Foods (Apr 2023)

Alginate/Pectin Film Containing Extracts Isolated from Cranberry Pomace and Grape Seeds for the Preservation of Herring

  • Gabrielė Urbonavičiūtė,
  • Gintarė Dyglė,
  • Darius Černauskas,
  • Aušra Šipailienė,
  • Petras Rimantas Venskutonis,
  • Daiva Leskauskaitė

DOI
https://doi.org/10.3390/foods12081678
Journal volume & issue
Vol. 12, no. 8
p. 1678

Abstract

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Alginate/pectin films supplemented with extracts from cranberry pomace (CE) or grape seeds (GE) were developed and applied to herring fillets that were stored for 18 days at 4 °C. Herring coated with films containing GE and CE inhibited the growth of Listeria monocytogenes and Pseudomonas aeruginosa during the storage period, whereas pure alginate/pectin films did not show an antimicrobial effect against the tested pathogens. The application of alginate/pectin films with CE and GE minimised pH changes and inhibited total volatile basic nitrogen (TVN) and the formation of thiobarbituric acid-reactive substances (TBARS) in the herring fillets. The coating of herring fillets with films with CE or GE resulted in three- and six-fold lower histamine formation and one-and-a-half- and two-fold lower cadaverine formation, respectively, when compared to unwrapped herring samples after 18 days of storage. The incorporation of 5% extracts isolated from cranberry pomace or grape seeds into the alginate/pectin film hindered herring spoilage due to the antimicrobial and antioxidant activity of the extracts.

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