Immobilization of phlorotannins on nanochitin: A novel biopreservative for refrigerated sea bass (Lateolabrax japonicus) fillets.
Int J Biol Macromol
; 200: 626-634, 2022 Mar 01.
Article
em En
| MEDLINE
| ID: mdl-35051506
ABSTRACT
A novel biopreservative was developed by immobilizing phlorotannins into nanochitin (NCh). NCh were selected as a host complex to immobilized phlorotannins and the structural properties and antioxidant activity of the NCh-phlorotannins nanocomplex was investigated. The NCh-phlorotannins showed high antioxidant activity, as evidenced by free radical scavenging activity test. Moreover, the effects of NCh-phlorotannins on physical [color, water holding capacity (WHC), and texture], chemical [thiobarbituric acid (TBA) values, total volatile base nitrogen (TVB-N), and pH], microbiological [total viable count], changes of refrigerated sea bass (Lateolabrax japonicus) fillets were also evaluated. Sea bass fillets add with 1.5 g/kg NCh-phlorotannins had lower bacterial growth, pH, TVB-N and TBA as well as better characteristics of texture, color, and WHC than those of the control group during refrigerated storage. The efficiency of NCh-phlorotannins treatment was also better than that of phlorotannins or NCh treatment alone. Therefore, NCh-phlorotannins may be a potential biopreservative to extend the shelf-life of sea bass fillets quality during refrigerated storage.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Bass
Limite:
Animals
Idioma:
En
Ano de publicação:
2022
Tipo de documento:
Article