Chitosan Beads Incorporated with Essential Oil of Thymus capitatus: Stability Studies on Red Tilapia Fillets
No Thumbnail Available
Date
2019-09-07
Journal Title
Journal ISSN
Volume Title
Publisher
NLM (Medline)
Abstract
Red Tilapia is one of the most consumed but perishable fish in the world. As a result,
it requires preservation methods for safe consumption without affecting its organoleptic characteristics.
Chitosan encapsulating essential oils have shown to be an excellent food conservation method. For that
reason, we carried out the study of the protective effect on red Tilapia fillets with chitosan beads (CB)
incorporated with Thymus capitatus (TCEO) essential oil at 500, 1000, and 2000 mg/L to assess the
conservation of the fillets. The TCEO composition was characterized by gas chromatography-mass
spectrometry (CG-MS). For the other side, CB was characterized by Fourier transform infrared
spectroscopy (FTIR), X-ray diffraction spectroscopy (XRD), thermogravimetric analysis (TGA),
and Scanning electron microscopy (SEM). The protective effect of the beads was tested against the
Gram-positive and Gram-negative bacteria growth for four weeks. The results showed an inhibition effect
in Gram-positive bacteria at higher TCEO concentration (1000 and 2000 mg/L). Besides that, the pH,
total volatile basic nitrogen (T-BNV-N), color, and fillet texture were evaluated as quality attributes.
The results suggested that the incorporation of the CB-TCEO allowed a higher contact of the active
compounds with the food surface, which reflected more excellent stability. The quality attributes of
the fillets were preserved for 26 days, suggesting its uses for the treatment for perishable food.
Description
Keywords
Chitosan beads, Red Tilapia fillets, Thymus capitatus