Enhancing Shelf Life in Rainbow Trout Fillets Using Zinc Oxide Nanoparticles-Infused Edible Coatings from Vicia Villosa

Background: Rainbow trout (Oncorhynchus mykiss) is widely consumed due to its nutritional value; however, it remains highly perishable. In this study, we investigated the effects of an edible coating derived from Vicia villosa protein isolate (VVPI) combined with zinc oxide nanoparticles (ZnO NPs) to prolong the shelf life of rainbow trout fillets under refrigerated conditions (۴ ± ۱ °C). Methods: VVPI was extracted from defatted Vicia villosa seeds, and three coating formulations were prepared: VVPI alone, VVPI with۱۰ mg ZnO/۱۰۰ mL, and VVPI with ۲۰ mg ZnO/۱۰۰ mL. Rainbow trout fillets were coated and monitored for ۱۲ days. Various chemical indices including pH, free fatty acids, peroxide value, thiobarbituric acid-reactive substances, and total volatile nitrogen along with microbial loads, and sensory attributes were evaluated on Days ۰, ۴, ۸, and ۱۲. Results: The results showed that fillets coated with VVPI-containing ZnO NPs had significantly lower levels of lipid oxidation and microbial growth than the control and VVPI-only samples. Higher concentrations of ZnO NPs (۲۰ mg/۱۰۰ mL) exhibited the strongest protective effect, delaying the onset of rancidity and maintaining sensory quality. The shelf life of the fillets was effectively extended by four days, highlighting the potential of this approach to preserve fish fillets. Conclusion: Incorporating ZnO NPs into VVPI-based coatings presents a promising strategy for enhancing the freshness and acceptability of rainbow trout fillets.

کلیدواژه ها:

Nanocoating ، Vicia villosa ، Zinc oxide ، Rainbow trout ، Shelf life