Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Assessment of the potential of algae phycobiliprotein nanoliposome for extending the shelf life of common carp burgers during refrigerated storage

  • Haghdoost, Amir (Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University) ;
  • Golestan, Leila (Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University) ;
  • Hasani, Maryam (Department of Food Science and Technology, Shahrood Branch, Islamic Azad University) ;
  • Noghabi, Mostafa Shahidi (Department of Food Chemistry, Research Institute of Food Science and Technology) ;
  • Shahidi, Seyed Ahmad (Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University)
  • Received : 2021.12.26
  • Accepted : 2022.03.28
  • Published : 2022.05.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study is focused on the effect of phycobiliprotein extraction of Gracilaria on the quality of common carp burgers, and the application of nanoliposomes containing pigment in the improvement of its antimicrobial and antioxidant activity of burgers during refrigerated storage in 18 days. Burgers were incorporated with phycobiliprotein and liposomal phycobiliprotein (2.5% and 5% w/w), and their chemical and microbial changes in terms of pH, peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), total viable counts (TVC), psychrotrophic bacterial counts (PTC), and sensory characteristics were evaluated. Results presented a nanoliposome size of about 515.5 nm with capable encapsulation efficiency (83.98%). Our results showed non-encapsulated phycobiliprotein could delay the deterioration of common carp burgers, as a reduction in PV, TBA, and TVB-N, TVC, and PTC values in burgers treated with free and nano encapsulated phycobiliprotein. Moreover, the potential of phycobiliprotein was improved when it was encapsulated into chitosan coated liposomes. Burgers treated with 5% nanoliposomes displayed the lowest amount of lipid oxidation and microbial deterioration in comparison to others during storage. According to chemical, microbial and sensory evaluation, the shelf life of common carp burgers was increased in samples treated with encapsulated phycobiliprotein at 2.5% and 5%, as compared to the control (p ≤ 0.05).

Keywords

References

  1. Abdollahzadeh E, Rezaei M, Hosseini H. Antibacterial activity of plant essential oils and extracts: the role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control. 2014;35:177-83. https://doi.org/10.1016/j.foodcont.2013.07.004
  2. Abdulrahman NM, Abdullah Rasool B, Parug S. Comparison study of proximate analysis of common carp (Cyprinus carpio L.) fish meet reared in earthen ponds in Ranya (North of Iraq). Iraqi J Sci Technol. 2019;10:80-8.
  3. Association of Official Analytical Chemists [AOAC]. Association of official analytical chemists. 18th ed. Gaithersburg, MD: AOAC International; 2005.
  4. Avadi A, Freon P. A set of sustainability performance indicators for seafood: direct human consumption products from Peruvian anchoveta fisheries and freshwater aquaculture. Ecol Indic. 2015;48:518-32. https://doi.org/10.1016/j.ecolind.2014.09.006
  5. Ben Atitallah A, Barkallah M, Hentati F, Dammak M, Ben Hlima H, Fendri I, et al. Physicochemical, textural, antioxidant and sensory characteristics of microalgae-fortified canned fish burgers prepared from minced flesh of common barbel (Barbus barbus). Food Biosci. 2019;30:100417. https://doi.org/10.1016/j.fbio.2019.100417
  6. Chentir I, Kchaou H, Hamdi M, Jridi M, Li S, Doumandji A, et al. Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp. Food Hydrocoll. 2019;89:715-25. https://doi.org/10.1016/j.foodhyd.2018.11.034
  7. Donsi F, Annunziata M, Sessa M, Ferrari G. Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT-Food Sci Technol. 2011;44:1908-14. https://doi.org/10.1016/j.lwt.2011.03.003
  8. Egan H, Kirk RS, Sawyer R. Pearson's chemical analysis of foods. 8th ed. Edinburgh: Churchill Livingstone; 1981. p. 591.
  9. Fang Z, Bhandari B. Encapsulation of polyphenols-a review. Trends Food Sci Technol. 2010;21:510-23. https://doi.org/10.1016/j.tifs.2010.08.003
  10. Fathi M, Varshosaz J, Mohebbi M, Shahidi F. Hesperetin-loaded solid lipid nanoparticles and nanostructure lipid carriers for food fortification: preparation, characterization, and modeling. Food Bioprocess Technol. 2013;6:1464-75. https://doi.org/10.1007/s11947-012-0845-2
  11. Fernandez-Rojas B, Hernandez-Juarez J, Pedraza-Chaverri J. Nutraceutical properties of phycocyanin. J Funct Foods. 2014;11:375-92. https://doi.org/10.1016/j.jff.2014.10.011
  12. Gortzi O, Lalas S, Chinou I, Tsaknis J. Reevaluation of antimicrobial and antioxidant activity of Thymus spp. extracts before and after encapsulation in liposomes. J Food Prot. 2006;69:2998-3005. https://doi.org/10.4315/0362-028X-69.12.2998
  13. Hasani S, Ojagh SM, Ghorbani M. Nanoencapsulation of lemon essential oil in Chitosan-Hicap system. Part 1: study on its physical and structural characteristics. Int J Biol Macromol. 2018;115:143-51. https://doi.org/10.1016/j.ijbiomac.2018.04.038
  14. Hasani S, Ojagh SM, Ghorbani M, Hasani M. Nano-encapsulation of lemon essential oil approach to reducing the oxidation process in fish burger during refrigerated storage. J Food Sci Technol. 2020;10:35-46.
  15. International Commission on Microbiological Specifications for Foods [ICMSF]. Microorganisms in foods 2 sampling for microbiological analysis: principles and specific applications. Toronto, ON: University of Toronto Press; 1986.
  16. Leite AV, Malta LG, Riccio MF, Eberlin MN, Pastore GM, Marostica MR Jr. Antioxidant potential of rat plasma by administration of freeze-dried jaboticaba peel (Myrciaria jaboticaba Vell Berg). J Agric Food Chem. 2011;59:2277-83. https://doi.org/10.1021/jf103181x
  17. Liu N, Park H. Chitosan-coated nanoliposome as vitamin E carrier. J Microencapsul. 2009;26:235-42. https://doi.org/10.1080/02652040802273469
  18. Liu W, Lu J, Ye A, Xu Q, Tian M, Kong Y, et al. Comparative performances of lactoferrin-loaded liposomes under in vitro adult and infant digestion models. Food Chem. 2018;258:366-73. https://doi.org/10.1016/j.foodchem.2018.03.070
  19. Ojagh SM, Hasani S. Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread. J Food Meas Charact. 2018;12:1084-92. https://doi.org/10.1007/s11694-018-9724-5
  20. Ojeda-Sana AM, van Baren CM, Elechosa MA, Juarez MA, Moreno S. New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components. Food Control. 2013;31:189-95. https://doi.org/10.1016/j.foodcont.2012.09.022
  21. Pearson D. The chemical analysis of foods. 8th ed. London: Churchill Livingstone; 1981.
  22. Raeisi S, Ojagh SM, Quek SY, Pourashouri P, Salaun F. Nano-encapsulation of fish oil and garlic essential oil by a novel composition of wall material: Persian gum-chitosan. LWT-Food Sci Technol. 2019;116:108494. https://doi.org/10.1016/j.lwt.2019.108494
  23. Rasti B, Jinap S, Mozafari MR, Yazid AM. Comparative study of the oxidative and physical stability of liposomal and nanolipo-somal polyunsaturated fatty acids prepared with conventional and Mozafari methods. Food Chem. 2012;135:2761-70. https://doi.org/10.1016/j.foodchem.2012.07.016
  24. Rodrigues BL, Monteiro MLG, da Cruz Silva Canto ACV, Costa MPD, Conte-Junior CA. Proximate composition, fatty acids and nutritional indices of promising freshwater fish species from Serrasalmidae family. CyTA-J Food. 2020;18:591-8. https://doi.org/10.1080/19476337.2020.1804463
  25. Safari R, Raftani Amiri Z, Esmaeilzadeh Kenari R. Antioxidant and antibacterial activities of C-phycocyanin from common name Spirulina platensis. Iran J Fish Sci. 2020;19:1911-27.
  26. Safari R, Yosefian M. Changes in TVN (total volatile nitrogen) and psycrotrophic bacteria in Persian sturgeon Caviar (Acipenser persicus) during processing and cold storage. J Appl Ichthyol. 2007;22:416-8. https://doi.org/10.1111/j.1439-0426.2007.00997.x
  27. Savaghebi D, Barzegar M, Mozafari MR. Manufacturing of nanoliposomal extract from Sargassum boveanum algae and investigating its release behavior and antioxidant activity. Food Sci Nutr. 2019;8:299-310. https://doi.org/10.1002/fsn3.1306
  28. Seyed Yagoubi A, Shahidi F, Mohebbi M, Varidi M, Golmohammadzadeh S. Preparation, characterization and evaluation of physicochemical properties of phycocyanin-loaded solid lipid nanoparticles and nanostructured lipid carriers. J Food Meas Charact. 2017;12:378-85. https://doi.org/10.1007/s11694-017-9650-y
  29. Shim G, Kim MG, Park JY, Oh YK. Application of cationic liposomes for delivery of nucleic acids. Asian J Pharm Sci. 2013;8:72-80. https://doi.org/10.1016/j.ajps.2013.07.009
  30. Taghavi Takyar MB, Haghighat Khajavi S, Safari R. Evaluation of antioxidant properties of Chlorella vulgaris and Spirulina platensis and their application in order to extend the shelf life of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage. LWT-Food Sci Technol. 2019;100:244-9. https://doi.org/10.1016/j.lwt.2018.10.079
  31. Tan BL, Norhaizan ME, Liew WPP. Nutrients and oxidative stress: friend or foe? Oxid Med Cell Longev. 2017;2018:9719584. https://doi.org/10.1155/2018/9719584
  32. Watts BM, Ylimaki GL, Jeffery LE, Elias LG. Basic sensory methods for food evaluation. Ottawa, ON: International Development Research Center; 1989.
  33. Younes I, Rinaudo M. Chitin and chitosan preparation from marine sources. Structure, properties and applications. Mar Drugs. 2015;13:1133-74. https://doi.org/10.3390/md13031133