Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet
Introduction
Because of increasing consumer concerns about food related pathogens, many researches have been performed to develop bio-based polymers made from different agricultural commodities and/or of food waste products (Wu et al., 2013). Chitosan (Ch) is one of the most abundant compounds that can be obtained from natural renewable sources such as crustaceans (e.g. lobsters, crab and shrimp), insects and fungi (Ojagh, Rezaei, Razavi, & Hosseini, 2010). Due to its noticeable intrinsic properties such as antimicrobial activity and excellent film-forming capability, chitosan can be used as an active packaging material for food preservation (Gómez-Estaca, de Lacey, López-Caballero, Gómez-Guillén, & Montero, 2010). Extensive studies have been conducted to improve functional properties of Ch film through its combination with other natural compounds such as proteins (gelatin (Ge) and soy/milk protein) or polysaccharides (starch, alginate and cellulose) (Nowzari, Shábanpour, & Ojagh, 2013). Ge, which is mainly obtained from partial hydrolysis of animal collagen, is a valuable component for producing biodegradable packaging film (Nowzari et al., 2013, Wu et al., 2013).
Recent studies have demonstrated that the composite and/or bilayer films containing plant essential oils (EOs) and extracts are beneficial for enhancing the quality and safety of seafood products (Nowzari et al., 2013, Ojagh et al., 2010). Basil, clove, garlic, rosemary and thyme are the most employed EOs as antibacterial, antifungal and antioxidant agents in edible films (Gómez-Estaca et al., 2010, Jouki et al., 2014, Moradi et al., 2012). Ziziphore (Ziziphora clinopodioides) is a commonly used food additive in meat and traditional meat products in various parts of Iran. Several reports have indicated in vitro antibacterial, antifungal and antioxidant effects of Z. clinopodioides essential oil (ZEO) (Aghajani et al., 2008, Ozturk and Ercisli, 2007, Shahbazi, 2015b). Moreover, our previous study has shown the antibacterial activity of ZEO against Gram-positive and Gram-negative bacteria such as Escherichia coli O157:H7 and Staphylococcus aureus in raw beef patty after seven days storage in refrigerated condition (Shahbazi, Shavisi, & Mohebi, 2015). Grape seed is an inexpensive by-product of juice industry and a cheap source of polyphenolic compounds such as catechins, epicatechin, epicatechin-3-o-gallate, monomeric flavanols and procyanidins. It has remarkable antimutagenic, anti-inflammatory, antioxidant, antibacterial and antiviral effects (Moradi et al., 2012). Limited studies have been conducted on the utilization of Ch-Ge film containing EOs and/or extracts for maintaining fish quality and safety (Nowzari et al., 2013, Ojagh et al., 2010, Raeisi et al., 2015). Therefore, the aim of the present study was to evaluate the effects of Ch-Ge composite film incorporated with ethanolic grape seed extract (GSE) and ZEO, separately and in combination, on the survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced rainbow trout fillet.
Section snippets
Collection of plant material
Leaves of Z. clinopodioides species were collected from the Gilane Gharb region, Kermanshah province, west of Iran. After confirming the herbarium specimen, voucher number of the collected plant (6816) was deposited in the herbarium of the Research Center of Natural Resources of Tehran, Iran. Commercial GSE powder was purchased from Gol Adonis Daru Ltd. (Tehran, Iran).
Isolation of essential oil
The air-dried plant material (100 g) was subjected to hydro-distillation for 3.5 h in a Clevenger-type apparatus based on the
Chemical compositions of essential oil
The most abundant chemical composition of ZEO is listed in Table 1. Carvacrol (65.22%), thymol (19.51%), p-cymene (4.86%) and ɣ-terpinene (4.63%) were the most representative components of the ZEO. Some differences between our findings and other studies were observed. Ozturk and Ercisli (2007) reported pulegone (31.8%), 1,8-cineole (12.2%) and limonene (10.4%) as the most representative constituents of ZEO. Some previous studies showed terpineol, methyl acetate and iso-neomenthol as the
Conclusion
The results of the present study indicated that antibacterial activity of Ch-Ge film can be enhanced by incorporating it with GSE and/or ZEO. Based on our findings, Ch-Ge film containing GSE and ZEO can improve the shelf life of minced rainbow trout fillet stored at refrigerated condition through the delay of lipid oxidation and bacterial growth. These results demonstrate a potential use of this system as an effective type of active packaging to maintain quality and also extend the shelf life
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