Effects of lemon essential oil and ethyl lauroyl arginate on the physico-chemical and mechanical properties of chitosan
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ORIGINAL PAPER
Effects of lemon essential oil and ethyl lauroyl arginate on the physico‑chemical and mechanical properties of chitosan films for mackerel fillet coating application Bahar Demircan1 · Özgül Özdestan‑Ocak2 Received: 21 July 2020 / Accepted: 10 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this study, we aimed to determine the effects of lemon essential oil (LEO) and ethyl lauroyl arginate (LAE) on the physicochemical, mechanical and morphological properties of chitosan (C) films (2%, w/w) for mackerel fillet coating application. The highest film solubility was found as 54.02% in chitosan films incorporated with LAE. Mechanical properties of films were found between 1.90 MPa and 3.32 MPa for tensile strength (TS) and between 16.75% and 32.30% for elongation at break (E). The highest total phenolic content and antioxidant activity was found as 1069.05 µg/g and 39.89% in chitosan film incorporated with LEO, respectively. In general, the physico-chemical properties of the films formed by adding LEO and LAE to the chitosan film solution were improved compared to the films obtained only from chitosan. These film-forming solutions were applied to mackerel fillets as coating materials and their effects on the physico-chemical parameters including pH, color, total dry matter, antioxidant activity, total phenolic content were analyzed during storage at 2 °C for 9 days (0, 3, 6, and 9 days). The highest antioxidant activity was found as 8.59% in fish samples coated with chitosan. It is observed that the coatings applied provide a safer and better storage of the fish. The use of additive-added coatings has more protective effects on quality parameters. LEO was added at 1% (v/v), while LAE was added at 0.1% (w/v) in the chitosan solution and these additives exhibited similar effects on films and fish. Keywords Edible film · Aquatic products · Chitosan · Lemon essential oil · Ethyl lauroyl arginate
Introduction Commercial use of oily fish such as mackerel in fresh form is a difficult process because these fish are very susceptible to spoilage during processing and storage. In mackerel fish, 47% of the total fatty acid is composed of polyunsaturated fatty acids, indicating that it is highly sensitive to oxidative degradation [1]. Therefore, storage or processing at low temperatures alone can not help to preserve mackerel fish [2]. In this context, active films based on renewable biopolymers * Bahar Demircan [email protected] Özgül Özdestan‑Ocak [email protected] 1
Department of Food Engineering, Ankara University, 06830 Gölbaşı, Ankara, Turkey
Department of Food Engineering, Ege University, 35100 Bornova, Izmir, Turkey
2
enriched with antimicrobial additives are considered as an innovative concept to improve food safety and quality [3], and stand out as an alternative to traditional synthetic packaging due to their biocompatibility, biodegradability and environmentally friendly properties [4, 5]. Since the release of active compounds and
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