Gelatin/pectin‐based film incorporated with essential oils: Functional characteristics and shelf life extension of tilapia fillets under refrigeration
Mohamed Aitboulahsen, Hicham Chairi, Amin Laglaoui, Saïd Zantar, Abdelhay Arakrak, Mohammed Bakkali, Mounir Hassani Zerrouk
Abstract
Abstract Fish gelatin‐pectin (Gel Ext /Pec) composite films incorporated with Mentha pulegium essential oil (MEO) and Lavandula angustifolia essential oil (LEO) at two concentrations (0.5% and 1.5%) were developed and their physicochemical, mechanical, and antimicrobial properties were determined. Gel Ext /Pec‐based film incorporated with 1.5% MEO (Gel Ext /Pec + 1.5% MEO) showed the highest antimicrobial activity against all bacterial strains tested. Incorporation of essential oils decreased significantly the tensile strength of all the films investigated. The film showing the best functional and antimicrobial properties (Gel ext /Pec + 1.5% MEO) was used to prolong the shelf life of tilapia fillets under refrigeration. Control (unwrapped) and wrapped fillets were analyzed every 3 days in terms of microbiological (total viable count (TVC), psychrotrophic bacteria count (PC), lactic acid bacteria (LAB) and Enterobacteriaceae (ENT), and physicochemical parameters (total volatile base nitrogen [TVB‐N] and pH). Gel ext /Pec + 1.5% MEO antimicrobial film retarded significantly ( p < .05) the growth of TVC, LAB, PC, and ENT, throughout 12 days of storage compared with the control. Gel ext /Pec + 1.5% MEO could be considered as an effective packaging to maintain the quality and extend the shelf life of tilapia fillets under refrigeration.