Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy (Engraulis encrasicolus) fillets under refrigerated condition

Özoğul, Fatih; Aksun, Elif Tuğçe; Öztekin, Rana; Lorenzo, José M.

doi:10.1016/j.lwt.2017.06.024

Cited by 19 publications

(9 citation statements)

References 27 publications

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“…The FFA concentration in all groups increased gradually throughout the 14‐day storage (Table 1). Özogul et al 52 . previously set the acceptable limit for FFA as 15 mg g −1 .…”

Section: Resultsmentioning

confidence: 99%

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Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets

et al. 2021

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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.

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“…The FFA concentration in all groups increased gradually throughout the 14‐day storage (Table 1). Özogul et al 52 . previously set the acceptable limit for FFA as 15 mg g −1 .…”

Section: Resultsmentioning

confidence: 99%

“…51 The FFA concentration in all groups increased gradually throughout the 14-day storage (Table 1). Özogul et al 52 previously set the acceptable limit for FFA as 15 mg g −1 . The FFA levels observed in this study did not exceed those limits for any of the studied groups.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets

et al. 2021

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“…True lavender and its derivatives have found similar functions in the food industry. The most effects are expected in the case of food microbial control, for instance Botritis cinereal , Escherichia coli , Staphylococcus aureus , Pseudomonas auerginosa or Candida albicans [16,17], preservation fatty acids before oxidation [18] and flavouring nanocapsules [19].…”

Section: Introductionmentioning

confidence: 99%

Determination of Various Drying Methods’ Impact on Odour Quality of True Lavender (Lavandula angustifolia Mill.) Flowers

et al. 2019

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True lavender flowers (Lavandula angustifolia Mill.) is a critical source of essential oils and a flavouring agent used in numerous industries like foods, cosmetics and pharmaceuticals. Its main volatile constituents are linalool and linalyl acetate, which are commonly considered as main odour-active constituents (OACs). Nevertheless, the quality of true lavender flowers is highly dependent on its post-harvest treatment, mainly the preservation method. Recognising that drying is the most frequently used preservation method, the influence of various drying methods, including convective drying (CD) at 50, 60 and 70 °C, vacuum-microwave drying (VMD) with powers 240, 360 and 480 W and combined convective pre-drying at 60 °C followed by vacuum-microwave finish-drying with power 480 W (CPD-VMFD), on the quality of true lavender flowers was verified. The evaluation of influence was carried out by HS-SPME(HS, solid-phase microextraction), GC-MS, GC-MS-O (gas chromatography–mass spectrometry–olfactometry) techniques. Moreover, the sensory panel has assessed the sample odour quality. As a result, the optimal drying methods regarding the requirements for products were established. Overall, for total essential oil recovery, CD at 50 °C is the optimal drying method, while for odour quality concerning the sensory panel evaluation, VMD with power 360 W combined CPD-VMFD and CD at 50 °C is the optimal drying method.

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“…Green tea extract (GTE) is taken from the leaves of Camellia sinensis L. and is recognized for its antioxidant, antimicrobial, anticarcinogenic, and anti‐inflammatory properties. GTE is a plentiful source of polyphenol antioxidants, particularly catechins, which combined with gallic acid are responsible for GTE's antioxidant properties (Özogul et al., 2017). Lemon balm ( Melissa officinalis ) (LBE) is a native plant from the Mediterranean region, it belongs to the Lamiaceae family and was employed in traditional medicine.…”

Section: Introductionmentioning

confidence: 99%

“…Lemon balm ( Melissa officinalis ) (LBE) is a native plant from the Mediterranean region, it belongs to the Lamiaceae family and was employed in traditional medicine. LBE has high levels of phenolic acids, like rosmarinic acid and it is used as an aromatic, antimicrobial, antioxidant, and antiseptic additive for food and drugs applications (Boneza & Niemeyer, 2018; Özogul et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of plant extracts as an efficient source of additives for active food packaging

et al. 2022

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Natural extracts have been used in several traditional medicine applications and culinary purposes. Their biological properties (antioxidant and antimicrobial) are due to the presence of several active aromatic compounds. Herein, different natural extracts were evaluated, namely structural and thermal characterization and biological activity, in its natural form and incorporated into a polymeric matrix, to assess their effective potential as additives for active food packaging. While rosemary presented the highest thermal stability with a degradation starting at 327 • C, lemon balm extract was the less stable (180 • C). Regarding the thiobarbituric acid assay, all extracts presented antioxidant activity, in oxidative hemolysis inhibition; anise, cinnamon, and clove extract did not present any action. Overall, the results demonstrated that leaves (rosemary and green tea) and the rhizome (curcumin) are the plant parts with the best performance.Therefore, extracts from aromatic plants are promising natural additives that can be incorporated into polymeric matrices to produce active food packaging film, increasing products shelf-life.

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Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy (Engraulis encrasicolus) fillets under refrigerated condition

Cited by 19 publications

References 27 publications

Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets

Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets

Determination of Various Drying Methods’ Impact on Odour Quality of True Lavender (Lavandula angustifolia Mill.) Flowers

Evaluation of plant extracts as an efficient source of additives for active food packaging

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