Kanelaki Aikaterini, Zampouni Konstantina, Mourtzinos Ioannis, Katsanidis Eugenios
Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Gels. 2022 Oct 16;8(10):660. doi: 10.3390/gels8100660.
Edible coatings provide an alternative way to reduce packaging requirements and extend the shelf life of foods by delaying oxidation and microbial spoilage. Hydrogels, oleogels and bigels were applied as coatings on fresh sardine fillets. The effectiveness of these coatings as delivery systems of rosemary extract (RE) was also evaluated. Three groups of sardine fillet treatments were prepared: (i) the control (C), which comprised sardine fillets without coating, (ii) sardine fillets with plain hydrogel (H), oleogel (O) or bigel (BG) coatings, and (iii) sardine fillets with RE incorporated into the H, O and BG coatings. The different treatments were evaluated for lipid oxidation (TBA test), total volatile basic nitrogen (TVB-N) and microbiological growth during cold storage at 4 °C. Results showed that hydrogel, oleogel and bigel coatings delayed oxidation. The incorporation of RE into coatings significantly retarded lipid oxidation but did not affect the proliferation of microorganisms during storage. When RE was incorporated in the oleogel phase of the bigel coating, it produced significantly lower TVB-N values compared to the control and BG treatments. The incorporation of RE into the oleogel phase of the bigel coating may be a promising method of maintaining the storage quality of the sardine fillets stored at refrigerated temperatures.
可食用涂层提供了一种替代方法，通过延缓氧化和微生物腐败来减少包装需求并延长食品保质期。水凝胶、油凝胶和双凝胶被用作新鲜沙丁鱼片的涂层。还评估了这些涂层作为迷迭香提取物（RE）递送系统的有效性。制备了三组沙丁鱼片处理：（i）对照组（C），包括未涂层的沙丁鱼片；（ii）涂有普通水凝胶（H）、油凝胶（O）或双凝胶（BG）的沙丁鱼片；（iii）将RE掺入H、O和BG涂层中的沙丁鱼片。在4°C冷藏期间，对不同处理的脂质氧化（TBA试验）、总挥发性盐基氮（TVB-N）和微生物生长进行了评估。结果表明，水凝胶、油凝胶和双凝胶涂层延缓了氧化。将RE掺入涂层中显著延缓了脂质氧化，但在储存期间不影响微生物的增殖。当RE掺入双凝胶涂层的油凝胶相中时，与对照组和BG处理相比，它产生的TVB-N值显著更低。将RE掺入双凝胶涂层的油凝胶相中可能是保持冷藏温度下储存的沙丁鱼片储存质量的一种有前途的方法。
