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Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Antimicrobial olive leaf gelatin films for enhancing the quality of cold smoked salmon

Author
item Albertos, Irene - Instituto Tecnológico Agrario De Castilla Y León (ITACYL)
item Avena Bustillos, Roberto
item Martin-diana, Ana Belen - Instituto Tecnológico Agrario De Castilla Y León (ITACYL)
item Du, Wen-xian
item Rico, Daniel - Instituto Tecnológico Agrario De Castilla Y León (ITACYL)
item Mchugh, Tara

Submitted to: Journal of Food Packaging and Shelf Life
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/27/2017
Publication Date: 8/4/2017
Citation: Albertos, I., Avena-Bustillos, R.D., Martin-Diana, A., Du, W.N., Rico, D., McHugh, T.H. 2017. Antimicrobial olive leaf gelatin films for enhancing the quality of cold smoked salmon. Journal of Food Packaging and Shelf Life. 13:49-55. https://doi.org/10.1016/j.fpsl.2017.07.004.
DOI: https://doi.org/10.1016/j.fpsl.2017.07.004

Interpretive Summary: Olive leaf powder (OLP) and its extract (OLE) were evaluated as antimicrobial/antioxidant ingredients in edible films for smoked fish preservation. OLE and OLP showed an inhibitory effect on Listeria monocytogenes in agar diffusion tests. Antioxidant and antimicrobial capacity was increased adding OLE to fish gelatin films (FGF). However, FGF with 3.75, and 5.63 % (w/w) OLE increased the WVP. FGF with OLE at 5.63 % (w/w) reduced the growth of Listeria monocytogenes on smoked salmon.

Technical Abstract: Olive leaf products were evaluated as antimicrobial/antioxidant ingredients in edible films for smoked fish preservation. Olive leaf powder (OLP) and its water/ethanol extract (OLE) were tested against Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella enterica using agar diffusion test. Fish gelatin films (FGF) with different levels of OLE (0, 1.88, 3.75 and 5.63 % w/w ) were formulated and their total soluble phenolics (TSP) and antioxidant capacity,color and water vapor permeability (WVP) were studied. OLP and OLE only showed antibacterial activity against L. monocytogenes in agar diffusion tests. FGF with 5.63 % (w/w) OLE showed the highest L. monocytogenes inhibition in agar diffusion test. TSP and antioxidant capacity increased with increasing OLE concentration in FGF. Lightness was not significantly modified with increasing OLE addition in the films. In contrast, a* was reduced and b* increased directly with OLE concentration. Addition of 3.75 and 5.63 % (w/w) OLE to FGF increased WVP of the films compared to those of control and 1.88 % (w/w) OLE films. FGF with 5.63 % (w/w) OLE were selected to test against L. monocytogenes inoculated smoked salmon. These films significantly reduced the growth of L. monocytogenes on smoked salmon during storage. This study highlights for the first time the effectiveness of FGF incorporating 5.63 % (w/w) OLE for diminishing the growth of L. monocytogenes on smoked salmon.