Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Antônia Vicentina Nunes
Data de Publicação: 2020
Outros Autores: Braga, Simone Teles, Silva, Franceli, Ferreira, Mariza Alves, Macedo, Carla Fernandes, Evangelista-Barreto, Norma Suely
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Veras
Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/7526
Resumo: This study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymnospora was chosen for the application of the edible coating, as it presents greater efficiency in in vitro tests. The fillets were divided into four groups: SA1% + PG (1% sodium alginate solution + 20 mg mL-1 of Padina gymnospora), SA1% + BHT (1% sodium alginate solution + 100 mg mL-1 of butylated hydroxytoluene), SA1% (control) and uncoated fillets. The SA1% + PG group showed lesser lipid oxidation (0.80 ± 0.08 mg MDA kg-1) than the uncoated group (2.10 ± 0.36 mg MDA kg-1), without statistical difference from the value observed for containing BHT group (0.94 ± 0.07 mg MDA kg-1). At 120 days, the group SA1% + PG reduced the count of psychrotrophic bacteria by 2-log cycles (p < 0.05). The colour of samples from SA1% + PG group was statistically different from that of other groups (p < 0.05), and influenced the acceptability of the coated fillets. The edible coating containing P. gymnospora extract may have potential application for the storage of perishable products such as fish, owing to its ability to reduce microbial load and lipid oxidation.
id VERACRUZ-0_7e155f1820cd6fd05a9e2de72890235d
oai_identifier_str oai:ojs2.ojs.brazilianjournals.com.br:article/7526
network_acronym_str VERACRUZ-0
network_name_str Revista Veras
repository_id_str
spelling Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamentoThis study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymnThis study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymnospora was chosen for the application of the edible coating, as it presents greater efficiency in in vitro tests. The fillets were divided into four groups: SA1% + PG (1% sodium alginate solution + 20 mg mL-1 of Padina gymnospora), SA1% + BHT (1% sodium alginate solution + 100 mg mL-1 of butylated hydroxytoluene), SA1% (control) and uncoated fillets. The SA1% + PG group showed lesser lipid oxidation (0.80 ± 0.08 mg MDA kg-1) than the uncoated group (2.10 ± 0.36 mg MDA kg-1), without statistical difference from the value observed for containing BHT group (0.94 ± 0.07 mg MDA kg-1). At 120 days, the group SA1% + PG reduced the count of psychrotrophic bacteria by 2-log cycles (p < 0.05). The colour of samples from SA1% + PG group was statistically different from that of other groups (p < 0.05), and influenced the acceptability of the coated fillets. The edible coating containing P. gymnospora extract may have potential application for the storage of perishable products such as fish, owing to its ability to reduce microbial load and lipid oxidation.Brazilian Journals Publicações de Periódicos e Editora Ltda.2020-03-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/752610.34117/bjdv6n3-132Brazilian Journal of Development; Vol. 6 No. 3 (2020); 11487-11509Brazilian Journal of Development; Vol. 6 Núm. 3 (2020); 11487-11509Brazilian Journal of Development; v. 6 n. 3 (2020); 11487-115092525-8761reponame:Revista Verasinstname:Instituto Superior de Educação Vera Cruz (VeraCruz)instacron:VERACRUZenghttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/7526/6552Copyright (c) 2020 Brazilian Journal of Developmentinfo:eu-repo/semantics/openAccessRodrigues, Antônia Vicentina NunesBraga, Simone TelesSilva, FranceliFerreira, Mariza AlvesMacedo, Carla FernandesEvangelista-Barreto, Norma Suely2020-05-27T17:55:16Zoai:ojs2.ojs.brazilianjournals.com.br:article/7526Revistahttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/PRIhttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/oai||revistaveras@veracruz.edu.br2236-57292236-5729opendoar:2024-10-15T16:05:25.067120Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz)false
dc.title.none.fl_str_mv Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento
title Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento
spellingShingle Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento
Rodrigues, Antônia Vicentina Nunes
This study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymn
title_short Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento
title_full Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento
title_fullStr Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento
title_full_unstemmed Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento
title_sort Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento
author Rodrigues, Antônia Vicentina Nunes
author_facet Rodrigues, Antônia Vicentina Nunes
Braga, Simone Teles
Silva, Franceli
Ferreira, Mariza Alves
Macedo, Carla Fernandes
Evangelista-Barreto, Norma Suely
author_role author
author2 Braga, Simone Teles
Silva, Franceli
Ferreira, Mariza Alves
Macedo, Carla Fernandes
Evangelista-Barreto, Norma Suely
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Rodrigues, Antônia Vicentina Nunes
Braga, Simone Teles
Silva, Franceli
Ferreira, Mariza Alves
Macedo, Carla Fernandes
Evangelista-Barreto, Norma Suely
dc.subject.por.fl_str_mv This study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymn
topic This study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymn
description This study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymnospora was chosen for the application of the edible coating, as it presents greater efficiency in in vitro tests. The fillets were divided into four groups: SA1% + PG (1% sodium alginate solution + 20 mg mL-1 of Padina gymnospora), SA1% + BHT (1% sodium alginate solution + 100 mg mL-1 of butylated hydroxytoluene), SA1% (control) and uncoated fillets. The SA1% + PG group showed lesser lipid oxidation (0.80 ± 0.08 mg MDA kg-1) than the uncoated group (2.10 ± 0.36 mg MDA kg-1), without statistical difference from the value observed for containing BHT group (0.94 ± 0.07 mg MDA kg-1). At 120 days, the group SA1% + PG reduced the count of psychrotrophic bacteria by 2-log cycles (p < 0.05). The colour of samples from SA1% + PG group was statistically different from that of other groups (p < 0.05), and influenced the acceptability of the coated fillets. The edible coating containing P. gymnospora extract may have potential application for the storage of perishable products such as fish, owing to its ability to reduce microbial load and lipid oxidation.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/7526
10.34117/bjdv6n3-132
url https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/7526
identifier_str_mv 10.34117/bjdv6n3-132
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/7526/6552
dc.rights.driver.fl_str_mv Copyright (c) 2020 Brazilian Journal of Development
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Brazilian Journal of Development
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Brazilian Journals Publicações de Periódicos e Editora Ltda.
publisher.none.fl_str_mv Brazilian Journals Publicações de Periódicos e Editora Ltda.
dc.source.none.fl_str_mv Brazilian Journal of Development; Vol. 6 No. 3 (2020); 11487-11509
Brazilian Journal of Development; Vol. 6 Núm. 3 (2020); 11487-11509
Brazilian Journal of Development; v. 6 n. 3 (2020); 11487-11509
2525-8761
reponame:Revista Veras
instname:Instituto Superior de Educação Vera Cruz (VeraCruz)
instacron:VERACRUZ
instname_str Instituto Superior de Educação Vera Cruz (VeraCruz)
instacron_str VERACRUZ
institution VERACRUZ
reponame_str Revista Veras
collection Revista Veras
repository.name.fl_str_mv Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz)
repository.mail.fl_str_mv ||revistaveras@veracruz.edu.br
_version_ 1813645442327511040