[1]

Das AK, Nanda PK, Chowdhury NR, Dandapat P, Gagaoua M, et a. 2021. Application of pomegranate by-products in muscle foods: Oxidative indices, colour stability, shelf life and health benefits. Molecules 26:467

doi: 10.3390/molecules26020467
[2]

Das AK, Nanda PK, Madane P, et al. 2020. A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends in Food Science & Technology 99:323−36

doi: 10.1016/j.jpgs.2020.03.010
[3]

Khalili Tilami S, Sampels S. 2018. Nutritional value of fish: Lipids, proteins, vitamins, and minerals. Reviews in Fisheries Science and Aquaculture 26:243−53

doi: 10.1080/23308249.2017.1399104
[4]

Huang Z, Liu X, Jia S, Zhang L, Luo Y. 2018. The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage. International Journal of Food Microbiology 266:52−59

doi: 10.1016/j.ijfoodmicro.2017.11.003
[5]

Speranza B, Racioppo A, Bevilacqua A, Buzzo V, Marigliano P, et al. 2021. Innovative preservation methods improving the quality and safety of fish products: Beneficial effects and limits. Foods 10:2854

doi: 10.3390/foods10112854
[6]

Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. 2021. Innovative seafood preservation technologies: Recent developments. Animals 11:92

doi: 10.3390/ani11010092
[7]

Huang HW, Wu SJ, Lu JK, Shyu YT, Wang CY. 2017. Current status and future trends of high-pressure processing in food industry. Food Control 72:1−8

doi: 10.1016/j.foodcont.2016.07.019
[8]

Prakash A, Baskaran R, Paramasivam N, Vadivel V. 2018. Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review. Food Research International 111:509−23

doi: 10.1016/j.foodres.2018.05.066
[9]

Venugopal V, Gopakumar K. 2017. Shellfish: Nutritive value, health benefits, and consumer safety. Comprehensive Reviews in Food Science and Food Safety 16:1219−42

doi: 10.1111/1541-4337.12312
[10]

Etemadi A, Sinha R, Ward MH, Graubard BI, Inoue-Choi M, et al. 2017. Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: Population based cohort study. BMJ 357:j1957

doi: 10.1136/bmj.j1957
[11]

McClements DJ, Das AK, Dhar P, et al. 2021. Nanoemulsion-based technologies for delivering natural plant-based antimicrobials in foods. Frontiers in Sustainable Food Systems 5:208

doi: 10.3389/fsufs.2021.643208
[12]

Dillard CJ, German JB. 2000. Phytochemicals: nutraceuticals and human health. Journal of the Science of Food and Agriculture 80:1744−56

doi: 10.1002/1097-0010(20000915)80:12<1744::aid-jsfa725>3.3.co;2-n
[13]

Leri M, Scuto M, Ontario ML, Calabrese V, Calabrese EJ, et al. 2020. Healthy effects of plant polyphenols: Molecular mechanisms. International Journal of Molecular Sciences 21:1250

doi: 10.3390/ijms21041250
[14]

Cao H, Saroglu O, Karadag A, Diaconeasa Z, Zoccatelli G, et al. 2021. Available technologies on improving the stability of polyphenols in food processing. Food Frontiers 2:109−39

doi: 10.1002/fft2.65
[15]

Biswas O, Kandasamy P, Patnaik S, et al. 2021. Effect of phytochemicals on quality and safety aspects of meat and meat products. Indian Journal of Animal Health 60:97−108

doi: 10.36062/ijah.2021.spl.02921
[16]

Martinez KB, Mackert JD, McIntosh MK. 2017. Polyphenols and Intestinal Health. In Nutrition and Functional Foods for Healthy Aging. United Kingdom: Academic Press. pp 191–210. https://doi.org/10.1016/B978-0-12-805376-8.00018-6

[17]

Singh B, Sharma RA. 2015. Plant terpenes: defense responses, phylogenetic analysis, regulation and clinical applications. 3 Biotech 5:129−51

doi: 10.1007/s13205-014-0220-2
[18]

Sadgrove NJ, Padilla-González GF, Phumthum M. 2022. Fundamental Chemistry of Essential Oils and Volatile Organic Compounds, Methods of Analysis and Authentication. Plants 11:789

doi: 10.3390/plants11060789
[19]

Modzelewska A, Sur S, Kumar SK, Khan SR. 2005. Sesquiterpenes: Natural products that decrease cancer growth. Current Medicinal Chemistry - Anti-Cancer Agents 5:477−99

doi: 10.2174/1568011054866973
[20]

Dhifi W, Bellili S, Jazi S, Bahloul N, Mnif W. 2016. Essential oils' chemical characterization and investigation of some biological activities: A critical review. Medicines 3:25

doi: 10.3390/medicines3040025
[21]

Viji P, Venkateshwarlu G, Ravishankar C, Srinivasa Gopal T. 2017. Role of plant extracts as natural additives in fish and fish products - A review. Fishery Technology 54:145−54

[22]

Bhilwadikar T, Pounraj S, Manivannan S, Rastogi NK, Negi PS. 2019. Decontamination of microorganisms and pesticides from fresh fruits and vegetables: A comprehensive review from common household processes to modern techniques. Comprehensive Reviews in Food Science and Food Safety 18:1003−38

doi: 10.1111/1541-4337.12453
[23]

Navarro-Segura L, Ros-Chumillas M, Martínez-Hernández GB, López-Gómez A. 2020. A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets. Journal of the Science of Food and Agriculture 100:4601−11

doi: 10.1002/jsfa.10520
[24]

Tran MP, Huynh TKD, Nguyen LAD, et al. 2021. The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage. Can Tho University Journal of Science 13:52−63

doi: 10.22144/ctu.jen.2021.017
[25]

Vidyarthi AK, Biswas S, Banerjee R, Patra G, Mahapatra G, et al. 2021. Bioactive compounds from selected fruits improve quality and oxidative stability of Wallago Attu Fish Nuggets. Indian Journal of Animal Research 56(3):380−84

doi: 10.18805/ijar.b-4506
[26]

Essid I, Tajine S, Gharbi S, Bellagha S. 2020. Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets. Journal of Food Science and Technology 57:713−22

doi: 10.1007/s13197-019-04104-x
[27]

Athira VN, Dhanalakshmi B, Kumar SD. 2020. Application of green bio-preservatives in extending the shelf life of commercially important fishes Sardinella Longiceps and Rastrelliger Kana-gurta. Entomology and Applied Science Letters 7:32−41

[28]

Martínez-Zamora L, Ros G, Nieto G. 2020. Designing a clean label fish patty with olive, citric, pomegranate, or rosemary extracts. Plants 9:659

doi: 10.3390/plants9050659
[29]

Biswas O, Kandasamy P, Das SK. 2022. Effect of dragon fruit peel powder on quality and acceptability of fish nuggets stored in a solar cooler (5 ± 1 °C). Journal of Food Science and Technology 59:3647−58

doi: 10.1007/s13197-022-05377-5
[30]

Arulkumar A, Swain B, Paramasivam S. 2020. Shelf Life Extension of Sardines (Sardinella albella) Using Betel Leaf (Piper betle) Incorporated Ice. Food and Bioprocess Technology 13:1255−60

doi: 10.1007/s11947-020-02466-1
[31]

Mazandrani HA, Javadian SR, Bahram S. 2016. The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage. Food Science & Nutrition 4:298−304

doi: 10.1002/fsn3.290
[32]

El-Beltagi HS, El-Mogy MM, Parmar A, Mansour AT, Shalaby TA, et al. 2022. Phytochemical characterization and utilization of dried red beetroot (Beta vulgaris) peel extract in maintaining the quality of Nile Tilapia fish fillet. Antioxidants 11:906

doi: 10.3390/antiox11050906
[33]

Deepitha RP, Xavier KM, Layana P, Nayak BB, Balange AK. 2021. Quality improvement of pangasius fillets using aqueous seaweed (Padina tetrastromatica) extract. LWT 137:110418

doi: 10.1016/j.lwt.2020.110418
[34]

Özalp Özen B, Soyer A. 2018. Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage. Journal of Food Science and Technology 55:120−127

doi: 10.1007/s13197-017-2847-6
[35]

Lund MN, Heinonen M, Baron CP, Estévez M. 2011. Protein oxidation in muscle foods: A review. Molecular Nutrition and Food Research 55:83−95

doi: 10.1002/mnfr.201000453
[36]

Morachis-Valdez AG, Santillán-Álvarez Á, Gómez-Oliván LM, García-Argueta I, Islas-Flores H, et al. 2021. Effects of peppermint extract and chitosan-based edible coating on storage quality of common carp (Cyprinus carpio) fillets. Polymers 13:3243

doi: 10.3390/polym13193243
[37]

Arfat YA, Benjakul S, Vongkamjan K, Sumpavapol P, Yarnpakdee S. 2015. Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. Journal of Food Science and Technology 52:6182−93

doi: 10.1007/s13197-014-1706-y
[38]

Majidiyan N, Hadidi M, Azadikhah D, Moreno A. 2022. Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets. Food Chemistry: X 13:100202

doi: 10.1016/j.fochx.2021.100202
[39]

Pouryousef N, Ahmady M, Shariatifar N, Jafarian S, Shahidi SA. 2022. The effects of essential oil Mentha pulegium L. and nisin (free and nanoliposome forms) on inoculated bacterial in minced silver carp fish (Hypophthalmichthys molitrix). Journal of Food Measurement and Characterization 16:3935−45

doi: 10.1007/s11694-022-01514-y
[40]

Zhang Y, Li D, Lv J, Li Q, Kong C, et al. 2017. Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage. International Journal of Food Microbiology 249:1−8

doi: 10.1016/j.ijfoodmicro.2016.10.008
[41]

Pal J, Raju CV, Lakshmisha IP, Pandey G. 2017. Antioxidant activity of pomegranate peel extract and its effect on storage stability of cooked meat model system of Indian mackerel (Rastrelliger kanagurta) stored at 4 ± 2 °C. Biochemical and Cellular Archives 17:183−87

[42]

Li M, Lin S, Wang R, Gao D, Bao Z, et al. 2022. Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea). Food Control 131:108410

doi: 10.1016/j.foodcont.2021.108410
[43]

Dong H, Xian Y, Li H, Bai W, Zeng X. 2020. Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies. Comprehensive Reviews in Food Science and Food Safety 19:365−404

doi: 10.1111/1541-4337.12527
[44]

Ferreira FS, de Oliveira VS, Chávez DWH, Chaves DS, Riger CJ, et al. 2022. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L.) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system. Food Research International 151:110864

doi: 10.1016/j.foodres.2021.110864
[45]

Wang X, Shen Y, Thakur K, Han J, Zhang J, et al. 2020. Antibacterial activity and mechanism of ginger essential oil against Escherichia coli and Staphylococcus aureus. Molecules 25:Molecules

doi: 10.3390/molecules25173955
[46]

Alfonzo A, Martorana A, Guarrasi V, Barbera M, Gaglio R, et al. 2017. Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792). Food Control 73:1265−74

doi: 10.1016/j.foodcont.2016.10.046
[47]

Tairu HM, Adedokun MA, Adelodun OB, Badmus BD. 2017. Microbial Examination of Some Selected Natural Preservatives on The Shelf Life And Safety of Smoked Tilapia Fish (Oreochromis niloticus). Research and Reviews: Journal of Microbiology and Biotechnology 6:28−35

[48]

Kuley E, Durmus M, Balikci E, Ucar Y, Regenstein JM, et al. 2017. Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products. International Journal of Food Properties 20:1029−43

doi: 10.1080/10942912.2016.1193516
[49]

Agdar GhareAghaji M, Zomordi S, Gharekhani M, Hanifian S. 2021. Effect of edible coating based on salep containing orange (Citrus sinensis) peel essential oil on shelf life of rainbow trout (Oncorhynchus mykiss) fillets. Journal of Food Processing and Preservation 45:e15737

doi: 10.1111/jfpp.15737
[50]

Barkhori-Mehni S, Khanzadi S, Hashemi M, Azizzadeh M. 2017. Antibacterial activity of Zataria multiflora Boiss. essential oil against some fish spoilage bacteria. Journal of Human, Environment and Health Promotion 2:220−25

doi: 10.29252/jhehp.2.4.220
[51]

Hosseini S, Abdollahzadeh E, Ranaei V, Mahmoudzadeh M, Pilevar Z. 2021. Effect of Zataria multiflora Boiss. essential oil, NaCl, acid, time, and temperature on the growth of Listeria monocytogenes strains in broth and minced rainbow trout. Food Science and Nutrition 9:2290−98

doi: 10.1002/fsn3.2208
[52]

Zhuang S, Li Y, Jia S, Hong H, Liu Y, et al. 2019. Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage. Food Microbiology 82:445−54

doi: 10.1016/j.fm.2019.03.019
[53]

Panza O, Conte A, Del Nobile MA. 2021. Pomegranate by-products as natural preservative to prolong the shelf life of breaded cod stick. Molecules 26:2385

doi: 10.3390/molecules26082385
[54]

Tayel AA, Bahnasy AG, Mazrou KE, Alasmari A, El Rabey HA, et al. 2021. Biopreservation and quality enhancement of fish surimi using colorant plant extracts. Journal of Food Quality 2021:6624565

doi: 10.1155/2021/6624565
[55]

Maqbool H, Safeena MP, Abubacker Z, Azhar M, Kumar SMH. 2021. Effect of beetroot peel dip treatment on the quality preservation of Deccan mahseer (Tor khudree) steaks during frozen storage (−18 °C). LWT 151:112222

doi: 10.1016/j.lwt.2021.112222
[56]

Reyes JF, Diez AM, Melero B, Rovira J, Jaime I. 2022. Antimicrobial effect of Simira ecuadorensis extracts and their impact on improving shelf life in chicken and fish products. Foods 11:2352

doi: 10.3390/foods11152352
[57]

Tagrida M, Benjakul S. 2021. Betel (Piper betle L.) leaf ethanolic extracts dechlorophyllized using different methods: antioxidant and antibacterial activities, and application for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets. RSC Advances 11:17630−41

doi: 10.1039/d1ra02464g
[58]

Park BH, Jung YJ, Cho HS. 2015. Study on quality characteristics of fish paste containing Curcuma aromatica powder. Korean Journal of Food Preservation 22:78−83

doi: 10.11002/kjfp.2015.22.1.78
[59]

Fouad I, Madi M, Lamlom S, Attitalla I. 2021. Effect of rosemary extract and vitamin E on lipid peroxidation and the quality during chilling and frozen storage of fried Nile Tilapia fillets (Oreochromis niloticus). Journal of Basic and Applied Research in Biomedicine 7:1−8

doi: 10.51152/jbarbiomed.v7i1.202
[60]

Berizi E, Shekarforoush SS, Hosseinzadeh S. 2016. Effects of methanolic pomegranate peel extract on the chemical, sensory, textural, and microbiological properties of gutted rainbow trout (Oncorhynchus mykiss) during frozen storage. Journal of Food Protection 79:1700−6

doi: 10.4315/0362-028X.JFP-16-047
[61]

Panza O, Conte A, Del Nobile MA. 2022. Zero-waste approach applied to pomegranates for prolonging fish burger shelf life. Foods 11:551

doi: 10.3390/foods11040551
[62]

de Lima ABF, Leite SMB, da Silva BAI, Tenente EIL, dos Santos SAM, et al. 2020. Effect of essential oils of copaiba and oregano in substitution of synthetic antioxidants in Tambaqui fish meat balls. Research Society and Development 9:e7649109078

doi: 10.33448/rsd-v9i10.9078
[63]

Das AK, Nanda PK, Bandyopadhyay S, Banerjee R, Biswas S, et al. 2020. Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 19:2677−700

doi: 10.1111/1541-4337.12604
[64]

Emir Çoban Ö, Özpolat E, Karaton Kuzgun N. 2018. The effect of clove oil on frozen storage stability and quality of rainbow trout (Oncorhynchus mykiss). Ege Journal of Fisheries and Aquatic Sciences 35:31−35

doi: 10.12714/egejfas.2018.35.1.06
[65]

da Rocha M, Alemán A, Romani VP, López-Caballero ME, Gómez-Guillén MC, et al. 2018. Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf-life. Food Hydrocolloids 81:351−63

doi: 10.1016/j.foodhyd.2018.03.017
[66]

Arulkumar A, Paramasivam S, Miranda JM. 2018. Combined effect of icing medium and red alga Gracilaria verrucosa on shelf life extension of Indian Mackerel (Rastrelliger kanagurta). Food and Bioprocess Technology 11:1911−22

doi: 10.1007/s11947-018-2154-x
[67]

Guan W, Ren X, Li Y, Mao L. 2019. The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C. LWT-Food Science and Technology 101:25−31

doi: 10.1016/j.lwt.2018.11.024
[68]

Hentati F, Barkallah M, Ben Atitallah A, Dammak M, Louati I, et al. 2019. Quality characteristics and functional and antioxidant capacities of algae-fortified fish burgers prepared from common barbel (Barbus barbus). BioMed research international 2019:2907542

doi: 10.1155/2019/2907542
[69]

Karoui R, Hassoun A. 2017. Efficiency of rosemary and basil essential oils on the shelf-life extension of Atlantic mackerel (Scomber scombrus) fillets stored at 2 °C. Journal of AOAC International 100:335−44

doi: 10.5740/jaoacint.16-0410
[70]

Tavakoli S, Naseri M, Abedi E, Imani A. 2018. Shelf-life enhancement of whole rainbow trout (Oncorhynchus mykiss) treated with Reshgak ice coverage. Food Science and Nutrition 6:953−61

doi: 10.1002/fsn3.636
[71]

Kharchoufi S, Licciardello F, Siracusa L, Muratore G, Hamdi M, et al. 2018. Antimicrobial and antioxidant features of 'Gabsi' pomegranate peel extracts. Industrial Crops and Products 111:345−52

doi: 10.1016/j.indcrop.2017.10.037
[72]

Abdollahzadeh E, Rezaei M, Hosseini H. 2014. Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control 35:177−183

doi: 10.1016/j.foodcont.2013.07.004
[73]

Martucci JF, Gende LB, Neira LM, Ruseckaite RA. 2015. Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films. Industrial Crops and Products 71:205−213

doi: 10.1016/j.indcrop.2015.03.079
[74]

Akter S, Netzel ME, Tinggi U, Osborne SA, Fletcher MT, et al. 2019. Antioxidant rich extracts of Terminalia ferdinandiana inhibit the growth of foodborne bacteria. Foods 8:E281

doi: 10.3390/foods8080281
[75]

Wright MH, Matthews B, Arnold MSJ, Greene AC, Cock IE. 2016. The prevention of fish spoilage by high antioxidant Australian culinary plants: Shewanella putrefaciens growth inhibition. International Journal of Food Science and Technology 51:801−13

doi: 10.1111/ijfs.13026
[76]

Radaelli M, da Silva BP, Weidlich L, Hoehne L, Flach A, et al. 2016. Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens. Brazilian Journal of Microbiology 47:424−30

doi: 10.1016/j.bjm.2015.10.001