Active biodegradable jellyfish gelatine–chitosan film for preserving sierra fish (Scomberomorus sierra)mince at different storage temperatures
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Keywords
Abstract
This study investigated the applicability of biodegradable film prepared from gelatine extracted from
jellyfish Stomolophus sp. 2 for preserving sierra fish (Scomberomorus sierra) mince at three storage temperatures (0°C, 10°C, and 20°C). Gelatine was obtained from jellyfish collagen extracted under alkaline conditions through conventional hot water extraction. Microbiological quality, pH, and lipid oxidation were evaluated and compared with samples packed with commercial gelatine film (T2), packed with cellophane (C2), and unpackaged controls (C1). Storage temperature and time significantly affected all parameters (p < 0.05). Jellyfish gelatine–chitosan film (T1) reduced microbial growth by 2.03–3.38 log colony-forming units (CFU)/g in aerobic mesophiles and >2.31 log CFU/g in Enterobacteriaceae at 20°C after 96 h; at 10°C, T1 maintained lower counts, with differences of 0.46–1.48 log CFU/g and >0.68 log CFU/g, respectively, after 288 h. T1 also stabilized pH (<7.0 at 96 h, 20°C) and inhibited lipid oxidation (peroxide values <5 meq O₂/kg at 0°C; and delaying oxidation onset at 10°C). These findings demonstrate that jellyfish gelatine-based film represent a promising biodegradable packaging strategy to enhance shelf life and qualitypreservation of fish mince.
Riferimenti bibliografici
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Ayeloja, A.A., Dauda, T.O., George, F.O.A. and Jimoh, W.A. 2020. Statistical analysis of consumers acceptance and proximate composition of minced fish using different packaging materials. J Food Process Preserv. 44(7):e14543. https://doi.org/10.1111/jfpp.14543
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Aziz, A.B., Atikah N., Norazlinaliza, S., Nazamid, S., Fatimah, M.d. Y and Mohammad, Z. 2022. Jellyfish collagen hydrolysate-loaded niosome for topical application: formulation development, antioxidant and antibacterial activities. J Sustain Sci Manag 17:1–17. http://doi.org/10.46754/jssm.2022.02.001
Balikci, E., Baran, E.T., Tahmasebifar, A. and Yilmaz, B. 2024. Characterization of collagen jellyfish Aurelia aurita and investigation of biomaterials potentials. Appl Biochem Biotechnol. 196:6200–6221. https://doi.org/10.1007/s12010-023-04848-5
Bhargava, N., Sharanagat, V.S., Mor, R.S. and Kumar, K. 2020. Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compound: a review. Trends Food Sci Technol. 105:385–401. https://doi.org/10.1016/j.tifs.2020.09.015
Bligh, E. and Dyer, W. 1959. A rapid method of total lipid extraction and purification. Can J Biochem Physiol. 37:911–917. https://doi.org/10.1139/o59-099
Chen, X., Zhao, J., Zhu, L., Luo, X., Mao, Y., Hopkins, D. L., Zhang, Y. and Dong, P. 2020. Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat. Food Res Int. 137:109645. https://doi.org/10.1016/j.foodres.2020.109645
Chiarelli, P.G., Pegg, R.B., Kumar, G.D. and Solval, K.M. 2021. Exploring the feasibility of developing novel gelatin powders from salted, dried cannonball jellyfish (Stomolophus meleagris). Food Biosci. 44:101397. https://doi.org/10.1016/j.fbio.2021.101397
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Dehghani, S., Hosseini, S. V. and Regenstein, J.M. 2018. Edible films and coatings in seafood preservation: a review. Food Chem. 240:505–513. https://doi.org/10.1016/j.foodchem.2017.07.034
Dhar, B., Saha, U. and Sarkar, S. 2013. Changes in physico-chemical and microbial profiles of lactic acid bacteria inoculated fish mince under refrigeration storage. Fishery Techn. 50(4):318–323. http://drs.cift.res.in/handle/123456789/5118
Eranda, D.H.U., Chaijan, M., Panpipat, W., Karnjanapratum, S., Cerqueira, M.A., and Castro-Muñoz, R. 2024. Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: a review. Int J Biol Macromol. 280:135661. https://doi.org/10.1016/j.ijbiomac.2024.135661
Esparza-Espinoza, D.M., Santacruz-Ortega, C., Plascencia-Jatomea, M., Aubourg, S.P., Salazar-Leyva, J.A., Rodríguez-Felix, F. and Ezquerra-Brauer, J.M. 2023. Chemical-structural identification of crude gelatin from jellyfish (Stomolophus meleagris) and evaluation of its potential biological activity. Fishes. 8(5):246. https://doi.org/10.3390/fishes8050246
Esparza-Espinoza, D.M., Rodríguez-Felix, F., Santacruz-Ortega, C., Plascencia-Jatomea, M., Salazar-Leyva, J.A., Aubourg, S.P. and Ezquerra-Brauer, J.M. 2025. Development of jellyfish (Stomolophus sp. 2) gelatine–chitosan films: structural, physical and antioxidant properties. Gels. 11(10):836. https://doi.org/10.3390/gels11100836
Fang, Z., Zhao, Y., Warner, R.D. and Johnson, S.K. 2017. Active and intelligent packaging in meat industry. Trends Food Sci Technol. 61:60–71. https://doi.org/10.1016/j.tifs.2017.01.002
Feng, X., Bansal, N. and Yang, H. 2016. Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. Food Chem. 200:283–292. https://doi.org/10.1016/j.foodchem.2016.01.030
Frankel, E.N. 1991. Recent advances in lipid oxidation. J Sci Food Agric. 54(4):495–511. https://doi.org/10.1002/jsfa.2740540402
Giménez, B., Gómez-Estaca, J., Alemán, A., Gómez-Guillén, M. and Montero, M. 2009. Improvement of the antioxidant properties of squid skin gelatin films by the addition of hydrolysates from squid gelatin. Food Hydrocoll. 23(5):1322–1327. https://doi.org/10.1016/j.foodhyd.2008.09.010
Gómez-Guillén, M., Pérez-Mateos, M., Gómez-Estaca, J., López-Caballero, E., Giménez, B. and Montero, P. 2009. Fish gelatin: a renewable material for developing active biodegradable films. Trends Food Sci Technol. 20(1):3–16. https://doi.org/10.1016/j.tifs.2008.10.002
Hosseini, S.F., Rezaei, M. and Zandi, M., Ghavi, F.F. 2013. Preparation and functional properties of fish gelatin–chitosan blend edible films. Food Chem. 136: 1490–1495. https://doi.org/10.1016/j.foodchem.2012.09.081
International Organization for Standardization (ISO). 2008. ISO 21527-1:2008. Microbiology of Food and Animal Feeding Stuffs—Horizontal Method for the Enumeration of Yeasts and Moulds—Part 1: Colony Count Technique in Products with Water Activity Greater than 0.95. International Organization for Standardization, Geneva, Switzerland.
International Organization for Standardization (ISO). 2013. ISO 4833-1:2013. Microbiology of Foods and Animal Feeding Stuffs—Horizontal Method for the Enumeration of Microorganisms—Part 1: Colony-Count Technique at 30 Degrees C. International Organization for Standardization, Geneva, Switzerland.
International Organization for Standardization (ISO). 2017a. ISO 21528-2:2017. Microbiology of Foods and Animal Feeding Stuffs—Horizontal Method for the Detection and Enumeration of Enterobacteriaceae—Part 2: Colony-Count Method. International Organization for Standardization, Geneva, Switzerland.
International Organization for Standardization (ISO). 2017b. ISO 6887-1:2017. Microbiology of the Food Chain—Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination—Part 1: General Rules for the Preparation of the Initial Suspension and Decimal Dilutions. International Organization for Standardization, Geneva, Switzerland.
International Union of Pure and Applied Chemistry (IUPAC). 1992. Standard Methods for the Analysis of Oils and Fats and Derivatives: Determination of the p-Anisidine Value (p-A.V.) of the International Union of Pure and Applied Chemistry, Applied Chemistry Division, Commission on Oils, Fats and Derivatives, 7th edn.; 1 Sup.; Section 2.504). Blackwell, Oxford, UK. ISBN 0632015861 9780632015863.
Jridi, M., Hajji, S., Ayed, H.B., Lassoued, I., Mbarek, A., Kammoun, M., Souissi, N. and Nasri, M. 2014. Physical, structural, antioxidant and antimicrobial properties of gelatin–chitosan composite edible films. Int J Biol Macromol. 67:373–379. https://doi.org/10.1016/j.ijbiomac.2014.03.054
Kumaravel, B., Amutha, A.L., Milintha Mary, T.P., Agrawal, A., Singh, A., Saran, S. and Govindarajan, N. 2025. Automated seafood freshness detection and preservation analysis using machine learning and paper-based pH sensors. Sci Rep. 15:26051. https://doi.org/10.1038/s41598-025-08177-x
Leone A., Lecci R.M., Durante M., Meli F. and Piraino S. 2015. The bright side of gelatinous blooms: Nutraceutical value and antioxidant properties of three Mediterranean jellyfish (Scyphozoa). Mar. Drugs. 13(8): 4654–4681. https://doi.org/10.3390/md13084654.
Lima, C., De Oliveira, R., Figueiró, S., Wehmann, C., Góes, J. and Sombra, A. 2006. DC conductivity and dielectric permittivity of collagen–chitosan films. Mater Chem Phys. 99:284–288. https://doi.org/10.1016/j.matchemphys.2005.10.027
López, L., Gómez, A., Trigo, M., Miranda, J.M., Barros-Velázquez, J. and Aubourg, S.P. 2024. Preservative effect of a gelatin-based film including a Gelidium sp. flour extract on refrigerated Atlantic mackerel. Appl Sci. 14(19):8817. https://doi.org/10.3390/app14198817
Maestre, R., Pazos, M. and Medina, I. 2011. Role of the raw composition of pelagic fish muscle on the development of lipid oxidation and rancidity during storage. J Agric Food Chem. 59:6284–6291. https://doi.org/10.1021/jf200686z
Martínez-Camacho, A.P., Cortez-Rocha, M.O., Ezquerra-Brauer, J.M., Rodríguez-Feliz, F., Castillo-Ortega, M.M., Yepiz-Gómez, M. and Plascencia-Jatomea, M. 2010. Chitosan composite films: Thermal, structural, mechanical and antifungal properties. Cabohydr Polym. 82:305–315. https://doi.org/10.1016/j.carbpol.2010.04.069
Mohammadzadeh, P., Marand, S.A., Almasi, H., Zeynali, F. and Moradi, M. 2024. Bacterial nanocellulose-based nanopaper activated by β-cyclodextrin/Salvia officinalis essential oil complexes for shelflife extension of shrimp. Int J Biol Macromol. 275:133354. https://doi.org/10.1016/j.ijbiomac.2024.133354
Pignitter, M. and Somoza, V. 2012. Critical evaluation of methods for the measurement of oxidative rancidity in vegetables oils. J Food Drug Anal. 20(4):772–777. http://dx.doi.org/10.6227/jfda.2012200305.
Ranasinghe, R., Senanayake, S., Wijesekara, W., Perera, P., Pathmalal, M. and Marapana, R. 2024a. Characterization of biodegradable films prepared from gelatin extracted from jellyfish Acromitus flagellates using hot water extraction and microwave-assisted extraction. Food Packag Shelf Life. 44:101315. https://doi.org/10.1016/j.fpsl.2024.101315
Ranasinghe, R., Wijesekara, W., Senanayake, S.A., Perera, P., Pathmalal, M.M. and Marapana, R. 2024b. Preservation of strawberries using jellyfish gelatin-based biodegradable films and coatings under refrigerated storage. Food Sci Technol Int. Nov 18:10820132241298487. https://doi.org/10.1177/10820132241298487
Rathod, N.B., Bangar, S.P., Šimat, V. and Ozogul, F. 2023. Chitosan and gelatine biopolymer-based active/biodegradable packaging for the preservation of fish and fishery products. Int J Food Sci Technol. 58(2):854–861. https://doi.org/10.1111/ijfs.16038
Sánchez-Ortega, I., García-Almendárez, B.E., Santos-López, E.M., Amaro-Reyes, A., Barboza-Corona, J.E. and Regalado, C. 2014. Antimicrobial edible films and coatings for meat and meat products preservation. Sci Word J. 2014:248935. https://doi.org/10.1155/2014/248935
Tournas, V., Stack, M.E., Mislivec, P.B., Koch, H.A. and Bandler, R. 2001. Yeasts, molds and mycotoxin. In: “Bacteriological Analytical Manual, 8th ed., Revision A”, Chap 18: 1–14 .. The United States Food and Drug Administration, Silver Spring, MD. https://www.fda.gov/food/laboratory-methods-food/bam-chapter-18-yeasts-molds-and-mycotoxins (Accessed on: 21 April 2025).
US Food and Drug Administration (US FDA). 2011. Fish and Fishery Products Hazards and Controls Guidance, 4th edn. Department of Health and Human Services (HHS), Washington, DC. https://www.fda.gov/media/80637/download
Villalba-Urquidy, B.D.S., Torres-Arreola, W., Medina, I., Hernández-Aguirre, L.E., Chan-Higuera, J.E. and Ezquerra-Brauer, J.M. 2025. Bioactivity and in silico insights of collagen-derived peptides from jellyfish (Stomolophus sp. 2) mesoglea. Mar Drugs. 23(11):427. https://doi.org/10.3390/md23110427
Xu, X., Dai, M., Yan, J., Du, Y., Wang, C., Lai, B. and Wu, H. 2025. Comparison of the properties of composite films constructed from chitosan and gelatin from two jellyfish species. Food Hydrocoll. 167:111412. https://doi.org/10.1016/j.foodhyd.2025.111412
Zhang, Y., Dutilleul, P., Li, C. and Simpson, B.K. 2019. Alcalase-assisted production of fish skin gelatin rich in high molecular weight (HMW) polypeptide chains and their characterization for film forming capacity. Food Sci Technol (LWT). 110:117–125. https://doi.org/10.1016/j.lwt.2018.12.012
Ayeloja, A.A., Dauda, T.O., George, F.O.A. and Jimoh, W.A. 2020. Statistical analysis of consumers acceptance and proximate composition of minced fish using different packaging materials. J Food Process Preserv. 44(7):e14543. https://doi.org/10.1111/jfpp.14543
Abeyrathne, E. D. N. S., Nam, K. C., and Ahn, D. U. 2021. Analytical methods for lipid oxidation and antioxidant capacity in food systems. Antioxidants. 10: 1587. https://doi.org/10.3390/antiox10101587
Aziz, A.B., Atikah N., Norazlinaliza, S., Nazamid, S., Fatimah, M.d. Y and Mohammad, Z. 2022. Jellyfish collagen hydrolysate-loaded niosome for topical application: formulation development, antioxidant and antibacterial activities. J Sustain Sci Manag 17:1–17. http://doi.org/10.46754/jssm.2022.02.001
Balikci, E., Baran, E.T., Tahmasebifar, A. and Yilmaz, B. 2024. Characterization of collagen jellyfish Aurelia aurita and investigation of biomaterials potentials. Appl Biochem Biotechnol. 196:6200–6221. https://doi.org/10.1007/s12010-023-04848-5
Bhargava, N., Sharanagat, V.S., Mor, R.S. and Kumar, K. 2020. Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compound: a review. Trends Food Sci Technol. 105:385–401. https://doi.org/10.1016/j.tifs.2020.09.015
Bligh, E. and Dyer, W. 1959. A rapid method of total lipid extraction and purification. Can J Biochem Physiol. 37:911–917. https://doi.org/10.1139/o59-099
Chen, X., Zhao, J., Zhu, L., Luo, X., Mao, Y., Hopkins, D. L., Zhang, Y. and Dong, P. 2020. Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat. Food Res Int. 137:109645. https://doi.org/10.1016/j.foodres.2020.109645
Chiarelli, P.G., Pegg, R.B., Kumar, G.D. and Solval, K.M. 2021. Exploring the feasibility of developing novel gelatin powders from salted, dried cannonball jellyfish (Stomolophus meleagris). Food Biosci. 44:101397. https://doi.org/10.1016/j.fbio.2021.101397
Comisión Nacional de Acucultura y Pesca (CONAPESCA). 2024. Anuario Estadístico de Acuacultura y Pesca 2024. https://www.gob.mx/conapesca/documentos/anuario-estadistico-de-acuacultura-y-pesca (Accessed on 5 March 2026).
Dehghani, S., Hosseini, S. V. and Regenstein, J.M. 2018. Edible films and coatings in seafood preservation: a review. Food Chem. 240:505–513. https://doi.org/10.1016/j.foodchem.2017.07.034
Dhar, B., Saha, U. and Sarkar, S. 2013. Changes in physico-chemical and microbial profiles of lactic acid bacteria inoculated fish mince under refrigeration storage. Fishery Techn. 50(4):318–323. http://drs.cift.res.in/handle/123456789/5118
Eranda, D.H.U., Chaijan, M., Panpipat, W., Karnjanapratum, S., Cerqueira, M.A., and Castro-Muñoz, R. 2024. Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: a review. Int J Biol Macromol. 280:135661. https://doi.org/10.1016/j.ijbiomac.2024.135661
Esparza-Espinoza, D.M., Santacruz-Ortega, C., Plascencia-Jatomea, M., Aubourg, S.P., Salazar-Leyva, J.A., Rodríguez-Felix, F. and Ezquerra-Brauer, J.M. 2023. Chemical-structural identification of crude gelatin from jellyfish (Stomolophus meleagris) and evaluation of its potential biological activity. Fishes. 8(5):246. https://doi.org/10.3390/fishes8050246
Esparza-Espinoza, D.M., Rodríguez-Felix, F., Santacruz-Ortega, C., Plascencia-Jatomea, M., Salazar-Leyva, J.A., Aubourg, S.P. and Ezquerra-Brauer, J.M. 2025. Development of jellyfish (Stomolophus sp. 2) gelatine–chitosan films: structural, physical and antioxidant properties. Gels. 11(10):836. https://doi.org/10.3390/gels11100836
Fang, Z., Zhao, Y., Warner, R.D. and Johnson, S.K. 2017. Active and intelligent packaging in meat industry. Trends Food Sci Technol. 61:60–71. https://doi.org/10.1016/j.tifs.2017.01.002
Feng, X., Bansal, N. and Yang, H. 2016. Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. Food Chem. 200:283–292. https://doi.org/10.1016/j.foodchem.2016.01.030
Frankel, E.N. 1991. Recent advances in lipid oxidation. J Sci Food Agric. 54(4):495–511. https://doi.org/10.1002/jsfa.2740540402
Giménez, B., Gómez-Estaca, J., Alemán, A., Gómez-Guillén, M. and Montero, M. 2009. Improvement of the antioxidant properties of squid skin gelatin films by the addition of hydrolysates from squid gelatin. Food Hydrocoll. 23(5):1322–1327. https://doi.org/10.1016/j.foodhyd.2008.09.010
Gómez-Guillén, M., Pérez-Mateos, M., Gómez-Estaca, J., López-Caballero, E., Giménez, B. and Montero, P. 2009. Fish gelatin: a renewable material for developing active biodegradable films. Trends Food Sci Technol. 20(1):3–16. https://doi.org/10.1016/j.tifs.2008.10.002
Hosseini, S.F., Rezaei, M. and Zandi, M., Ghavi, F.F. 2013. Preparation and functional properties of fish gelatin–chitosan blend edible films. Food Chem. 136: 1490–1495. https://doi.org/10.1016/j.foodchem.2012.09.081
International Organization for Standardization (ISO). 2008. ISO 21527-1:2008. Microbiology of Food and Animal Feeding Stuffs—Horizontal Method for the Enumeration of Yeasts and Moulds—Part 1: Colony Count Technique in Products with Water Activity Greater than 0.95. International Organization for Standardization, Geneva, Switzerland.
International Organization for Standardization (ISO). 2013. ISO 4833-1:2013. Microbiology of Foods and Animal Feeding Stuffs—Horizontal Method for the Enumeration of Microorganisms—Part 1: Colony-Count Technique at 30 Degrees C. International Organization for Standardization, Geneva, Switzerland.
International Organization for Standardization (ISO). 2017a. ISO 21528-2:2017. Microbiology of Foods and Animal Feeding Stuffs—Horizontal Method for the Detection and Enumeration of Enterobacteriaceae—Part 2: Colony-Count Method. International Organization for Standardization, Geneva, Switzerland.
International Organization for Standardization (ISO). 2017b. ISO 6887-1:2017. Microbiology of the Food Chain—Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination—Part 1: General Rules for the Preparation of the Initial Suspension and Decimal Dilutions. International Organization for Standardization, Geneva, Switzerland.
International Union of Pure and Applied Chemistry (IUPAC). 1992. Standard Methods for the Analysis of Oils and Fats and Derivatives: Determination of the p-Anisidine Value (p-A.V.) of the International Union of Pure and Applied Chemistry, Applied Chemistry Division, Commission on Oils, Fats and Derivatives, 7th edn.; 1 Sup.; Section 2.504). Blackwell, Oxford, UK. ISBN 0632015861 9780632015863.
Jridi, M., Hajji, S., Ayed, H.B., Lassoued, I., Mbarek, A., Kammoun, M., Souissi, N. and Nasri, M. 2014. Physical, structural, antioxidant and antimicrobial properties of gelatin–chitosan composite edible films. Int J Biol Macromol. 67:373–379. https://doi.org/10.1016/j.ijbiomac.2014.03.054
Kumaravel, B., Amutha, A.L., Milintha Mary, T.P., Agrawal, A., Singh, A., Saran, S. and Govindarajan, N. 2025. Automated seafood freshness detection and preservation analysis using machine learning and paper-based pH sensors. Sci Rep. 15:26051. https://doi.org/10.1038/s41598-025-08177-x
Leone A., Lecci R.M., Durante M., Meli F. and Piraino S. 2015. The bright side of gelatinous blooms: Nutraceutical value and antioxidant properties of three Mediterranean jellyfish (Scyphozoa). Mar. Drugs. 13(8): 4654–4681. https://doi.org/10.3390/md13084654.
Lima, C., De Oliveira, R., Figueiró, S., Wehmann, C., Góes, J. and Sombra, A. 2006. DC conductivity and dielectric permittivity of collagen–chitosan films. Mater Chem Phys. 99:284–288. https://doi.org/10.1016/j.matchemphys.2005.10.027
López, L., Gómez, A., Trigo, M., Miranda, J.M., Barros-Velázquez, J. and Aubourg, S.P. 2024. Preservative effect of a gelatin-based film including a Gelidium sp. flour extract on refrigerated Atlantic mackerel. Appl Sci. 14(19):8817. https://doi.org/10.3390/app14198817
Maestre, R., Pazos, M. and Medina, I. 2011. Role of the raw composition of pelagic fish muscle on the development of lipid oxidation and rancidity during storage. J Agric Food Chem. 59:6284–6291. https://doi.org/10.1021/jf200686z
Martínez-Camacho, A.P., Cortez-Rocha, M.O., Ezquerra-Brauer, J.M., Rodríguez-Feliz, F., Castillo-Ortega, M.M., Yepiz-Gómez, M. and Plascencia-Jatomea, M. 2010. Chitosan composite films: Thermal, structural, mechanical and antifungal properties. Cabohydr Polym. 82:305–315. https://doi.org/10.1016/j.carbpol.2010.04.069
Mohammadzadeh, P., Marand, S.A., Almasi, H., Zeynali, F. and Moradi, M. 2024. Bacterial nanocellulose-based nanopaper activated by β-cyclodextrin/Salvia officinalis essential oil complexes for shelflife extension of shrimp. Int J Biol Macromol. 275:133354. https://doi.org/10.1016/j.ijbiomac.2024.133354
Pignitter, M. and Somoza, V. 2012. Critical evaluation of methods for the measurement of oxidative rancidity in vegetables oils. J Food Drug Anal. 20(4):772–777. http://dx.doi.org/10.6227/jfda.2012200305.
Ranasinghe, R., Senanayake, S., Wijesekara, W., Perera, P., Pathmalal, M. and Marapana, R. 2024a. Characterization of biodegradable films prepared from gelatin extracted from jellyfish Acromitus flagellates using hot water extraction and microwave-assisted extraction. Food Packag Shelf Life. 44:101315. https://doi.org/10.1016/j.fpsl.2024.101315
Ranasinghe, R., Wijesekara, W., Senanayake, S.A., Perera, P., Pathmalal, M.M. and Marapana, R. 2024b. Preservation of strawberries using jellyfish gelatin-based biodegradable films and coatings under refrigerated storage. Food Sci Technol Int. Nov 18:10820132241298487. https://doi.org/10.1177/10820132241298487
Rathod, N.B., Bangar, S.P., Šimat, V. and Ozogul, F. 2023. Chitosan and gelatine biopolymer-based active/biodegradable packaging for the preservation of fish and fishery products. Int J Food Sci Technol. 58(2):854–861. https://doi.org/10.1111/ijfs.16038
Sánchez-Ortega, I., García-Almendárez, B.E., Santos-López, E.M., Amaro-Reyes, A., Barboza-Corona, J.E. and Regalado, C. 2014. Antimicrobial edible films and coatings for meat and meat products preservation. Sci Word J. 2014:248935. https://doi.org/10.1155/2014/248935
Tournas, V., Stack, M.E., Mislivec, P.B., Koch, H.A. and Bandler, R. 2001. Yeasts, molds and mycotoxin. In: “Bacteriological Analytical Manual, 8th ed., Revision A”, Chap 18: 1–14 .. The United States Food and Drug Administration, Silver Spring, MD. https://www.fda.gov/food/laboratory-methods-food/bam-chapter-18-yeasts-molds-and-mycotoxins (Accessed on: 21 April 2025).
US Food and Drug Administration (US FDA). 2011. Fish and Fishery Products Hazards and Controls Guidance, 4th edn. Department of Health and Human Services (HHS), Washington, DC. https://www.fda.gov/media/80637/download
Villalba-Urquidy, B.D.S., Torres-Arreola, W., Medina, I., Hernández-Aguirre, L.E., Chan-Higuera, J.E. and Ezquerra-Brauer, J.M. 2025. Bioactivity and in silico insights of collagen-derived peptides from jellyfish (Stomolophus sp. 2) mesoglea. Mar Drugs. 23(11):427. https://doi.org/10.3390/md23110427
Xu, X., Dai, M., Yan, J., Du, Y., Wang, C., Lai, B. and Wu, H. 2025. Comparison of the properties of composite films constructed from chitosan and gelatin from two jellyfish species. Food Hydrocoll. 167:111412. https://doi.org/10.1016/j.foodhyd.2025.111412
Zhang, Y., Dutilleul, P., Li, C. and Simpson, B.K. 2019. Alcalase-assisted production of fish skin gelatin rich in high molecular weight (HMW) polypeptide chains and their characterization for film forming capacity. Food Sci Technol (LWT). 110:117–125. https://doi.org/10.1016/j.lwt.2018.12.012
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Pubblicato
Jun 11, 2026
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Come citare
Esparza Espinoza, D. M., Aubourg, S. P., Plascencia Jatomea , M. ., Salazar Leyva, J. A., Rodríguez Félix, F. ., & Ezquerra Brauer, J. M. (2026). Active biodegradable jellyfish gelatine–chitosan film for preserving sierra fish (Scomberomorus sierra)mince at different storage temperatures. Italian Journal of Food Science, 38(2), 257–272. https://doi.org/10.15586/ijfs.v38i2.3565
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Original Article
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Come citare
Esparza Espinoza, D. M., Aubourg, S. P., Plascencia Jatomea , M. ., Salazar Leyva, J. A., Rodríguez Félix, F. ., & Ezquerra Brauer, J. M. (2026). Active biodegradable jellyfish gelatine–chitosan film for preserving sierra fish (Scomberomorus sierra)mince at different storage temperatures. Italian Journal of Food Science, 38(2), 257–272. https://doi.org/10.15586/ijfs.v38i2.3565