Abstract
The main function of food packaging is to delay natural processes that lead to food spoilage. To this end, antioxidants are often included in food packaging materials during processing and released into packaged food through a controlled diffusion mechanism. The use of antioxidants in food packaging helps delay both lipid oxidation and protein denaturation. In recent years, natural antioxidant packages have been preferred in food packages rather than synthetic ones. In this study, it was aimed to determine the effect of using packaging containing natural antioxidant essential oils on delaying the decay time of Clarias gariepinus. Films containing natural antioxidant essential oils (Thymus sp., Mentha piperita, Foeniculum vulgare, Laurus nobilis, Fructus cumini) were prepared. Then, the effect of prepared films on the chemical quality of C. gariepinus was investigated during refrigerated storage for 15 days. The preservative effect of films was assessed periodically by a free fatty acid, thiobarbituric acid value, peroxide value, and total sulfhydryl content analyses. Obtained results showed that the use of active packaging films containing natural antioxidant essential oils improved the oxidative stability of C. gariepinus.
Highlights
The packaging is one of the main ways of ensuring food quality and safety
The differences in thickness were due to differences in amounts of film solutions that were cast onto the petri dishes
There was no significant difference between the scanning electron microscopy (SEM) observations of the films with different essential oil contents
Summary
The packaging is one of the main ways of ensuring food quality and safety. The purpose of packaging is to provide consumers with safe, high quality, and high nutritional value products. Quality loss in packaged foods decreases, shelf life is prolonged, and food waste is reduced. Food packaging does have passive tasks such as protection and marketing of food products. With their active and intelligent packaging concepts, they offer several innovative solutions such as extending or preserving the shelf life of food, improving or monitoring food quality and safety (Dobrucka, 2013). It is possible to reduce lipid oxidation by using suitable packaging technology or by adding antioxidants directly to foods. Foods are protected for a longer time thanks to the slow migration of antioxidants from the packaging material to the surface of the product
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
