6533b828fe1ef96bd128907b

RESEARCH PRODUCT

Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets

Rowida KhalilyCelia CarrilloFrancisco J. BarbaIgor TomasevicIlknur Ucak

subject

0106 biological sciencesendocrine systemanimal structuresHealth (social science)food.ingredientThiobarbituric acidanimal diseasesedible filmsPlant Sciencelcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)MicrobiologyGelatinmicrobial qualitychemistry.chemical_compoundnatural extract0404 agricultural biotechnologyfoodlipid oxidationLipid oxidation010608 biotechnologyTBARSlcsh:TP1-1185Peroxide valueFood sciencebiologyurogenital systemfish quality04 agricultural and veterinary sciencesPropolisbiology.organism_classification040401 food scienceTroutantioxidantschemistryRainbow troutFood Science

description

Usage of edible films and coatings alone or incorporated with natural extracts are a new approach to preservation and packaging of food. In this study, therefore, the microbiological, chemical quality, and sensorial changes of rainbow trout fillets coated with gelatin films supplemented with propolis extract (PE) (2, 8, 16%), as a source of polyphenols, were determined during 15 days of refrigerated storage (4 &plusmn

yearjournalcountryeditionlanguage
2020-11-01Foods
https://doi.org/10.3390/foods9111584