A new cost‐effective process for limitation of microbial growth in fish fleshes: Wrapping by aluminum foil coated with electrospun nanofibers

Abstract

AbstractThe primary aim of this study was to obtain a cost‐effective nanofiber (NCNF) on the surface of aluminum foil. The main aim of the study was to investigate the microbial quality parameters of fish flesh wrapped by aluminum foil coated with NCNF. NCNF having 128.98 nm average diameter and −2.26 mV zeta potential was successfully obtained. NCNF was utilized to delay the rapid increase in total viable bacteria (TVB), psychrophilic bacteria (TPBc), yeast and mold (TYMc), and lactic acid bacteria (LABc) growth in the fish flesh. The changes between uncoated (UC) and NCNF fish samples in TVBc reached by 35% on the fourth day of the cold storage. During the 10 day, the difference in TPBc between the two groups reached 38%. Also, the reduction in TYMc and LABc was found over 2 log colony‐forming unit (CFU)/g. Although UC samples of TVB counts exceeded 6 log CFU/g on the fourth day, the samples treated with NCNFs reached 6 log CFU/g on the eighth day. The study revealed that 0.0432 g nisin and 0.72 × 10−4 g curcumin limited the rapid microbial growth of fish flesh. Moreover, the cost of NCNF containing 0.0432 g nisin and 0.72 × 10−4 g curcumin was defined to be €1.488.Practical applicationsThe present nano process was aimed at obtaining an alternative and cost‐effective antimicrobial nanomaterial derived from highly‐cost food additive. As an effective practical application for the food industry, this obtained nanomaterial was successfully integrated on the surface of the aluminum foils. As a sample food material, the fish flesh was used in order to observe the effect of nanomaterials obtained from 0.0432 g nisin and 0.72 × 10−4 g curcumin. The results showed that cost‐effective nanomaterial was successfully obtained and also microbial spoilage was effectively controlled by wrapping fish fillets with aluminum foils. Therefore, this present study revealed that this cost‐effective nano application may be especially used for costly food materials such as caviar.