Chitosan Beads Incorporated with Essential Oil of Thymus capitatus: Stability Studies on Red Tilapia Fillets
Abstract
:1. Introduction
2. Experimental
2.1. Materials
2.2. Synthesis
Preparation of the CB-TCEO
2.3. Characterization
2.3.1. Characterization of the TCEO
2.3.2. Characterization of the CB
2.3.3. Antioxidant Activity of the CB-TCEO
2.3.4. Total Phenol Content of the CB-TCEO
2.3.5. Bacterial Inhibition In Vitro Capacity of the CB-TCEO
2.3.6. Antibacterial Analysis In Situ in Tilapia
2.3.7. Total Volatile Nitrogen (TVB-N) Analysis Performed in the Tilapia Sample
2.3.8. pH Analysis in Tilapia
2.3.9. Colorimetric Analysis in Tilapia
2.3.10. Texture Analysis in Tilapia
2.4. Experimental Design and Statistical Analysis
3. Results and Discussion
3.1. Characterization of the TCEO
Chromatographic Analysis of the TCEO
3.2. Characterization of the CB
3.2.1. X-ray Diffraction Analysis of the CB
3.2.2. Thermogravimetric Analysis of the CB
3.3. Characterization of the Chitosan Beads Incorporating Thymus capitatus Essential Oil (CB-TCEO)
3.3.1. FTIR Analysis
3.3.2. Antioxidant Activity of CB-TCEO
3.3.3. Scanning Electron Microscopy (SEM) Analysis of the CB-TCEO
3.3.4. Bacteria Inhibition In Vitro Capacity of the CB-TCEO
3.4. Antibacterial Analysis In Situ in Tilapia
3.4.1. Microbiological Analysis of the Muscle of the Fish Subjected to the Treatments
3.4.2. Determination of Total Volatile Nitrogen (TVB-N)
3.4.3. pH Analysis of the Tilapia Muscle
3.4.4. Colorimetric Analysis of the Tilapia Sample
3.4.5. Texture Profile Analysis (TPA) of the Tilapia Sample
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample Availability: Samples of the compounds are not available from the authors. |
Sample | DPPH µmol Trolox (eq/g TCEO) | ABTS µmol Trolox (eq/g TCEO) | TPC (mg GAE/g TCEO) |
---|---|---|---|
TCEO | 1833 ± 32 a | 12.50 ± 0.008 e | 0.32 ± 0.03 a |
CB | 2085 ± 27 b | 6.89 ± 0.006 a | 1.92 ± 0.05 b |
CB-TCEO 500 | 6200 ± 23 c | 7.53 ± 0.011 b | 3.36 ± 0.06 c |
CB-TCEO 1000 | 7624 ± 21 d | 8.11 ± 0.06 c | 3.51 ± 0.06 d |
CB-TCEO 2000 | 9239 ± 20 e | 8.95 ± 0.05 d | 4.25 ± 0.07 e |
Sample | The Diameter of the Inhibition Zone (mm) | ||||
---|---|---|---|---|---|
B. cereus | S. aureus | S. enterica | E. coli | V. parahaemolyticus | |
CB | - | - | - | - | - |
CB-TCEO 500 | 9.4 ± 1.5 a | 5.7 ± 1.0 a | 4.2 ± 0.8 a | 2.0 ± 0.5 a | - |
CB-TCEO 1000 | 22.9 ± 1.9 b | 19.8 ± 2.1 b | 17.5 ± 2.5 b | 15.3 ± 1.9 b | 13.1 ± 1.6 a |
CB-TCEO 2000 | 37.2 ± 2.5 c | 34.1 ± 2.3 c | 30.8 ± 3.9 c | 25.6 ± 2.5 c | 23.5 ± 2.7 b |
Chloramphenicol 250 mgL−1 | 40.0 ± 1.6 c | 39.5 ± 2.0 d | 39.7 ± 2.1 d | 37.2 ± 1.8 d | 36.1 ± 3.2 c |
Day | CB-TCEO | Microorganism (UFC/g) | |||
---|---|---|---|---|---|
Salmonella spp. * | Vibrio cholerae * | Coliforms Yotal | S. aureus Coagulase-Positive | ||
Requirement NTC 1322 | Absence | Absence | <10 | <100 | |
1 | 0 | 10 | 10 | <10 | <100 |
500 | <10 | <10 | Absence | <10 | |
1000 | <10 | <10 | Absence | <10 | |
2000 | Absence | Absence | Absence | Absence | |
5 | 0 | <100 | <100 | <10 | <100 |
500 | <10 | <10 | Absence | <10 | |
1000 | <10 | <10 | Absence | <10 | |
2000 | Absence | Absence | Absence | Absence | |
9 | 0 | <100 | <100 | <100 | <1000 |
500 | <10 | <10 | Absence | <100 | |
1000 | <10 | <10 | Absence | <10 | |
2000 | Absence | Absence | Absence | Absence | |
13 | 0 | <1000 | <1000 | <100 | <1000 |
500 | <100 | <100 | Absence | <100 | |
1000 | <10 | <10 | Absence | <10 | |
2000 | Absence | Absence | Absence | Absence | |
16 | 0 | <1000 | <1000 | <1000 | <10,000 |
500 | <100 | <100 | Absence | <100 | |
1000 | <10 | <10 | Absence | <10 | |
2000 | Absence | Absence | Absence | Absence | |
19 | 0 | <10,000 | <10,000 | <1000 | <10,000 |
500 | <100 | <100 | Absence | <100 | |
1000 | <100 | <100 | Absence | <10 | |
2000 | Absence | Absence | Absence | Absence | |
23 | 0 | <10,000 | <10,000 | <1000 | <10,000 |
500 | <100 | <100 | Absence | <1000 | |
1000 | <100 | <100 | Absence | <100 | |
2000 | Absence | Absence | Absence | Absence | |
27 | 0 | <10,000 | <10,000 | <1000 | <100,000 |
500 | <1000 | <1000 | Absence | <1000 | |
1000 | <100 | <100 | Absence | <100 | |
2000 | Absence | Absence | Absence | Absence |
Sample | pH/Day | |||||||
---|---|---|---|---|---|---|---|---|
1 | 5 | 9 | 13 | 16 | 19 | 23 | 27 | |
CB | 6.51 ± 0.01 a | 6.58 ± 0.02 c | 6.61 ± 0.03 b | 6.65 ± 0.02 c | 6.72 ± 0.05 c | 6.80 ± 0.02 c | 6.85 ± 0.03 c | 6.90 ± 0.03 c |
CB-TCEO 500 | 6.51 ± 0.01 a | 6.53 ± 0.03 b | 6.57 ± 0.04 b | 6.60 ± 0.03 b | 6.64 ± 0.02 b | 6.71 ± 0.01 b | 6.76 ± 0.03 b | 6.81 ± 0.02 b |
CB-TCEO 1000 | 6.51 ± 0.02 a | 6.47 ± 0.03 a | 6.51 ± 0.03 a | 6.52 ± 0.02 a | 6.58 ± 0.03 a | 6.63 ± 0.03 a | 6.68 ± 0.01 a | 6.73 ± 0.03 a |
CB-TCEO 2000 | 6.50 ± 0.02 a | 6.44 ± 0.04 a | 6.47 ± 0.04 a | 6.50 ± 0.03 a | 6.55 ± 0.05 a | 6.60 ± 0.02 a | 6.65 ± 0.04 a | 6.70 ± 0.01 a |
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Valencia Junca, M.A.; Valencia, C.; Flórez López, E.; Delgado-Ospina, J.; Zapata, P.A.; Solano, M.; Grande Tovar, C.D. Chitosan Beads Incorporated with Essential Oil of Thymus capitatus: Stability Studies on Red Tilapia Fillets. Biomolecules 2019, 9, 458. https://doi.org/10.3390/biom9090458
Valencia Junca MA, Valencia C, Flórez López E, Delgado-Ospina J, Zapata PA, Solano M, Grande Tovar CD. Chitosan Beads Incorporated with Essential Oil of Thymus capitatus: Stability Studies on Red Tilapia Fillets. Biomolecules. 2019; 9(9):458. https://doi.org/10.3390/biom9090458
Chicago/Turabian StyleValencia Junca, Mayra Alejandra, Cesar Valencia, Edwin Flórez López, Johannes Delgado-Ospina, Paula A. Zapata, Moisés Solano, and Carlos David Grande Tovar. 2019. "Chitosan Beads Incorporated with Essential Oil of Thymus capitatus: Stability Studies on Red Tilapia Fillets" Biomolecules 9, no. 9: 458. https://doi.org/10.3390/biom9090458