Iranian Journal of Veterinary Medicine

Iranian Journal of Veterinary Medicine

Effect of Edible Nanocomposite Coating of Qodume Shirazi (Alyssum homolocarpum) Containing Turmeric Essential Oil (Curcuma longa) on Shelf Life of Nile Tilapia Fillet (Oreochromis niloticus)

Articles in Press

Document Type : Original Articles

Authors
Ghazaleh Rahimi 1
Sara MehdizadehMood 2
Ashkan Jebelli 3
Azadeh Salimi 3
1 Graduate student, Department of Food Hygiene and Aquatic animal, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
2 Department of Aquatic Animal Health and Diseases, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
3 Department of Food Hygiene and Aquatic animal, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
10.22059/ijvm.2025.393526.1005785
Abstract
Background: The growing demand for sustainable food preservation methods has led to the exploration of natural edible coatings aimed at extending the shelf life of perishable products. Objective: Our study was carried out to develop an active coating incorporate antimicrobial agent to further enhance food safety and longevity.
Methods: To investigate the effectiveness of an edible coating derived from Qodume Shirazi gum (Alyssum homolocarpum) infused with various concentrations of turmeric essential oil, specifically 0%, 1%, 1.5%, and 2% (w/v) on the shelf life of Nile tilapia fillets under refrigerated conditions (4 ± 1 °C), Chemical and microbial assessments were conducted on days 0, 7, 14, 21 and 28. Sensory evaluation was performed using the 5 point hedonic method.
Results: The findings revealed that the coatings at 1.5% and 2% significantly reduced microbial growth compared to the control samples, keeping TVC and TPC within acceptable limits throughout the study period. Additionally, the treated fillets showed a slower increase in pH, TVN, PV and TBARS values than the untreated fillets. Sensory analysis confirmed these findings, with the 1.5% TEO coating receiving the highest scores for taste, appearance, and overall acceptability up to day 14. Notably, the shelf life of the coated tilapia was extended by approximately five days compared to the controls.
Conclusion: These results highlight the potential of natural edible coatings in food preservation, especially for aquatic products that spoil quickly. Incorporating turmeric essential oil not only boosts antimicrobial activity but also adds value through its health benefits.
Keywords
Alyssum homolocarpum
Coating
Nile tilapia
Fillet
Tumeric
Iranian Journal of Veterinary Medicine

Articles in Press, Accepted Manuscript
Available Online from 07 February 2026