Effect of novel active packaging containing antimicrobial peptide on the shelf-life of fish burgers (Coryphaena hippurus) during refrigerated storage
https://doi.org/10.4081/ijfs.2022.10466
Accepted: 7 August 2022
HTML: 23
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Fresh fishery products are highly perishable foods mainly due to their high-water content and high level of pH which act as promoters of spoilage processes. In these matrices, the deterioration phenomena are the result of the action of oxidative, and enzymatic processes due in part to the presence of specific microorganisms. Indeed, the microbial communities responsible for spoilage are a small fraction of the flora detectable in the fish and are known as specific spoilage organisms (SSOs). In the last decades, the scientific community has worked to achieve the ambitious goal of reducing the impact of microbial deterioration on food losses through innovative solutions, including antimicrobial packaging. The goal of this study was to evaluate the efficacy of an active polypropylene (PP)- based packaging functionalized with the antimicrobial peptide 1018K6 to extend the shelf life of dolphinfish burgers (Coryphaena hippurus) by evaluating its effect on sensorial and microbiological profile. The microbiological results showed an evident antimicrobial activity of the active packaging against hygiene indicator microorganisms and SSOs, recording a reduction of about 1 Log (CFU/g) of their concentrations compared to those of the control groups. Furthermore, a significant influence of functionalized packaging on the organoleptic characteristics was noted, accentuating the differences in freshness between the two experimental groups. This work confirmed the hypothesis of considering antimicrobial packaging as a potential tool capable of slowing down surface microbial replication and, therefore, extending the shelf-life and improving the health and hygiene aspect of fresh fish products.
Albertos I, Martin-Diana AB, Burón M, Rico D, 2019. Development of functional bio-based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelflife of fresh fish burgers. Food Packag Shelf Life 22:100382. DOI: https://doi.org/10.1016/j.fpsl.2019.100382
Ambrosio RL, Gogliettino M, Agrillo B, Proroga YTR, Balestrieri M, Gratino L, Cristiano D, Palmieri G, Anastasio A, 2022. An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study. Foods 11:338. DOI: https://doi.org/10.3390/foods11030338
Ambrosio RL, Gratino L, Mirino S, Cocca E, Pollio A, Anastasio A, Palmieri G, Balestrieri M, Genovese A, Gogliettino M, 2020. The bactericidal activity of protein extracts from Loranthus europaeus berries: a natural resource of bioactive compounds. Antibiotics 9:47. DOI: https://doi.org/10.3390/antibiotics9020047
Angiolillo L, Conte A, Del Nobile MA, 2018. A new method to bio-preserve sea bass fillets. Int J Food Microbiol 271:60-6. DOI: https://doi.org/10.1016/j.ijfoodmicro.2018.01.010
Chotphruethipong L, Benjakul S, 2019. Use of cashew (Anacardium occidentale L.) leaf extract for prevention of lipidoxidation in Mayonnaise enriched with fish oil. Turkish J Fish Aquat Sci 19:825-36. DOI: https://doi.org/10.4194/1303-2712-v19_10_02
Colagiorgi A, Festa R, Di Ciccio PA, Gogliettino M, Balestrieri M, Palmieri G, Anastasio A, Ianieri A, 2020. Rapid biofilm eradication of the antimicrobial peptide 1018-K6 against Staphylococcus aureus: A new potential tool to fight bacterial biofilms. Food Control 107:106815. DOI: https://doi.org/10.1016/j.foodcont.2019.106815
De Smet K, Contreras R, 2005. Human antimicrobial peptides: defensins, cathelicidins and histatins. Biotechnol Lett 27:1337-47. DOI: https://doi.org/10.1007/s10529-005-0936-5
Ehsani A, Hashemi M, Afshari A, Aminzare M, Raeisi M, Zeinali T, 2020. Effect of different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage. LWT–Food Sci Technol 117:108633. DOI: https://doi.org/10.1016/j.lwt.2019.108633
EUMOFA, 2020. The EU Fish Market. Luxembourg: EUMOFA (European Market Observatory for Fisheries and Aquaculture Products).
FAO, 2016. The state of world fisheries and aquaculture. Contributing to food security and nutrition for all. Food and Agriculture Organization of the United Nations.
Festa R, Ambrosio RL, Lamas A, Gratino L, Palmieri G, Franco CM, Cepeda A, Anastasio A, 2021. A Study on the Antimicrobial and Antibiofilm Peptide 1018-K6 as Potential Alternative to Antibiotics against Food-Pathogen Salmonella enterica. Foods 10:1372. DOI: https://doi.org/10.3390/foods10061372
Geeroms N, Verbeke W, Van Kenhove P, 2008. Consumers’ health-related motive orientations and ready meal consumption behaviour. Appetite 51:704-12. DOI: https://doi.org/10.1016/j.appet.2008.06.011
Ghaly A, Dave D, Budge S, Brooks M, 2010. Fish spoilage mechanisms and preservation techniques: Review. Am J Appl Sci 7:859-77. DOI: https://doi.org/10.3844/ajassp.2010.859.877
Gogliettino M, Balestrieri M, Ambrosio RL, Anastasio A, Smaldone G, Proroga YTR, Moretta R, Rea I, De Stefano L, Agrillo B, Palmieri G, 2020. Extending the Shelf-Life of Meat and Dairy Products via PET-Modified Packaging Activated With the Antimicrobial Peptide MTP1. Front Microbiol 10:2963. DOI: https://doi.org/10.3389/fmicb.2019.02963
Gökoglu N, Yerlikaya P, 2015. Seafood chilling, refrigeration and freezing: Science and technology (1st ed.). Chichester, UK: John Wiley and Sons, Ltd. DOI: https://doi.org/10.1002/9781118512210
Gonzalez-Rodriguez MN, Sanz JJ, Santos JA, Otero A, Garcia-Lopez ML, 2001. Bacteriological quality of aquacultured freshwater fish portions in prepackaged trays stored at 3 C. J Food Prot 64:1399-404. DOI: https://doi.org/10.4315/0362-028X-64.9.1399
Guaní-Guerra E, Santos-Mendoza T, Lugo-Reyes SO, Terán LM, 2010. Antimicrobial peptides: general overview and clinical implications in human health and disease. Clin Immunol 135:1-11. DOI: https://doi.org/10.1016/j.clim.2009.12.004
Hoel S, Jakobsen AN, Vadstein O, 2017. Effects of storage temperature on bacterial growth rates and community structure in fresh retail sushi. J Appl Microbiol 123:698-709. DOI: https://doi.org/10.1111/jam.13527
ICMSF. (1978). International Commission of Microbiological Specifications for Foods. Microorganisms in Foods. 2. Sampling for Microbial Analysis. Principles and Specific Applications.
Khaneghah AM, Hashemi SMB, Limbo S, 2018. Antimicrobial agents and packaging systems in antimicrobial active food packaging: an overview of approaches and inter- actions. Food Bioprod Process 111:1-19. DOI: https://doi.org/10.1016/j.fbp.2018.05.001
Marrone R, Smaldone G, Ambrosio RL, Festa R, Ceruso M, Chianese A, Anastasio A, 2021. Effect of beetroot (Beta vulgaris) extract on Black Angus burgers shelf life. Ital J Food Saf 10:9031. DOI: https://doi.org/10.4081/ijfs.2021.9031
Messina CM, Bono G, Arena R, Randazzo M, Morghese M, Manuguerra S, La Barbera L, Ozogul F, Sadok S, Santulli A, 2019. The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets. Nutr Food Sci 7:1239-50. DOI: https://doi.org/10.1002/fsn3.946
Palmieri G, Balestrieri M, Capuano F, Proroga YT, Pomilio F, Centorame P, Riccio A, Marrone R, Anastasio A, 2018. Bactericidal and antibiofilm activity of bactenecin-derivative peptides against the food-pathogen Listeria monocytogenes: New perspectives for food processing industry. Int J Food Microbiol 279: 33-42. DOI: https://doi.org/10.1016/j.ijfoodmicro.2018.04.039
Panza O, Lacivita V, Palermo C, Conte A, Del Nobile MA, 2020. Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste. Foods 9:1902. DOI: https://doi.org/10.3390/foods9121902
Reddy KV, Yedery RD, Aranha C, 2004. Antimicrobial peptides: premises and promises. Int J Antimicrob Agents 24:536-47. DOI: https://doi.org/10.1016/j.ijantimicag.2004.09.005
Rico D, Albertos I, Martinez-Alvarez O, Lopez-Caballero ME, Martin-Diana AB, 2020. Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers. Molecules 25: 5260. DOI: https://doi.org/10.3390/molecules25225260
Roohinejad S, Koubaa M, Barba FJ, Saljoughian S, Amid M, Greiner R, 2017. Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. Int Food Res 99:1066–83. DOI: https://doi.org/10.1016/j.foodres.2016.08.016
Thilsted SH, Thorne-Lyman A, Webb P, Bogard JR, Subasinghe R, Phillips MJ, Allison EH, 2016. Sustaining healthy diets: The role of capture fisheries and aquaculture for improving nutrition in the post-2015 era. Food Policy 61:126–31. DOI: https://doi.org/10.1016/j.foodpol.2016.02.005
Wang T, Sveinsdóttir K, Magnússon H, Martinsdóttir E, 2007. Combined Application of Modified Atmosphere Packaging and Superchilled Storage to Extend the Shelf Life of Fresh Cod (Gadus morhua) Loins. J Food Sci 73:S11–9. DOI: https://doi.org/10.1111/j.1750-3841.2007.00590.x
Zhou JW, Luo HZ, Jiang H, Jian TK, Chen ZQ, Jia AQ, 2018. Hordenine: a novel quorum sensing inhibitor and antibiofilm agent against Pseudomonas aeruginosa. J Agr Food Chem 66:1620-8 DOI: https://doi.org/10.1021/acs.jafc.7b05035
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Downloads
Citations
