A., Minguez-Mosquera M.I., 2011. A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content. J Am Oil Chem Soc. 78, 1151-1155.
52. Yu X.L., Li X.B., Xu X.L., Zhou G.H., 2008. Coating with sodium alginate and its effects on the functional properties and structure of frozen pork. J Muscle Foods. 19, 333-351.
53. Rezaei M., 2011. Antioxidant and antibacterial effects of sodium alginate coating enriched with thyme essential oil on rainbow trout fillets during refrigerated storage. Iran J Nutr Sci Food Technol. 6, 11-20.
54. Ozogul Y., Ozyurt G., Ozogul F., Kuley E., Polat A., 2005. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food chem, 745-751.
55. Aminzare M., Tajik H., Aliakbarlu J., Hashemi M., Raeisi M., 2018. Effect of cinnamon essential oil and grape seed extract as functional‐natural additives in the production of cooked sausage‐impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens. J Food Saf. 38, e12459.
56. Aubourg S.P., 1993. Interaction of malondialdehyde with biological molecules—new trends about reactivity and significance. Int J Food Sci Technol. 28, 323-335.
57. Nie X., Wang L., Wang Q., Lei J., Hong W., Huang B., Zhang C., 2018. Effect of a sodium alginate coating infused with tea polyphenols on the quality of fresh japanese sea bass (Lateolabrax japonicas) fillets. J Food Sci. 83, 1695-1700.
58. Lugasi A., Losada V., Hóvári J., Lebovics V., Jakoczi I., Aubourg S., 2007. Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage. LWT-Food Sci Technol. 40, 930-936.
59. Chen Y.L., Li Q.Z., 2007. Prediction of apoptosis protein subcellular location using improved hybrid approach and pseudo-amino acid composition. J Theor Biol. 248, 377-381.
60. Song Y., Liu L., Shen H., You J., Luo Y., 2011. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control. 22, 608-615.
61. Goulas A.E, Kontominas M.G., 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem. 93, 511-520.