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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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    Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
    (Mdpi, 2021) Ucak, Ilknur; Afreen, Maliha; Montesano, Domenico; Carrillo, Celia; Tomasevic, Igor; Simal-Gandara, Jesus; Barba, Francisco J.
    In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side streams are rich sources of bioactive nitrogenous compounds and protein, which can be converted into peptides through enzymatic hydrolysis as well as bacterial fermentation. Peptides are short or long chains of amino acids differing in structure and molecular weight. They can be considered as biologically active as they can contribute to physiological functions in organisms with applications in the food and pharmaceutical industries. In the food industry, such bioactive peptides can be used as preservatives or antioxidants to prevent food spoilage. Furthermore, peptides contain several functional qualities that can be exploited as tools in modifying food ingredient solubility, water-holding and fat-binding capacity and gel formation. In the pharmaceutical industry, peptides can be used as antioxidants, but also as antihypertensive, anticoagulant and immunomodulatory compounds, amongst other functions. On the basis of their properties, peptides can thus be used in the development of functional foods and nutraceuticals. This review focuses on the bioactive peptides derived from seafood side streams and discusses their technological properties, biological activities and applications.