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    Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass (Dicentrarchus labrax) fillets
    (Wiley, 2021) Ucak, Ilknur; Abuibaid, Ahlam K. M.; Aldawoud, Turki M. S.; Galanakis, Charis M.; Montesano, Domenico
    In this study, the effects of gelatin films enriched with 2% of citrus (orange ([OSE] and lemon [LSE]) seed extracts (CSE) on the quality of sea bass (Dicentrarchus labrax) fillets during refrigerated storage (4 +/- 1 degrees C) for 15 days were determined. The results showed that lipid oxidation delayed in OSE and LSE groups compared with control and gelatin-film (without extract)-coated groups. According to microbial results, the addition of CSE enhanced the antimicrobial activity of gelatin films and, therefore, delayed the microbial growth. The incorporation of CSE with gelatin films showed a positive effect on the sensorial parameters of fillets. The shelf life of fillets was found as 6 days for the control, 9 days for GF group, and 12 days for both OSE and LSE groups. In conclusion, the supplementation of CSE raised the effectiveness of the gelatin films and can be recommended to maintain the quality of sea bass fillets. Practical applications Seafoods are highly perishable products and maintaining the quality of seafoods is a very important issue. As excessive citrus wastes are produced in the food industry, possible ways of their utilization are need to be searched. Citrus seed extract (CSE) was evaluated as natural antioxidant and antimicrobial agent in prolonging the shelf life of sea bass fillets in this study. The results revealed that CSE contributed to maintain the oxidative, microbiological, and sensory quality of sea bass fillets during storage. Thus, considering the consumers concerns about the synthetic ingredients, CSE can be suggested as a natural antioxidant and antimicrobial source in foods. Additionally, finding of this research could help to evaluate food wastes and the industrial usage of these products as a natural preservative.
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    Maintaining the quality of rainbow trout (Oncorhynchus mykiss) fillets by treatment of red onion peel extract during refrigerated storage
    (Mattioli 1885, 2018) Ucak, Ilknur; Khalily, Rowida; Abuibaid, Ahlam K. M.; Ogunkalu, Oluwatosin Abidemi
    Due to excessive onion wastes are produced in the food industry, possible ways of their utilization are need to be searched. Considering the consumers concerns about the synthetic ingredients, onion peels can be assessed as a natural source in foods. In this study, onion peel extract (OPE) was evaluated as natural antioxidant and antimicrobial agent in prolonging the shelf life of rainbow trout fillets. The fish fillets were treated with 5 and 10% OPE. One batch was left as control without extract. Peroxide value (PV), thiobarbituric acid (TBARS), para-anisidine value (p-Av), total mesophilic aerobic and total psychrophilic aerobic bacteria, Enterobacteriaceae count, and sensory quality of fillets were evaluated during 14 days of storage. OPE was able to delay lipid oxidation compared to control, since the scores of PV, TBARS and p-Av of the fillets treated with OPE showed lower levels. With the increase of OPE concentration, successful results were observed in the growth of bacteria and the lowest bacterial numbers were obtained from 10% OPE treated group. Shelf-life of fish was found as 6,12 and 14 days for the control, 5% OPE and 10% OPE treated groups, respectively. The results revealed that OPE contributed to maintain the oxidative, microbiological and sensory quality of rainbow trout fillets during storage. Additionally, finding of this research could help to evaluation of food wastes and the industrial usage of these products as a natural preservative.