Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon ( Salmo salar)
Abstract This study investigated potentially synergetic effects of red onion skin extract and modified atmosphere packaging (MAP) on lipid oxidation of salmon. The skin and flesh of red and yellow onions were extracted with water at 25°C, 45°C, 65°C and 90°C, ethanol and acetone in water solutions....
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Online Access: | http://dx.doi.org/10.1002/pts.2568 https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.2568 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/pts.2568 |
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crwiley:10.1002/pts.2568 2024-09-15T18:33:03+00:00 Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon ( Salmo salar) Güner, Senem Boz, Ziynet Yağız, Yavuz Topalcengiz, Zeynal Welt, Bruce A. Sarnoski, Paul Simonne, Amarat Kristinsson, Hordur G. Marshall, Maurice R. 2021 http://dx.doi.org/10.1002/pts.2568 https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.2568 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/pts.2568 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Packaging Technology and Science volume 34, issue 6, page 371-382 ISSN 0894-3214 1099-1522 journal-article 2021 crwiley https://doi.org/10.1002/pts.2568 2024-08-06T04:20:34Z Abstract This study investigated potentially synergetic effects of red onion skin extract and modified atmosphere packaging (MAP) on lipid oxidation of salmon. The skin and flesh of red and yellow onions were extracted with water at 25°C, 45°C, 65°C and 90°C, ethanol and acetone in water solutions. Total anthocyanin and polyphenol levels and antioxidant capacity were determined after extraction. Minced salmon samples were mixed with red onion skin extract (ROSE) and packaged under MAP at different O 2 concentrations (0%, 5%, 10% and 15% of total package gas composition) with 40% CO 2 and balance N 2 . Polyphenol recovery and antioxidant capacity increased for each sample as the extraction temperature increased with hot water use. Water extraction at 90°C provided higher extraction yields than ethanol and acetone in water solutions. The ROSE treatment of fish with MAP reduced lipid oxidation rates as evidenced by a decrease in peroxide value (43%) and thiobarbituric acid reactive substance (TBARS) (30%). The ROSE might effectively suppress the free radicals in a MAP system. A skin extract and MAP application might increase the shelf life of salmon. Article in Journal/Newspaper Salmo salar Wiley Online Library Packaging Technology and Science 34 6 371 382 |
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Wiley Online Library |
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English |
description |
Abstract This study investigated potentially synergetic effects of red onion skin extract and modified atmosphere packaging (MAP) on lipid oxidation of salmon. The skin and flesh of red and yellow onions were extracted with water at 25°C, 45°C, 65°C and 90°C, ethanol and acetone in water solutions. Total anthocyanin and polyphenol levels and antioxidant capacity were determined after extraction. Minced salmon samples were mixed with red onion skin extract (ROSE) and packaged under MAP at different O 2 concentrations (0%, 5%, 10% and 15% of total package gas composition) with 40% CO 2 and balance N 2 . Polyphenol recovery and antioxidant capacity increased for each sample as the extraction temperature increased with hot water use. Water extraction at 90°C provided higher extraction yields than ethanol and acetone in water solutions. The ROSE treatment of fish with MAP reduced lipid oxidation rates as evidenced by a decrease in peroxide value (43%) and thiobarbituric acid reactive substance (TBARS) (30%). The ROSE might effectively suppress the free radicals in a MAP system. A skin extract and MAP application might increase the shelf life of salmon. |
format |
Article in Journal/Newspaper |
author |
Güner, Senem Boz, Ziynet Yağız, Yavuz Topalcengiz, Zeynal Welt, Bruce A. Sarnoski, Paul Simonne, Amarat Kristinsson, Hordur G. Marshall, Maurice R. |
spellingShingle |
Güner, Senem Boz, Ziynet Yağız, Yavuz Topalcengiz, Zeynal Welt, Bruce A. Sarnoski, Paul Simonne, Amarat Kristinsson, Hordur G. Marshall, Maurice R. Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon ( Salmo salar) |
author_facet |
Güner, Senem Boz, Ziynet Yağız, Yavuz Topalcengiz, Zeynal Welt, Bruce A. Sarnoski, Paul Simonne, Amarat Kristinsson, Hordur G. Marshall, Maurice R. |
author_sort |
Güner, Senem |
title |
Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon ( Salmo salar) |
title_short |
Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon ( Salmo salar) |
title_full |
Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon ( Salmo salar) |
title_fullStr |
Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon ( Salmo salar) |
title_full_unstemmed |
Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon ( Salmo salar) |
title_sort |
investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon ( salmo salar) |
publisher |
Wiley |
publishDate |
2021 |
url |
http://dx.doi.org/10.1002/pts.2568 https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.2568 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/pts.2568 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
Packaging Technology and Science volume 34, issue 6, page 371-382 ISSN 0894-3214 1099-1522 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/pts.2568 |
container_title |
Packaging Technology and Science |
container_volume |
34 |
container_issue |
6 |
container_start_page |
371 |
op_container_end_page |
382 |
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1810474805605957632 |