Effect of whey protein concentrate coating enriched with spearmint essential oil on oxidation and microbial spoilage of minced common kilka during refrigerated storage
Article Sidebar
Main Article Content
Abstract
The present study was conducted to estimate the effect of edible whey protein concentrate (WPC)-based coating incorporated with spearmint (Mentha spicata L.) essential oil (SEO) at concentrations of 0.5 and 1% w/v on quality and shelf-life extension of the minced common kilka during refrigerated storage for 20 days.
For evaluating the antimicrobial and antioxidant effects of this coating as
natural food preservative, all samples were tested against Gram-positive Staphylococcus aureus and Gram-negative Pseudomonas fluorescens and Escherichia coli recognized as important food pathogens and spoilage bacteria in fish. The antimicrobial effects of SEO and WPC+SEO were investigated and this inhibitory effect reduced psychrotrophic bacteria counts in the treated samples during storage period. All the samples were also analyzed for chemical parameters. The results obtained from 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, peroxide value, and thiobarbituric acid values showed higher antioxidant activity for the samples treated with SEO and WPC+SEO. For WPC+1% w/v SEO coating, only pH was slightly increased from 6.9 on day 0 to 7.1 on day 20 of cold storage, while pH of the control sample was increased to 7.6 on day 20. According to the microbial and chemical results, WPC+1% w/v SEO-treated samples represented significantly higher quality.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Abootalebian, M., Keramat, J., Kadivar, M., Ahmadi, F., and Abdinian M. (2016). Comparision of total phenolic and antioxidant activity of different Mentha spicata and M. longifolia accessions. Annals of Agriculture Science, 61(2), 175-179.
Albertos, I., Martin-Diana, A. B., Gullen, P. J., Tiwari, B. K., Shikha Ojha, K., Bourke, P., and Rico, D. (2019). Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology. Innovative Food Science and Emerging Technologies, 53, 85-91.
Alparslan, Y., and Baygar, T. (2017). Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food and Bioprocess Technology, 10(5), 842-853.
Antonacopoulos, N., and Vyncke, W. (1989). Determination of volatile bases nitrogen in fish: a third collaborative study by the West European Fish Technologists’ Association (WEFTA). European Food Research and Technology, 189(4), 309-316.
Anwar, F., Abbas, A., Mehmood, T., Gilani A. H., and Rehman, N. U. (2019). Mentha: a genus rich in vital nutra-pharmaceuticals‒a review. Phytotherapy Research, 33(1), 2548-2570.
AOAC. (2005). Official Methods of Analysis of AOAC International, 18th, Gaithersburg, Maryland: The Association of Official Analytical Chemists, pp. 24-56.
Bagheri, R., Izadi Amoli, R. I., Tabari Shahndasht, N. T., and Shahosseini, S. R. (2016). Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince. Food Science and Nutrition, 4(2), 216-222.
Bahram, S., Rezaie, M., Soltani, M., Kamali, A., Ojagh, S. M., and Abdollahi, M. (2014). Whey protein concentrate edible film activated with cinnamon essential oil. Journal of Food Processing and Preservation, 38(3), 1251-1258.
Bahram, S., Rezaie, M., Soltani, M., Kamali, A., Abdollahi, M., Khezri-Ahmadabad, M., and Nemati, M. (2016). Effect of whey protein concentrate coating cinamon oil on quality and shelf life of refrigerated beluga sturegeon (Huso huso). Journal of Food Quality, 39(6), 743-749.
Banerjee, G., and Ray, A. K. (2017). Bacterial symbiosis in the fish gut and its role in health and metabolism. Symbiosis, 72(1), 1-11.
Baser, K. H. C., and Buchbauer G. (2010). Handbook of Essential Oils: Science, Technology, and Applications. Boca Raton, Florida: CRC Press.
Ben Haj Yahia, I., Bouslimi, W., Messaoud, C., Jaouadi, R., Boussaid, M., and Zaouali, Y. (2019). Comparative evaluation of Tunisian Mentha L. species essential oils: selection of potential antioxidant and antimicrobial agents. Journal of Essential Oil Research, 31(3), 184-195.
Catarino, M. D., Alves-Silva, J. M., Fernandes, R. P., Gonҫalves, M. J., Salgueiro, L. R., Henriques, M. F., and Cardoso, S. M. (2017). Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products. Food Control, 80, 273-280.
Chaillou, S., Christieans, S., Rivollier, M., Lucquin, I., Champomier-Vergѐs, M. C., and Zagorec, M. (2014). Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef. Meat Science, 97(3), 332-338.
Chen, B. J., Zhou, Y. J., Wei, X. Y., Xie, H. J., Hider, R. C., and Zhou, T. (2016). Edible antimicrobial coating incorporating a polymeric iron chelator and its application in the preservation of surimi product. Food and Bioprocess Technology, 9(6), 1031-1039.
Codex Alimentarius Commission. (2017). Standards for Fish Oils; CXS 329-2017, Rome: Codex Alimentarius Commission.
Da Veiga, R. D. S., Da Silva-Buzanello, R. A., Corso, M. P., and Canan, C. (2019). Essential oils microencapsulated obtained by spray drying: a review. Journal of Essential Oil Research, 31(6), 457-473.
De Marchi, M., Righi, F., Meneghesso, M., Manfrin, D., and Ricci, R. (2018). Prediction of chemical composition and peroxide value in unground pet foods by near-infrared spectroscopy. Journal of Animal Physiology and Animal Nutrition, 102(1), 337-342.
Dolea, D., Rizo, A., Fuentes, A., Barat, J. M., and Fernandez-Segovia, I. (2018). Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers. Food Science and Technology International, 24(5), 394-403.
Ehsani, A., Hashemi, M., Ashrafi, A., Aminzare, M., Raeisi, M., and Zeinali, T. (2020). Effect of different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage. LWT Food Science and Technology, 117, 108633.
Feng, X., Ng, V. K., Mikš-Krajnik, M., and Yang., H. (2016). Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage. Food and Bioprocess Technology, 10(1), 89-102.
Freyhof, J., and Kottelat, M. (2008). Clupeonella cultriventris. The IUCN Red List of threatened species 2008: e.T4987A11107179. [Online URL https://www.iucnredlist.org/species/4987/11107179] accessed on October 20, 2020.
Galus, S., and Kadzinska, J. (2019). Gas barrier and wetting properties of whey protein isolate-based emulsion films. Polymer Engineering and Science, 59(S1), E375-E383.
Gharib, F. A., and Teixeira da Silva, J. A. (2013). Composition, total phenolic content and antioxidant activity of the essential oil of four Lamiaceae herbs. Medicinal and Aromatic Plant Science and Biotechnology, 7(1), 19-27.
Gómez-Estaca, J., López de lacey, A., López-Caballero, M. E., Gómez-Guillén, M. C., and Montero, P. (2010). Biodegradable gelation-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology, 27(7), 889-896.
Gram, L., and Huss, H. H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33(1), 121-137.
Hebard, C. E., Flick, G. J., and Martin, R. E. (1982). Occurrence and significance of trimethylamine oxide and its derivatives in fish and shellfish. In Chemistry and Biochemistry of Marine Food Products (Martin, R. E., Flick, G. J., and ward, D. R., eds.), pp. 149-304. Westport, Connecticut: AVI Publishing.
Hussain, A. I., Anwar, F., Shahid, M., Ashraf, M., and Przybylski, R. (2010). Chemical composition, and antioxidant and antimicrobial activities of essential oil of spearmint (Mentha spicata L.) from Pakistan. Journal of Essential Oil Research, 22(1), 78-84.
ICMSF. (Ed.) (1986). Sampling plans for fish and shellfish. In Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications, 2nd, pp. 130-138. Toronto: University of Toronto Press.
Jalali, N., Ariiai, P., and Fattahi, E. (2016). Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage. Journal of Food Science and Technology, 53(1), 757-765.
Jirovetz, L., Buchbauer, G., Shahabi, M., and Ngassoum, M. B. (2002). Comparative investigation of essential oil and volatiles of spearmint. Perfumer and Flavorist, 27, 16-22.
Juven, B. J., Kanner, J., Schved, F., and Weisslowicz, H. (1994). Factors that interact with the antibacterial action of thyme essential oil and its active constituents. Journal of Applied Bacteriology, 76(6), 626-631.
Kačániová, M., Terentjeva, M., Vukovic, N., Puchalski, C., Roychoudhury, S., Kunová, S., Klūga, A., Tokár, M., Kluz, M., and Ivanišová, E. (2017). The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fish, Saudi Pharmaceutical Journal, 25(8), 1108-1116.
Kanatt, S. R., Chander, R., and Sharma, A. (2007). Antioxidant potential of min (Mentha spicata L.) in radiation processed lamb meat. Journal of Food Chemistry, 100(2), 451-458.
Khanipour, A., Bahmani, A., Oromiehie, Z., and Motalebi, A. (2020). Effect of packaging with nano-composite clay/LDPE film on the quality of rainbow trout (Oncorhynchus mykiss) fillet at refrigerated storage. Iranian Journal of Fisheries Sciences, 19(2), 698-714.
Kilinc, B., Cakli, S., Dincer, T., and Tolasa, S. (2009). Microbiological, chemical, sensory, color, and textural changes of rainbow trout fillets treated with sodium acetate, sodium lactate, sodium citrate, and stored at 4°C. Journal of Aquatic Food Product Technology, 18(1-2), 3-17.
Kirk, S. R., and Sawyer, R. (1991). Pearson's Composition and Analysis of Foods, 9th, pp. 33-36. Essex: Longman Scientific and Technical Press.
Lansdown, R. V. (2014). Mentha spicata. The IUCN Red List of threatened species 2014: e.T164464A42395980. [Online URL https://dx.doi.org/10.2305/IUCN.UK.2014-1.RLTS.T164464A42395980.en] accessed on November 2, 2020.
Lemus-Mondaca, R., Leiva-Portilla, D., Perez-Won, M., Tabilo-Munizaga, G., and Aubourg, S. (2018). Effects of high pressure treatment on physicochemical quality of pre- and post-rigor palm ruff (Seriolella Violacea) fillets. Journal of Aquatic Food Product Technology, 27(3), 379-393.
Li, J., Yang, X., Shi, G., Chang, J., Liu, Z., and Zeng, M. (2019). Cooperation of lactic acid bacteria regulated by the AI-2/LuxS system involve in the biopreservation of refrigerated shrimp. Food Research International, 120, 679-687.
Li, T., Li, J., Hu, W., and Li, X. (2013). Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives. Food Chemistry, 138(2-3), 821-826.
López de lacey, A. M., López-Caballero, M. E., Gómez-Estaca, J., Gómez-Guillén, M. C., and Montero, P. (2012). Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films. Innovative Food Science and Emerging Technologies, 16, 277-282.
Miliauskas, G., Venskutonis, P. R., and Beek, T. A. (2004). Screening of radical scavenging activity of some medical and aromatic plant extracts. Food Chemistry, 85(2), 231-237.
Miyashita, K., Uemura M., and Hosokawa, M. (2018). Effective prevention of oxidative deterioration of fish oil: focus on flavor deterioration. Annual Review of Food Science and Technology, 9, 209-226.
Mohan, C. O., Ravishankar, C. N., Ashok Kumar, K., and Srinivasa Gopal, T. K. (2019). Quality and shelf life of sodium acetate treated seer fish (Scomberomorus commerson) steaks packed in EVOH pouches during chilled storage. Journal of Packaging Technology and Research, 3, 109-116.
Pazhouhanmehr, S., Farhoosh, R., Sharif, A., and Esmaeilzadeh Kenari, R. (2016). Oxidation kinetics of common Kilka (Clupeonella cultiventris caspia) oil in presence of bene oils’ unsaponifiable matter. Food Chemistry, 190, 748-754.
Pereira, J. O., Soares, J., Monteiro, M. J. P., Gomes, A., and Pintado, M. (2018). Impact of whey protein coating incorporated with Bifidobacterium and Lactobacillus on sliced ham properties. Meat Science, 139, 125-133.
Pérez-Gago, M. B., and Krochta, J. M. (2002). Formation and properties of whey protein films and coatings. In Protein-Based Films and Coatings (Gennadios, A., ed.), 1st, pp. 159-177. Boca Raton, Florida: CRC Press.
Saba, I., and Anwar, F. (2018). Effect of harvesting regions on physico-chemical and biological attributes of supercritical fluid-extracted spearmint (Mentha spicata L.) leaves essential oil. Journal of Essential Oil Bearing Plants, 21(2), 400-419.
Sacchetti, G., Maietti, S., Muzzoli, M., Scaglianti, M., Manfredin, S., Radice, M., and Bruni, R. (2005). Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Journal of Food Chemistry, 91(4), 621-632.
Scherer, R., Lemos, M. F., Lemos, M. F., Martinelli, G. C., Martins, J. D. L., and da Silva, A. G. (2013). Antioxidant and antibacterial activities and composition of Brazilian spearmint (Mentha spicata L.). Industrial Crops and Products, 50, 408-413.
Schmid, M., and Müller, K. (2019). Whey protein-based packaging films and coatings. In Whey Proteins: From Milk to Medicine (Deeth, H. C, and Bansal, N. eds.), 1st, pp. 407-437. London, Academic Press.
Shahbazi, Y., and Shavisi, N. (2016). Interactions of Ziziphora clinopodioides and Mentha spicata essential oil with chitosan and ciprofloxacin against common food-related pathogens. LWT- Food Science and Technology, 71, 364-369.
Shahidi, F., and Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects - a review. Journal of Functional Foods, 18, 820-897.
Shokri, S., Ehsani, A., and Jasour, M. S. (2015). Efficacy of lactoperoxidase system-whey protein coating on shelf-life extension of rainbow trout fillets during cold storage (4°C). Food and Bioprocess Technology, 8, 54-62.
Sikkema, J., De Bont, J. A. M., and Poolman, B. (1994). Interactions of cyclic hydrocarbons with biological membranes. Journal of Biological Chemistry, 269(11), 8022-8028.
Sivropoulou, A., Kokkini, S., Lanaras, T., and Arsenakis, M. (1995). Antibacterial activity of mint essential oils. Journal of Agriculture and Food Chemistry, 43(9), 2384-2388.
Stanley, G. D. (2007). Antimicrobial activity of essential oils and constituents of Mentha species. In Mint: The genus Mentha (Lawrence, B. M., ed), 1st, pp. 497-518. Boca Raton, Florida: CRC Press.
Tosati, J. V., Messias, V. C., Carvalho, P. I. N. Pollonio, M. A. R., Meireles, M. A. A., and Monteiro, A. R. (2017). Antimicrobial effect of edible coating blend based on turmeric starch residue and gelatin applied onto fresh frankfurter sausage. Food and Bioprocess Technology, 10(12), 2165-2175.
Vital, A. C., Guerrero, A., Ornaghi, M. G., Kempinski, E. M. B. C., Sary, C., Monteschio, J. O., Matumoto-Pintro, P. T., Ribeiro, R. P., and Prado, I. N. (2018). Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils. Journal of Food Science and Technology, 55(12), 4945-4955.
Watanabe, Y., Hinohara, T., Nishioka, N., Uda, Y., Suzuki, K., and Nomura, M. (2018). Antimicrobial properties of yuzu and lime oils and their storage stabilities in inclusion complex with cyclodextrin and oil-in-water emulsion. Science, Engineering and Health Studies, 12(1), 1-9.
Wetwitayaklung, P., Thavanapong, N., and Charoenteeraboon, J. (2009). Chemical constituents and antimicrobial activity of essential oil and extracts of heartwood of Aquilaria crassna obtained from water distillation and supercritical fluid carbon dioxide extraction. Science, Engineering and Health Studies, 3(1), 25-33.