Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage

[EN] Novel bioactive coatings were prepared to extend the quality and shelf life of fresh fish fillets of rainbow trout (Oncorhynchus mykiss). For this, whey protein isolate (WPI) with 96 g/100 g protein content was used as the coating-forming agent with glycerol in a ratio of 3.3 g/100 mL as plasti...

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Detalhes bibliográficos
Autores: Alp Erbay, Esen, Dagtekin, Büket Busra (Gözü), Türe, Mustafa, Yesilsu, Ahmet Faruk, Torres-Giner, Sergio|||0000-0001-9071-9542
Formato: artículo
Fecha de publicación:2017
País:España
Recursos:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/202388
Acesso em linha:https://riunet.upv.es/handle/10251/202388
Access Level:acceso abierto
Palavra-chave:Poly(e-caprolactone)
Stinging nettle extract
Electrospinning
Bioactive coatings
Food preservation
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spelling Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storageAlp Erbay, EsenDagtekin, Büket Busra (Gözü)Türe, MustafaYesilsu, Ahmet FarukTorres-Giner, Sergio|||0000-0001-9071-9542Poly(e-caprolactone)Stinging nettle extractElectrospinningBioactive coatingsFood preservation[EN] Novel bioactive coatings were prepared to extend the quality and shelf life of fresh fish fillets of rainbow trout (Oncorhynchus mykiss). For this, whey protein isolate (WPI) with 96 g/100 g protein content was used as the coating-forming agent with glycerol in a ratio of 3.3 g/100 mL as plasticizer. Poly(e-caprolactone) (PCL) nanofibers containing extract of Urtica dioica L., often called stinging nettle, at 60:40 (g:g) were produced by electrospinning. These were then incorporated into WPI at different concentrations, i.e., 50 and 70 g/100 g. Fish fillets protected by means of the functionalized coatings were stored for 15 days at 4 °C. Protected fish fillets exhibited higher antimicrobial efficiency against mesophilic, psychrophilic, and lactic acid bacteria as well as Enterobacteriaceae than equivalent coatings containing Urtica dioica L. water extract. In particular, incorporation of 70 g/100 g PCL nanofibers exhibited the lowest counts in both bacterial growth and values in total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) during storage. Additionally, the coatings successfully provided antioxidant activity that could help to increase fish fillets' quality and favor their preservation.This research was done as part of a project supported by the General Directorate of Agricultural Research and Policies (TAGEM/HSGYAD/14/A05/P05/70) (Republic of Turkey Ministry of Food, Agriculture and Livestock, Turkey). The authors would like to thank Central Fisheries Research Institute (Trabzon, Turkey) for providing the equipment and for financial support.ElsevierDepartamento de Tecnología de AlimentosDepartamento de Ingeniería Mecánica y de MaterialesInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Politécnica Superior de AlcoyEscuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGeneral Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry Republic of TurkeyRepositorio Institucional de la Universitat Politècnica de València Riunet20172017-05-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/202388reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengGeneral Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry Republic of Turkey https://doi.org/10.13039/501100014800 TAGEM%2FHSGYAD%2F14%2FA05%2FP05%2F70open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2023882026-06-13T07:49:27Z
dc.title.none.fl_str_mv Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage
title Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage
spellingShingle Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage
Alp Erbay, Esen
Poly(e-caprolactone)
Stinging nettle extract
Electrospinning
Bioactive coatings
Food preservation
title_short Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage
title_full Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage
title_fullStr Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage
title_full_unstemmed Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage
title_sort Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(e-caprolactone) nanofibers with Urtica dioica L. extract during storage
dc.creator.none.fl_str_mv Alp Erbay, Esen
Dagtekin, Büket Busra (Gözü)
Türe, Mustafa
Yesilsu, Ahmet Faruk
Torres-Giner, Sergio|||0000-0001-9071-9542
author Alp Erbay, Esen
author_facet Alp Erbay, Esen
Dagtekin, Büket Busra (Gözü)
Türe, Mustafa
Yesilsu, Ahmet Faruk
Torres-Giner, Sergio|||0000-0001-9071-9542
author_role author
author2 Dagtekin, Büket Busra (Gözü)
Türe, Mustafa
Yesilsu, Ahmet Faruk
Torres-Giner, Sergio|||0000-0001-9071-9542
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Departamento de Ingeniería Mecánica y de Materiales
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Politécnica Superior de Alcoy
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry Republic of Turkey
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Poly(e-caprolactone)
Stinging nettle extract
Electrospinning
Bioactive coatings
Food preservation
topic Poly(e-caprolactone)
Stinging nettle extract
Electrospinning
Bioactive coatings
Food preservation
description [EN] Novel bioactive coatings were prepared to extend the quality and shelf life of fresh fish fillets of rainbow trout (Oncorhynchus mykiss). For this, whey protein isolate (WPI) with 96 g/100 g protein content was used as the coating-forming agent with glycerol in a ratio of 3.3 g/100 mL as plasticizer. Poly(e-caprolactone) (PCL) nanofibers containing extract of Urtica dioica L., often called stinging nettle, at 60:40 (g:g) were produced by electrospinning. These were then incorporated into WPI at different concentrations, i.e., 50 and 70 g/100 g. Fish fillets protected by means of the functionalized coatings were stored for 15 days at 4 °C. Protected fish fillets exhibited higher antimicrobial efficiency against mesophilic, psychrophilic, and lactic acid bacteria as well as Enterobacteriaceae than equivalent coatings containing Urtica dioica L. water extract. In particular, incorporation of 70 g/100 g PCL nanofibers exhibited the lowest counts in both bacterial growth and values in total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) during storage. Additionally, the coatings successfully provided antioxidant activity that could help to increase fish fillets' quality and favor their preservation.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-05-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/202388
url https://riunet.upv.es/handle/10251/202388
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry Republic of Turkey https://doi.org/10.13039/501100014800 TAGEM%2FHSGYAD%2F14%2FA05%2FP05%2F70
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300724

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