Chitosan Beads Incorporated with Essential Oil of Thymus capitatus: Stability Studies on Red Tilapia Fillets.

ABSTRACT: Red Tilapia is one of the most consumed but perishable fish in the world. As a result, it requires preservation methods for safe consumption without affecting its organoleptic characteristics. Chitosan encapsulating essential oils have shown to be an excellent food conservation method. For that reason, we carried out the study of the protective effect on red Tilapia fillets with chitosan beads (CB) incorporated with Thymus capitatus (TCEO) essential oil at 500, 1000, and 2000 mg/L to assess the conservation of the fillets. The TCEO composition was characterized by gas chromatography-mass spectrometry (CG-MS). For the other side, CB was characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction spectroscopy (XRD), thermogravimetric analysis (TGA), and Scanning electr

SUBMITTER: Valencia Junca MA 

PROVIDER: S-EPMC6769681 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature