Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass (Dicentrarchus labrax) fillets

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dc.authoridGALANAKIS, CHARIS/0000-0001-5194-0818
dc.authoridmontesano, domenico/0000-0002-8857-2091
dc.authoridUCAK, Ilknur/0000-0002-9701-0824
dc.contributor.authorUcak, Ilknur
dc.contributor.authorAbuibaid, Ahlam K. M.
dc.contributor.authorAldawoud, Turki M. S.
dc.contributor.authorGalanakis, Charis M.
dc.contributor.authorMontesano, Domenico
dc.date.accessioned2024-11-07T13:34:45Z
dc.date.available2024-11-07T13:34:45Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSP-2020/197]
dc.description.sponsorshipThis paper has been produced from the master thesis of Ahlam Abuibaid who is the student of Nigde Omer Halisdemir University Graduate School of Natural and Applied Sciences. The participation of the authors Turki M. S. Aldawoud and Charis M. Galanakis in this work was supported by the Researchers Supporting Project number (RSP-2020/197) of King Saud University, Riyadh, Saudi Arabia.
dc.identifier.doi10.1111/jfpp.15304
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85100454493
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.15304
dc.identifier.urihttps://hdl.handle.net/11480/16155
dc.identifier.volume45
dc.identifier.wosWOS:000614731600001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectPhenolic Composition
dc.subjectEssential Oil
dc.subjectPeel Extract
dc.subjectQuality Changes
dc.subjectChitosan
dc.subjectExtension
dc.subjectStorage
dc.subjectCoatings
dc.subjectMeat
dc.titleAntioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass (Dicentrarchus labrax) fillets
dc.typeArticle

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