Integration of nanochitosan and Ziziphora clinopodioides essential oil into poly lactic acid films; a new method for extending the shelf life of Oncorhynchus mykiss fillets

This research aimed to assess the microbial and organoleptic features of Oncorhynchus mykiss (O. mykiss ) fillets enwrapped with polylactic acid (PLA) films using nanochitosan (NC) and Ziziphora clinopodioides essential oil (ZCEO) in separate and combined modes at the refrigerated temperature for 9 ...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food measurement & characterization 2021-08, Vol.15 (4), p.2922-2931
Main Authors: Shakour, Nastaran, Khoshkhoo, Zhaleh, Basti, Afshin Akhondzadeh, Khanjari, Ali, Shotorbani, Peyman Mahasti
Format: Article
Language:English
Subjects:
Acetic acid
Antiinfectives and antibacterials
Benzene
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Essential oils
Fillets
Food Science
Integration
Microorganisms
Oils & fats
Oncorhynchus mykiss
Original Paper
Polylactic acid
Salmon
Seafood
Sensory properties
Shelf life
Thymol
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This research aimed to assess the microbial and organoleptic features of Oncorhynchus mykiss (O. mykiss ) fillets enwrapped with polylactic acid (PLA) films using nanochitosan (NC) and Ziziphora clinopodioides essential oil (ZCEO) in separate and combined modes at the refrigerated temperature for 9 days. The GC/MS findings revealed that major constituents of ZCEO were thymol (42.52%), acetate (11.61%), and benzene (5.19%). Our findings showed that the PLA films containing ZCEO represented good antibacterial actions against tested Gram-positive and Gram-negative pathogenic bacteria. Moreover, the present observations revealed that the integration of (1.5%) ZCEO and (1%) NC into PLA films led to a significant ( P  
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-020-00779-5