Research and Innovation in Food Science and Technology

Investigating the Characteristics of Basil Seed Gum-based Film Enriched with Echinophora platyloba Extract and Its Preservative Effect on the Quality of Silver Carp

Document Type : Original Paper

Authors

Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering,Qazvin Branch, Islamic Azad University, Qazvin, Iran

Abstract

This research aimed to examine the potential of increasing the shelf life of Hypophthalmichthys molitrix (silver carp) fillets using basil seed gum-based film enriched by various concentrations (0, 0.5, 1, 1.5, and 2% /dry matter) of Echinophora platyloba extract (EPE) during a 16-day storage period. Each characteristic of basil seed gum-based films enriched by EPE followed a specific trend. The results showed that with increasing EPE, the film thickness, length to the rupture point, and antioxidant activity of film increased; however, the film with the highest concentration of EPE had the lowest solubility (19%) and tensile strength (15 MPa). The film loaded with 2% EPE overall presented acceptable physicchemical properties and was used for wrapping (optimum film). The fillets wrapped by the optimum film on the 16th day of storage indicated a lower total volatile basic nitrogen (TVB-N) value (36 mg N/100 g meat) compared to the nonenriched film (60 mg N/100 g meat) as well as the control sample (65 mg N/100 g meat). The fillet sample wrapped by basil seed gum-based film enriched with 2% EPE had lower pH and thiobarbituric acid index, peroxide index, and microbial load after 16 days of storage compared to the basil seed film sample without the extract and control sample. The obtained results encourage the use of basil seed gum-based film containing EPE in active food packaging systems to extend the shelf life of silver carp fillets.

Keywords

Main Subjects

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Research and Innovation in Food Science and Technology
Volume 11, Issue 4
February 2023
Pages 397-414
  • Receive Date: 21 February 2022
  • Revise Date: 15 August 2022
  • Accept Date: 17 August 2022