Use of betel leaf (Piper betle L.) ethanolic extract in combination with modified atmospheric packaging and nonthermal plasma for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets.

Abstract

Fish is perishable and has the short shelf-life. To maintain its quality, it is necessary to implement the appropriate technology, particularly nonthermal processing along with safe additive, especially from plant origin under the concept of "hurdle technology". The use of potential vesicle including liposome for loading the plant extract could be a means to enhance the stability and activities of the extract. The current study aimed to evaluate the effect of liposomes loaded with betel leaf ethanolic extract (L/BLEEs) or unencapsulated BLEE (U/BLEE) in conjunction with modified atmospheric packaging (MAP) and nonthermal plasma (NTP) on the quality changes and shelf-life of Nile tilapia fillets (TFs) stored under refrigerated condition (4°C). TFs treated with L/BLEE or U/BLEE at 400ppm, packed under modified atmosphere (CO2 :Ar:O2 =60:30:10) and subjected to NTP for 300 s (L/BLEE-400/MAP-NTP and U/BLEE-400/MAP-NTP, respectively) had the lowest microbial and chemical changes during storage, while the control showed the highest changes (p<0.05). Lipid oxidation was lower in these samples, ascertained by more retained polyunsaturated fatty acids and lower lipid oxidation based on Fourier transform infrared (FT-IR) spectra. Overall likeness scores were similar (p>0.05) between all the samples at day 0 of storage. Only L/BLEE-400/MAP-NTP and U/BLEE-400/MAP-NTP were still sensorially acceptable after 12 days at 4°C. Therefore, L/BLEE or U/BLEE combined with MAP/NTP treatment could be adopted as a potent hurdle for shelf-life extension of TFs. PRACTICAL APPLICATION: Natural additives and nonthermal processing technologies have gained increasing interest for preservation of fish. Liposomes loaded with betel leaf ethanolic extract (L/BLEE) rich in polyphenolics could be used together with modified atmospheric packaging (MAP) and nonthermal plasma (NTP) to retard bacterial growth and chemical deterioration in Nile tilapia fillets. These hurdles were proven to be able to maintain the qualities of tilapia fillets stored at 4°C up to 12 days, especially when L/BLEE was used at 400ppm. Therefore, shelf-life extension of Nile tilapia fillets or other fish can be achieved by using the natural additive and nonthermal processing technologies.