Preparation, characterization, and coating effect of bio-active nano-emulsion based on combined plant essential oils on quality of grass carp fillets.
Food Chem
; 453: 139618, 2024 Sep 30.
Article
en En
| MEDLINE
| ID: mdl-38795435
ABSTRACT
This study aimed to develop a satisfactory essential oil (EO) nano-emulsion through high pressure microjet technology and explore its physiochemical properties and synergistic coating effects on grass carp fillets. The optimal conditions for oregano/litsea cubeba (64, wt%/wt%) nano-emulsion were shown to be 80 s high pressure microjet pretreatment time, 9000 lb per square inch pretreatment pressure, 6 % oil phase, and 32 Km (mass ratio of surfactant to co-surfactant). The obtained nano-emulsion exhibited 100.42 ± 0.96 nm oil diameter at 4 °C after 15-day storage, coupled with high stability after centrifugation, freeze-thaw and heating treatment. Compared with untreated samples at day 6 storage, the nano-emulsion-treated grass carp fillets exhibited improved textural properties, higher water-holding capacity (74.23 % ± 0.80 %), lower total volatile basic nitrogen (TVB-N, 13.46 ± 0.30 mg/100g)/thiobaric acid (TBA,0.43 ± 0.02 mgMDA/100g), and lower total viable spoilage bacteria count (4.98 ± 0.21 lgCFU/g). This study facilitates understanding the combined EOs nano-emulsion on improving the shelf life of grass carp fillets.
Palabras clave
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Carpas
/
Aceites Volátiles
/
Emulsiones
/
Conservación de Alimentos
Límite:
Animals
Idioma:
En
Revista:
Food Chem
/
Food chem
/
Food chemistry
Año:
2024
Tipo del documento:
Article
País de afiliación:
China