Incorporation of algae extract in bilayer coating and its preservation effect on cold storage golden pompano

Natural compounds of macroalgae have been considered as a novel source of food preservatives that can be introduced into edible coating to enhance its preservative functions. In the present study, phenolic extract from Sargassum carpophyllum has been incorporated into a bioactive coating solution and applied using a fast layer-by-layer coating method to extend the shelf life of golden pompano stored at 4 °C. The increase of pH, total viable count (TVC), total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) in the coated fillets have been decreased, and the analysis of the microbial community structure suggested edible coating might inhibit spoilage through altering microbial composition. The sensory test also suggested that fish fillets treated with the coating solutions were more acceptable than untreated fillets in color, smell, texture, and overall acceptability. The best quality has been observed in the bilayer group, followed by single layer group. Therefore, it may be concluded that including S. carpophyllum extract in edible coating formulation has the potential for fish preservation, and the layer-by-layer coating method could be recommended to enhance the preservative effect of coating solution and applied as a potential coating strategy in large scale. • S. carpophyllum extract has been incorporated into active coating solution. • The preparation and treatment process of bilayer coating required only 1.5 h. • The coating solution altered microbiota structure and inhibited lipid oxidation. • Sensory test suggested that the extract didn't negatively influence the flavor. • A potential coating formula that might be used on a large scale was provided.