Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100267 |
Resumo: | Abstract The nanosilver food packaging films were developed by polyvinyl alcohol activated with Satureja rechingeri extract (S-AgNPs/PVA) using the solvent casting to evaluate the freshness of Oncorhynchus mykiss fillets during 14 days at the refrigerated temperature. The 160 pieces of fish were enfolded in 4 types of films as main group-series. The main components of the extract were carvacrol (83.2%) p-cymene (3.11%), thymol (2.13%) and γ-terpinene (1.63%). The UV-Vis and TEM evaluations of S-AgNPs showed that the size of S-AgNPs was mostly smaller than 55 nm in diameter. Mesophilic and psychrophilic bacteria counts were remarkably less than 6.0 log CFU/g about 2.1, 1.3 log CFU/g and 2.0, 1.0 log CFU/g, respectively for fish samples wrapped in S-AgNP/Ult.PVA (Ultrasound method) and S-AgNP/Pho.PVA (Photochemical method) preserved at 4 °C on the 7th day. S-AgNP/Ult.PVA and S-AgNP/Pho.PVA showed strong efficiency in complete eliminating S. aureus and psychrophilic bacteria from coated trout samples than E. coli and mesophiles. It is suggested that AgNP/Ult.PVA and S-AgNP/Pho.PVA films can be used as nanocomposite film for fish preservation at refrigerated temperature to postpone the spoilage up to 7th day. |
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Food Science and Technology (Campinas) |
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Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storagegreen biosynthesisSatureja rechingerinanocompositepolyvinyl alcoholfishshelf lifeAbstract The nanosilver food packaging films were developed by polyvinyl alcohol activated with Satureja rechingeri extract (S-AgNPs/PVA) using the solvent casting to evaluate the freshness of Oncorhynchus mykiss fillets during 14 days at the refrigerated temperature. The 160 pieces of fish were enfolded in 4 types of films as main group-series. The main components of the extract were carvacrol (83.2%) p-cymene (3.11%), thymol (2.13%) and γ-terpinene (1.63%). The UV-Vis and TEM evaluations of S-AgNPs showed that the size of S-AgNPs was mostly smaller than 55 nm in diameter. Mesophilic and psychrophilic bacteria counts were remarkably less than 6.0 log CFU/g about 2.1, 1.3 log CFU/g and 2.0, 1.0 log CFU/g, respectively for fish samples wrapped in S-AgNP/Ult.PVA (Ultrasound method) and S-AgNP/Pho.PVA (Photochemical method) preserved at 4 °C on the 7th day. S-AgNP/Ult.PVA and S-AgNP/Pho.PVA showed strong efficiency in complete eliminating S. aureus and psychrophilic bacteria from coated trout samples than E. coli and mesophiles. It is suggested that AgNP/Ult.PVA and S-AgNP/Pho.PVA films can be used as nanocomposite film for fish preservation at refrigerated temperature to postpone the spoilage up to 7th day.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100267Food Science and Technology v.41 n.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.62720info:eu-repo/semantics/openAccessKAVAKEBI,ElhamANVAR,Amir AliAHARI,HamedMOTALEBI,Abbas Alieng2021-03-18T00:00:00Zoai:scielo:S0101-20612021000100267Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-03-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage |
title |
Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage |
spellingShingle |
Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage KAVAKEBI,Elham green biosynthesis Satureja rechingeri nanocomposite polyvinyl alcohol fish shelf life |
title_short |
Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage |
title_full |
Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage |
title_fullStr |
Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage |
title_full_unstemmed |
Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage |
title_sort |
Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage |
author |
KAVAKEBI,Elham |
author_facet |
KAVAKEBI,Elham ANVAR,Amir Ali AHARI,Hamed MOTALEBI,Abbas Ali |
author_role |
author |
author2 |
ANVAR,Amir Ali AHARI,Hamed MOTALEBI,Abbas Ali |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
KAVAKEBI,Elham ANVAR,Amir Ali AHARI,Hamed MOTALEBI,Abbas Ali |
dc.subject.por.fl_str_mv |
green biosynthesis Satureja rechingeri nanocomposite polyvinyl alcohol fish shelf life |
topic |
green biosynthesis Satureja rechingeri nanocomposite polyvinyl alcohol fish shelf life |
description |
Abstract The nanosilver food packaging films were developed by polyvinyl alcohol activated with Satureja rechingeri extract (S-AgNPs/PVA) using the solvent casting to evaluate the freshness of Oncorhynchus mykiss fillets during 14 days at the refrigerated temperature. The 160 pieces of fish were enfolded in 4 types of films as main group-series. The main components of the extract were carvacrol (83.2%) p-cymene (3.11%), thymol (2.13%) and γ-terpinene (1.63%). The UV-Vis and TEM evaluations of S-AgNPs showed that the size of S-AgNPs was mostly smaller than 55 nm in diameter. Mesophilic and psychrophilic bacteria counts were remarkably less than 6.0 log CFU/g about 2.1, 1.3 log CFU/g and 2.0, 1.0 log CFU/g, respectively for fish samples wrapped in S-AgNP/Ult.PVA (Ultrasound method) and S-AgNP/Pho.PVA (Photochemical method) preserved at 4 °C on the 7th day. S-AgNP/Ult.PVA and S-AgNP/Pho.PVA showed strong efficiency in complete eliminating S. aureus and psychrophilic bacteria from coated trout samples than E. coli and mesophiles. It is suggested that AgNP/Ult.PVA and S-AgNP/Pho.PVA films can be used as nanocomposite film for fish preservation at refrigerated temperature to postpone the spoilage up to 7th day. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100267 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100267 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.62720 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 n.1 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126329334005760 |