Antimicrobial and antioxidant activity of Satureja thymbra in gilthead seabream fillets edible coating

The EO, ethyl acetate extract (EAcs), ethanol extract (Es), and their combinations were used in edible films to prolong the shelf life of fresh gilthead seabream (Sparus aurata) fillets. CMC solutions enriched with the extracts were prepared, the sliced fish fillets were soaked for 5 min in the solutions, packed aerobically, and stored at 0 °C. Microbial growth and oxidative deterioration was estimated. EO used alone showed a moderate antimicrobial and antioxidant protection. The EAcs and EAcs-EO combination showed the best antimicrobial effect, resulting in 25 and 35% shelf life extension, while the Es and Es-EO combination the best antioxidant activity, reducing the peroxide values by approximately threefold and eliminating the formation of secondary oxidation products.