کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5769056 | 1628520 | 2017 | 37 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage](/preview/png/5769056.png)
چکیده انگلیسی
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(ε-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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 78, May 2017, Pages 340-351
Journal: LWT - Food Science and Technology - Volume 78, May 2017, Pages 340-351
نویسندگان
Esen Alp Erbay, Büket BuÅra (Gözü) DaÄtekin, Mustafa Türe, Ahmet Faruk YeÅilsu, Sergio Torres-Giner,