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. 2024 Nov 15;12(12):10561-10575.
doi: 10.1002/fsn3.4605. eCollection 2024 Dec.

Beet Root Peel Extract as a Natural Cost-Effective pH Indicator and Food Preservative in Edible Film: Shelf Life Improvement of Cold-Stored Trout Fillet

Fatemeh Ghanbar Soleiman Abadi  1 , Behnaz Bazargani-Gilani  1 , Aryou Emamifar  2 , Alireza Nourian  3
Affiliations

Beet Root Peel Extract as a Natural Cost-Effective pH Indicator and Food Preservative in Edible Film: Shelf Life Improvement of Cold-Stored Trout Fillet

Fatemeh Ghanbar Soleiman Abadi et al. Food Sci Nutr. .

Abstract

In this study, chitosan (C)-polyvinyl alcohol (P) edible film containing bio-fabricated nanosilver particles (nAg) (as antimicrobial agent) and beetroot peel extract (BRPE) (as antioxidant agent and pH indicator) was used as spoilage indicator in cold-stored rainbow trout fillets. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (43.02%), reducing power (2.87), and total phenolic content (360.50 mg GAE/g) of ethanolic BRPE were higher than aqueous extract. Silver nanoparticles were biosynthesized using silver nitrate reduction by chitosan, confirmed by UV-Visible spectroscopy, optical and scanning electron microscope images, and X-ray diffraction analysis. The highest tensile strength (4.20 MPa) and elongation at break (118%) belonged to the CP-BRPE film, and the lowest water vapor permeability (2.45 10-5 g/s/m/P) was related to the CP-nAg film. Also, the lowest total viable count (6.17 log CFU/g), psychrotrophic bacteria (6.27 log CFU/g), Enterobacteriaceae (4.9 log CFU/g), pH (5.66), total volatile basic-nitrogen (TVB-N) (22.1 mg/100 g of fish), and thiobarbituric acid reactive substances (TBARS) (0.705 mg MDA/kg of fish) values of the packaged trout fillets were significantly (p ≤ 0.05) observed in CP-BRPE-gnAg treatment among the other treatments at the end of the storage period, and CP-gnAg, CP-BRPE, and CP treatments were in the next ranks, respectively. Colorimetric analysis of the used films showed that the films containing BRPE depicted color spectra of red to yellow at the same time as the spoilage symptoms initiated in the packaged fillets. It is concluded that BRPE not only increased the preservative effects of chitosan-polyvinyl alcohol film containing green silver nanoparticles but also can be considered as a natural cost-effective spoilage indicator of the rainbow trout fillets during cold storage time.

Keywords: beetroot peel extract; chitosan; polyvinyl alcohol; silver nanoparticles; spoilage indicator; trout fillet.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

FIGURE 1
FIGURE 1
The color response of BRPE against different pHs (3–12).
FIGURE 2
FIGURE 2
UV–Visible spectra of BRPE in wavenumber range of 300–900 nm.
FIGURE 3
FIGURE 3
UV–Visible spectra of the biofabricated nAg.
FIGURE 4
FIGURE 4
The optical microscope (a) and SEM (b) images of the biofabricated nAg in magnifications of 1000× and 10,000×, respectively.
FIGURE 5
FIGURE 5
The water vapor permeability of the designed films. Films: CP (Chitosan‐polyvinyl alcohol), CP‐nAg (Chitosan‐polyvinyl alcohol‐nano silver particles), CP‐BRPE (Chitosan‐polyvinyl alcohol‐beetroot peel extract), and CP‐BRPE‐nAg (Chitosan‐polyvinyl alcohol‐beet root peel extract‐nano silver particles). Different letters indicate a statistically significant difference (p ≤ 0.05).
FIGURE 6
FIGURE 6
Color response of the CP‐BRPE film against different pHs (3–12).
FIGURE 7
FIGURE 7
XRD spectra of the designed films. Films: CP (Chitosan‐polyvinyl alcohol), CP‐nAg (Chitosan‐polyvinyl alcohol‐nano silver particles), CP‐BRPE (Chitosan‐polyvinyl alcohol‐ beetroot peel extract), and CP‐BRPE‐nAg (Chitosan‐polyvinyl alcohol‐beet root peel extract‐nano silver particles).
FIGURE 8
FIGURE 8
(a–c) The changes in the microbial population (a: total viable count, b: psychrotrophic bacteria, c: Enterobacteriaceae) of the studied treatments during storage period. Treatments: C (control, fillets without packaging), CP (fillets packaged with chitosan‐polyvinyl alcohol), CP‐nAg (fillets packaged with chitosan‐polyvinyl alcohol‐nano silver particles), CP‐BRPE (fillets packaged with chitosan‐polyvinyl alcohol‐beetroot peel extract), and CP‐BRPE‐nAg (fillets packaged with chitosan‐polyvinyl alcohol‐beet root peel extract‐nano silver particles). Different letters indicate a statistically significant difference (p ≤ 0.05) for the same day.
FIGURE 9
FIGURE 9
(a–c) The changes in the chemical features (a: PH, b: TBARS, and c: TVB‐N) of the studied treatments during storage period. Treatments: C (control, fillets without packaging), CP (fillets packaged with chitosan‐polyvinyl alcohol), CP‐nAg (fillets packaged with chitosan‐polyvinyl alcohol‐nano silver particles), CP‐BRPE (fillets packaged with chitosan‐polyvinyl alcohol‐beetroot peel extract), and CP‐BRPE‐nAg (fillets packaged with chitosan‐polyvinyl alcohol‐beet root peel extract‐nano silver particles). Different letters indicate a statistically significant difference (p ≤ 0.05) for the same day.
FIGURE 10
FIGURE 10
Color response of the CP‐BRPE film during cold storage of the packaged rainbow trout fillets.
FIGURE 11
FIGURE 11
(a–c) The changes in the sensory attributes (a: odor, b: color, and c: overall acceptability) of the studied treatments during storage period. Treatments: C (control, fillets without packaging), CP (fillets packaged with chitosan‐polyvinyl alcohol), CP‐nAg (fillets packaged with chitosan‐polyvinyl alcohol‐nano silver particles), CP‐BRPE (fillets packaged with chitosan‐polyvinyl alcohol‐beetroot peel extract), and CP‐BRPE‐nAg (fillets packaged with chitosan‐polyvinyl alcohol‐beet root peel extract‐nano silver particles). Different letters indicate a statistically significant difference (p ≤ 0.05) for the same day.
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