The effects of chitosan-nanoclay nanocomposite coatings incorporated with gallic acid on the shelf life of rainbow trout during storage in the refrigerator

• Published in: Journal of food measurement & characterization Vol. 17; no. 2; pp. 1794 - 1805
• Main Authors: Javadifard, Maryam, Khodanazary, Ainaz, Hosseini, Seyyed Mehdi
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.04.2023; Springer Nature B.V
• Subjects: Acids; Antibacterial activity; Antioxidants; Biodegradable materials; Biopolymers; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chitosan; Coatings; Durability; Engineering; Fillets; Fisheries; Fishing; Food; Food packaging; Food quality; Food Science; Gallic acid; Homogenization; Lipid peroxidation; Lipids; Nanocomposites; Nanoparticles; Oncorhynchus mykiss; Original Paper; Oxidation; Permeability; Polyethylene; Polymers; Seafood; Sensory properties; Shelf life; Synergistic effect; Trout; Gallic acid; Nanoparticle; Quality properties; Rainbow trout; Biopolymer
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-022-01709-3

The fillets were randomly divided into five groups including CH, CH-MMT, CH-GAL, CH-MMT-GAL, and control, then stored at 4 °C. Corresponding maximum levels of TVC were 7.42, 76.40, 7.13, 5.66, and 8.17 log 10 cfu/g in CH, CH-GAL, CH-MMT, CH-MMT-GAL, and control samples, respectively, while maximum levels of PTC were 8.00, 7.00, 7.33, 6.33, and 9.00 log 10 cfu/g in CH, CH-GAL, CH-MMT, CH-MMT-GAL, and control samples, respectively. We conclude that GAL and MMT demonstrate a synergistic effect in retarding bacterial growth when used in combination with CH. These results confirmed that MMT might act as an efficient antibacterial factor for increasing the antibacterial activity of GAL. The coated samples retarded the increase in the contents of TVB-N, pH, TBA, and K values during storage. The inhibitory activity of chitosan incorporating GAL on the TBA content of fillet was higher than chitosan incorporating MMT (P < 0.05). Therefore, using MMT cannot prevent the fillets from lipid oxidation. According to the obtained results, it can be concluded that MMT lacks antioxidant properties. However, MMT can increase the antioxidant activity of GAL with the slow release of the active ingredient of GAL. A score less than the critical score of 3 was obtained on days 9, 9, and 12 for rainbow trout fillet coated with CH-GAL, CH-MMT, and CH-MMT/GAL, respectively. Also, the fillets treated with CH-MMT/GAL had the best sensory properties. All results proved that the incorporation of MMT and GAL into the material coating was of significantly higher quality throughout storage and had more durability (5 days) than the control. Graphical abstract