Active Gelatin Films Containing Pumpkin Seed Oil and Rosemary Essential Oil for Extending the Shelf Life of Refrigerated Sardine Fillets

Mohammed Ali Jassim  Al-Shuwaili; Khadija Sadiq Jaafar Al-Husseini

Authors

Mohammed Ali Jassim Al-Shuwaili Department of Food Science, College of Agriculture, University of Basrah
Khadija Sadiq Jaafar Al-Husseini Department of Food Science, College of Agriculture, University of Basrah

Keywords:

Pumpkin seed oil, rosemary essential oil, edible films, microbiological quality, refrigerated storage.

Abstract

This study evaluated the effectiveness of gelatin-based edible films enriched with pumpkin seed oil and rosemary essential oil in preserving the quality and extending the refrigerated shelf life of sardine (Sardina pilchardus) fillets. Biodegradable films were prepared using gelatin plasticized with polyvinyl alcohol and glycerol, while bile acids extracted from chicken gallbladders were employed as a natural emulsifying agent to improve the incorporation and stability of the oils within the film matrix. Sardine fillets were assigned to uncoated (control) and coated treatments and stored at 4 ± 1°C for 15 days. The preservative efficacy of the developed films was assessed by monitoring physicochemical parameters, including pH, free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid (TBA), together with microbiological quality indicators during refrigerated storage. All samples exhibited progressive increases in pH, lipid oxidation indices, and microbial counts throughout storage. However, fillets coated with the developed edible films showed significantly lower (p < 0.05) levels of chemical deterioration and microbial growth compared with the uncoated control. The films effectively limited oxygen and moisture transfer, thereby retarding oxidative reactions and inhibiting microbial proliferation. Among the tested formulations, rosemary essential oil-enriched films demonstrated the highest preservation efficacy, which can be attributed to the potent antioxidant and antimicrobial activities of their phenolic constituents. Moreover, coliform bacteria were not detected in any treatment during storage, indicating satisfactory hygienic handling and storage conditions. The findings suggest that gelatin-based edible films incorporated with rosemary essential oil or pumpkin seed oil constitute sustainable and eco-friendly active packaging systems with considerable potential to enhance the quality, safety, and refrigerated shelf life of fish products.

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