Development of essential oil-emulsion based coating and its preservative effects on common carp

Hao, Ruoyi (author), Shah, Bakht Ramin (author), Sterniša, Meta (author), Smole Možina, Sonja (author), Mráz, Jan (author)

Fish fillets are susceptible to microbial spoilage during chilled storage. Green consumerism promotes the development of biodegradable, recyclable and environmentally friendly food packaging. The study selected three essential oils (EOs), i.e. thyme, oregano and pimento EO, with good antibacterial activity, to develop an EO-emulsion based alginate coating. A stable alginate coating with good antibacterial effects could be prepared under optimized conditions of homogenization (18,000 rpm, 3 min) and EO/Tween-80 ratio (20:1, v/v). When loaded with 1% EO-emulsion, the coating showed good antibacterial effects with a high-value sensory assessment. No effect was found on the coating properties under different temperatures (4 and 20 °C) and pH conditions (6, 7 and 8). Alginate coatings with 1% thyme, oregano, pimento EO-emulsion were applied for chill-stored carp fillets. All coatings with EO-emulsion delayed pH change, decreased total volatile basic nitrogen and total viable count and inhibited Pseudomonas sp., H2S-producing bacteria and Enterobacteriaceae.

• Language: English
• Keywords: natural antibacterial additives, essential oils, bioactivate coatings, sensory assessment, storage quality
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2022
• Number of pages: 13 str.
• Numbering: Vol. 154, art. 112582
• PID: 20.500.12556/RUL-135328
• UDC: 664.95.037:597.551.214:579.67
• ISSN on article: 0023-6438
• DOI: 10.1016/j.lwt.2021.112582
• COBISS.SI-ID: 81415683
• Publication date in RUL: 08.03.2022

HAO, Ruoyi, SHAH, Bakht Ramin, STERNIŠA, Meta, SMOLE MOŽINA, Sonja and MRÁZ, Jan, 2022, Development of essential oil-emulsion based coating and its preservative effects on common carp. Lebensmittel-Wissenschaft + Technologie [online]. 2022. Vol. 154, no. 112582. [Accessed 22 April 2025]. DOI 10.1016/j.lwt.2021.112582. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=135328

Record is a part of a journal

• Title: Lebensmittel-Wissenschaft + Technologie
• Shortened title: Lebensm.-Wiss. + Technol.
• Publisher: Elsevier
• ISSN: 0023-6438
• COBISS.SI-ID: 5180423

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
• Licensing start date: 07.10.2021

Secondary language

• Language: Slovenian
• Keywords: navadni krap, Cyprinus carpio, skladiščenje živil, bioaktivni premazi, eterična olja, mikrobiološka obstojnost