The Effect of Nanocomposite Edible Coating Enriched with <i>Foeniculum vulgare</i> Essential Oil on the Shelf Life of <i>Oncorhynchus mykiss</i> Fish Fillets during the Storage

Abstract

In this study, the antioxidant and antimicrobial effect of fennel essential oil in different concentrations of 1%, 1.5%, and 2% (W/V) with three types of nanocoating of basil seed gum, Lepidium perfoliatum, and their combination was examined for extending the life of fish meat. The amount of phenolic compounds for fennel was 80.59 mg g−1. The antioxidant activity of EO was assessed by DPPH and beta-carotene in different concentrations and an increasing trend for antioxidant properties was observed with increasing the EO concentration. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined against Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. The size of the prepared nanocoatings was in the range of 270.80 to 473.21 nm and the zeta potential was negative for all nanocoatings. Fish meat samples were stored at 4°C for 28 days and peroxide value, thiobarbituric acid, S. aureus, E. coli and P. aeruginosa counts, pH, total volatile basic nitrogen (TVN-B), and color changes were measured at 7 day intervals. The use of nanotechnology led to the improvement of antioxidant and antimicrobial properties of coatings. According to the results, the nanocoating of BSG-LPSG containing 2% of fennel EO can be used in meat packaging factories.