Microencapsulated Lemongrass (Cymbopogon flexuosus) Essential Oil Supplementation on Quality and Stability of Silver Catfish Fillets during Frozen Storage

References

• Acar Ü., Kesbiç O.S., Yılmaz S., Gültepe N., Türker A. 2015. Evaluation of the Effects of Essential Oil Extracted from Sweet Orange Peel (Citrus Sinensis) on Growth Rate of Tilapia (Oreochromis Mossambicus) and Possible Disease Resistance against Streptococcus Iniae. Aquaculture. 437:282–86.
   Web of Science ®Google Scholar
• Adams R.P. 2009. Identification of essential oil components by gas chromatography/mass spectrometry, 4th ed. Illinois: Allured Publishing Corporation. p. 804
   Google Scholar
• Ahmad A., Viljoen A. 2015. The in Vitro Antimicrobial Activity of Cymbopogon Essential Oil (Lemon Grass) and Its Interaction with Silver Ions. Phytomedicine. 22:657–65.
   PubMed Web of Science ®Google Scholar
• Álvarez A., García B., Jordán M.J., Martínez-Conesa C., Hernández M.D. 2012. The Effect of Diets Supplemented with Thyme Essential Oils and Rosemary Extract on the Deterioration of Farmed Gilthead Seabream (Sparus Aurata) during Storage on Ice. Food Chem. 132:1395–405.
   PubMed Web of Science ®Google Scholar
• Alvim I.D., Grosso C.R.F. 2010. Microparticles Obtained by Complex Coacervation: Influence of the Type of Reticulation and the Drying Process on the Release of the Core Material. Ciencia Tecnol Alime. 30:1069–76.
   Google Scholar
• Andrés-Bello A., Barreto-Palacios V., García-Segovia P., Mir-Bel J., Martínez-Monzó J. 2013. Effect of pH on Color and Texture of Food Products. Food Eng Rev. 5:158–70.
   Web of Science ®Google Scholar
• AOAC. 2005. Official Methods of Analysis. 18th ed. Washington (DC): Association of Officiating Analytical Chemists.
   Google Scholar
• Avoseh O., Oyedeji O., Rungqu P., Nkeh-Chungag B., Oyedeji A. 2015. Cymbopogon Species; Ethnopharmacology, Phytochemistry and the Pharmacological Importance. Molecules. 20:7438–53.
   PubMed Web of Science ®Google Scholar
• Baba E., Acar Ü., Öntas C., Kesbiç O.S., Yilmaz S. 2016. Evaluation of Citrus Limon Peels Essential Oil on Growth Performance, Immune Response of Mozambique Tilapia Oreochromis Mossambicus Challenged with Edwardsiella Tarda. Aquaculture. 465:13–18.
   Web of Science ®Google Scholar
• Baldisserotto B., Heinzmann B., Lazzari R., Lima R., Silva D., Irgang D., inventors. 2015. Composição Veterinária, Processo De Estimulação De Crescimento De Peixes, E Uso De Óleo Essencial. BR Patent 102015020931.
   Google Scholar
• Becker A.G., Parodi T.V., Zeppenfeld C.C., Salbego J., Cunha M.A., Heldwein C. G., Loro V.L., Heinzmann B.M., Baldisserotto B. 2016. Pre-sedation and Transport of Rhamdia Quelen in Water Containing Essential Oil of Lippia Alba: Metabolic and Physiological Responses. Fish Physiol Biochem. 42:73–81.
   PubMed Web of Science ®Google Scholar
• Benjakul, S., Visessanguan, W., Thongkaew, C., Tanaka, M. 2003. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage. Food Res Int. 36:787–795.
   Web of Science ®Google Scholar
• Bligh E.G., Dyer W.J. 1959. A Rapid Method of Total Lipid Extraction and Purification. Can J Physiol Pharm. 37:911–17.
   Web of Science ®Google Scholar
• Bourne M. 1978. Texture Profile Analysis. Food Technol. 32:62–66.
   Web of Science ®Google Scholar
• Chandra H., Ah A.F. 2014. Lipoxygenase Inhibitory, Antioxidant, and Antimicrobial Activities of Selected Essential Oils. Asian J Pharm Clin Res. 7:79–83.
   Google Scholar
• Chapman R.A., Mackay K. 1949. The Estimation of Peroxides in Fats and Oils by the Ferric Thiocyanate Method. J Am Oil Chem Soc. 26:360–63.
   Web of Science ®Google Scholar
• Cunha M.A, Zeppenfeld C.C, Garcia L.O, Loro V.L., Fonseca M.B., Emanuelli T., Veek A.P.L., Copatti C.E., Baldisserotto B. 2010. Anesthesia of Silver Catfish with Eugenol: Time of Induction, Cortisol Response and Sensory Analysis of Fillet. Cienc Rural. 40:2107–14.
   Web of Science ®Google Scholar
• Daniel A.P., Ferreira L.F., Klein B., Ruviaro A.R., Quatrin A., Parodi T.V., Zeppenfeld C.C., Heinzmann B.M., Baldisserotto B., Emanuelli T. 2016. Oxidative Stability during Frozen Storage of Fillets from Silver Catfish (Rhamdia Quelen) Sedated with the Essential Oil of Aloysia Triphylla during Transport. Cienc Rural. 46:560–66.
   Web of Science ®Google Scholar
• Daniel A.P., Veeck A.P.L., Klein B., Ferreira L.F., Cunha M.A., Parodi T.V., Zeppenfeld C.C., Schmidt D., Caron B.O., Heinzmann B.M., et al. 2014. Using the Essential Oil of Aloysia Triphylla (L’her.) Britton to Sedate Silver Catfish (Rhamdia Quelen) during Transport Improved the Chemical and Sensory Qualities of the Fish during Storage in Ice. J Food Sci. 79:S1205–1211.
   PubMed Web of Science ®Google Scholar
• Diler O., Gormez O., Diler I., Metin S. 2017. Effect of Oregano (Origanum Onites L.) Essential Oil on Growth, Lysozyme and Antioxidant Activity and Resistance against Lactococcus Garvieae in Rainbow Trout, Oncorhynchus Mykiss (Walbaum). Aquacult Nutr. 23:844–51.
   Web of Science ®Google Scholar
• Diliberto J.J., Srinivas P., Overstreet D., Usha G., Burka L.T., Birnbaum L.S. 1990. Metabolism of Citral, an Alpha, Beta-unsaturated Aldehyde, in Male F344 Rats. Drug Metab Dispos. 18:866–75.
   PubMed Web of Science ®Google Scholar
• Duarte M.C.T., Figueira G.M., Foglio M.A., Rodrigues R.A., Coraucci Neto D., Ruiz A.L.T. G., Carvalho J. E., inventors. 2014. Essential Oil Microparticles and Uses Thereof for Preventing Enteric Diseases. International patent aplication WO/2014/028999; PCT/BR2013/000324. WO/2014/028999.
   Google Scholar
• Ellman G.L. 1959. Tissue Sulfhydryl Groups. Arch Biochem Biophys. 82:70–77.
   PubMed Web of Science ®Google Scholar
• Estévez M. 2011. Protein Carbonyls in Meat Systems: A Review. Meat Sci. 89:259–79.
   PubMed Web of Science ®Google Scholar
• Ganesh A., Dileep A. O., Shamasundar B. A., Singh U. 2006. Gel-forming Ability of Common Carp Fish (Cyprinus Carpio) Meat: Effect of Freezing and Frozen Storage. J Food Biochem. 30:342–61.
   Web of Science ®Google Scholar
• Garcia L.D.O., Copatti C.E., Wachholz F., Pereira Filho W., Baldisserotto B. 2008. Freshwater Temperature in the State of Rio Grande Do Sul, Southern Brazil, and Its Implication for Fish Culture. Neotrop Ichthyol. 6:275–81.
   Web of Science ®Google Scholar
• Garlet Q.I., Pires L.C., Silva D.T., Spall S., Gressler L.T., Bürger M.E., Baldisserotto B., Heinzmann B.M. 2016. Effect of (+)-dehydrofukinone on GABAA Receptors and Stress Response in Fish Model. Braz J Med Biol Res. 49:1–9.
   Web of Science ®Google Scholar
• Giannenas I., Triantafillou E., Stavrakakis S., Margaroni M., Mavridis S., Steiner T., Karagouni E. 2012. Assessment of Dietary Supplementation with Carvacrol or Thymol Containing Feed Additives on Performance, Intestinal Microbiota and Antioxidant Status of Rainbow Trout (Oncorhynchus Mykiss). Aquaculture. 350–353:26–32.
   Web of Science ®Google Scholar
• Hartman L., Lago R.C.A. 1973. Rapid Preparation of Fatty Acids Methyl Esters. Lab Pract. 22:475–76.
   PubMedGoogle Scholar
• Hernández A., García B.G., Jordán M.J., Hernández M.D. 2015. Study of the Dose of Thyme Essential Oil in Feed to Prolong the Shelf Life of Gilthead Seabream (Sparus Aurata). Aquacult Nutr. 21:740–49.
   Web of Science ®Google Scholar
• Jensen L.B., Provan F., Larssen E., Bron J.E., Obach A. 2015. Reducing Sea Lice (Lepeophtheirus Salmonis) Infestation of Farmed Atlantic Salmon (Salmo Salar L.) Through Functional Feeds. Aquacult Nutr. 21:983–93.
   Web of Science ®Google Scholar
• Kayhan F.E., Duman B.S. 2010. Heat Shock Protein Genes in Fish. Turk J Fish Aquat Sci. 10:287–93.
   Web of Science ®Google Scholar
• Kim Y.H., Huff-Lonergan E., Sebranek J.G., Lonergan S.M. 2010. High-oxygen Modified Atmosphere Packaging System Induces Lipid and Myoglobin Oxidation and Protein Polymerization. Meat Sci. 85:759–67.
   PubMed Web of Science ®Google Scholar
• Levine R.L., Garland D., Oliver C.N., Amici A., Climent I., Lenz A.G., Ahn B.W., Shaltiel S., Stadtman E. R. 1990. Determination of Carbonyl Content in Oxidatively Modified Proteins. Method Enzymol. 186:464–78.
   PubMed Web of Science ®Google Scholar
• Lowry O., Rosebrough N., Lewis Farr A., Randall R. 1951. Protein Measurement with the Folin Phenol Reagent. J Biol Chem. 193:265–75.
   PubMed Web of Science ®Google Scholar
• Lu F.S.H., Bruheim I., Ale M.T., Jacobsen C. 2015. Maillard Reaction and Lipid Peroxidation Contribute to Non-enzymatic Browning in Krill-based Products: A Model Study on Proposed Mechanisms. Eur J Lipid Sci Technol. 17:421–30.
   Google Scholar
• Lund M.N., Heinonen M., Baron C.P., Estévez M. 2011. Protein oxidation in muscle foods: A review. Mol Nutr Food Res. 55:83–95.
   Google Scholar
• Maisonneuve E., Ducret A., Khoueiry P., Lignon S., Longhi S., Talla E., Dukan S. 2009. Rules Governing Selective Protein Carbonylation. PLoS One. 4:e7269.
   PubMed Web of Science ®Google Scholar
• Masniyom P., Benjama O., Maneesri J. 2012. Effect of Turmeric and Lemongrass Essential Oils and Their Mixture on Quality Changes of Refrigerated Green Mussel (Perna Viridis). Int J Food Sci Tech. 47:1079–85.
   Web of Science ®Google Scholar
• Meilgaard M.C., Carr B.T., Civille G.V. 2006. Sensory Evaluation Techniques. 4rd ed. Boca Raton (FL): CRC Press.
   Google Scholar
• Morselli M. B., Reis J. H., Baldissera M. D., Souza C. F., Baldisserotto B., Petrolli T. G., Paiano D., Lopes D. L. A., Da Silva A. A. 2020. Benefits of Thymol Supplementation on Performance, the Hepatic Antioxidant System, and Energetic Metabolism in Grass Carp. Fish Physiol Biochem. 46:305–14.
   PubMed Web of Science ®Google Scholar
• NIST. 2010. Databank NIST/EPA/NIH mass spectral library and search/analysis programs. Hoboken: J Wiley & Sons.
   Google Scholar
• Pathare P.B., Opara U.L., Al-Said F.A.J. 2013. Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food Bioprocess Tech. 6:36–60.
   Web of Science ®Google Scholar
• Pereira P.M.C.C., Vicente A.F.R.B. 2013. Meat Nutritional Composition and Nutritive Role in the Human Diet. Meat Sci. 93:586–92.
   PubMed Web of Science ®Google Scholar
• Plotto A., Margaría C.A., Goodner K.L., Goodrich R., Baldwin E. A. 2004. Odour and ?avour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes. Flav & Frag. J. 19:491–498.
   Google Scholar
• Prändl O., Fischer A., Schimidhofer T., Sinell H. 1994. Tecnologia E Higiene De La Carne. Zaragoza (ES): Acribia.
   Google Scholar
• Rampelotto C., Lima J. S., Pinheiro C. G., Salbego J., Silva L. P., Emanuelli T. 2018. Supplementation with Microencapsulated Lemongrass Essential Oil Improves Protein Deposition and Carcass Yield of Silver Catfish (Rhamdia Quelen). Acta Scientarium Anim Sci. 40:e36517. http://www.scielo.br/pdf/asas/v40/1807-8672-asas-40-e36517.pdf
   Google Scholar
• Recknagel R.O., Glende E.A. 1984. Spectrophotometric Detection of Lipid Conjugated Dienes. Method Enzymol. 105:331–37.
   PubMed Web of Science ®Google Scholar
• Rizzi G.P. 1997. Chemical structure of colored maillard reaction products. Food Rev Int. 13:1-28.
   Google Scholar
• Saccol E.M.H., Uczay J., Pês T.S., Finamor I.A., Ourique G.M., Riffel A.P.K., Schmidt D., Caron B.O., Heinzmann B.M., Llesuy S.F., et al. 2013. Addition of Lippia Alba (Mill) N. E. Brown Essential Oil to the Diet of the Silver Catfish: An Analysis of Growth, Metabolic and Blood Parameters and the Antioxidant Response. Aquaculture. 416–417:244–54.
   Web of Science ®Google Scholar
• Sahin K., Orhan C., Yazlak H., Tuzcu M., Sahin N. 2014. Lycopene Improves Activation of Antioxidant System and Nrf2/HO-1 Pathway of Muscle in Rainbow Trout (Oncorhynchus Mykiss) with Different Stocking Densities. Aquaculture. 430:133–38.
   Web of Science ®Google Scholar
• Secci, G., Parisi, G. 2016. From farm to fork: lipid oxidation in fish products. A review, Ital J Anim Sci. 15:124–136.
   Web of Science ®Google Scholar
• Shah G., Shri R., Panchal V., Sharma N., Singh B., Mann A.S. 2011. Scientific Basis for the Therapeutic Use of Cymbopogon Citratus, Stapf (Lemon Grass). J Adv Pharmaceut Tech Res. 2:3–8.
   PubMedGoogle Scholar
• Shahidi, F., Pegg, R.B. 1994. Hexanal as an indicator of meat flavor deterioration. J Food Lipids. 1:177–186.
   Google Scholar
• Souza C. F., Baldissera M. D., Baldisserotto B., Heinzmann B. M., Martos-Sitcha J. A., Mancera J. M. 2019. Essential Oils as Stress-reducing Agentes for Fish Aquaculture: A Review. Front Physiol. 10:785.
   PubMed Web of Science ®Google Scholar
• Souza C. F., Rampelotto C., Loureiro B. B., Pereira F. A., Bianchini A. E., Corcini C. D., Varela Jr. A. S., Emanuelli T., Silva L. P., Costa S. T., et al. 2018. Effects of Dietary Microencapsulated Cymbopogon flexuosus Essential Oil on Reproductive-related Parameters in Male Rhamdia Quelen. Fish Physiol Biochem. 44:1253–64.
   PubMed Web of Science ®Google Scholar
• Subbaiah K., Majumdar R. K., Choudhury J., Priyadarshini B. M., Dhar B., Roy D., Saha A., Maurya P. 2015. Protein Degradation and Instrumental Textural Changes in Fresh Nile Tilapia (Oreochromis Niloticus) during Frozen Storage. J Food Process Preserv. 39:2206–14.
   Web of Science ®Google Scholar
• Sutili F. J., Gatlin D. M., Heinzmann B. M., Baldisserotto B. 2018. Plant Essential Oils as Fish Diet Additives: Benefits on Fish Health and Stability in Feed. Rev Aquacult. 10:716–26.
   Web of Science ®Google Scholar
• Sutili F. J., Kreutz L. C., Flores F. C., Da Silva C. B., Kirsten K. S., Voloski A. P. S., Frandoloso R., Pinheiro C. G., Heinzmann B. M. 2019. Effect of Dietary Supplementation with Citral-loaded Nanostructured Systems on Innate Immune Responses and Gut Microbiota of Silver Catfish (Rhamdia Quelen). J Funct Foods. 60:103454.
   Web of Science ®Google Scholar
• Symeon G.K., Zintilas C., Ayoutanti A., Bizelis J.A., Deligeorgis S.G. 2009. Effect of Dietary Oregano Essential Oil Supplementation for an Extensive Fattening Period on Growth Performance and Breast Meat Quality of Female Medium-growing Broilers. Can J Anim Sci. 89:331–34.
   Web of Science ®Google Scholar
• Tak J.H., Isman M.B. 2016. Metabolism of Citral, the Major Constituent of Lemongrass Oil, in the Cabbage Looper, Trichoplusia Ni, and Effects of Enzyme Inhibitors on Toxicity and Metabolism. Pestic Biochem Phys. 133:20–25.
   PubMed Web of Science ®Google Scholar
• Thanonkaew A., Benjakul S., Visessanguan W., Decker E.A. 2006. The Effect of Metal Ions on Lipid Oxidation, Colour and Physicochemical Properties of Cuttlefish (Sepia Pharaonis) Subjected to Multiple Freeze-thaw Cycles. Food Chem. 95:591–99.
   Web of Science ®Google Scholar
• Valladão G.M.R., Gallani S.U., Pilarski F. 2016. South American Fish for Continental Aquaculture. Rev Aquacult. doi:https://doi.org/10.1111/raq.12164
   Google Scholar
• Veeck A.P.L., Boligon A.A., Athayde M.L., Emanuelli T. 2013a. Mate Extract on Lipid and Color Changes of Dourado Fillets during Frozen Storage. Cienc Rural. 43:1317–22.
   Web of Science ®Google Scholar
• Veeck A.P.L., Klein B., Ferreira L.F., Becker A.G., Heldwein C. G., Heinzmann B. M., Baldisserotto B., Emanuelli T. 2013b. Lipid Stability during the Frozen Storage of Fillets from Silver Catfish Exposed in Vivo to the Essential Oil of Lippia Alba (Mill.) NE Brown. J Sci Food Agric. 93:955–60.
   PubMed Web of Science ®Google Scholar
• Veit J. C., Piccolo J., Scherer A. F., Machado I. S., Peres M. M., Schwerz J. P., Baldisserotto B., Heinzmann B.M., Emanuelli T. 2017. Stability of Frozen Fillets from Silver Catfish Anesthetized with Essential Oil of Lippia Alba Prior to Electrical Stunning or Hypothermia. J Food Process Preserv. 41:e13167.
   Web of Science ®Google Scholar
• Weber J., Bochi V.C., Ribeiro C.P., Victório A.M., Emanuelli T. 2008. Effect of Different Cooking Methods on the Oxidation, Proximate and Fatty Acid Composition of Silver Catfish (Rhamdia Quelen) Fillets. Food Chem. 106:140–46.
   Web of Science ®Google Scholar
• Yan L., Wang J.P., Kim H.J., Meng Q.W., Ao X., Hong S.M., Kim I. H. 2010. Influence of Essential Oil Supplementation and Diets with Different Nutrient Densities on Growth Performance, Nutrient Digestibility, Blood Characteristics, Meat Quality and Fecal Noxious Gas Content in Grower-finisher Pigs. Livest Sci. 128:115–22.
   Web of Science ®Google Scholar
• Zepka L.Q., Wagner R., Jacob-Lopes E., Mitterer M., Santos A.B., Torri A.F., Donadel J.Z. 2013. Study of the Volatile Compounds Useful for the Characterization of Frozen Anchoita (Engraulis Anchoita) by SPME-GC-MS. In: Ferreira V., Lopez R, editors. Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium. San Diego (CA): Academic Press; p. 169–72.
   Google Scholar
• Zeppenfeld C.C., Hernández D.R., Santinón J.J., Heinzmann B.M., Cunha M.A., Schmidt D., Baldisserotto B. 2016. Essential Oil of Aloysia Triphylla as Feed Additive Promotes Growth of Silver Catfish (Rhamdia Quelen). Aquacult Nutr. 22:933–40.
   Web of Science ®Google Scholar
• Zhang L.W., Koci J., Jeffery B., Riviere J.E., Monteiro-Riviere N.A. 2015. Safety Assessment of Potential Food Ingredients in Canine Hepatocytes. Food Chem Toxicol. 78:105–15.
   PubMed Web of Science ®Google Scholar
• Zheng Z.L., Tan J.Y.W., Liu H.Y., Zhou X.H., Xiang X., Wang K.Y. 2009. Evaluation of Oregano Essential Oil (Origanum Heracleoticum L.) On Growth, Antioxidant Effect and Resistance against Aeromonas Hydrophila in Channel Catfish (Ictalurus Punctatus). Aquaculture. 292:214–18.
   Web of Science ®Google Scholar