Colamine and tartaric acid based innovative antioxidant and anti-spoilage food additive for fish product industry

Öz

Background: Fish farming is a vital sector of the global food industry, facing the challenge of developing efficient, chemical-free feeds for high-value fish species. To address this, innovative antimicrobials and antioxidants are crucial. This study explores the antioxidant and anti-spoilage properties of novel N-containing derivatives of natural L-tartaric acid (TA), a safe and widely used food additive.

Objectives: Current research is devoted to L-tartrates’ new derivatives’ anti-spoilage and antioxidant potential as an innovative combined feed additive for fish farming.

Results: TA Cyclic imide obtaining modified technology was advised. According to the obtained results, TA itself didn’t show antioxidant activity: nevertheless, in combination with new N-containing derivatives, it increased the antioxidant properties of L-ascorbic acid by about 20%. The studied TA amino-derivatives have demonstrated the emphasized activity against the fish-pathogenic Pseudomonas, Streptococcus, and other pathogenic microbes.

Conclusions: TA and tartrates, in combination with new N-containing derivatives generated based on the vital compound colamine, have demonstrated several synergic antioxidant activities. They can be recommended for potential application as a cheap and effective alternative to classical anti-spoilage and preservative agents for animal feed production. Also, they showed the prolongation of feed expiration periods. It will significantly increase the quality of final fish products. A further detailed study of toxicological properties of amino derivatives is planned. 

Keywords: tartaric acid derivative, colamine, antimicrobial, antioxidant, anti-spoilage, feed additive