The effect of chitosan coating enriched with orange peel (Citrus sinensis) waste extract on extending preservation and chemical and functional properties of refrigerated beluga sturgeon (Huso huso) fillet

Document Type : Original Articles

Authors

1 1Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

2 Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

3 Food and Drug Administration Ministry of Health and Medical Education Tehran Iran

10.22092/ari.2024.364056.2938

Abstract

Fish is a crucial component of the diet in both developed and developing countries. It is highly digestible and contains a suitable combination of essential amino acids such as lysine and methionine, which are essential for good health and nutrition. The health benefits of essential polyunsaturated lipid acids, including omega-3 and omega-6 fats, have stimulated interest in increasing seafood intake. However, fresh fish is one of the most perishable foods due to the potent action of autolytic enzymes and microbial activity. In this study, chitosan biofilms containing different concentrations of the orange-peel extract (0.5, 1.0, and 1.5%) were prepared and their physical factors including water vapor permeability (WVP), color, and water solubility (WS) were characterized. Enriching the chitosan-based coatings with orange peel extracts improved physical characteristic factors and WVP, color and WS improved for extending preservation of refrigerated beluga sturgeon so that significant difference in these factors were observed between the enriched coatings and control ones (p<0.05). The fish fillets were analyzed for total lipid (3.33 ± 0.41%), crude protein (14.90 ± 1.04%) and total volatile base nitrogen (10.12 ± 1.15 mg N/100 gr) and then subjected to the three treatments as well as blank coatings with 0.0-1.5% levels of orange peel waste extract for 14 days in 4 ⁰C. The results revealed that the biofilm enriched with 1.5% orange peel waste extract was effective on preserving phenolic compounds and maintaining antioxidant properties of fish fillets during preservation period (p<0.05). The findings of this study revealed that chitosan coating enriched with orange peel extract improved physical factors in the coatings and preserved the antioxidant compounds in the fish fillets and maintained their shelf life through two week refrigerated time.

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Archives of Razi Institute

Articles in Press, Accepted Manuscript
Available Online from 24 February 2024

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