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)
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 degrees C, 45 degrees C, 65 degrees C and 90 degrees C, ethanol and aceto...
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Online Access: | https://hdl.handle.net/20.500.12639/2111 https://doi.org/10.1002/pts.2568 |
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ftunivalparslan:oai:akademikarsiv.alparslan.edu.tr:20.500.12639/2111 2023-05-15T18:09:54+02:00 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 Yagiz, Yavuz Topalcengiz, Zeynal Welt, Bruce A. Sarnoski, Paul Simonne, Amarat 2021 https://hdl.handle.net/20.500.12639/2111 https://doi.org/10.1002/pts.2568 eng eng Wiley Packaging Technology And Science Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı 0894-3214 1099-1522 https://doi.org/10.1002/pts.2568 https://hdl.handle.net/20.500.12639/2111 doi:10.1002/pts.2568 WOS:000628868100001 info:eu-repo/semantics/closedAccess Fish Lipid oxidation Modified atmosphere packaging Onion skin extract Salmon article 2021 ftunivalparslan https://doi.org/20.500.12639/2111 https://doi.org/10.1002/pts.2568 2022-12-22T19:21:52Z 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 degrees C, 45 degrees C, 65 degrees C and 90 degrees 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% CO2 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 degrees 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 Muş Alparslan University Institutional Repository Packaging Technology and Science 34 6 371 382 |
institution |
Open Polar |
collection |
Muş Alparslan University Institutional Repository |
op_collection_id |
ftunivalparslan |
language |
English |
topic |
Fish Lipid oxidation Modified atmosphere packaging Onion skin extract Salmon |
spellingShingle |
Fish Lipid oxidation Modified atmosphere packaging Onion skin extract Salmon Güner, Senem Boz, Ziynet Yagiz, Yavuz Topalcengiz, Zeynal Welt, Bruce A. Sarnoski, Paul Simonne, Amarat 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) |
topic_facet |
Fish Lipid oxidation Modified atmosphere packaging Onion skin extract Salmon |
description |
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 degrees C, 45 degrees C, 65 degrees C and 90 degrees 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% CO2 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 degrees 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 Yagiz, Yavuz Topalcengiz, Zeynal Welt, Bruce A. Sarnoski, Paul Simonne, Amarat |
author_facet |
Güner, Senem Boz, Ziynet Yagiz, Yavuz Topalcengiz, Zeynal Welt, Bruce A. Sarnoski, Paul Simonne, Amarat |
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 |
https://hdl.handle.net/20.500.12639/2111 https://doi.org/10.1002/pts.2568 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_relation |
Packaging Technology And Science Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı 0894-3214 1099-1522 https://doi.org/10.1002/pts.2568 https://hdl.handle.net/20.500.12639/2111 doi:10.1002/pts.2568 WOS:000628868100001 |
op_rights |
info:eu-repo/semantics/closedAccess |
op_doi |
https://doi.org/20.500.12639/2111 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 |
_version_ |
1766182585575145472 |