Effect of coating with chitosan enriched with different borates on the shelf life of fish fillet

BACKGROUND In this study, the effects of biofilm coatings obtained by immobilization of different borates – namely borax (BX), colemanite (COL), and ulexite (UX) – with chitosan (Ch) on the shelf life of rainbow trout fillets were investigated. The immobilization and characterization of borates in C...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2023-07, Vol.103 (9), p.4340-4350
Main Authors: Alak, Gonca, Ucar, Arzu, Parlak, Veysel, Turkez, Hasan, Kocaman, Esat Mahmut, Atamanalp, Muhammed, Abd El‐Aty, A. M.
Format: Article
Language:English
Subjects:
Bioactive compounds
Biodegradation
Biofilms
Biological activity
borate
Borates
Borax
Chitosan
Coating effects
Coatings
Enrichment
fillet
Fillets
fish
food preservative
Fourier transforms
FTIR
Immobilization
Inductively coupled plasma mass spectrometry
Infrared analysis
Infrared spectroscopy
Lactic acid
Mass spectrometry
Mass spectroscopy
Microorganisms
Processing industry
Scanning electron microscopy
Seafood
SEM
Shelf life
Thiobarbituric acid
Trout
Zeta potential
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Summary:BACKGROUND In this study, the effects of biofilm coatings obtained by immobilization of different borates – namely borax (BX), colemanite (COL), and ulexite (UX) – with chitosan (Ch) on the shelf life of rainbow trout fillets were investigated. The immobilization and characterization of borates in Ch were confirmed by scanning electron microscopy, Fourier transform infrared spectroscopy, and zeta potential analysis. In determining the shelf life of fillets that were covered by immersion and stored for 15 days, microbiological (total aerobic mesophilic, psychrotrophic, lactic acid, Pseudomonas, and Enterobacteriaceae bacteria counts) and chemical analyses (total volatile basic nitrogen, thiobarbituric acid reactive substance, and pH levels) were performed at 3 day periodic intervals. In addition, the biodegradation of borates was determined using inductively coupled plasma mass spectrometry in biofilm‐coated fillets on the 1st, 8th, and 15th storage days. RESULTS The microbial results of the coatings enriched with borates (BX, COL, and UX) at different levels (0, 0.03, and 0.06 mg L−1) (due to the immobilization with Ch) show the shelf life was extended by 3–6 days in all of the treatment groups compared with the control. CONCLUSION It was concluded that BX, COL, and UX coatings enriched by immobilization with Ch increase shelf life and improve fillet quality. In addition, the enrichment of BX, COL, and UX with Ch showed explicit natural protective effects. This study demonstrates that Ch‐enriched coatings of BX, COL, and UX can be used as natural bioactive nanocarriers to provide bioactive food ingredients in the seafood processing industry. © 2023 Society of Chemical Industry.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.12497