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Journal Article Epublish 19 citations

PubMed: 35745953 DOI: 10.3390/polym14122378

Application of Nanocomposites from Bees Products and Nano-Selenium in Edible Coating for Catfish Fillets Biopreservation.

Polymers (Basel) 14(12)

Authors: Dareen M Youssef, Fawzia A Alshubaily, Ahmed A Tayel, Mousa A Alghuthaymi, Mahmoud A Al-Saman

Affiliations

  • Department of Fish Processing and Biotechnology, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafrelsheikh 33516, Egypt.
  • Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
  • Department of Biology, Science and Humanities College, Shaqra University, Alquwayiyah 11726, Saudi Arabia.
  • Department of Industrial Biotechnology, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, El-Sadat City 32897, Egypt.

Abstract

Bee products, e.g., chitosan and propolis (Pro), have extraordinary importance in many disciplines including food biopreservation. Fish meat is highly susceptible to vast spoilage, especially catfish () products. The current work involved the extraction of bees' chitosan nanoparticles (BCht), Pro, Pro-mediated SeNPs and their composites, to evaluate them as potential antimicrobial and preservative nano-compounds, for the preservation of catfish fillets and augment their quality. BCht was extracted from bees () corpses and had a 151.9 nm mean particle diameter. The Pro was used for biosynthesis of SeNPs, which had 11.2 nm mean diameters. The entire compounds/composites exhibited powerful antibacterial acts against , and , where had the uppermost resistance. BCht/Pro/SeNPs were the most forceful toward all bacterial strains. The constructed edible coatings (ECs) from produced compounds/composites (BCht, Pro, Pro/SeNPs, Pro/BCht and BCht/Pro/SeNPs) had elevated efficiency for preserving catfish fillets during cold storages for 7 days. The microbiological (total counts, psychrophilic bacteria, yeast and molds), spoilage chemical parameters (TVB-N, TBARS) and sensorial attributes (appearance, odor, color, overall quality) of ECs-treated fillets indicated the nanocomposite's efficiency for protecting the fish from microbial growth, the progress of chemical spoilage indicators and maintaining the sensorial quality of treated stored fillets. The most effective nanocomposite for maintaining the entire fillet's quality was the BCht/Pro/SeNP. The based ECs on BNCt, Pro/SeNPs and their nanocomposites could be endorsed for prospective employment in the biopreservation of various seafoods.

MeSH

Bacteria, Food, Nanostructures, Chitosan, Propolis, Nanocomposites

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