Abstract
The aim of the present study was to evaluate antioxidative activities of the encapsulated and unencapsulated bitter orange peel extract on the shelf-life of the common carp fillets during 16 days of refrigerated storage. Common carp fillets were treated with bitter orange peel extract (0.5 and 1% w/w), liposomal encapsulated bitter orange peel extract (0.5 and 1% w/w) and beta-hydroxytoluene (BHT, 100 and 200 ppm); their quality changes in terms of total volatile basic nitrogen (TVB-N), free fatty acid (FFA) peroxide value (PV), thiobarbituric acid (TBA) and sensory characteristics were investigated. Results showed that the encapsulated and pure extract and BHT could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN, FFA, PV and TBA values. Furthermore, common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract showed the lowest amount of lipid oxidation during the storage period compared with the others without any undesirable changes in sensorial attributes.
Funding statement: Funding: This work was financially supported by Ayatollah Amoli Branch, Islamic Azad University.
References
1. Duan J, Cherian G, Zhao Y. Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings. Food Chem 2010;119:524–32.10.1016/j.foodchem.2009.06.055Search in Google Scholar
2. Sallam KI. Chemical, sensory and shelf-life evaluation of sliced salmon treated with salts of organic acids. Food Chem 2007;101:592–600.10.1016/j.foodchem.2006.02.019Search in Google Scholar PubMed PubMed Central
3. Huss HH. Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No. 348, Rome, Italy, 1995Search in Google Scholar
4. Abdollahi M, Rezaei M, Farzi G. Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp. Int J Food Sci Technol 2014:49:811–18.10.1111/ijfs.12369Search in Google Scholar
5. Goulas AE, Kontominas MG. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem 2005;93:511–20.10.1016/j.foodchem.2004.09.040Search in Google Scholar
6. Prior RL. Absorption and metabolism of anthocyanins: potential health effects. In: Meskin M, Bidlack WR, Davies AJ, Lewis DS, Randolph RK, editors. Phytochemicals: mechanisms of action. Boca Raton, FL: CRC Press, 2004:1–19.10.1201/9780203506332.ch1Search in Google Scholar
7. Mohdaly M, Sarhan MA, Mahmoud A, Ramadan M, Smetanska I. Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection. Food Chem 2010;123:1019–26.10.1016/j.foodchem.2010.05.054Search in Google Scholar
8. Dziezak JD. Innovative food trends: Species. Food Technol 1989;43:102–16.Search in Google Scholar
9. Kamkar A, Jebelli Javan A, Asadi F, Kamalinejad M. The antioxidative effect of Iranian Mentha pulegium extracts and essential oil in sunflower oil. Food Chem Toxicol 2010;48:1796, –1800.10.1016/j.fct.2010.04.003Search in Google Scholar PubMed
10. Zhang Y, Yang L, Zu Y, Chen X, Wang F, Liu F. Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chem 2010;118:656–62.10.1016/j.foodchem.2009.05.038Search in Google Scholar
11. Marin FR, Soler-Rivas C, Benavente-Garcia O, Castillo J, Perez-Alvarez JA. By-products from different citrus processes as a source of customized functional fibres. Food Chem 2007;100:736–41.10.1016/j.foodchem.2005.04.040Search in Google Scholar
12. Mozaffarian V. Dictionary of Iranian plant names. Tehran: Farhang Moaser Publishers, 1996:131.Search in Google Scholar
13. Sereno Peixoto J, Comar FJ, Moreira TC, Soares AA, Luiza de Oliveia A, Brachet A, et al. Effects of Citrus aurantium (bitter orange) fruit extracts and p-Synephrine on metabolic fluxes in the rat liver. Molecules 2012;17:5854–69.10.3390/molecules17055854Search in Google Scholar PubMed PubMed Central
14. Jabari Karoui I, Marzouk B. Characterization of bioactive compounds in Tunisian bitter orange (Citrus aurantium L.) peel and juice and determination of their antioxidant activities. Biomed Res Int 2013;345415:1–12. Doi: 10.1155/2013/345415.Search in Google Scholar PubMed PubMed Central
15. Pellati F, Benvenuti S, Melegari M, Firenzuoli F. Determination of adrenergic agonists from extracts and herbal products of Citrus aurantium L. var. amara by LC. J Pharm Biomed Anal 2002;29:1113–19.10.1016/S0731-7085(02)00153-XSearch in Google Scholar
16. Pellati F, Benvenuti S, Melegari M. High-performance liquid chromatography methods for the analysis of adrenergic amines and flavanones in Citrus aurantium L. var. amara. Phytochem Anal 2004;15:220–5.10.1002/pca.771Search in Google Scholar PubMed
17. Shoji Y, Nakashima H. Nutraceutics and delivery systems. J Drug Target 2004;12:385–91.10.1080/10611860400003817Search in Google Scholar PubMed
18. Fang Z, Bhandari B. Encapsulation of polyphenols – a review. Trends Food Sci Technol 2010;21:510–23.10.1016/j.tifs.2010.08.003Search in Google Scholar
19. Liolios CC, Gortzi O, Lalas S, Tsakins J, Chinou I. Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity. Food Chem 2009;112:77–83.10.1016/j.foodchem.2008.05.060Search in Google Scholar
20. Gortiz O, Lalas S, Tsaknis J, Chinou I. Reevaluation of antimicrobial and antioxidant activity of Thymus spp. extracts before and after encapsulation in liposomes. J Food Prot 2006;69:2998–3005.10.4315/0362-028X-69.12.2998Search in Google Scholar
21. Pignatello R, Acquaviva R, Campisi A, Raciti G, Musumeci T, Puglisi G. Effects of liposomal encapsulation on the antioxidant activity of lipophilic prodrugs of idebenone. J Liposome Res 2011;21:46–54.10.3109/08982101003735996Search in Google Scholar PubMed
22. Egan H, Kirk RS, Sawyer R. Pearson’s chemical analysis of food, 9th ed. Edinburgh, Scotland: Churchill Livingstone, 1997:609–34.Search in Google Scholar
23. Kirk RS, Sawyer R. Pearson’s composition and analysis of foods, 9th ed. London: Longman Scientific and Technical, 1991.Search in Google Scholar
24. Ojagh SM, Rezaei M, Razavi SH, Hoseini SM. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem 2010;120:193–8.10.1016/j.foodchem.2009.10.006Search in Google Scholar
25. Erikson U, Misimi E, Gallart-Jornet L. Superchilling of rested Atlantic salmon: different chilling strategies and effects on fish and fillet quality. Food Chem 2011;127:1427–37.10.1016/j.foodchem.2011.01.036Search in Google Scholar
26. Alçiçek Z. The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage. Food Chem 2011;128:683–8.10.1016/j.foodchem.2011.03.087Search in Google Scholar
27. Lu F, Liu D, Ye X, Wei Y, Liu F. Alginate-calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4°C. J Sci Food Agric 2009;89:848–54.10.1002/jsfa.3523Search in Google Scholar
28. Connell JJ. Methods of assessing and selecting for quality. In control of fish quality, 3rd ed. Berlin: Springer, 1990.Search in Google Scholar
29. Chamanara V, Shabanpour B, Gorgin S, Khomeiri M. An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil. Int J Biol Macromol 2012;50:540–4.10.1016/j.ijbiomac.2012.01.016Search in Google Scholar
30. Arashisara S, Hisara O, Kayab M, Yanik T. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout fillets. Int J Food Microbiol 2004;97:209–14.10.1016/j.ijfoodmicro.2004.05.024Search in Google Scholar
31. Razavilar V, Ahmadi M, Motallebi AA, Esmailzadeh Kenari R, Kkhanipour A. A study on the effects of hydroalcoholic and aqueous extracts of Urticadioica L. leaf on shelf life of Clupeonella cultriventriscaspia (common Kilka). Eur Food Res Technol 2013. doi:10.1007/s00217-007-0793–6.Search in Google Scholar
32. Ozogul Y, Ayas D, Yazgan H, Ozogul F, Boga EK, Ozyurt G. The capability of rosemary extract in preventing oxidation of fish lipid. Int J Food Sci Technol 2010;45:1717–23.10.1111/j.1365-2621.2010.02326.xSearch in Google Scholar
33. Gortiz O, Lalas S, Tsaknis J. Evaluation of the antimicrobial and antioxidant activities of Origanum dictamnus extracts before and after encapsulation in liposomes. Molecules 2007;12:932–45.10.3390/12050932Search in Google Scholar
34. Srikar LN, Hiremath JG. Fish preservation-1. Studies on changes during frozen storage of oil sardine. J Food Sci Technol 1972;9:191–3.Search in Google Scholar
35. Serdarglu M, Felekoglu E. Effects of using rosemary extract and onion juice on oxidative stability of sardine (Sardina pilchardus) mince. J Food Qual 2005;28:109–20.10.1111/j.1745-4557.2005.00016.xSearch in Google Scholar
36. Sarah H, Hadisheh K, Gholamhossein A, Bahare S. Effect of green tea (Camellia sinenses) extract and onion (Allium cepa) juice on lipid degradation and sensory acceptance of Persian sturgeon (Acipenser persicus) fillets. Food Res J 2010;17:751–61.Search in Google Scholar
37. Silva JL, Ammerman GR. Composition, lipid changes, and sensory evaluation of two sizes of channel catfish during frozen storage. J Appl Aquacult 1993;2:39–49.10.1300/J028v02n02_04Search in Google Scholar
38. Yanishlieva NV, Marinova EM. Stabilisation of edible oils with natural antioxidants. Eur J Lipid Sci Tech 2001;103:752–67.10.1002/1438-9312(200111)103:11<752::AID-EJLT752>3.0.CO;2-0Search in Google Scholar
39. Pereira de Abreu DA, Paseirolosada P, Maroto J, Cruz JM. Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca). Innov Food Sci Emerg 2011;12:50–5.10.1016/j.ifset.2010.12.006Search in Google Scholar
40. Gorinstein S, Milena C, Machackova I, Haruenkit R, Park YS, Jung ST. Characterization of antioxidant compounds in Jaffa sweeties and white grapefruits. Food Chem 2004;84:503–10.10.1016/S0308-8146(03)00127-4Search in Google Scholar
41. Turhan S, Sagir I, Temiz H. Oxidative stability of brined anchovies (Engraulis encrasicolus) with plant extracts. Int J Food Sci Technol 2009;44:386–93.10.1111/j.1365-2621.2008.01777.xSearch in Google Scholar
42. Paari A, Naidu HK, Kanmani P, Satishkumar R, Yuvaraj N, Pattukumar V, et al. Evaluation of irradiation and heat treatment on antioxidant properties of fruit peel extracts and its potential application during preservation of goat fish Parupenaeus indicus. Food Bioprocess Technol 2011;5:1860–70.10.1007/s11947-011-0552-4Search in Google Scholar
43. Khayat A, Schwall D. Lipid oxidation in seafood. Food Technol 1983;7:130–43.Search in Google Scholar
44. Guo CJ, Cao GH, Sofic E, Prior RL. High-performance liquid chromatography coupled with coulometric array detection of electroactive components in fruits and vegetables: relationship to oxygen radical absorbance capacity. J Agric Food Chem 1997;45:1787–96.10.1021/jf960786dSearch in Google Scholar
45. Donsi F, Annunziata M, Sessa M, Ferrari G. Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT – Food Sci Technol 2011;44:1908–14.10.1016/j.lwt.2011.03.003Search in Google Scholar
46. Fan W, Chi Y, Zhang S. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Food Chem 2008;108:148–53.10.1016/j.foodchem.2007.10.057Search in Google Scholar
47. Ariaii O, Tavakolipour H, Rezaei M, Elhami Rad M, Bahram S. Effect of methylcellulose coating enriched with Pimpinella affinis oil on the quality of silver carp fillet during refrigerator storage condition. J Food Process Preserv 2014:1745–4549. ISSN 1745-4549. doi:10.1111/jfpp.1239.Search in Google Scholar
©2016 by De Gruyter