Preservation of yellowfin tuna (Thunnus albacares) chunks using edible wraps prepared from under-utilised Averrhoa bilimbi fruit juice, infused with chitosan and fish gelatin

K. S. Aswathy; K. Sathish Kumar; Pankaj Kishore; George Ninan; J. Bindu

doi:10.21077/ijf.2025.72.4.167011-20

Authors

K. S. Aswathy
K. Sathish Kumar
Pankaj Kishore
George Ninan
J. Bindu

https://doi.org/10.21077/ijf.2025.72.4.167011-20

Keywords:

Averrhoa bilimbi, Antioxidant properties, Edible wraps, Chilled Storage, Tuna chunks

Abstract

The study aimed to investigate the bioactive properties of Averrhoa bilimbi fruit juice, focusing on its antioxidant and antimicrobial activities, and to evaluate its use as edible wraps infused with chitosan and fish gelatin for preserving tuna chunks under chilled conditions (4 °C). The wrap comprised A. bilimbi fruit juice (BJW 50% and BJW 100%) blended with fish gelatin (5%) and chitosan (0.5%). Antioxidant activity increased in a concentration-dependent manner and was positively correlated with the phenolic content of bilimbi juice. In the disc diffusion antimicrobial assay, 100% BJW showed the largest zone of inhibition against Lysteria monocytogenes (24.70±0.01 mm). During refrigerated storage, the psychrophilic bacterial counts in the control, GCW (gelatin-chitosan wrap), and BJW 50% wraps exceeded the acceptable limit of 7 log CFU g^-1 by the 12^th day of storage. In contrast, the samples wrapped with the BJW 100% remained within the acceptable limits until the 15^th day, which corresponded well with the results of the antimicrobial assay, demonstrating the preservative potential of BJW. Similar trends were observed for lipid oxidation and spoilage indicators, Thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) values, of the control, GCW, and BJW 50% samples exceeded permissible limits on the 6^th day of storage, while BJW 100% treated samples exceeded the limits only after the 15^th day. Overall, A. bilimbi juice-based edible wraps effectively maintained the microbiological and biochemical quality of tuna chunks, demonstrating their potential as a safe and effective biopreservative for seafood applications.

Keywords: Antioxidant properties, Antimicrobial assay, Chilled storage, Phenolic content, TBARS, TVB-N

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Author Biography

K. Sathish Kumar

Fish Processing Technology

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