{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,16]],"date-time":"2026-02-16T10:18:13Z","timestamp":1771237093281,"version":"3.50.1"},"reference-count":61,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2023,2,21]],"date-time":"2023-02-21T00:00:00Z","timestamp":1676937600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003339","name":"SPANISH NATIONAL RESEARCH COUNCIL (CSIC, Spain)","doi-asserted-by":"publisher","award":["201370E001"],"award-info":[{"award-number":["201370E001"]}],"id":[{"id":"10.13039\/501100003339","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003339","name":"SPANISH NATIONAL RESEARCH COUNCIL (CSIC, Spain)","doi-asserted-by":"publisher","award":["285445"],"award-info":[{"award-number":["285445"]}],"id":[{"id":"10.13039\/501100003339","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003141","name":"CONACYT (Mexico)","doi-asserted-by":"publisher","award":["201370E001"],"award-info":[{"award-number":["201370E001"]}],"id":[{"id":"10.13039\/501100003141","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003141","name":"CONACYT (Mexico)","doi-asserted-by":"publisher","award":["285445"],"award-info":[{"award-number":["285445"]}],"id":[{"id":"10.13039\/501100003141","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>This study focused on the quality loss inhibition of fish muscle during refrigerated storage. Two parallel experiments were carried out that were focused on the employment of pitaya (Stenocereus thurberi) extracts in biodegradable packing films. On the one hand, a pitaya\u2013gelatin film was employed for hake (Merluccius merluccius) muscle storage. On the other hand, a pitaya\u2013polylactic acid (PLA) film was used for Atlantic mackerel (Scomber scombrus) muscle storage. In both experiments, fish-packing systems were stored at 4 \u00b0C for 8 days. Quality loss was determined by lipid damage and microbial activity development. The presence of the pitaya extract led to an inhibitory effect (p &lt; 0.05) on peroxide, fluorescent compound, and free fatty acid (FFA) values in the gelatin\u2013hake system and to a lower (p &lt; 0.05) formation of thiobarbituric acid reactive substances, fluorescent compounds, and FFAs in the PLA\u2013mackerel system. Additionally, the inclusion of pitaya extracts in the packing films slowed down (p &lt; 0.05) the growth of aerobes, anaerobes, psychrotrophs, and proteolytic bacteria in the case of the pitaya\u2013gelatin films and of aerobes, anaerobes, and proteolytic bacteria in the case of pitaya\u2013PLA films. The current preservative effects are explained on the basis of the preservative compound presence (betalains and phenolic compounds) in the pitaya extracts.<\/jats:p>","DOI":"10.3390\/antiox12030544","type":"journal-article","created":{"date-parts":[[2023,2,22]],"date-time":"2023-02-22T03:59:16Z","timestamp":1677038356000},"page":"544","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (Stenocereus thurberi) Extracts during the Refrigerated Storage of Fish"],"prefix":"10.3390","volume":"12","author":[{"given":"Daniela","family":"Castro-Enr\u00edquez","sequence":"first","affiliation":[{"name":"Departamento de Investigaci\u00f3n y Posgrado en Alimentos, University of Sonora, Hermosillo 83100, Sonora, Mexico"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7992-1491","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Miranda","sequence":"additional","affiliation":[{"name":"Departamento de Qu\u00edmica Anal\u00edtica, Nutrici\u00f3n y Ciencia de los Alimentos, Facultad de Ciencias Veterinarias, Universidad de Santiago de Compostela, 27002 Lugo, Spain"}]},{"given":"Marcos","family":"Trigo","sequence":"additional","affiliation":[{"name":"Departamento de Ciencia y Tecnolog\u00eda de Alimentos, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain"}]},{"given":"Francisco","family":"Rodr\u00edguez-F\u00e9lix","sequence":"additional","affiliation":[{"name":"Departamento de Investigaci\u00f3n y Posgrado en Alimentos, University of Sonora, Hermosillo 83100, Sonora, Mexico"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3136-8137","authenticated-orcid":false,"given":"Santiago P.","family":"Aubourg","sequence":"additional","affiliation":[{"name":"Departamento de Ciencia y Tecnolog\u00eda de Alimentos, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4742-9384","authenticated-orcid":false,"given":"Jorge","family":"Barros-Vel\u00e1zquez","sequence":"additional","affiliation":[{"name":"Departamento de Qu\u00edmica Anal\u00edtica, Nutrici\u00f3n y Ciencia de los Alimentos, Facultad de Ciencias Veterinarias, Universidad de Santiago de Compostela, 27002 Lugo, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2023,2,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1080\/23308249.2017.1399104","article-title":"Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals","volume":"26","author":"Tilami","year":"2018","journal-title":"Rev. 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