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Abstract
The aim of this study was to investigate the antioxidant activity of lime leaf crude extract through two different extraction methods and (ii) the effect of lime leaf crude extract (133 µg/mL) and alginate film (soaking in 0.5% solution) on the quality of snakehead fillets under cold storage conditions storage through the change of total aerobic bacteria, sensory properties and physical and chemical parameters. The results showed that the extract obtained from water at 100oC had higher 2,2 dipheny-2-picrylhydrazyl (DPPH) free radical scavenging (IC50 = 133 μg/mL), compared to that extracted by ethanol 96% (IC50 = 360 µg/mL). Treatment of snakehead fish fillets with lime leaves extract combined with alginate membranes before refrigeration slowed the primary oxidation of the fish fillets, improved the sensory value of the product and inhibited total number of total aerobic bacteria in cold storage conditions. Products can be refrigerated up to 12 days when handling lime leaves extracts and alginate membranes before storage without affecting food safety and hygiene.