Antioxidant Activity of Rosemary Oil and Olive Oil and its Impact on the Shelf Life of Fish Fillets
Antioxidant Activity of Natural Oils on Shelf Life of Fish Fillets
Abstract
Abstract Views: 0
Background. Microbial spoilage is causing losses to food production at a large scale. This research aims to use oil-based natural preservatives with excellent antioxidant and antimicrobial properties. It provides updated information regarding the protein, fats, ash, and moisture contents of fish fillets after preservation with rosemary and olive oils, with glycerin and gelatin powder-based nanoemulsions.
Method. To check the effect of oil-based preservation, proximate analysis and antioxidant activity tests were performed. Statistical analysis was performed using one-way ANOVA.
Result. The experimental groups showed significant (p < 0.05) differences in different parameters as compared to the control group.
Conclusion. The study found that rosemary and olive oil-based nanoemulsions significantly improved the nutritive value of fish fillets and extended their shelf life due to their strong antioxidant and antimicrobial properties.
Downloads
References
El Sheikha AF. Food safety issues in Saudi Arabia. Nut Food Technol. 2015;1(1):1–4. http://dx.doi. org/10.16966/nftoa.103
Jayasena DD, Jo C. Essential oils as potential antimicrobial agents in meat and meat products: a review. Trends Food Sci Technol. 2013;34(2):96–108. https://doi.org/10.1016/j.tifs.2013.09.002
Unnevehr LJ. Food safety issues and fresh food product exports from LDCs. Agricul Econ. 2000;23(3):231–240. https://doi.org/10.1111/j.1574-0862.2000.tb00275.x
Al-Tayyar NA, Youssef AM, Al-Hindi RR. Edible coatings and antimicrobial nanoemulsions for enhancing shelf life and reducing foodborne pathogens of fruits and vegetables: a review. Sust Mat Technol. 2020;26(1):e00215. https://doi.org/10.1016/j.susmat.2020.e00215
Amoli AZ, Mehdizadeh T, Tajik H, Azizkhani M. Shelf-life extension of refrigerated, vacuum-packed rainbow trout dipped in an alginate coating containing an ethanolic extract and/or the essential oil of Mentha Aquatica. Chem Pap. 2019;73(1): 2541–2550. https://doi.org/10.1007/ s11696-019-00808-8
Kumar L, Ramakanth D, Akhila K, Gaikwad KK. Edible films and coatings for food packaging applications: a review. Environ Chem Lett. 2022;20:1–26. https://doi.org/ 10.1007/s10311-021-01339-z
Soro AB, Noore S, Hannon S, et al. Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process. Food Packag Shelf Life. 2021;29(1):e100722. https://doi.org/ 10.1016/j.fpsl.2021.100722
Saini RK, Prasad P, Sreedhar RV, Naidu AK, Shang X, Keum YS. Omega− 3 polyunsaturated fatty acids (PUFAs): emerging plant and microbial sources, oxidative stability, bioavailability, and health benefits—a review. Antioxid. 2021;10(10):e1627. https://doi.org/10.3390/antiox10101627
Sánchez-Ortiz A, Pérez AG, Sanz C. Synthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction process. Food Res Int. 2013:54(2):1972–1978. https://doi.org /10.1016/j.foodres.2013.03.045
Ghanbari M, Jami M, Domig KJ, Kneifel W. Seafood biopreservation by lactic acid bacteria–a review. LWT-Food Sci Technol. 2013;54(2):315–324. https://doi.org/10.1016/j.lwt.2013 .05.039
Çoban, EÖ, Patir B. Antimicrobial and antioxidant effects of clove oil on sliced smoked Oncorhynchus mykiss. J Verbr Lebensm. 2013;8:195–199. https://doi. org/10.1007/s00003-013-0823-2
Hassoun A, Çoban ÖE. Essential oils for antimicrobial and antioxidant applications in fish and other seafood products. Trends Food Sci Technol. 2017;68(1):26–36. https://doi.org/10. 1016/j.tifs.2017.07.016
Noseda B, Vermeulen A, Ragaert P, Devlieghere F. Packaging of fish and fishery products. Seafood Process Technol Qual Saf. 2014;237–261. https://doi.org/10.1002/9781118346174.ch10
Azlan A, Sultana S, Huei CS, Razman MR. Antioxidant, anti-obesity, nutritional and other beneficial effects of different chili pepper: a review. Molecules. 2022;27(3):e898. https://doi.org/10.3390/molecules27030898
Benjakul S, Visessanguan W, Phongkanpai V, Tanaka M. Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince. Food Chem. 2005;90(1-2):231–239. https://doi.org/10.1016 /j.foodchem.2004.03.045
Sarkardei S, Howell NK. Effect of natural antioxidants on stored freeze‐dried food products formulated using horse mackerel (Trachurus trachurus). Int J Food Sci Technol. 2008;43(2):309–315. https://doi.org/10.1111/j.1365-2621.2006.01435.x
Mahawer SK, Arya S, Kumar R, Prakash O. Essential oil: source of antioxidants and role in food preservation. In: de Oliveira SM. eds. Essential Oils: Applications and Trends in Food Science and Technology. 2022; 173–189. Cham: Springer International Publishing.
Tongnuanchan P, Benjakul S, Prodpran T. Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chem. 2012;134(3):1571–1579. https://doi.org/10.1016/j.foodchem.2012.03.094
Nieto G, Ros G, Castillo J. Antioxidant and antimicrobial properties of rosemary (Rosmarinus officinalis, L.): a review. Medicines. 2018;5(3):98. https://doi.org/10.3390/medicines5030098
Visioli F, Franco M, Toledo E, et al. Olive oil and prevention of chronic diseases: summary of an international conference. Nut Metabol Cardiovasc Dis. 2018;28(7):649–656. https://doi.org/10.1016/j.numecd.2018.04.004
Majumder D, Debnath M, Sharma KN, et al. Olive oil consumption can prevent non-communicable diseases and COVID-19: a review. Curr Pharmaceu Biotechnol. 2022; 23(2):261–275. https://doi.org/10. 2174/1389201022666210412143553
Al‐Adham ISI, Khalil E, Al‐Hmoud ND, Kierans M, Collier PJ. Microemulsions are membrane‐active, antimicrobial, self‐preserving systems. J Appl Microbiol. 2000;89(1):32–39. https://doi.org/ 10.1046/j.1365-2672.2000.01078.x
Rostamzad H, Shabanpour B, Kashaninejad M, Shabani A. Inhibitory impacts of natural antioxidants (ascorbic and citric acid) and vacuum packaging on lipid oxidation in frozen Persian sturgeon fillets. Iran J Fish Sci. 2010;9(2):279–292.
Abraha B, Admassu H, Mahmud A, Tsighe N, Shui XW, Fang Y. Effect of processing methods on nutritional and physico-chemical composition of fish: a review. Food Proc Technol. 2018;6(4):376–382.
Hala A, Neven MO, Huda E. Assessment the impact of green tea and rosemary nanoemulsion on the shelf life of fish fillets. Anim Health Res J. 2019;7(5):68–80.
Chen F, Liang L, Zhang Z, Deng Z, Decker EA, McClements DJ. Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant. Food Hydrocoll. 2017;63(1):240–248. https://doi.org/ 10.1016/j.foodhyd.2016.09.001
Anwer I, Abbas F, Hafeez-ur-Rehman M, et al. Nanoemulsion of virgin rapeseed and sesame oil improve oxidation stability and sensoric acceptability of vacuum-packed fish fillets. Res Squ. 2021;1–19. https://doi. org/10.21203/rs.3.rs-152180/v1
Joe MM, Bradeeba K, Parthasarathi R, et al. Development of surfactin based nanoemulsion formulation from selected cooking oils: evaluation for antimicrobial activity against selected food associated microorganisms. J Taiwan Inst Chem Eng. 2012;43(2):172–180. https://doi. org/10.1016/j.jtice.2011.08.008
Kanwal A, Yasmeen R, Nazir S, Usman S, Khan BN. Usage of almond and thyme oils for the enhancement of shelf life of different fish species. J Bioresou Manag. 2024;11(1):e6.
Association of Official Chemists. Association of Official Analytical Chemist, Official Methods of Analysis. Gaithersburg, Maryland: AOCA International; 2005.
Olatunde OO, Benjakul S. Natural preservatives for extending the shelf‐life of seafood: a revisit. Comprehen Rev Food Sci Food Saf. 2018;17(6):1595–1612. https:// doi.org/10.1111/1541-4337.12390
Olatunde OO, Benjakul S, Vongkamjan K. Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization. J Food Biochem. 2018;42(5):e12600. https://doi.org/10.1111/jfbc.12600
Ozogul Y, Ayas D, Yazgan H, Ozogul F, Boga EK, Ozyurt G. The capability of rosemary extract in preventing oxidation of fish lipid. Int J Food Sci Technol. 2010;45(8):1717–1723. https://doi.org/10.1111/j.1365-2621.2010.02326.x
Khan MI, Adrees MN, Arshad MS, Anjum FM, Jo C, Sameen A. Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets. Lipids Health Dis. 2015;14:e58. https://doi. org/10.1186/s12944-015-0060-z
Sayyari Z, Rabani M, Farahmandfar R, Kenari ER, Nadoshan MR. The effect of nanocomposite edible coating enriched with Foeniculum vulgare essential oil on the shelf life of Oncorhynchus mykiss fish fillets during the storage. J Aquat Food Prod Technol. 2021;30(5):579–595. https://doi.org/10.1080/10498850.2021.1901815
Yazgan H, Ozogul Y, Durmuş M, et al. Effects of oil-in-water nanoemulsion based on sunflower oil on the quality of farmed sea bass and gilthead sea bream stored at chilled temperature (2±2 C). J Aquat Food Prod Technol. 2017;26(8):979–992. https://doi.org/ 10.1080/10498850.2017.1366610
El-Sayed SM, Kholif AM, El-Sayed HS, Youssef AM. Augmenting the quality and shelf life of Ras cheese by adding microencapsulated allspice berry extract Nanoemulsion. Food Bioproc Technol 2024:1–17. https://doi.org/10.1007/s11947-024-03473-2
Harpaz S, Glatman L, Drabkin V, Gelman A. Effects of herbal essential oils used to extend the shelf life of freshwater-reared Asian sea bass fish (Lates calcarifer). J Food Protec. 2003;66(3):410–417. https://doi.org/10.4315/0362-028X-66.3.410
Ozogul Y, Durmus M, Ucar Y, Özogul F, Regenstein JM. Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass. Innov Food Sci Emerg Technol. 2016;33:422–30. https://doi.org/10.1016/j.ifset.2015.12.018
Ozogul Y, Yuvka İ, Ucar Y, et al. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT. 2017;75:677–684. https://doi.org/10.1016/j.lwt.2016.10.009
Copyright (c) 2024 Dr. Roheela Yasmeen, Sana Shahbaz, Huma Shafique, Zunaira Khan
This work is licensed under a Creative Commons Attribution 4.0 International License.
BSR follows an open-access publishing policy and full text of all published articles is available free, immediately upon publication of an issue. The journal’s contents are published and distributed under the terms of the Creative Commons Attribution 4.0 International (CC-BY 4.0) license. Thus, the work submitted to the journal implies that it is original, unpublished work of the authors (neither published previously nor accepted/under consideration for publication elsewhere). On acceptance of a manuscript for publication, a corresponding author on the behalf of all co-authors of the manuscript will sign and submit a completed the Copyright and Author Consent Form.
