Abstract
In the present study, active antimicrobial (AM) packaging films were prepared from chitosan (CH) incorporated with ginger (Zingiber officinale) essential oil at different concentrations (0.1, 0.2 and 0.3 % v/v) and characterized. GC-MS analysis revealed zingiberene (22.54 ± 0.13), geranial (12.34 ± 0.33), β-sesquiphellandrene (8.14 ± 0.14), camphene (7.44 ± 0.54) and neral (5.45 ± 0.23) as the major components of essential oil extracted from ginger. Addition of ginger essential oil (GEO) improved the AM activity of the CH film against food borne pathogens, without significantly (p < 0.05) affecting the mechanical properties of the film. CH film with GEO was more effective against Gram-positive bacteria than Gram-negative bacteria and maximum antibacterial property against Staphylococcus aureus and Escherichia coli was shown by 0.3 % GEO added CH film. In a further experiment, steaks of barracuda (Sphyraena jello) fish were wrapped with the CH-GEO (0.3 %) film and stored at 2 °C for 20 days. Throughout the storage period, the total volatile basic nitrogen (TVB-N) value and total mesophilic count of fish steak wrapped with the CH-GEO film were significantly (p < 0.05) lesser than both the unwrapped control fish steak and aerobically packed fish steak in synthetic multilayer film of ethylene vinyl alcohol (EVOH) (nylon, EVOH and polyethylene). Sensorily, CH-GEO film wrapped sample was acceptable till the end of storage for 20 days compared to 12 days for unwrapped control and fish steak packed in EVOH film. The results indicate that the developed CH-GEO film is efficient in extending the storage life of fish.
Similar content being viewed by others
References
Abdollahi M, Rezaei M, Farzi G (2012) A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan. J Food Eng 111(2):343–350
Appendini P, Hotchkiss JH (2002) Review of antimicrobial food packaging. Innov Food Sci Emerg Technol 3(2):113–126
Atarés L, Bonilla J, Chiralt A (2010) Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils. J Food Eng 100:678–687
Begin A, Van Calsteren MR (1999) Antimicrobial films produced from chitosan. Int J Biol Macromol 26:63–67
Burt S (2004) Essential oils: their antibacterial properties and potential applications in foods - a review. Int J Food Microbiol 94(3):223–253
Caner C, Cansiz O (2007) Effectiveness of chitosan-based coating in improving shelf-life of eggs. J Sci Food Agric 87:227–232
Conway EJ (1962) Micro diffusion analysis and volumetric error, 5th edn. Crosby Lockwood and Son Ltd, London
Devlieghere F, Vermeulen A, Debevere J (2004) Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables. Food Microbiol 21:703–714
Dutta PK, Tripathi S, Mehrotra GK, Dutta J (2009) Perspectives for chitosan based antimicrobial films in food applications. Food Chem 114:1173–1182
Fernandez-Saiz P, Ocio MJ, Lagaron JM (2010) Antibacterial chitosan-based blends with ethylene–vinyl alcohol copolymer. Carbohydr Polym 80:874–884
Gómez-Estaca J, López De Lacey A, Gómez-Guillén MC, López-Caballero ME, Montero P (2009) Antimicrobial activity of composite edible films based on fish gelatin and chitosan incorporated with clove essential oil. J Aquat Food Prod Technol 18:46–52
Gómez-Estaca J, López de Lacey A, López-Caballero ME, Gómez-Guillén MC, Montero P (2010) Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiol 27:889–896
Gram L, Melchiorsen J (1996) Interaction between fish spoilage bacteria Pseudomonas spp. and S. putrefaciens in fish extracts and on fish tissue. J Appl Bacteriol 80:589–595
Gutierrez J, Barry-Ryan C, Bourke P (2009) Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components. Food Microbiol 26:142–150
Han JH (2000) Antimicrobial food packaging. Food Technol 54:56–65
Hanusova K, Dobias J, Klaudisova K (2009) Effect of packaging films releasing antimicrobial agents on stability of food products. Czech J Food Sci 27:347–349
Hashem HM, Razavi SH, Mousavi AMS, Shaidi YS, Ghorbani HA (2008) Improving antibacterial activity of edible films based on chitosan by incorporation of thyme and clove essential oils and EDTA. J Appl Sci 8:2895–2900
Hosseini M, Razavi S, Mousavi M (2009) Antimicrobial, physical and mechanical properties of chitosan based films incorporated with thyme, clove and cinnamon essential oils. J Food Process Pres 33:727–743
ICMSF (International Commission on Microbiological Specifications for Foods) (1986) Sampling plans for fish and shellfish. In: ICMSF, Microorganisms in Foods. Sampling for Microbiological Analysis: Principles and Scientific Applications, 2nd edn. vol. 2. University of Toronto Press, Canada, pp181-196
Meilgaard M, Civille GV, Carr BT (1999) Sensory evaluation techniques, 3rd edn. CRC Press, Boca Raton, Fla, p. 387
Mexis SF, Chouliara E, Kontominas MG (2009) Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C. Food Microbiol 26:598–605
Nychas GJE, Skandamis PN (2003) Antimicrobials from herbs and spices. In: Roller S (ed) Natural antimicrobials for the minimal processing of foods. Woodhead Publishing, Cambridge, UK, pp. 176–200
Ouattara B, Simard RE, Piette G, Bégin A, Holley RA (2000) Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. Int J Food Microbiol 62(1):139–148
Pantazi D, Papavergou A, Pournis N, Kontominas MG, Savvaidis IN (2008) Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes. Food Microbiol 25:136–143
Pranoto Y, Rakshit SK, Salokhe VM (2005) Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. LWT Food Sci Technol 38:859–865
Prasad MM, Seenayya G (2000) Effect of spices on the growth of red halophilic cocci isolated from salt cured fish and solar salt. Food Res Int 33:793–798
Rabea EI, Badawy ET, Stevens CV, Smagghe G, Steurbaut W (2003) Chitosan as antimicrobial agent: applications and mode of action. Biomacromulecules 4:1457–1465
Sanchez-Gonzalez L, Cháfer M, Chiralt A, González-Martínez C (2010) Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydr Polym 82:277–283
Sanchez-Gonzalez L, Chafer M, Hernandez M, Chiralt A, Gonzalez-Martinez C (2011) Antimicrobial activity of polysaccharide films containing essential oils. Food Control 22:1302–1310
Sefidkon F, Ahmadi S (2000) Essential oil of Tanacetum pathenium L. J Essent Oil Res 12:427–428
Sikkema J, De Bont JAM, Poolman B (1994) Interactions of cyclic hydrocarbons with biological membranes. J Biol Chem 269(11):8022–8028
Suppakul P, Miltz JM, Sonneveld K, Bigger SW (2003) Active packaging technologies with an emphasis on antimicrobial packaging and its applications. J Food Sci 68:408–420
Tripathi S, Mehrotra GK, Dutta PK (2010) Preparation and physico-chemical evaluation of chitosan ⁄ poly (vinyl alcohol) ⁄ pectin ternary film for food-packaging applications. Carbohydr Polym 79:711–716
Wu J, Shangying G, Hui L, Shuang W, Shanfei C, Jianhua W, Jianhua L, Qiqing Z (2014) Properties and antimicrobial activity of silver carp (Hypophthalmichthys molitrix) skin gelatin-chitosan films incorporated with oregano essential oil for fish preservation. Food Packaging and Shelf Life 2:7–16
Zhang GF, Yang ZB, Wang Y, Yang WR, Jiang SZ, Gai GS (2009) Effects of ginger root (Zingiber officinale) processed to different particle sizes on growth performance, antioxidant status, and serum metabolites of broiler chickens. Poult Sci 88:2159–2166
Zivanovic S, Chi S, Draughon AF (2005) Antimicrobial activity of chitosan films enriched with essential oils. J Food Sci 70:M45–M51
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Remya, S., Mohan, C.O., Bindu, J. et al. Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish. J Food Sci Technol 53, 685–693 (2016). https://doi.org/10.1007/s13197-015-2018-6
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-015-2018-6