Effects of lemon essential oil and ethyl lauroyl arginate on the physico-chemical and mechanical properties of chitosan films for mackerel fillet coating application

被引:0
作者
Bahar Demircan
Özgül Özdestan-Ocak
机构
[1] Ankara University,Department of Food Engineering
[2] Ege University,Department of Food Engineering
来源
Journal of Food Measurement and Characterization | 2021年 / 15卷
关键词
Edible film; Aquatic products; Chitosan; Lemon essential oil; Ethyl lauroyl arginate;
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学科分类号
摘要
In this study, we aimed to determine the effects of lemon essential oil (LEO) and ethyl lauroyl arginate (LAE) on the physico-chemical, mechanical and morphological properties of chitosan (C) films (2%, w/w) for mackerel fillet coating application. The highest film solubility was found as 54.02% in chitosan films incorporated with LAE. Mechanical properties of films were found between 1.90 MPa and 3.32 MPa for tensile strength (TS) and between 16.75% and 32.30% for elongation at break (E). The highest total phenolic content and antioxidant activity was found as 1069.05 µg/g and 39.89% in chitosan film incorporated with LEO, respectively. In general, the physico-chemical properties of the films formed by adding LEO and LAE to the chitosan film solution were improved compared to the films obtained only from chitosan. These film-forming solutions were applied to mackerel fillets as coating materials and their effects on the physico-chemical parameters including pH, color, total dry matter, antioxidant activity, total phenolic content were analyzed during storage at 2 °C for 9 days (0, 3, 6, and 9 days). The highest antioxidant activity was found as 8.59% in fish samples coated with chitosan. It is observed that the coatings applied provide a safer and better storage of the fish. The use of additive-added coatings has more protective effects on quality parameters. LEO was added at 1% (v/v), while LAE was added at 0.1% (w/v) in the chitosan solution and these additives exhibited similar effects on films and fish.
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页码:1499 / 1508
页数:9
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