ArticleFoods (Basel, Switzerland)2020
Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 47 citations in OpenAlex.
- Recent developments and innovative application of propolis in the food industry: a natural preservative from honeybee waste.Food science and biotechnology · 2025Review
- Chitosan-Coated Rainbow Trout Fillets WithFood science & nutrition · 2025Article
- Integrated Biotechnological Strategies for the Sustainability and Quality of Mediterranean Sea Bass (Foods (Basel, Switzerland) · 2025Review
- New advances in biological preservation technology for aquatic products.NPJ science of food · 2025Review
- Prolonging Shelf Life and Meat Quality of Rainbow Trout (Food science & nutrition · 2025Article
- Characterization of Fibers Prepared by Centrifugal Spinning from Biotechnologically Derived Chicken Gelatin.Foods (Basel, Switzerland) · 2024Article
- Propolis as a functional food and promising agent for oral health and microbiota balance: A review study.Food science & nutrition · 2024Review
- Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health.Foods (Basel, Switzerland) · 2024Review
- Edible Xanthan/Propolis Coating and Its Effect on Physicochemical, Microbial, and Sensory Quality Indices in Mackerel Tuna (Gels (Basel, Switzerland) · 2022Article
- Polylactide-Based Films with the Addition of Poly(ethylene glycol) and Extract of Propolis-Physico-Chemical and Storage Properties.Foods (Basel, Switzerland) · 2022Article
- No evidence for a relationship between farm or transformation process locations and antibiotic resistance patterns of Pseudomonas population associated with rainbow trout (Oncorhynchus mykiss).Journal of applied microbiology · 2022Article
- Review
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Authors and funding
5 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 ± 1 °C). According to peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assays, lipid oxidation was delayed in the fillets coated with gelatin films incorporated with PE comparing with the control and gelatin-coated (without PE) fillets. The total volatile basic nitrogen (TVB-N) value of rainbow trout fillets showed an increase in all groups at the end of storage, observing the lowest values in the fillets coated with gelatin films prepared with 16% PE. Gelatin films enriched with PE had great inhibitory effects on the microbial growth in rainbow trout fillets. The addition of PE enhanced the effectiveness of gelatin films and delayed the lipid oxidation and sensory and microbial deterioration in trout fillets coated with these films. Thus, PE can be recommended to be used as a natural antioxidant and antimicrobial additive with gelatin films to maintain rainbow trout fillet quality.
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Registered trials
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