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The focus of current study was on the effectiveness of active coatings based on water-soluble portion of zedo gum (WZG) enriched with different concentrations of essential oils, obtained from Shirazi thyme and cinnamon (SEO and CEO, respectively) and their mixture, on the shelf-life of trimmed white shrimp. The coated shrimps were compared with two sets of controls in terms of antioxidant enzymes activities, bacteriological quality, physicochemical characteristics, and sensory evaluation during cold storage (4 ± 1 °C) for 10 days. The decreasing trend in the antioxidant enzymes activities was significantly retarded in the presence of active coatings. After 10 days, the maximum enzymes activity was measured in the coated shrimps containing EOs in the following order: 1% CEO > 1% CEO/SEO > 1% SEO. WZG active solutions revealed positive influence on decreasing the bacterial count to around 2 log CFU/g. Adhesive coatings also reduced the chemical deterioration indices significantly (P < 0.05). The sensory parameters and acceptability of shrimps were increased in the presence of EOs. [ABSTRACT FROM AUTHOR]

The present study aimed to evaluate the effects of antimicrobial and antioxidant adhesive coatings prepared from the water-soluble fraction of Farsi gum (WFG) on the refrigerated shelf-life of rainbow trout fillets. Antimicrobial and antioxidant characteristics were developed through incorporating cinnamon (CEO) and Shirazi thyme (SEO) essential oils, individually or in combination with each other. Coated fish fillets and control samples, stored at 4 ± 1 °C, were subjected to various microbiological (namely total viable count (TVC), psychrotrophic and lactic acid bacteria counts) as well as physicochemical (including peroxide value (PV), thiobarbituric acid reactive substances (TBARS), total volatile basic-nitrogen (TVB-N) and pH) evaluations during storage. Moreover, sensory characterisation were performed for texture, odour, colour and overall acceptability. Essential oils incorporation into WFG-based coatings had significant ( p < 0.05) effects on decreasing total viable, psychrotrophic and lactic acid bacteria counts. The application of coating significantly ( p < 0.05) reduced TVB-N, peroxide and TBARS values. Texture, odour, colour and overall acceptability of coated samples were much better than those of control samples. The results of this study showed that WFG could be used as a novel biopolymer source for introduction of EOs. [ABSTRACT FROM AUTHOR]