Astaxanthin improves the shelf-life of tilapia fillets stored under refrigeration

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorButantan Institute-
Autor(es): dc.contributorFederal University of Roraima (UFRR)-
Autor(es): dc.contributorBrazil University (UB)-
Autor(es): dc.creatorAracati, Mayumi Fernanda-
Autor(es): dc.creatorRodrigues, Leticia Franchin-
Autor(es): dc.creatorde Oliveira, Susana Luporini-
Autor(es): dc.creatorRodrigues, Romário Alves-
Autor(es): dc.creatorConde, Gabriel-
Autor(es): dc.creatorCavalcanti, Erika Nayara Freire-
Autor(es): dc.creatorBorba, Hirasilva-
Autor(es): dc.creatorCharlie-Silva, Ives-
Autor(es): dc.creatorFernandes, Dayanne Carla-
Autor(es): dc.creatorEto, Silas Fernandes-
Autor(es): dc.creatorde Andrade Belo, Marco Antonio-
Data de aceite: dc.date.accessioned2025-08-21T17:37:09Z-
Data de disponibilização: dc.date.available2025-08-21T17:37:09Z-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2021-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1002/jsfa.11780-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/234096-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/234096-
Descrição: dc.descriptionBACKGROUND: Astaxanthin, classified as a xanthophyll, has antioxidant properties about 500 times greater than α-tocopherols and ten times greater than β-carotenes. Based on the antioxidant activity of this carotenoid, this study aimed to evaluate the shelf-life of tilapia fillets (Oreochromis niloticus) fed with astaxanthin, by determining the microbiological quality (colimetry, counts of mesophilic and psychrotrophic microorganisms), physicochemical analyses (colorimetry, pH, thiobarbituric acid reactive substances (TBARS)) and sensory analysis. RESULTS: Tilapia supplemented with astaxanthin presented a reduction in the counts of microorganisms (mesophiles and psychrotrophics) and lower lipid oxidation index (TBARS), when compared to fillets of control fish. Colorimetric changes of fillet degradation were observed, associated with increased pH during storage, as well as loss of brightness and texture in addition to worsening of appearance and odor. These deteriorating changes were minimized using astaxanthin. CONCLUSION: Our results demonstrate the beneficial performance of astaxanthin in the shelf-life of tilapia fillets stored under refrigeration. Therefore, dietary supplementation with astaxanthin (100 and 200 mg kg−1 of feed) improves the microbiological and physicochemical quality of tilapia fillets during 50 days of shelf-life. © 2022 Society of Chemical Industry.-
Descrição: dc.descriptionDepartment of Preventive Veterinary Medicine Sao Paulo State University (Unesp)-
Descrição: dc.descriptionDepartment of Pharmacology Institute of Biomedical Science University of São Paulo-ICB/USP-
Descrição: dc.descriptionImmunochemistry Laboratory Butantan Institute-
Descrição: dc.descriptionDepartment of Postgraduate in Health Sciences-PROCISA Federal University of Roraima (UFRR)-
Descrição: dc.descriptionLaboratory of Animal Pharmacology and Toxicology Brazil University (UB)-
Descrição: dc.descriptionDepartment of Preventive Veterinary Medicine Sao Paulo State University (Unesp)-
Idioma: dc.languageen-
Relação: dc.relationJournal of the Science of Food and Agriculture-
???dc.source???: dc.sourceScopus-
Título: dc.titleAstaxanthin improves the shelf-life of tilapia fillets stored under refrigeration-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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