Document Type : Original Articles
Authors
1
1Department of Food Science and Technology, NT.C., Islamic Azad University, Tehran, Iran
2
Department of Food Science and Technology, NT.C., Islamic Azad University, Tehran, Iran
3
Department of Veterinary Medicine, University of Tehran, Tehran, Iran
10.22059/ijvm.2025.399580.1005858
Abstract
Background: Food safety has become a global concern due to rising foodborne illnesses, highlighting the need for affordable, eco-friendly methods to detect and prevent spoilage. Smart packaging offers an innovative solution by actively monitoring and preserving food quality.
Objective: This research aims to evaluate the effect of carboxymethyl cellulose edible film, combined with the gum of the Tragacanth plant and containing 2% and 4% alcoholic extract of Dunaliella salina algae, on the shelf life of Seabass Fish Fillets.
Methods: Initially, hydroalcoholic extracts of algae were prepared, and edible films were subsequently formulated using a composite base of carboxymethyl cellulose (CMC) and carrageenan. The films were divided into three treatment groups: control (CMC/ tragacanth), CMC/ tragacanth with 2% algal extract, and CMC/ tragacanth with 4% algal extract. The antioxidant activity, moisture content, turbidity, and thickness of the films were measured. Following n, the films were applied as coatings for sea bass fillets. The physicochemical properties of the fish fillets (pH, total volatile basic nitrogen (TVB-N), and thiobarbituric acid (TBA, microbial parameters (mesophilic and psychrophilic bacterial, MIC) and organoleptic characteristics were evaluated over a 9-day storage period in comparison with the control samples.
Results: The edible films containing hydroalcoholic algal extract showed enhanced antioxidant activity, especially at 4% concentration. Incorporation of the extract slightly increased film thickness and turbidity, while moisture content decreased. Fillets coated with the 4% extract film showed the lowest pH increase, TVB-N, and TBA values over the 9-day period. Microbial analysis revealed that mesophilic and psychrophilic bacterial were significantly lower in treated samples compared to the control. Additionally, MIC results confirmed the antimicrobial potency of the extract against E. coli and Salmonella typhi. Sensory evaluation supported these findings, as treated fillets maintained acceptable texture, odor, and overall appearance, while control samples showed noticeable spoilage signs by day 9.
Conclusion: The results of this study showed that the edible film containing Dunaliella salina extract effectively extended the shelf life of sea bass fillets. This approach may open new horizons in the future of food safety and hygiene.
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