Table 5.
Preservative effect of fruit bioactive compounds in fish, seafood, and derived products.
| Source | Fish, Seafood, and Derived Products (Extract Concentration) |
Storage Conditions | Results | Ref. |
|---|---|---|---|---|
| Grapefruit, lemon, mandarin, and orange essential oil | Fresh rainbow trout fillets (4% in coating solution) | 15 days at 4 °C | ↑ SA ↓ TVB-N, pH, LO, FFA, and MG |
[103] |
| Ponkan, bitter, and sweet orange essential oils | Fresh bream fillets (4 mL/L in coating solution) | 15 days at −1 °C | ↑ SA and texture ↓ TVB-N, pH, LO, and MG |
[73] |
| Grape seed extract | Fresh tilapia fillets (0.3, 0.6, and 0.9% in coating solution) | 12 days at 4 °C | ↑ Texture ↓ MG and PO |
[33] |
| Grapefruit seed extract | Fresh shrimps (2% in coating solution) | 15 days at 4 °C | ↓ MG, TVB-N (coating method), and melanosis No effect: SA |
[104] |
| Orange peel essential oil | Fresh shrimp (2% in film) | 15 days at 4 °C | ↓ MG, LO, and TVB-N | [72] |
| Pomegranate peel extract | Fresh shrimp (0.361 g/mL film solution) | 6 days at 4 °C | ↓ MG and TVB-N No effect: color (SA) |
[90] |
| Grape seed extract | Minced trout fillet (1 and 2%) | 11 days at 4 °C | ↑ SA ↓ MG, TVB-N, LO, and pH |
[32] |
| Pomegranate peel extract powder | Minced shrimp (5–20 g/kg) | 28 days at 4 °C | ↓ LO No effect: MG |
[86] |
| Blueberry pomace extract | Fish mince (1 and 2 g/kg) | 14 days at 4 °C | ↓ LO and PO | [105] |
| Blueberry wine pomace extract | Fish mince (1 and 2 g/kg) | 14 days at 4 °C | ↓ LO and PO | [105] |
| Citrus sinensis and pomegranate extract | Fish patties (200 mg/kg) | 11 days at 4 °C | ↑ L*, b*, and MG (Citrus sinensis) ↓ a*, LO, and VC No effect: PO, trimethylamine content, and TVB-N |
[106] |
| Olive extract | Fish patties (200 mg/kg) | 11 days at 4 °C | ↓ VC No effect: MG |
[85] |
| Grape seed extract | Fish ball (0.01% with 0.1% of sage extract and 0.1% oregano extract) | 15 days at 4 °C | ↓ LO, pH, TVB-N, and MG | [107] |
| Grape seed extract | Cooked shrimp (1%) | 12 days at 4 °C | ↓ Listeria monocytogenes growth No effect: color |
[108] |
a*: Color from green to red; b*: color from blue to yellow; FFA: free fatty acids; L*: luminosity; LO: lipid oxidation; MG: microbiological growth; PO: protein oxidation; SA: sensory attributes; TVB-N: total volatile basic nitrogen; and VC: volatile compounds.