Cold plasma combined with liposomal ethanolic coconut husk extract: A potential hurdle technology for shelf-life extension of Asian sea bass slices packaged under modified atmosphere

The influence of cold plasma (CP) generated using the mixed gases (oxygen, carbon dioxide argon: 10: 60:30) for 5 min in combination with ethanolic coconut husk extract (ECHE) in either free or liposomal encapsulated form (LE-ECHE) on shelf-life of refrigerated Asian sea bass slices (ASBS) packaged under modified atmosphere was studied. LE-ECHE was prepared using 60 mu mol/ml lipid phase containing soybean phosphatidylcholine/cholesterol mixture (4:1, mol ratio) and 1% ECHE. ECHE or LE-ECHE were dissolved in a minimum volume of water and mixed with Asian seabass slices to obtain the final concentration of 400 ppm. Total viable mesophilic bacteria count in CP treated ASBS, particularly those enriched with ECHE or LE-ECHE (EC400-CP and LEC400-CP, respectively) were at least 1 log CFU/g lower than that of the control. Protein and lipid oxidation were lower in EC400-CP and LEC400-CP as compared to those treated with CP only. Discoloration of slices mediated by ECHE was solved by encapsulating ECHE in liposome. Therefore, CP combined with LE-ECHE, was an effective hurdle approach for shelf-life extension of ASBS for more than 18 days at 4 degrees C.