Applying Chitosan-Based Films Enriched with <i>Borago officinalis</i> Extract for Active and Green Packaging of Fresh Rainbow Trout Fillets
This study aimed to apply chitosan (CS) coating films enriched with <i>Borago officinalis</i> extract to preserve fresh rainbow trout fillets. Extracts of <i>B. officinalis</i> were prepared using ethyl acetate, ethanol, water, and an ethanol-water mixture. These extracts wer...
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MDPI AG
2025-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/4/639 |
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| author | Alper Güngören Yasin Akkemik Enis Fuat Tufekci Gökhan Zengin Gizem Emre Gulsah Gungoren Yasemin Celik Altunoglu Mehmet Cengiz Baloğlu |
| author_facet | Alper Güngören Yasin Akkemik Enis Fuat Tufekci Gökhan Zengin Gizem Emre Gulsah Gungoren Yasemin Celik Altunoglu Mehmet Cengiz Baloğlu |
| author_sort | Alper Güngören |
| collection | DOAJ |
| description | This study aimed to apply chitosan (CS) coating films enriched with <i>Borago officinalis</i> extract to preserve fresh rainbow trout fillets. Extracts of <i>B. officinalis</i> were prepared using ethyl acetate, ethanol, water, and an ethanol-water mixture. These extracts were incorporated into chitosan coating films at 0.5% and 1% (<i>v</i>/<i>v</i>) concentrations, and their antimicrobial activity and antioxidant abilities were investigated. CS films with borage extract in ethanol-water combination showed the highest antibacterial zone diameter (9.5 ± 2.1 mm) against <i>Staphylococcus aureus</i>. Based on its superior antimicrobial and antioxidant activity, the ethanol-water extract was selected for further film characterization, including moisture content, swelling degree, solubility, and color. The films were then tested for their effectiveness in preserving rainbow trout fillets stored at 7 ± 1 °C. The fish samples were divided into four groups: control, chitosan coating film, chitosan coating film with 0.5% <i>B. officinalis</i> extract, and chitosan coating film with 1% <i>B. officinalis</i> extract. Physicochemical, chemical, and microbiological analyses were conducted until fillet spoilage was observed (12 days). Results demonstrated that chitosan coating films enriched with 1% extract of <i>B. officinalis</i> prolonged the expiration date of the fish by six days, had significant antioxidant properties, and protected fish from discoloration. While the coating films demonstrated promising antioxidant properties and the shelf life extension of the fish samples by six days, further optimization will be required to enhance their antimicrobial effectiveness. |
| format | Article |
| id | doaj-art-0445e31528504f39bda0d052df50b0cf |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-0445e31528504f39bda0d052df50b0cf2025-08-20T02:44:35ZengMDPI AGFoods2304-81582025-02-0114463910.3390/foods14040639Applying Chitosan-Based Films Enriched with <i>Borago officinalis</i> Extract for Active and Green Packaging of Fresh Rainbow Trout FilletsAlper Güngören0Yasin Akkemik1Enis Fuat Tufekci2Gökhan Zengin3Gizem Emre4Gulsah Gungoren5Yasemin Celik Altunoglu6Mehmet Cengiz Baloğlu7Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kastamonu University, 37150 Kastamonu, TürkiyeDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kastamonu University, 37150 Kastamonu, TürkiyeDepartment of Medical Microbiology, Faculty of Medicine, Kastamonu University, 37150 Kastamonu, TürkiyeDepartment of Biology, Science Faculty, Selcuk University, 42130 Konya, TürkiyeDepartment of Pharmaceutical Biology, Pharmacy Faculty, Marmara University, 34722 Istanbul, TürkiyeDepartment of Animal Science, Faculty of Veterinary Medicine, Kastamonu University, 37150 Kastamonu, TürkiyePlantomics Research Laboratory, Department of Genetics and Bioengineering, Faculty of Engineering and Architecture, Kastamonu University, 37150 Kastamonu, TürkiyePlantomics Research Laboratory, Department of Genetics and Bioengineering, Faculty of Engineering and Architecture, Kastamonu University, 37150 Kastamonu, TürkiyeThis study aimed to apply chitosan (CS) coating films enriched with <i>Borago officinalis</i> extract to preserve fresh rainbow trout fillets. Extracts of <i>B. officinalis</i> were prepared using ethyl acetate, ethanol, water, and an ethanol-water mixture. These extracts were incorporated into chitosan coating films at 0.5% and 1% (<i>v</i>/<i>v</i>) concentrations, and their antimicrobial activity and antioxidant abilities were investigated. CS films with borage extract in ethanol-water combination showed the highest antibacterial zone diameter (9.5 ± 2.1 mm) against <i>Staphylococcus aureus</i>. Based on its superior antimicrobial and antioxidant activity, the ethanol-water extract was selected for further film characterization, including moisture content, swelling degree, solubility, and color. The films were then tested for their effectiveness in preserving rainbow trout fillets stored at 7 ± 1 °C. The fish samples were divided into four groups: control, chitosan coating film, chitosan coating film with 0.5% <i>B. officinalis</i> extract, and chitosan coating film with 1% <i>B. officinalis</i> extract. Physicochemical, chemical, and microbiological analyses were conducted until fillet spoilage was observed (12 days). Results demonstrated that chitosan coating films enriched with 1% extract of <i>B. officinalis</i> prolonged the expiration date of the fish by six days, had significant antioxidant properties, and protected fish from discoloration. While the coating films demonstrated promising antioxidant properties and the shelf life extension of the fish samples by six days, further optimization will be required to enhance their antimicrobial effectiveness.https://www.mdpi.com/2304-8158/14/4/639<i>Oncorhynchus mykiss</i>borageedible filmethanolic extractshelf lifereduce food waste |
| spellingShingle | Alper Güngören Yasin Akkemik Enis Fuat Tufekci Gökhan Zengin Gizem Emre Gulsah Gungoren Yasemin Celik Altunoglu Mehmet Cengiz Baloğlu Applying Chitosan-Based Films Enriched with <i>Borago officinalis</i> Extract for Active and Green Packaging of Fresh Rainbow Trout Fillets Foods <i>Oncorhynchus mykiss</i> borage edible film ethanolic extract shelf life reduce food waste |
| title | Applying Chitosan-Based Films Enriched with <i>Borago officinalis</i> Extract for Active and Green Packaging of Fresh Rainbow Trout Fillets |
| title_full | Applying Chitosan-Based Films Enriched with <i>Borago officinalis</i> Extract for Active and Green Packaging of Fresh Rainbow Trout Fillets |
| title_fullStr | Applying Chitosan-Based Films Enriched with <i>Borago officinalis</i> Extract for Active and Green Packaging of Fresh Rainbow Trout Fillets |
| title_full_unstemmed | Applying Chitosan-Based Films Enriched with <i>Borago officinalis</i> Extract for Active and Green Packaging of Fresh Rainbow Trout Fillets |
| title_short | Applying Chitosan-Based Films Enriched with <i>Borago officinalis</i> Extract for Active and Green Packaging of Fresh Rainbow Trout Fillets |
| title_sort | applying chitosan based films enriched with i borago officinalis i extract for active and green packaging of fresh rainbow trout fillets |
| topic | <i>Oncorhynchus mykiss</i> borage edible film ethanolic extract shelf life reduce food waste |
| url | https://www.mdpi.com/2304-8158/14/4/639 |
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