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Physico-mechanical, Antimicrobial, and Antioxidant Properties of Gelatin Edible Films Incorporated with Olibanum Essential Oil and Sodium Hexametaphosphate on the Rainbow Trout Fillet Under Refrigerated Conditions

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Abstract

The present study was conducted to investigate the effect of sodium hexametaphosphate (SHMP) (0, 0.1, 0.2, and 0.3 g), and olibanum essential oil (OEO; 0, 2%, 4%, and 6% w/v) on the physicochemical, structural, antioxidant, and microbial properties of the gelatin-based edible film, and its effect on the refrigerated storage period of rainbow trout fillet. The results demonstrated that the water solubility, the water vapor permeability, mechanical properties, and antioxidant activity of all treatments were significantly improved compared to the control treatment. The Fourier-transform infrared spectroscopy analysis revealed 1035–1015 cm−1 stretching vibrations of the C–C, and C–O groups, confirming ester linkages among the gelatin (G), SHMP, and OEO components. The treatments containing SHMP, and OEO exhibited acceptable antimicrobial activity against the tested Gram-positive, and Gram-negative microorganisms (Staphylococcus aureus, Escherichia coli, and Bacillus cereus). Moreover, the total count (TC), and Enterobacteriaceae count (EC) of rainbow trout fillets were significantly reduced by the optimal treatments of edible films (0.3 SHMP, 4% OEO- 0.2 SHMP, and 4% OEO) during 21-day refrigerated storage. According to the findings of this study, G/SHMP/OEO films could be a promising tool for packaging and protecting meat-based foods.

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Funding

Funding was supported by Kermanshah University of Medical Sciences (Grant No. 97481).

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Authors and Affiliations

  1. Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

    Maryam Fallah, Mahya Soltani & Roya Bahrami

  2. Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, P.O. Box 6719851351, Kermanshah, Iran

    Milad Rouhi & Reza Mohammadi

  3. Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, SøltoftsPlads, 2800, Kgs. Lyngby, Denmark

    Mohammad Amin Mohammadifar

  4. Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA

    Seyed Mohammad Davachi & Alireza Abbaspourrad

Authors
  1. Maryam Fallah
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  2. Milad Rouhi
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  3. Mahya Soltani
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  4. Mohammad Amin Mohammadifar
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  7. Alireza Abbaspourrad
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  8. Reza Mohammadi
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Correspondence to Reza Mohammadi.

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Fallah, M., Rouhi, M., Soltani, M. et al. Physico-mechanical, Antimicrobial, and Antioxidant Properties of Gelatin Edible Films Incorporated with Olibanum Essential Oil and Sodium Hexametaphosphate on the Rainbow Trout Fillet Under Refrigerated Conditions. J Polym Environ 29, 2174–2184 (2021). https://doi.org/10.1007/s10924-020-02027-9

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  • DOI: https://doi.org/10.1007/s10924-020-02027-9

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