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Volume 11, Issue 2 (4-2025)
jhehp 2025, 11(2): 77-87 |
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Lotfi B, Mehdizadeh Mood S, Jebeli Javan A, Shokrollahi Yancheshmeh B. Enhancing Shelf Life in Rainbow Trout Fillets Using Zinc Oxide Nanoparticles-Infused Edible Coatings from Vicia Villosa. jhehp 2025; 11 (2) :77-87
URL: http://jhehp.zums.ac.ir/article-1-687-en.html
URL: http://jhehp.zums.ac.ir/article-1-687-en.html
1- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran.
2- Department of Food Hygiene and Aquatic Animal, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran.
3- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, kgs. Lyngby, Denmark.
2- Department of Food Hygiene and Aquatic Animal, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran.
3- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, kgs. Lyngby, Denmark.
Abstract: (291 Views)
Background: Rainbow trout (Oncorhynchus mykiss) is widely consumed due to its nutritional value; however, it remains highly perishable. In this study, we investigated the effects of an edible coating derived from Vicia villosa protein isolate (VVPI) combined with zinc oxide nanoparticles (ZnO NPs) to prolong the shelf life of rainbow trout fillets under refrigerated conditions (4 ± 1 °C).
Methods: VVPI was extracted from defatted Vicia villosa seeds, and three coating formulations were prepared: VVPI alone, VVPI with10 mg ZnO/100 mL, and VVPI with 20 mg ZnO/100 mL. Rainbow trout fillets were coated and monitored for 12 days. Various chemical indices including pH, free fatty acids, peroxide value, thiobarbituric acid-reactive substances, and total volatile nitrogen along with microbial loads, and sensory attributes were evaluated on Days 0, 4, 8, and 12.
Results: The results showed that fillets coated with VVPI-containing ZnO NPs had significantly lower levels of lipid oxidation and microbial growth than the control and VVPI-only samples. Higher concentrations of ZnO NPs (20 mg/100 mL) exhibited the strongest protective effect, delaying the onset of rancidity and maintaining sensory quality. The shelf life of the fillets was effectively extended by four days, highlighting the potential of this approach to preserve fish fillets.
Conclusion: Incorporating ZnO NPs into VVPI-based coatings presents a promising strategy for enhancing the freshness and acceptability of rainbow trout fillets.
Methods: VVPI was extracted from defatted Vicia villosa seeds, and three coating formulations were prepared: VVPI alone, VVPI with10 mg ZnO/100 mL, and VVPI with 20 mg ZnO/100 mL. Rainbow trout fillets were coated and monitored for 12 days. Various chemical indices including pH, free fatty acids, peroxide value, thiobarbituric acid-reactive substances, and total volatile nitrogen along with microbial loads, and sensory attributes were evaluated on Days 0, 4, 8, and 12.
Results: The results showed that fillets coated with VVPI-containing ZnO NPs had significantly lower levels of lipid oxidation and microbial growth than the control and VVPI-only samples. Higher concentrations of ZnO NPs (20 mg/100 mL) exhibited the strongest protective effect, delaying the onset of rancidity and maintaining sensory quality. The shelf life of the fillets was effectively extended by four days, highlighting the potential of this approach to preserve fish fillets.
Conclusion: Incorporating ZnO NPs into VVPI-based coatings presents a promising strategy for enhancing the freshness and acceptability of rainbow trout fillets.
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2025/02/1 | Accepted: 2025/04/5 | Published: 2025/04/15
Received: 2025/02/1 | Accepted: 2025/04/5 | Published: 2025/04/15
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