Betel (Piper betle L.) leaf ethanolic extracts dechlorophyllized using different methods: antioxidant and antibacterial activities, and application for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets-Reference-Cited by-同舟云学术

Betel (Piper betle L.) leaf ethanolic extracts dechlorophyllized using different methods: antioxidant and antibacterial activities, and application for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets

Published:2021 Issue:29 Volume:11 Page:17630-17641
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Tagrida Mohamed¹²³⁴⁵,Benjakul Soottawat¹²³⁴⁵^ORCID

Affiliation:

1. International Center of Excellence in Seafood Science and Innovation

2. Faculty of Agro-Industry

3. Prince of Songkla University

4. Hat Yai

5. Thailand

Abstract

Betel leaf ethanolic extract dechlorophyllized using sedimentation (BLEE-SED) exhibited enhanced antioxidant and antibacterial activities. BLEE-SED could extend the shelf-life of Nile tilapia fillets during refrigerated storage (4 °C) up to 9 days.

Funder

Prince of Songkla University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RA/D1RA02464G

Reference38 articles.

1. Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films

2. Effects of different ozonized slurry-ice treatments and superchilling storage (−1°C) on microbial spoilage of two important pelagic fish species

3. Essential oils for antimicrobial and antioxidant applications in fish and other seafood products