[논문]The Effect of a Chitosan/TiO2-Nanoparticle/Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss)

Pinar Kizilkaya; Mukerrem Kaya

doi:10.5851/kosfa.2023.e47

[국내논문] The Effect of a Chitosan/TiO2-Nanoparticle/Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss) 원문보기

Food science of animal resources, v.43 no.6, 2023년, pp.1170 - 1182

Pinar Kizilkaya (Department of Food Technology, Ardahan Vocational School of Technical Sciences, Ardahan University) , Mukerrem Kaya (Department of Food Engineering, Faculty of Agriculture, Ataturk University)

Abstract ▼ AI-Helper

The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO2 (CHT) and chitosan+TiO2+rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4℃). Fish fillets were randomly divided into four groups and subjected to treatments (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO2+30% O2+30% N2) and stored at 4℃ for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were not significant. The highest mean pH value was determined in the control group. As the storage time increased, the thiobarbituric acid reactive substances value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The total volatile basic nitrogen (TVB-N) level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application×storage period interaction had a significant effect on all color parameters (p<0.01). At the end of storage, the highest CIE L* was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment.

주제어

표/그림 (7)

표 Table 1. The overall effect of coating application and storage period on the microbiological and physico-chemical properties of rainbow trout fillets
그림 Fig. 1. Effect of interaction of coating application×storage period on total aerobic mesophilic bacteria (A) and psychrotrophic bacteria (B) of rainbow trout fillets during cold storage. ^A-F Different capital letters significant differences between storage periods for coating application. ^a,b Different small letters indicate significant differences between coating applications for the storage periods. C, uncoated; CH, chitosan; CHT, chitosan+TiO₂; CHTRA, chitosan+TiO₂+rosmarinic acid.
그림 Fig. 2. Effect of interaction of coating application×storage period on pH value of rainbow trout fillets during cold storage. ^A,B Different capital letters significant differences between storage period for coating application. ^a-c Different small letters indicate significant differences between coating applications for the storage periods. C, uncoated; CH, chitosan; CHT, chitosan+TiO₂; CHTRA, chitosan+TiO₂+ rosmarinic acid.
그림 Fig. 3. Effect of the interaction of coating application×storage period on thiobarbituric acid reactive substances (TBARS) value of rainbow trout fillets during cold storage. ^A-F Different capital letters significant differences between storage period for coating application. ^a-c Different small letters indicate significant differences between coating applications for the storage periods. MDA, malondialdehyde; C, uncoated; CH, chitosan; CHT, chitosan+TiO₂; CHTRA, chitosan+TiO₂+rosmarinic acid.
그림 Fig. 4. Effect of the interaction of coating application×storage period on total volatile basic nitrogen (TVB-N) level of rainbow trout fillets during cold storage. ^A-D Different capital letters significant differences between storage period for coating application. ^a,b Different small letters indicate significant differences between coating applications for the storage periods. C, uncoated; CH, chitosan; CHT, chitosan+ TiO₂; CHTRA, chitosan+TiO₂+rosmarinic acid.
표 Table 2. The overall effect of coating application and storage period on the CIE L*, CIE a*, and CIE b* of rainbow trout fillets
그림 Fig. 5. Effect of the interaction of coating application×storage period on CIE L* of rainbow trout fillets during cold storage. ^A-D Different capital letters significant differences between storage period for coating application. ^a-c Different small letters indicate significant differences between coating applications for the storage periods. C, uncoated; CH, chitosan; CHT, chitosan+TiO₂; CHTRA, chitosan+TiO₂+rosmarinic acid.

AI 본문요약
AI-Helper

데이터처리

The experiments were set up in two replications using a random complete blocks trial plan in a 4×7 factorial order. The data obtained were subjected to analysis of variance, and significant mean values of the main sources of variation were compared using the Duncan multiple comparison test. The SPSS analyses were performed using the SPSS 22 software package (SPSS 22.

성능/효과

The TBARS value increased as the storage time increased. At the end of storage, no significant differences were observed between treatments in terms of TBARS (Fig. 3).
3). It was also determined that the pH change in the coating applications was limited. On the other hand, the coating process has a positive effect on the CIE L*.
Preparation of CH coating and nanocomposite coatings to apply the composite and nanocomposite coating materials, 168 skinned fillets were obtained from 84 rainbow trout (O. mykiss), weighing an average of 350–400 g, sourced from the Atatürk University Faculty of Fisheries Application Center (Erzurum, Türkiye).
In addition coating application showed the lower TVB-N level than control group. The TBARS value increased as the storage time increased. At the end of storage, no significant differences were observed between treatments in terms of TBARS (Fig.
The results demonstrated that the coating application (CH, CHT, or CHTRA) effectively inhibited microbial growth in rainbow trout fillets during cold storage. In addition coating application showed the lower TVB-N level than control group.

참고문헌 (45)

Alak G, Aras Hisar S, Hisar O, Kaban G, Kaya M. 2010. Microbiological and chemical properties of bonito fish (Sarda sarda) fillets packaged with chitosan film, modified atmosphere and vacuum. Kafkas Univ Vet Fak Derg 16:S73-S80.？
Ambaye TG, Vaccari M, Prasad S, van Hullebusch ED, Rtimi S. 2022. Preparation and applications of chitosan and cellulose？composite materials. J Environ Manag 301:113850.？
Baumgart J, Eigener V, Firnhaber J, Hildebrant G, Reenen Hoekstra ES, Samson RA, Spicher G, Timm F, Yarrow D, Zschaler？R. 1993. Mikrobilogische unterschung von lebensmitteln. 3rd ed. Behr's, Hamburg, Germany.？
Bento R, Pagan E, Berdejo D, de Carvalho RJ, Garcia-Embid S, Maggi F, Magnani M, de Souza EL, Garcia-Gonzalo D,？Pagan R. 2020. Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices. Int J Food Microbiol？331:108786.？

상세보기
Berizi E, Hosseinzadeh S, Shekarforoush SS, Barbieri G. 2018. Microbial, chemical, textural and sensory properties of coated？rainbow trout by chitosan combined with pomegranate peel extract during frozen storage. Int J Biol Macromol 106:1004-1013.？

상세보기
Duan J, Cherian G, Zhao Y. 2010. Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by？employment of fish oil incorporated chitosan coatings. Food Chem 119:524-532.？

상세보기
Echeverria I, Lopez-Caballero ME, Gomez-Guillen MC, Mauri AN, Montero MP. 2018. Active nanocomposite films based？on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus)？fillets. Int J Food Microbiol 266:142-149.？

상세보기
European Commission [EC]. 2005. Commission regulation (EC) No 2074/2005: Total volatile basic nitrogen (TVB-N) limit？values for certain categories of fishery products and analysis methods to be used. European Commission, Brussels,？Belgium. pp 36-39.？
Gimenez B, Roncales P, Beltran JA. 2002. Modified atmosphere packaging of filleted rainbow trout. J Sci Food Agric？82:1154-1159.？

상세보기
He Q, Zhang Y, Cai X, Wang S. 2016. Fabrication of gelatin-TiO2 nanocomposite film and its structural, antibacterial and？physical properties. Int J Biol Macromol 84:153-160.？

상세보기
Heydari-Majd M, Ghanbarzadeh B, Shahidi-Noghabi M, Najafi MA, Hosseini M. 2019. A new active nanocomposite film？based on PLA/ZnO nanoparticle/essential oils for the preservation of refrigerated Otolithes ruber fillets. Food Packag？Shelf Life 19:94-103.？

상세보기
Hisar SA, Hisar O, Yanik T. 2004. Baliklarda mikrobiyolojik, enzimatik ve kimyasal bozulmalar. Ataturk univ Ziraat Fak？Derg 35:261-265.？
Hoque M, Gupta S, Santhosh R, Syed I, Sarkar P. 2021. Biopolymer-based edible films and coatings for food applications. In？Food, medical, and environmental applications of polysaccharides. Pal K, Banerjee I, Sarkar P, Bit A, Kim D, Anis A,？Maji S (ed). Elsevier, Amsterdam, Netherlands. pp 81-107.？
Hosseini SF, Ghaderi J, Gomez-Guillen MC. 2022. Tailoring physico-mechanical and antimicrobial/antioxidant properties of？biopolymeric films by cinnamaldehyde-loaded chitosan nanoparticles and their application in packaging of fresh rainbow？trout fillets. Food Hydrocoll 124:107249.？
Jiang J, Chen X, Zhang GL, Hao H, Hou HM, Bi J. 2022. Preparation of chitosan-cellulose-benzyl isothiocyanate？nanocomposite film for food packaging applications. Carbohydr Polym 285:119234.？

상세보기
Jouki M, Yazdi FT, Mortazavi SA, Koocheki A, Khazaei N. 2014. Effect of quince seed mucilage edible films incorporated？with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. Int J Food Microbiol？174:88-97.？

상세보기
Jovanovic B, Whitley EM, Kimura K, Crumpton A, Palic D. 2015. Titanium dioxide nanoparticles enhance mortality of fish？exposed to bacterial pathogens. Environ Pollut 203:153-164.？

상세보기
Kanmani P, Rhim JW. 2014. Physical, mechanical and antimicrobial properties of gelatin based active nanocomposite films？containing AgNPs and nanoclay. Food Hydrocoll 35:644-652.？

상세보기
Karki S, Chowdhury S, Dora KC, Murmu P, Nath S. 2023. Influence of a traditional herb (Bergenia ciliata) from darjeeling？himalayas on lipid oxidation and sensorial quality of sous-vide cooked tilapia (Oreochromis niloticus). J Aquat Food Prod？Technol 32:256-268.？

상세보기
Korkmaz F. 2016. Yenilebilir biyofilm olarak kinoa (Chenopodium quinoa)' nin gokkusagi alabaligi (Onchorynchus mykiss)？filetolarinin raf omru uzerine etkisinin arastirilmasi. M.S. thesis, Ataturk Univ., Erzurum, Turkey.？
Kumar S, Mukherjee A, Dutta J. 2020. Chitosan based nanocomposite films and coatings: Emerging antimicrobial food？packaging alternatives. Trends Food Sci Technol 97:196-209.？

상세보기
Lemon DW. 1975. An improved TBA test for rancidity. Fisheries and Marine Service, Halifax, NS, Canada.？
Lin B, Luo Y, Ten Z, Zhang B, Zhou B, Wang Q. 2015. Development of silver/titanium dioxide/chitosan adipate？nanocomposite as an antibacterial coating for fruit storage. LWT-Food Sci Technol 63:1206-1213.？
Lopez-Caballero ME, Gomez-Guillen MC, Perez-Mateos M, Montero P. 2005. A chitosan-gelatin blend as a coating for fish？patties. Food Hydrocoll 19:303-311.？
Marchev AS, Vasileva LV, Amirova KM, Savova MS, Koycheva IK, Balcheva-Sivenova ZP, Vasileva SM, Georgiev MI. 2021.？Rosmarinic acid: From bench to valuable applications in food industry. Trends Food Sci Technol 117:182-193.？

상세보기
Nath D, Chetri R, Santhosh R, Sarkar P. 2022. Nanocomposites in food packaging. In Food, medical, and environmental？applications of nanomaterials. Pal K, Sarkar A, Sarkar P, Bandara N, Jegatheesan V (ed). Elsevier, Amsterdam,？Netherlands. pp 167-203.？
Nowzari F, Shabanpour B, Ojagh SM. 2013. Comparison of chitosan-gelatin composite and bilayer coating and film effect on？the quality of refrigerated rainbow trout. Food Chem 141:1667-1672.？

상세보기
Nwabor OF, Singh S, Paosen S, Vongkamjan K, Voravuthikunchai SP. 2020. Enhancement of food shelf life with polyvinyl？alcohol-chitosan nanocomposite films from bioactive Eucalyptus leaf extracts. Food Biosci 36:100609.？

상세보기
Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality？of refrigerated rainbow trout. Food Chem 120:193-198.

상세보기
Petersen M, Simmonds MSJ. 2003. Rosmarinic acid. Phytochemistry 62:121-125.？

상세보기
Priyadarshi R, Rhim JW. 2020. Chitosan-based biodegradable functional films for food packaging applications. Innov Food？Sci Emerg Technol 62:102346.？

상세보기
Qu B, Luo Y. 2021. A review on the preparation and characterization of chitosan-clay nanocomposite films and coatings for？food packaging applications. Carbohydr Polym Technol Appl 2:100102.？
Rahman S, Konwar A, Majumdar G, Chowdhury D. 2021. Guar gum-chitosan composite film as excellent material for？packaging application. Carbohydr Polym Technol Appl 2:100158.？
Salimiraad S, Safaeian S, Basti AA, Khanjari A, Nadoushan RM. 2022. Characterization of novel probiotic nanocomposite？films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets. LWT-Food Sci Technol？162:113429.？
Sani MA, Ehsani A, Hashemi M. 2017. Whey protein isolate/cellulose nanofibre/TiO 2 nanoparticle/rosemary essential oil？nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration. Int J Food Microbiol 251:8-14.？
Shokri S, Parastouei K, Taghdir M, Abbaszadeh S. 2020. Application an edible active coating based on chitosan-Ferulago？angulata essential oil nanoemulsion to shelf life extension of rainbow trout fillets stored at 4℃. Int J Biol Macromol？153:846-854.？
Silva AO, Cunha RS, Hotza D, Machado RAF. 2021. Chitosan as a matrix of nanocomposites: A review on nanostructures,？processes, properties, and applications. Carbohydr Polym 272:118472.？

상세보기
Vanderzant C, Splittstoesser DF. 1992. Compendium of methods for the microbiological examination of foods. American？Public Health Association, Washington, DC, USA.？
Volpe MG, Siano F, Paolucci M, Sacco A, Sorrentino A, Malinconico M, Varricchio E. 2015. Active edible coating？effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets. LWT-Food Sci Technol 60:615-622.？
Wang H, Ding F, Ma L, Zhang Y. 2021. Edible films from chitosan-gelatin: Physical properties and food packaging？application. Food Biosci 40:100871.？

상세보기
Xiong Y, Kamboj M, Ajlouni S, Fang Z. 2021. Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil？as edible coating for the cold storage of fresh salmon fillet. Food Control 125:107994.？

상세보기
Yu J, Wang D, Geetha N, Khawar KM, Jogaiah S, Mujtaba M. 2021. Current trends and challenges in the synthesis and？applications of chitosan-based nanocomposites for plants: A review. Carbohydr Polym 261:117904.？

상세보기
Zabihollahi N, Alizadeh A, Almasi H, Hanifian S, Hamishekar H. 2020. Development and characterization of carboxymethyl？cellulose based probiotic nanocomposite film containing cellulose nanofiber and inulin for chicken fillet shelf life？extension. Int J Biol Macromol 160:409-417.？
Zarandona I, Lopez-Caballero ME, Montero MP, Guerrero P, de la Caba K, Gomez-Guillen MC. 2021. Horse mackerel？(Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings. Food Control 120:107511.？

상세보기
Zhao L, Pan F, Mehmood A, Zhang H, Ur Rehman A, Li J, Hao S, Wang C. 2021. Improved color stability of anthocyanins in？the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum. Food Chem 351:129317.

상세보기

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증