Basil as a Green Alternative to Synthetic Additives in Clean Label Gilthead Sea Bream Patties

Abstract

This study investigated the effectiveness of basil (Ocimum basilicum L.) extract obtained by hydrodistillation (EO) and lipid extract (LE) obtained via supercritical fluid extraction in preserving the quality of ground fish patties during refrigerated storage. Gilthead sea bream (Sparus aurata) patties were formulated with varying concentrations of EO and LE and evaluated over three days at 4 °C. The chemical composition of the extracts, analyzed by GC-MS, revealed linalool, eucalyptol, and τ-cadinol as dominant bioactive compounds, with EO richer in monoterpenes and LE in sesquiterpenes. Both extracts significantly reduced lipid oxidation (TBARS) and protein oxidation (thiol content), with the strongest antioxidative effect observed in patties containing 0.150 µL/g of LE. Color parameters (L*, a*, b*, ΔE) were moderately influenced, without adverse effects on product appearance. pH and water activity values remained stable across treatments, while total volatile basic nitrogen (TVB-N) levels confirmed delayed spoilage in extract-treated patties. Results highlight the potential of basil extracts, especially LE obtained by SFE, as effective natural antioxidants in fish-based products. These findings support the development of clean-label, health-promoting products tailored to individual needs, and show that ground fish porridge has promise as a viable material for the production of innovative seafood products.