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Effect of Edible Nanocomposite Coating of Qodume Shirazi (Alyssum homolocarpum) Containing Turmeric Essential Oil (Curcuma longa) on Shelf Life of Nile Tilapia Fillet (Oreochromis niloticus) | ||
| Iranian Journal of Veterinary Medicine | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 18 بهمن 1404 | ||
| نوع مقاله: Original Articles | ||
| شناسه دیجیتال (DOI): 10.22059/ijvm.2025.393526.1005785 | ||
| نویسندگان | ||
| Sara MehdizadehMood* 1؛ Ghazaleh Rahimi2؛ Ashkan Jebelli3؛ Azadeh Salimi3 | ||
| 1Department of Aquatic Animal Health and Diseases, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran | ||
| 2Graduate student, Department of Food Hygiene and Aquatic animal, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran | ||
| 3Department of Food Hygiene and Aquatic animal, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran | ||
| چکیده | ||
| Background: The growing demand for sustainable food preservation methods has led to the exploration of natural edible coatings aimed at extending the shelf life of perishable products. Objective: Our study was carried out to develop an active coating incorporate antimicrobial agent to further enhance food safety and longevity. Methods: To investigate the effectiveness of an edible coating derived from Qodume Shirazi gum (Alyssum homolocarpum) infused with various concentrations of turmeric essential oil, specifically 0%, 1%, 1.5%, and 2% (w/v) on the shelf life of Nile tilapia fillets under refrigerated conditions (4 ± 1 °C), Chemical and microbial assessments were conducted on days 0, 7, 14, 21 and 28. Sensory evaluation was performed using the 5 point hedonic method. Results: The findings revealed that the coatings at 1.5% and 2% significantly reduced microbial growth compared to the control samples, keeping TVC and TPC within acceptable limits throughout the study period. Additionally, the treated fillets showed a slower increase in pH, TVN, PV and TBARS values than the untreated fillets. Sensory analysis confirmed these findings, with the 1.5% TEO coating receiving the highest scores for taste, appearance, and overall acceptability up to day 14. Notably, the shelf life of the coated tilapia was extended by approximately five days compared to the controls. Conclusion: These results highlight the potential of natural edible coatings in food preservation, especially for aquatic products that spoil quickly. Incorporating turmeric essential oil not only boosts antimicrobial activity but also adds value through its health benefits. | ||
| کلیدواژهها | ||
| Alyssum homolocarpum؛ Coating؛ Nile tilapia؛ Fillet؛ Tumeric | ||
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آمار تعداد مشاهده مقاله: 29 |
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