Shelf life extension of rainbow trout fillets by application of edible chitosan films impregnated with postbiotic of Pedicoccocus acidilactici

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dc.contributor.authorAkgol, Muzeyyen
dc.contributor.authorKaratepe, Pinar
dc.contributor.authorIncili, Gokhan Kursad
dc.contributor.authorTekin, Ali
dc.contributor.authorOksuztepe, Gulsum
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2026-04-04T13:35:08Z
dc.date.available2026-04-04T13:35:08Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractThe aim of the study was to characterize the postbiotic and edible films formed by the mixture of postbiotic and chitosan, and to evaluate the effects of the films on the shelf life of rainbow trout fillets at different storage temperatures (4 and 10 degrees C). The chitosan (2.93 %) and postbiotic (20.08 %) concentrations in the films were determined by using the Box-Behnken method. The characterization analyses shows that postbiotic contains various bioactive ingredients, e.g. free amino acids and volatiles. The prepared films exhibited high mechanical strength, antibacterial properties, and low water vapor permeability. In the rainbow trout fillet experiment, untreated samples (C4 and C10) exceeded the permissible total viable count (7.0 log(10)) limit on day 6 and 15. However, the edible film-treated fillets stored at 10 degrees C (F10) reached the limit on the 21st day, and the film-treated fillets stored at 4 degrees C (F4) did not reach the limit over a 24 days period (P < 0.05). The film application resulted in an extension of the shelf-life by 18 days without any major modification of color and organoleptic characteristics of the fillets (P > 0.05). The results indicate that the postbiotic of P. acidilactici contained abundant bioactive products and that the edible film prepared by the addition of postbiotic and chitosan could extend the shelf life of trout fillets through antimicrobial effects and antioxidant stabilization.
dc.description.sponsorshipFimath;rat University Scientific Research Project Unit (FUBAP) [911]; [VF.23.03]
dc.description.sponsorshipThis study was summarized from the PhD thesis (Dr. Muezeyyen Akgol) . The authors thank the financial supports to The Scientific and Technological Research Council of Turkiye with Project numbers 122O911 and F & imath;rat University Scientific Research Project Unit (FUBAP) with project number VF.23.03.911 and F & imath;rat University Scientific Research Project Unit (FUBAP) with project number VF.23.03
dc.identifier.doi10.1016/j.foodres.2025.117067
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.orcid0000-0001-5258-1714
dc.identifier.orcid0000-0003-1178-3365
dc.identifier.pmid41606906
dc.identifier.scopus2-s2.0-105012925844
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2025.117067
dc.identifier.urihttps://hdl.handle.net/11616/109620
dc.identifier.volume221
dc.identifier.wosWOS:001583182500044
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250329
dc.subjectRainbow trout
dc.subjectPostbiotic
dc.subjectChitosan
dc.subjectEdible film
dc.subjectShelf life
dc.subjectMechanical strength
dc.subjectVapor permeability
dc.titleShelf life extension of rainbow trout fillets by application of edible chitosan films impregnated with postbiotic of Pedicoccocus acidilactici
dc.typeArticle

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