Title of article
Innovative Chitosan-Based Coating for Enhance Preservation and Sensory Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Using Microencapsulated Milk Thistle (Silybum marianum) Extract
Author/Authors
Fakheri ، Mohammad Ali Department of Food Science and Technology - Islamic Azad University, Tehran branch , khoshkhoo ، zhaleh Department of Food Science and Technology - Islamic Azad University, North Tehran Branch , Jouki ، Mohammad Department of Food Science and Technology - Islamic Azad University, North Tehran Branch
From page
71
To page
87
Abstract
p This study investigated the effects of chitosan-coated milk thistle (MT) extract on the quality of rainbow trout (Oncorhynchus mykiss) fillets for 21 days at 4 °C. The fillets were divided into four groups: uncoated (control group), coated with chitosan only (Ch), free milk thistle extract (Ch + MT), and microencapsulated MT extract (Ch + Micro). The coatings were applied at different concentrations (1.5, 2, 2.5, and 3% w/v) and analysed for chemical (pH, TBA, TVB-N), microbiological (psychrotrophic bacteria and total viable count), and sensory properties. The study found that chitosan coating with encapsulated MT extract effectively inhibited microbial growth and chemical spoilage and extended the shelf life of rainbow trout fillets. Microencapsulation also slowed down MT extract release, enhancing sensory properties. The encapsulated samples showed no significant loss in color, odor, or overall acceptability, making it a promising alternative for maintaining the quality and freshness of rainbow trout fillets. /p
Keywords
Active biopolymer , Active packaging , Biodegradable films , Chitosan , milk thistle , Shelf , life
Journal title
Journal of Food Biosciences and Technology
Journal title
Journal of Food Biosciences and Technology
Record number
2767071
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