Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage
[EN] Novel bioactive coatings were prepared to extend the quality and shelf life of fresh fish fillets of rainbow trout (Oncorhynchus mykiss). For this, whey protein isolate (WPI) with 96 g/100 g protein content was used as the coating-forming agent with glycerol in a ratio of 3.3 g/100 mL as plasti...
| Autores: | ; ; ; ; |
|---|---|
| Tipo de documento: | Artículo |
| Fecha de publicación: | 2017 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Lenguaje: | Inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/202388 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/202388 |
| Nivel de acceso: | Acceso abierto |
| Palabra clave: | Poly(e-caprolactone) Stinging nettle extract Electrospinning Bioactive coatings Food preservation |
| _version_ | 1878742969978191872 |
|---|---|
| author | Alp Erbay, Esen |
| author2 | Dagtekin, Büket Busra (Gözü) Türe, Mustafa Yesilsu, Ahmet Faruk Torres-Giner, Sergio|||0000-0001-9071-9542 |
| author2_role | author author author author |
| author_browse | Alp Erbay, Esen Dagtekin, Büket Busra (Gözü) Torres-Giner, Sergio|||0000-0001-9071-9542 Türe, Mustafa Yesilsu, Ahmet Faruk |
| author_facet | Alp Erbay, Esen Dagtekin, Büket Busra (Gözü) Türe, Mustafa Yesilsu, Ahmet Faruk Torres-Giner, Sergio|||0000-0001-9071-9542 |
| author_role | author |
| collection | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| description | [EN] Novel bioactive coatings were prepared to extend the quality and shelf life of fresh fish fillets of rainbow trout (Oncorhynchus mykiss). For this, whey protein isolate (WPI) with 96 g/100 g protein content was used as the coating-forming agent with glycerol in a ratio of 3.3 g/100 mL as plasticizer. Poly(e-caprolactone) (PCL) nanofibers containing extract of Urtica dioica L., often called stinging nettle, at 60:40 (g:g) were produced by electrospinning. These were then incorporated into WPI at different concentrations, i.e., 50 and 70 g/100 g. Fish fillets protected by means of the functionalized coatings were stored for 15 days at 4 °C. Protected fish fillets exhibited higher antimicrobial efficiency against mesophilic, psychrophilic, and lactic acid bacteria as well as Enterobacteriaceae than equivalent coatings containing Urtica dioica L. water extract. In particular, incorporation of 70 g/100 g PCL nanofibers exhibited the lowest counts in both bacterial growth and values in total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) during storage. Additionally, the coatings successfully provided antioxidant activity that could help to increase fish fillets' quality and favor their preservation. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ES_ff8f7ae76f7eab2e6c554502ad86e4e3 |
| institution | Universitat Politècnica de València (UPV) |
| instname_str | Universitat Politècnica de València (UPV) |
| language | eng |
| network_acronym_str | ES |
| network_name_str | España |
| oai_identifier_str | oai:riunet.upv.es:10251/202388 |
| publishDate | 2017 |
| publishDateSort | 2017 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| reponame_str | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| spelling | Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage Alp Erbay, Esen Dagtekin, Büket Busra (Gözü) Türe, Mustafa Yesilsu, Ahmet Faruk Torres-Giner, Sergio|||0000-0001-9071-9542 Poly(e-caprolactone) Stinging nettle extract Electrospinning Bioactive coatings Food preservation [EN] Novel bioactive coatings were prepared to extend the quality and shelf life of fresh fish fillets of rainbow trout (Oncorhynchus mykiss). For this, whey protein isolate (WPI) with 96 g/100 g protein content was used as the coating-forming agent with glycerol in a ratio of 3.3 g/100 mL as plasticizer. Poly(e-caprolactone) (PCL) nanofibers containing extract of Urtica dioica L., often called stinging nettle, at 60:40 (g:g) were produced by electrospinning. These were then incorporated into WPI at different concentrations, i.e., 50 and 70 g/100 g. Fish fillets protected by means of the functionalized coatings were stored for 15 days at 4 °C. Protected fish fillets exhibited higher antimicrobial efficiency against mesophilic, psychrophilic, and lactic acid bacteria as well as Enterobacteriaceae than equivalent coatings containing Urtica dioica L. water extract. In particular, incorporation of 70 g/100 g PCL nanofibers exhibited the lowest counts in both bacterial growth and values in total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) during storage. Additionally, the coatings successfully provided antioxidant activity that could help to increase fish fillets' quality and favor their preservation. This research was done as part of a project supported by the General Directorate of Agricultural Research and Policies (TAGEM/HSGYAD/14/A05/P05/70) (Republic of Turkey Ministry of Food, Agriculture and Livestock, Turkey). The authors would like to thank Central Fisheries Research Institute (Trabzon, Turkey) for providing the equipment and for financial support. Elsevier https://riunet.upv.es/handle/10251/202388 |
| spellingShingle | Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage Alp Erbay, Esen Poly(e-caprolactone) Stinging nettle extract Electrospinning Bioactive coatings Food preservation |
| title | Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage |
| title_full | Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage |
| title_fullStr | Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage |
| title_full_unstemmed | Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage |
| title_short | Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage |
| title_sort | Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage |
| topic | Poly(e-caprolactone) Stinging nettle extract Electrospinning Bioactive coatings Food preservation |
| topic_facet | Poly(e-caprolactone) Stinging nettle extract Electrospinning Bioactive coatings Food preservation |
| url | https://riunet.upv.es/handle/10251/202388 |