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La Torre GL, Vadalà R, Cicero N, Lo Cascio G, Cicero A, Calabrese V, Ferrantelli V, Ingallina C, Salvo A. Evaluating the inhibition effect of a novel bio-packaging on histamine content in mackerel ( Scomber scombrus): a new strategy with environment respect. Nat Prod Res 2024; 38:2123-2128. [PMID: 37436920 DOI: 10.1080/14786419.2023.2235711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 06/23/2023] [Accepted: 07/03/2023] [Indexed: 07/14/2023]
Abstract
This is the first study in which the impact of a new bio-packaging on histamine formation in mackerel was investigated. To monitor the preservation of fresh fish samples a treatment with innovative polymeric film and a soaking procedure in liquid new biomaterial was adopted. Ultra HPLC diode array detection (UHPLC-DAD) analyses for histamine monitoring were performed on fresh, packaged, and soaked mackerel samples at different time. The histamine content threshold value was up to 7 days, and after this period the results showed that histamine levels were affected by application of biomaterial. Significant increase was detected in sample that was not treated with biofilm. The new biofilm extended the shelf-life and reveals a promising packaging system to prevent histamine biosynthesis.
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Affiliation(s)
- Giovanna Loredana La Torre
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Messina, Italy
| | - Rossella Vadalà
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Messina, Italy
| | - Nicola Cicero
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Messina, Italy
- Science4Life, Academic Spin Off, c/o BIOMORF Department of University of Messina, Messina
| | | | - Antonello Cicero
- Istituto Zooprofilattico Sperimentale della Sicilia, Palermo, Italy
| | - Vittorio Calabrese
- Department of biotechnolgy and biomedical sciences, Università Degli Studi di Catania, Catania, Italy
| | | | - Cinzia Ingallina
- Department of Chemistry and Drug Technology, University of Roma La Sapienza, Roma, Italy
| | - Andrea Salvo
- Department of Chemistry and Drug Technology, University of Roma La Sapienza, Roma, Italy
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Ucar Y, Ozogul Y, Durmuş M, Ozogul F. The effects of nisin on the growth of foodborne pathogens and biogenic amine formation: in vivo and in vitro studies. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101266] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Durmuş M, Ozogul Y, Köşker AR, Ucar Y, Boğa EK, Ceylan Z, Ozogul F. The function of nanoemulsion on preservation of rainbow trout fillet. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:895-904. [PMID: 32123410 PMCID: PMC7026332 DOI: 10.1007/s13197-019-04122-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/25/2019] [Accepted: 10/01/2019] [Indexed: 10/25/2022]
Abstract
This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow trout fillets were determined as 10 days for the control, 12 days for tween 80 group, 14 days for the 15% olive oil nanoemulsion group (O15) and 16 days for both 30% (O30) and 45% olive oil nanoemulsion groups (O45). It was determined that the use of olive oil suppressed the fish smell and improved the organoleptic quality of fish fillets, extending shelf life. Best sensory results were obtained from O30 and O45 treatment groups. The use of nanoemulsion had a positive effect on the biochemical parameters (TVB-N, PV, FFA, TBARs and pH), as well as inhibiting bacterial growth compared to the control group. Among nanoemulsion groups, the lowest bacteria content was found in O45 group. As a result, O30 and O45 treatment groups can be recommended for the preservation of fish fillets.
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Affiliation(s)
- Mustafa Durmuş
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcalı, Adana Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcalı, Adana Turkey
| | - Ali Rıza Köşker
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcalı, Adana Turkey
| | - Yilmaz Ucar
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcalı, Adana Turkey
- Fatsa Faculty of Marine Sciences, Ordu University, Ordu, Turkey
| | - Esmeray Küley Boğa
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcalı, Adana Turkey
| | - Zafer Ceylan
- Department of Seafood Processing Technology, Faculty of Fisheries, Van Yuzuncu Yil University, Van, Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcalı, Adana Turkey
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Kosker AR. The effects of nanoemulsions based on citrus essential oils on the formation of biogenic amines in trout fillets stored at 4 ± 2°C. J Food Saf 2020. [DOI: 10.1111/jfs.12762] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ali Rıza Kosker
- Department of Seafood and Processing Technology, Faculty of FisheriesÇukurova University Adana Turkey
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Özyurt G, Ozogul Y, Kuley Boga E, Özkütük AS, Durmuş M, Uçar Y, Ozogul F. The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1578314] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Gülsün Özyurt
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - Esmeray Kuley Boga
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - A. Serhat Özkütük
- Department of Fisheries, Yumurtalık Vocational School, University of Cukurova, Yumurtalık, Adana, Turkey
| | - Mustafa Durmuş
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - Yılmaz Uçar
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey
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Idumah CI, Hassan A, Ihuoma DE. Recently emerging trends in polymer nanocomposites packaging materials. POLYM-PLAST TECH MAT 2018. [DOI: 10.1080/03602559.2018.1542718] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Christopher Igwe Idumah
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Azman Hassan
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - David Esther Ihuoma
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
- Department of TVE, Food and Nutrition Unit, Ebonyi State University, Abakaliki, Nigeria
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