Work

The Antimicrobial and Antioxidant Effects of Bilayer Films Based on Polylactic Acid ( PLA )/Chitosan: Starch Containing Bitter Orange Essential Oil on the Fresh Rainbow Trout ( Onchorhynchus mykiss ) Fillet

Year: 2025

Type: article

Abstract: This study investigated the antibacterial properties of polylactic acid (PLA)/chitosan: starch films incorporated with bitter orange essential oil (BOEO) for preserving rainbow trout fillets. Three BOEO concentrations (0.7%, 1.4%, and 2.1% w/w) were incorporated via casting. Increased BOEO concentration enhanced film hydrophobicity and thermal resistance, but reduced tensile strength while increasing elongation. Atomic force microscopy revealed altered surface roughness. Antibacterial testing showed optimal activity against both Gram-positive and Gram-negative bacteria at 1.2% BOEO. Films containing 1.2% BOEO were applied to rainbow trout fillets, significantly reducing spoilage bacteria (total bacterial count, psychrotrophic, lactic acid bacteria, and Enterobacteriaceae), slowing chemical spoilage (pH and TBA values), and minimizing weight loss during 16 days of refrigerated storage (4°C). These results demonstrate the potential of BOEO-incorporated PLA/chitosan: starch films for extending the shelf life of rainbow trout.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.70139

Authors: Hossein Nourani, Seyed Mahdi Ojagh, Masoud Rezaei, Alireza Alishahi, Shahab Naghdi

Institutions: Gorgan University of Agricultural Sciences and Natural Resources, University of Tehran, Tarbiat Modares University

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,630