Application of oil-in-water nanoemulsions based on grape and cinnamon essential oils for shelf-life extension of chilled flathead mullet fillets.
J Sci Food Agric
; 102(1): 105-112, 2022 Jan 15.
Article
em En
| MEDLINE
| ID: mdl-34048077
ABSTRACT
BACKGROUND:
The effect of nanoemulsions prepared with grape seed and cinnamon essential oils on the shelf-life of flathead mullet (Mugil cephalus) fillets was evaluated by determining physicochemical (pH, free fatty acids, peroxide value, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARs)), sensory and microbiological (mesophilic aerobic bacteria, total psychrophilic bacteria, and Enterobacteriaceae counts) properties during 14 day storage at 2 °C.RESULTS:
The nanoemulsions showed good stability and low average droplet size. The results indicated that nanoemulsion treatments significantly prolonged the shelf-life of the fillets. Treatment inhibited increases in pH and TVB-N, and retarded lipid oxidation and hydrolysis. Sensory assessment revealed that treatment induced shelf-life extension from 10 to 14 days, compared with controls. Microbiological analyses showed nanoemulsion treatment caused shelf-life extension from 10 to 12 days with reduction of microbiological contamination by up to 1 log cfu g-1 in mesophilic and 1.5 log cfu g-1 in psychrotrophic bacteria.CONCLUSION:
Considering the results, grape seed and cinnamon essential oil nanoemulsions could be considered as novel antimicrobial and antioxidant materials for shelf-life extension of flathead mullet fillets during cold storage. © 2021 Society of Chemical Industry.Palavras-chave
Texto completo:
1
Bases de dados:
MEDLINE
Assunto principal:
Óleos de Plantas
/
Óleos Voláteis
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Cinnamomum zeylanicum
/
Vitis
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Produtos Pesqueiros
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Conservação de Alimentos
/
Conservantes de Alimentos
Tipo de estudo:
Evaluation_studies
Limite:
Animals
/
Humans
Idioma:
En
Revista:
J Sci Food Agric
Ano de publicação:
2022
Tipo de documento:
Article
País de afiliação:
Argélia