Fabrication of edible chitosan films incorporated with the postbiotic of Pediococcus acidilactici and impact of the edible films on the quality and microbial safety of rainbow trout fillets

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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.accessioned2026-04-04T13:35:03Z
dc.date.available2026-04-04T13:35:03Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractThe current study was designed to fabricate and characterize edible films formed by the combination of chitosan and the postbiotic Pediococcus acidilactici and to determine the effects of the produced film on the quality of rainbow trout fillets. In addition, the bioactive compounds in the postbiotic were to be determined. Results showed that the postbiotic contains various bioactive compounds, i.e., volatilomics, organic, free amino, and carboxylic acids. The fabricated films exhibited strong tensile strength (1.89 +/- 0.17 MPa), antibacterial properties against Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes (13.42 to 16.76 mm inhibition zones), and low water vapor permeability (1.55 +/- 0.19 x 10(-10) g mm/m(2) h Pa). In addition, the efficacy of the films was tested on the microbiological and chemical quality parameters of the rainbow trouts at two different storage temperatures (4 and 10 degrees C). The film treatment considerably reduced the numbers of S. Typhimurium, E. coli O157:H7, and L. monocytogenes in comparison to the control fillets (P<0.05). In the rainbow trouts, the number of spoilage microorganisms, including anaerobes, total viable count, psychrotrophs, lactic acid bacteria, and yeast-molds, was found to be lower than the control samples during storage at 4 and 10 degrees C (P<0.05). In addition, the films effectively delayed the oxidation of lipid and proteins when used at an appropriate storage temperature (4 degrees C) (P<0.05). In conclusion, the fabricated films demonstrate the potential to ensure microbial safety by inhibiting foodborne pathogens and delaying the microbiological and chemical spoilage of rainbow trouts.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye [122 O 911]; Firat University Scientific Research Project Unit (FUBAP) [VF.23.03]
dc.description.sponsorshipThis study was summarized from the PhD thesis (Dr. Muezeyyen Akgol). The authors thank the financial supports The Scientific and Technological Research Council of Turkiye with Project numbers 122 O 911 and Firat University Scientific Research Project Unit (FUBAP) with project number VF.23.03.
dc.identifier.doi10.1016/j.ijbiomac.2025.147677
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.orcid0000-0003-1178-3365
dc.identifier.orcid0000-0002-4274-2729
dc.identifier.orcid0000-0001-5258-1714
dc.identifier.pmid40957522
dc.identifier.scopus2-s2.0-105016851511
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2025.147677
dc.identifier.urihttps://hdl.handle.net/11616/109584
dc.identifier.volume329
dc.identifier.wosWOS:001586709100025
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250329
dc.subjectRainbow trout
dc.subjectchitosan
dc.subjectedible film
dc.subjectPedioccocus acidilactici
dc.subjectAntimicrobial effect
dc.subjectcell-free supernatant
dc.titleFabrication of edible chitosan films incorporated with the postbiotic of Pediococcus acidilactici and impact of the edible films on the quality and microbial safety of rainbow trout fillets
dc.typeArticle

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