Chitosan edible coating: a potential control of toxic biogenic amines and enhancing the quality and shelf life of chilled tuna filets

Frontiers in Sustainable Food Systems

Sustainable Food Systems

Mohamed Abdo¹  Rasha Y. Abd Elghaffar²  Samah F. Ibrahim³  Florin Imbrea⁴  Elsayed M. Abd-Elaaty⁵  Amal M. El-Sayed⁶  Rasha Elsabagh⁷  Mohamed K. Morsy⁸  Ahmed M. Rayan⁹  Samar S. Ibrahim^1,10  Ahmed Abdeen^1,10  Laura Şmuleac^1,11 

[1] Department of Animal Histology and Anatomy, School of Veterinary Medicine, Badr University in Cairo (BUC), Badr City, Egypt;Department of Anatomy and Embryology, Faculty of Veterinary Medicine, University of Sadat City, Sadat, Egypt;Department of Botany and Microbiology, Faculty of Science, Benha University, Benha, Egypt;Department of Clinical Sciences, College of Medicine, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia;Department of Crop Sciences, University of Life Sciences “King Mihai I” From Timisoara, Calea Aradului, Timişoara, Romania;Department of Food Control, Animal Health Research Institute, Shebin El-Koom Branch, Agriculture Research Center of Egypt, Shebin El-Kom, Egypt;Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Aswan University, Aswan, Egypt;Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Toukh, Egypt;Department of Food Technology, Faculty of Agriculture, Benha University, Toukh, Egypt;Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt;Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Benha University, Toukh, Egypt;Department of Sustainable Development and Environmental Engineering, Faculty of Agriculture, University of Life Sciences “King Mihai I” From Timisoara, Timişoara, Romania;

关键词: food contaminants;    biogenic amines;    chitosan edible coatings;    beet root;    garlic;    curcumin;    chilled tuna filets;   

DOI  :  10.3389/fsufs.2023.1177010

 received in 2023-03-01, accepted in 2023-04-10,  发布年份 2023

来源: Frontiers

【 摘 要 】

Edible films and coatings offer great potential to support sustainable food production by lowering packaging waste, extending product shelf life, and actively preserving food quality. Using edible coatings containing plant extracts with antioxidant and antibacterial characteristics could help to enhance the quality and shelf life of fish products. In this study, the combination effect of chitosan with beetroot, curcumin, and garlic extracts on biogenic amines (BAs) reduction, biochemical quality [pH, thiobarbituric acid index (TBA), trimethylamine (TMA), and total volatile base (TVB)], shelf life and sensory characteristics of tuna filets was investigated over 14 days of refrigerated storage compared to control (uncoated) samples. The results showed that the coated samples experienced a lower increase in BAs levels than the control samples. Among the treated samples, chitosan incorporated with curcumin (CH-C) showed the highest reduction in BAs formation (1.45 – 19.33, 0.81 – 4.45, and 1.04 – 8.14 mg/kg), followed by chitosan with garlic (CH-G) (1.54 – 21.74, 0.83 – 5.77, and 1.08 – 8.84 mg/kg), chitosan with beetroot extract (CH-B) (1.56 – 31.70, 0.84 – 6.79, and 1.07 – 10.82 mg/kg), and chitosan without extract addition (CH) (1.62 – 33.83, 0.71 – 7.82 and 1.12 – 12.66 mg/kg) compared to control samples (1.62 – 59.45, 0.80 – 11.96, and 1.14 – 20.34 mg/kg) for histamine, cadaverine, and putrescine, respectively. In addition, the rate of increase in pH, TBA, TMA, and TVB of all coated treatments was lower than in the control samples. Sensory evaluation results revealed that chitosan-treated samples incorporated with beetroot, garlic, and curcumin extracts showed good quality and acceptability characteristics. Overall, chitosan edible coatings incorporated with beetroot, garlic, and curcumin extracts reduced the formation of biogenic amine, delayed biochemical deterioration, and extended the shelf life of tuna filets. Among the treated samples, CH-C demonstrated a remarkable superiority in all the studied parameters. Therefore, this study provides a promising strategy for the incorporation of active compounds in edible coatings to improve the quality and safety of foods during storage.

【 授权许可】

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Copyright © 2023 Elsabagh, Ibrahim, Abd-Elaaty, Abdeen, Rayan, Ibrahim, Abdo, Imbrea, Şmuleac, El-Sayed, Abd Elghaffar and Morsy.