Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish
The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated curcumin from <i>Curc...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/21/3499 |
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| author | Joanna Tkaczewska Piotr Kulawik Nikola Nowak Wiktoria Grzebieniarz Paweł Krzyściak Wondyfraw Tadele Eskindir Endalew Tadesse Rafał Szram Paulina Guzik Ewelina Jamróz |
| author_facet | Joanna Tkaczewska Piotr Kulawik Nikola Nowak Wiktoria Grzebieniarz Paweł Krzyściak Wondyfraw Tadele Eskindir Endalew Tadesse Rafał Szram Paulina Guzik Ewelina Jamróz |
| author_sort | Joanna Tkaczewska |
| collection | DOAJ |
| description | The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated curcumin from <i>Curcuma longa</i> extract dissolved in citral. The impact of these active films on the preservation of salmon fillets quality and safety was studied by analyzing factors such as color parameters, sensory evaluation, lipid oxidation, and biogenic amines. Despite good active properties measured in vitro, both films harmed the sensory quality and color of salmon. However, the incorporation of active ingredients in biopolymer films has shown the potential to inhibit biogenic amine formation. The findings pave the way for future research to explore the synergistic effects of combining various natural extracts with active packaging films. |
| format | Article |
| id | doaj-art-965a8a7f10184c4d8706d206ffeb3dfa |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-965a8a7f10184c4d8706d206ffeb3dfa2024-11-08T14:36:30ZengMDPI AGFoods2304-81582024-10-011321349910.3390/foods13213499Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of FishJoanna Tkaczewska0Piotr Kulawik1Nikola Nowak2Wiktoria Grzebieniarz3Paweł Krzyściak4Wondyfraw Tadele5Eskindir Endalew Tadesse6Rafał Szram7Paulina Guzik8Ewelina Jamróz9Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, PolandDepartment of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, PolandDepartment of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, PolandDepartment of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, PolandDepartment of Infection Control and Mycology, Faculty of Medicine, Jagiellonian University Medical College, ul. Czysta 18, 31-121 Kraków, PolandDepartment of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, PolandDepartment of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, PolandDepartment of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, PolandDepartment of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, PolandDepartment of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, PolandThe objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated curcumin from <i>Curcuma longa</i> extract dissolved in citral. The impact of these active films on the preservation of salmon fillets quality and safety was studied by analyzing factors such as color parameters, sensory evaluation, lipid oxidation, and biogenic amines. Despite good active properties measured in vitro, both films harmed the sensory quality and color of salmon. However, the incorporation of active ingredients in biopolymer films has shown the potential to inhibit biogenic amine formation. The findings pave the way for future research to explore the synergistic effects of combining various natural extracts with active packaging films.https://www.mdpi.com/2304-8158/13/21/3499interactions between active compoundsfilm matricesfurcellaran |
| spellingShingle | Joanna Tkaczewska Piotr Kulawik Nikola Nowak Wiktoria Grzebieniarz Paweł Krzyściak Wondyfraw Tadele Eskindir Endalew Tadesse Rafał Szram Paulina Guzik Ewelina Jamróz Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish Foods interactions between active compounds film matrices furcellaran |
| title | Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish |
| title_full | Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish |
| title_fullStr | Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish |
| title_full_unstemmed | Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish |
| title_short | Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish |
| title_sort | comparing the effects of duo functional triple layer films enriched with different sources of curcumin on the shelf life of fish |
| topic | interactions between active compounds film matrices furcellaran |
| url | https://www.mdpi.com/2304-8158/13/21/3499 |
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