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

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dc.authoridCarrillo, Celia/0000-0001-8199-9642
dc.authoridTomasevic, Igor/0000-0002-1611-2264
dc.authoridUCAK, Ilknur/0000-0002-9701-0824
dc.authoridBarba, Francisco Jose/0000-0002-5630-3989
dc.contributor.authorUcak, Ilknur
dc.contributor.authorKhalily, Rowida
dc.contributor.authorCarrillo, Celia
dc.contributor.authorTomasevic, Igor
dc.contributor.authorBarba, Francisco J.
dc.date.accessioned2024-11-07T13:35:01Z
dc.date.available2024-11-07T13:35:01Z
dc.date.issued2020
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractUsage 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 degrees 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.
dc.identifier.doi10.3390/foods9111584
dc.identifier.issn2304-8158
dc.identifier.issue11
dc.identifier.pmid33139596
dc.identifier.scopus2-s2.0-85100508618
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods9111584
dc.identifier.urihttps://hdl.handle.net/11480/16273
dc.identifier.volume9
dc.identifier.wosWOS:000593147400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectedible films
dc.subjectnatural extract
dc.subjectantioxidants
dc.subjectfish quality
dc.subjectlipid oxidation
dc.subjectmicrobial quality
dc.titlePotential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets
dc.typeArticle

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