To date, various polysaccharides have been used as components of gelatine–polysaccharide films and coatings. Fish gelatine products have broad application in the preparation of edible coatings and films however, those derived from pure gelatine demonstrate weak biological features, i.e., antioxidant- and antimicrobial-related abilities. Waste from fish processing offers great potential in the recycling of by-product materials and their conversion into relevant products with a nutritional or functional value. Plant extracts demonstrate a broad spectrum of active properties and relatively low toxicity while not causing significant side-effects on human health. These compounds have attracted a great deal of attention in the scientific field. Bioactive compounds are usually isolated from natural sources such as algae, lichens and higher plants, as well as mushrooms. The main component of biopolymer coatings can be derived from food processing by-products or underused proteins, lipids or polysaccharide sources that are biodegradable and edible. Food products have been successfully preserved using edible coatings that contain a variety of bioactive compounds. The use of bio-based coatings as well as the preservation of films are currently viewed as effective and eco-friendly methods in the maintenance of food product freshness while contributing to shelf-life extension. However, further research is needed to assess the microbiological stability of the obtained food products. Therefore, the innovative coatings produced from carp processing waste may have high potential as components in convenience food products and could extend the shelf-life of carp fillets during refrigerated storage. In contrast to the control group, the carp fillets stored in the coatings with the rosemary extract effectively slowed the lipid oxidation processes. The results show that the colour of the carp fillets treated with the rosemary and thyme extracts became slightly darker and had a propensity towards redness and yellowness.
A new, ready-to-cook product with the coatings (carp fillets) was evaluated regarding quality in terms of colour parameters, texture profile, water activity, Thiobarbituric Acid Reactive Substances (TBARSs) and sensory analyses during 12 days of storage at 4 ☌.
The water extractions of the rosemary and thyme (5%) were used for the further development of coatings due to their high 2,2-Diphenyl-1-picrylhydrazyl (DPPH: 85.49 and 83.28%) and Ferric Reducing Antioxidant Power Assay values (FRAP: 0.46 and 0.56 mM/L) ( p < 0.05), respectively. Nutmeg, rosemary, thyme, milfoil, marjoram, parsley, turmeric, basil and ginger were subjected to water and ethanol extraction methods (10% concentration of herbs). In this study, we investigated the effects of furcellaran–gelatine (FUR/GEL) coatings incorporated with herb extracts on the quality retention of carp fish during refrigeration.
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