Hake Fish Preservation Using Plant-Based Impregnated Polylactic Acid Food Films as Active Packaging
Global fish consumption has steadily increased; however, fishery products are difficult to preserve. Active packaging has emerged as an alternative to improve its conservation. In this work, fresh hake fillets were packaged in commercial polylactic acid films impregnated with olive leaf extract usin...
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2025-01-01
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| author | Fini Sánchez-García Noelia D. Machado María Tirado-Fernández Cristina Cejudo-Bastante Ana M. Roldán Casimiro Mantell-Serrano Lourdes Casas-Cardoso |
| author_facet | Fini Sánchez-García Noelia D. Machado María Tirado-Fernández Cristina Cejudo-Bastante Ana M. Roldán Casimiro Mantell-Serrano Lourdes Casas-Cardoso |
| author_sort | Fini Sánchez-García |
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| description | Global fish consumption has steadily increased; however, fishery products are difficult to preserve. Active packaging has emerged as an alternative to improve its conservation. In this work, fresh hake fillets were packaged in commercial polylactic acid films impregnated with olive leaf extract using supercritical CO<sub>2</sub>. The impregnation was performed at 35 °C and 400 bar for 1 h. The ABTS assay was used to determine the antioxidant activity, and migration tests were performed using food simulants A and D2 for 10 days at 5 °C. The fresh fillets were packaged in impregnated and control films and stored for 12 days at 4 °C. The microbiological, physical (drip loss, a<sub>w</sub>, pH, and color) and chemical parameters (total volatile base and trimethylamine) were analyzed. The impregnated films presented a 706 μg extract mg<sup>−1</sup> polymer, showing a 2-fold extract release using food simulant D2 than simulant A. After hake storage using impregnated films, reduced microbial count, and drip loss, maintaining the pH stability was obtained. The color turned yellowish and no detectable olfactory presence of the extract was noted. The chemical parameters were similar in both types of films. The proposed biodegradable packaging with olive by-products preserves moisture and controls microbial growth, representing an eco-friendly alternative. |
| format | Article |
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| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-01-01 |
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| series | Applied Sciences |
| spelling | doaj-art-3edd60a429c445a2a3253c0df09e3b3f2025-01-24T13:20:15ZengMDPI AGApplied Sciences2076-34172025-01-0115264310.3390/app15020643Hake Fish Preservation Using Plant-Based Impregnated Polylactic Acid Food Films as Active PackagingFini Sánchez-García0Noelia D. Machado1María Tirado-Fernández2Cristina Cejudo-Bastante3Ana M. Roldán4Casimiro Mantell-Serrano5Lourdes Casas-Cardoso6Chemical Engineering and Food Technology Department, Faculty of Sciences, Marine Research Institute (INMAR), University of Cadiz, P.O. Box 40, 11510 Puerto Real, SpainChemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Puerto Real, SpainChemical Engineering and Food Technology Department, Faculty of Sciences, Marine Research Institute (INMAR), University of Cadiz, P.O. Box 40, 11510 Puerto Real, SpainChemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Puerto Real, SpainChemical Engineering and Food Technology Department, Faculty of Sciences, Marine Research Institute (INMAR), University of Cadiz, P.O. Box 40, 11510 Puerto Real, SpainChemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Puerto Real, SpainChemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Puerto Real, SpainGlobal fish consumption has steadily increased; however, fishery products are difficult to preserve. Active packaging has emerged as an alternative to improve its conservation. In this work, fresh hake fillets were packaged in commercial polylactic acid films impregnated with olive leaf extract using supercritical CO<sub>2</sub>. The impregnation was performed at 35 °C and 400 bar for 1 h. The ABTS assay was used to determine the antioxidant activity, and migration tests were performed using food simulants A and D2 for 10 days at 5 °C. The fresh fillets were packaged in impregnated and control films and stored for 12 days at 4 °C. The microbiological, physical (drip loss, a<sub>w</sub>, pH, and color) and chemical parameters (total volatile base and trimethylamine) were analyzed. The impregnated films presented a 706 μg extract mg<sup>−1</sup> polymer, showing a 2-fold extract release using food simulant D2 than simulant A. After hake storage using impregnated films, reduced microbial count, and drip loss, maintaining the pH stability was obtained. The color turned yellowish and no detectable olfactory presence of the extract was noted. The chemical parameters were similar in both types of films. The proposed biodegradable packaging with olive by-products preserves moisture and controls microbial growth, representing an eco-friendly alternative.https://www.mdpi.com/2076-3417/15/2/643hake fishpolylactic acidolive leaf extractsupercritical fluids |
| spellingShingle | Fini Sánchez-García Noelia D. Machado María Tirado-Fernández Cristina Cejudo-Bastante Ana M. Roldán Casimiro Mantell-Serrano Lourdes Casas-Cardoso Hake Fish Preservation Using Plant-Based Impregnated Polylactic Acid Food Films as Active Packaging Applied Sciences hake fish polylactic acid olive leaf extract supercritical fluids |
| title | Hake Fish Preservation Using Plant-Based Impregnated Polylactic Acid Food Films as Active Packaging |
| title_full | Hake Fish Preservation Using Plant-Based Impregnated Polylactic Acid Food Films as Active Packaging |
| title_fullStr | Hake Fish Preservation Using Plant-Based Impregnated Polylactic Acid Food Films as Active Packaging |
| title_full_unstemmed | Hake Fish Preservation Using Plant-Based Impregnated Polylactic Acid Food Films as Active Packaging |
| title_short | Hake Fish Preservation Using Plant-Based Impregnated Polylactic Acid Food Films as Active Packaging |
| title_sort | hake fish preservation using plant based impregnated polylactic acid food films as active packaging |
| topic | hake fish polylactic acid olive leaf extract supercritical fluids |
| url | https://www.mdpi.com/2076-3417/15/2/643 |
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