Basil as a Green Alternative to Synthetic Additives in Clean Label Gilthead Sea Bream Patties

Area of Science:

• Food Science
• Natural Product Chemistry
• Food Preservation

Background:

• Fish products are susceptible to lipid and protein oxidation during refrigerated storage.
• Natural antioxidants are sought after for clean-label food products.
• Basil (Ocimum basilicum L.) contains bioactive compounds with potential antioxidant properties.

Purpose of the Study:

• To evaluate the efficacy of basil hydrodistillation extract (EO) and supercritical fluid extraction lipid extract (LE) in preserving gilthead sea bream patties.
• To compare the antioxidant potential of EO and LE in fish patties during refrigerated storage.

Main Methods:

• Basil extracts (EO and LE) were analyzed using GC-MS.
• Ground fish patties were treated with varying concentrations of EO and LE.
• Patties were stored at 4°C for three days and evaluated for lipid oxidation (TBARS), protein oxidation (thiol content), color, pH, water activity, and TVB-N.

Main Results:

• GC-MS analysis identified linalool, eucalyptol, and τ-cadinol as major compounds; LE was richer in sesquiterpenes.
• Both extracts significantly reduced lipid and protein oxidation, with LE at 0.150 µL/g showing the highest efficacy.
• Color, pH, and water activity were minimally affected, while TVB-N levels indicated delayed spoilage in treated patties.

Conclusions:

• Basil extracts, particularly LE obtained via SFE, are effective natural antioxidants for fish products.
• These findings support the use of basil extracts in developing clean-label, health-promoting seafood products.
• Ground fish porridge shows potential for innovative seafood product development.