Banafsheh Shoja - ۱Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abbasali Mottalebi - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
Behrouz Akbari-adergani - Water Safety Research Center, Food and Drug Administration, Ministry of Health, and Medical Education, ۱۱۱۳۶-۱۵۹۱۱, Tehran, Iran
Noordahr Rokni - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

Fish is a crucial component of the diet in both developed and developing countries. It is highly digestible and contains a suitable combination of essential amino acids such as lysine and methionine, which are essential for good health and nutrition. The health benefits of essential polyunsaturated lipid acids, including omega-۳ and omega-۶ fats, have stimulated interest in increasing seafood intake. However, fresh fish is one of the most perishable foods due to the potent action of autolytic enzymes and microbial activity. In this study, chitosan biofilms containing different concentrations of the orange-peel extract (۰.۵, ۱.۰, and ۱.۵%) were prepared and their physical factors including water vapor permeability (WVP), color, and water solubility (WS) were characterized. Enriching the chitosan-based coatings with orange peel extracts improved physical characteristic factors and WVP, color and WS improved for extending preservation of refrigerated beluga sturgeon so that significant difference in these factors were observed between the enriched coatings and control ones (p<۰.۰۵). The fish fillets were analyzed for total lipid (۳.۳۳ ± ۰.۴۱%), crude protein (۱۴.۹۰ ± ۱.۰۴%) and total volatile base nitrogen (۱۰.۱۲ ± ۱.۱۵ mg N/۱۰۰ gr) and then subjected to the three treatments as well as blank coatings with ۰.۰-۱.۵% levels of orange peel waste extract for ۱۴ days in ۴ ⁰C. The results revealed that the biofilm enriched with ۱.۵% orange peel waste extract was effective on preserving phenolic compounds and maintaining antioxidant properties of fish fillets during preservation period (p<۰.۰۵). The findings of this study revealed that chitosan coating enriched with orange peel extract improved physical factors in the coatings and preserved the antioxidant compounds in the fish fillets and maintained their shelf life through two week refrigerated time.

: Antioxidants, BELUGA STURGEON, Chitosan coating, Functional properties, Orange peel extract