The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slices
Cashew (Anacardium occidentale L.) leaf extract (CLE) has been known as an excellent source of antioxidant and antimicrobial agents. To enhance the stability, encapsulation via chitosan-tripolyphosphate complexation can be the promising approach. Moreover, high pressure processing (HPP) can be emplo...
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Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325004363 |
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| author | Pitima Sinlapapanya Suriya Palamae Jirayu Buatong Yu Fu Bin Zhang Tao Yin Soottawat Benjakul |
| author_facet | Pitima Sinlapapanya Suriya Palamae Jirayu Buatong Yu Fu Bin Zhang Tao Yin Soottawat Benjakul |
| author_sort | Pitima Sinlapapanya |
| collection | DOAJ |
| description | Cashew (Anacardium occidentale L.) leaf extract (CLE) has been known as an excellent source of antioxidant and antimicrobial agents. To enhance the stability, encapsulation via chitosan-tripolyphosphate complexation can be the promising approach. Moreover, high pressure processing (HPP) can be employed along with CLE or CLE encapsule (CLE-E) to increase efficacy in the preservation of fish slices. CLE and CLE-E were prepared and characterized, and they were used at different concentrations (200 and 400 mg kg−1) in combination with HPP at 200 MPa for 5 min to treat Nile tilapia slices. The quality of treated slices was monitored during storage at 4 °C for 18 days. CLE-E had homogeneous particle size distribution and a low dispersion index (0.21) with encapsulation efficiency of 88.21 %. It had a positive zeta potential (38.22 mV) and an average particle diameter of 254.10 nm. The CLE-E also still exhibited antioxidant and antibacterial activities. During the storage, Nile tilapia slices treated with CLE-E at 400 mg kg−1 combined with HPP (CLE-E−400-HPP) had total viable count below the limit (106 CFU g−1) for up to 15 days, whereas the control could be stored for only 6 days. The CLE-E−400-HPP sample also showed low lipid oxidation, and its fatty acid profile was maintained. Based on 9-point hedonic test, the CLE-E−400-HPP sample was still sensorially acceptable after 15 days. The use of CLE-E at 400 mg kg−1 in combination with HPP (200 MPa, 5 min) was recommended for the treatment of Nile tilapia slices, in which shelf life could be prolonged up to 15 days at 4 °C. |
| format | Article |
| id | doaj-art-916b962eff9b41cb94ea6e845810753c |
| institution | DOAJ |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-916b962eff9b41cb94ea6e845810753c2025-08-20T02:47:06ZengElsevierJournal of Agriculture and Food Research2666-15432025-08-012210206510.1016/j.jafr.2025.102065The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slicesPitima Sinlapapanya0Suriya Palamae1Jirayu Buatong2Yu Fu3Bin Zhang4Tao Yin5Soottawat Benjakul6International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, ThailandCollege of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing, 400715, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, ChinaInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand; To whom the Correspondence should be addressed.Cashew (Anacardium occidentale L.) leaf extract (CLE) has been known as an excellent source of antioxidant and antimicrobial agents. To enhance the stability, encapsulation via chitosan-tripolyphosphate complexation can be the promising approach. Moreover, high pressure processing (HPP) can be employed along with CLE or CLE encapsule (CLE-E) to increase efficacy in the preservation of fish slices. CLE and CLE-E were prepared and characterized, and they were used at different concentrations (200 and 400 mg kg−1) in combination with HPP at 200 MPa for 5 min to treat Nile tilapia slices. The quality of treated slices was monitored during storage at 4 °C for 18 days. CLE-E had homogeneous particle size distribution and a low dispersion index (0.21) with encapsulation efficiency of 88.21 %. It had a positive zeta potential (38.22 mV) and an average particle diameter of 254.10 nm. The CLE-E also still exhibited antioxidant and antibacterial activities. During the storage, Nile tilapia slices treated with CLE-E at 400 mg kg−1 combined with HPP (CLE-E−400-HPP) had total viable count below the limit (106 CFU g−1) for up to 15 days, whereas the control could be stored for only 6 days. The CLE-E−400-HPP sample also showed low lipid oxidation, and its fatty acid profile was maintained. Based on 9-point hedonic test, the CLE-E−400-HPP sample was still sensorially acceptable after 15 days. The use of CLE-E at 400 mg kg−1 in combination with HPP (200 MPa, 5 min) was recommended for the treatment of Nile tilapia slices, in which shelf life could be prolonged up to 15 days at 4 °C.http://www.sciencedirect.com/science/article/pii/S2666154325004363Cashew leaf extractEncapsulationNile tilapia slicesHigh pressure processingShelf-lifeStorage |
| spellingShingle | Pitima Sinlapapanya Suriya Palamae Jirayu Buatong Yu Fu Bin Zhang Tao Yin Soottawat Benjakul The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slices Journal of Agriculture and Food Research Cashew leaf extract Encapsulation Nile tilapia slices High pressure processing Shelf-life Storage |
| title | The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slices |
| title_full | The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slices |
| title_fullStr | The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slices |
| title_full_unstemmed | The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slices |
| title_short | The combined effect of free or encapsulated ethanolic cashew leaf extract and high-pressure processing (HPP) on shelf-life extension of refrigerated Nile tilapia slices |
| title_sort | combined effect of free or encapsulated ethanolic cashew leaf extract and high pressure processing hpp on shelf life extension of refrigerated nile tilapia slices |
| topic | Cashew leaf extract Encapsulation Nile tilapia slices High pressure processing Shelf-life Storage |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325004363 |
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