Journal of Food Science and Technology

, Volume 55, Issue 12, pp 4945–4955 | Cite as

Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils

  • Ana Carolina Pelaes Vital
  • Ana Guerrero
  • Mariana Garcia Ornaghi
  • Emilia Maria Barbosa Carvalho Kempinski
  • Cesar Sary
  • Jessica de Oliveira Monteschio
  • Paula Toshimi Matumoto-Pintro
  • Ricardo Pereira Ribeiro
  • Ivanor Nunes do PradoEmail author
Original Article


The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investigated. In relation to lipid oxidation, a decrease was observed in fish with the edible coatings compared to the control being the coating with oregano EO the most effective and also with the highest antioxidant activity. Loss in color and weight were significantly lower with coating. Fish with coating maintained firmness whereas fish without coating became softer. Fish with edible coating and oregano essential oils showed higher sensory acceptability regarding to odor evaluated by consumers. Thus, edible coatings with essential oils as natural antioxidant improved the product quality and sensory acceptability.


Lipid oxidation Antioxidant activity Scanning electron microscope Texture Consumer analyses Principal component analyses 



We thank the Coordination for the Improvement of High Education Personnel (CAPES) Foundation for their for their scholarship financial support.


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Ana Carolina Pelaes Vital
    • 1
  • Ana Guerrero
    • 2
    • 3
  • Mariana Garcia Ornaghi
    • 2
  • Emilia Maria Barbosa Carvalho Kempinski
    • 1
    • 4
  • Cesar Sary
    • 2
  • Jessica de Oliveira Monteschio
    • 2
  • Paula Toshimi Matumoto-Pintro
    • 5
  • Ricardo Pereira Ribeiro
    • 2
  • Ivanor Nunes do Prado
    • 2
    Email author
  1. 1.Food Science Post-Graduate ProgramUniversidade Estadual de MaringáMaringáBrazil
  2. 2.Animal Science DepartmentUniversidade Estadual de MaringáMaringáBrazil
  3. 3.Animal Production and Food Science Department, Instituto Agroalimentario (IA2)Universidad de Zaragoza – CITASaragossaSpain
  4. 4.Department of Physical TherapyCentro Universitáro Ingá-UNINGAMaringáBrazil
  5. 5.Department of AgronomyUniversidade Estadual de MaringáMaringáBrazil

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