Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets

Gharibzahedi, Seyed Mohammad Taghi; Mohammadnabi, Sara

doi:10.1016/j.ijbiomac.2016.11.119

Cited by 126 publications

(42 citation statements)

References 38 publications

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“…The seafood-based diet was able to maintain cognitive and antidiabetic functions by reducing inflammation [20,21]. A reduction in the risk of ischemic stroke, congestive heart failure, coronary heart disease, and sudden cardiac death was also observed after the intake of seafoods [22][23][24]. Hence, the current study aimed to evaluate the relationship between dietary diversity and CH and the nutritional role of some bioactive seafood constitutes in the prevention of HTN among Iranian children aged 7-12 years.…”

Section: Introductionmentioning

confidence: 96%

The intake assessment of diverse dietary patterns on childhood hypertension: alleviating the blood pressure and lipidemic factors with low-sodium seafood rich in omega-3 fatty acids

et al. 2020

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Background: Childhood hypertension (CH) is related to the dietary intake and diversity of children. The study aimed to assess the critical role of dietary diversity, and seafood long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs) in reducing CH among the Iranian community. Methods: A cross-sectional two-phase study with 7-12-year-old Iranian students was designed. In the initial phase, the socio-demographic characteristics, and blood pressure status (normal, pre-hypertension, and hypertension) based on systolic (SBP) and diastolic (DBP) blood pressure data were assessed. The 24-h dietary recall questionnaire was used to generate the dietary diversity score (DDS, count of consumed food groups) and dietary variety score (DVS, the cumulative number of daily consumed food items). In the second phase, the association between CH reduction and changes in serum 25-hydroxyvitamin D (25OHD), total cholesterol (TC), high-density lipoprotein (HDL), low-density lipoprotein (LDL), and triglycerides (TG) levels of schoolchildren intervened by a seafood diet rich in omega-3 fatty acids were assessed using the regression analyses. Results: The pre-hypertension and hypertension prevalence rates were 7.8 and 9.15%, respectively. CH was significantly associated with age, gender, and DDS. A significant inverse association was found between the high intake of seafood and CH (P = 0.032). The gas-chromatography analysis showed the high presence of α-linolenic (ALA, 6.72%), eicosapentaenoic (EPA, 7.62%), docosapentaenoic (DPA, 5.88%), and docosahexaenoic (DHA, 18.52%) acids in the seafood-based diet (p < 0.05). The low blood pressure levels with regular consumption of this healthyfunctional diet were significantly associated with a reduction in BMI, LDL, TC, and TG, and a remarkable increase in 25OHD and HDL levels. The multiple linear regression showed that the SBP was highly associated with the TC (p < 0.001; β = 0.464).

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Section: Introductionmentioning

confidence: 96%

The intake assessment of diverse dietary patterns on childhood hypertension: alleviating the blood pressure and lipidemic factors with low-sodium seafood rich in omega-3 fatty acids

et al. 2020

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“…In addition, the formation of a layer of eugenol on the shrimps also contributed to reduced drip loss during cold storage . Finally, water‐holding capacity of the product was enhanced and its moisture loss prevented by the protein–polysaccharide complex formed due to the reaction of polysaccharide of Aloe vera with muscular protein of shrimp …”

Section: Resultsmentioning

confidence: 99%

“…Clearly, the presence of Aloe vera in coatings inhibits water loss due to its water‐binding properties; hence, its higher concentration in coatings naturally leads to enhanced water‐holding capacity and reduced weight loss of the coated product. Besides, eugenol nano‐emulsion has a cumulative effect on reducing cooking loss since eugenol nano‐droplets not only form a hydrophobic layer around the shrimp surface but also induce reactions among myofibrillar proteins through eugenol phenolic compounds that make a protective layer to prevent water losses during cooking …”

Section: Resultsmentioning

confidence: 99%

“…Besides, wileyonlinelibrary.com/jsfa eugenol nano-emulsion has a cumulative effect on reducing cooking loss since eugenol nano-droplets not only form a hydrophobic layer around the shrimp surface but also induce reactions among myofibrillar proteins through eugenol phenolic compounds that make a protective layer to prevent water losses during cooking. 46,47…”

Section: Cooking Lossmentioning

confidence: 99%

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Effects of edible coating containing nano‐emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage

2019

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BACKGROUND Shrimp is nowadays recognized as a rich source of proteins and omega‐3 fatty acids. Edible nano‐emulsion coatings containing eugenol, as an antioxidant agent, and Aloe vera, as a functional compound, were prepared for the storage of pink shrimp over 7 days at 277 K. Samples of the nano‐emulsion were prepared under ultrasonication using 0, 10 and 20 g L−1 of Aloe vera as well as 0, 15 and 30 mL L−1 of eugenol along with Tween 80. RESULTS Results indicated that the low pH of Aloe vera reduced that of the nano‐emulsions while the particle size and turbidity increased with increasing Aloe vera concentration. Moreover, both colour and antioxidant activity of the nano‐emulsions were significantly affected by eugenol and Aloe vera concentrations (p < 0.05). Increasing eugenol concentration led to increased nano‐emulsion pickup but to reduced lightness. Higher concentrations of Aloe vera significantly (p < 0.05) decreased drip loss, cooking loss, pH rise and oxidation rates but enhanced hardness in the shrimp samples. CONCLUSIONS The best results were recorded for the nano‐emulsion coating containing 30 mL L−1 of eugenol and 20 g L−1 of Aloe vera. The nano‐emulsion was successfully able to upgrade shrimp quality over 7 days of cold storage. © 2019 Society of Chemical Industry

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“…This is due to the inhibition effects of these vegetable oils on bacterial activity (Kenar et al, 2010;Ozogul et al, 2017;Yasin & Abou-Taleb, 2007). In addition, it is reported that when medicinal-aromatic plants and essential oils added to food products, it increases the storage time of foods with their antimicrobial effect (Gharibzahedi & Mohammadnabi, 2017;Karoui & Hassoun, 2017;Yuan, Chena, & Li, 2016).…”

Section: Chemical Analysesmentioning

confidence: 99%

Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life

Alak

Guler

Uçar

et al. 2019

J Food Process Preserv

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In this study, it is aimed to investigate the potential effects of the use of quinoa as a carrier polymer in the production of edible film and the importance of essential oils (with lemon and sage oil) with highly important biological activity as supportive in this coating material. The rainbow trout fillets were wrapped with the edible film which were produced for this trial. The treatment varations were as the first group 2% lemon oil + quinoa edible film, second group 2% sage oil + quinoa edible film and the third group quinoa edible film alone and the last group control (untreated). All groups' fillets were stored at refrigerator (4 ± 0.5°C) for 15 days then they were periodically examined for some microbiological (psychrotrophic, mesophilic, aerobic, lactic acid bacteria, Enterobacteriaceae, and Pseudomonas counts) and chemical parameters (lipid peroxidation [Thiobarbituric Acid Reactive Substrate], total volatile basic nitrogen, and pH). The difference between the control group and the application groups was found to be important for all examined quality parameters during the storage period (p < .05). Lemon oil + quinoa was the most effective in preventing lipid oxidation of rainbow trout fillets. However, sage oil + quinoa group has proven to stronger antimicrobial specifications. As a result, it was determined that the coating material prepared by adding lemon and sage essential oil to quinoa edible film had positive effects on quality and shelf life in rainbow trout fillets. Practical applications An alternative to edible packaging of animal origin, plant materials are researched with functional properties to obtain new packaging's for the food industry, especially fisheries, and to develop healthy, environmental, and natural packaging materials instead of synthetic packaging.

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Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets

Cited by 126 publications

References 38 publications

The intake assessment of diverse dietary patterns on childhood hypertension: alleviating the blood pressure and lipidemic factors with low-sodium seafood rich in omega-3 fatty acids

The intake assessment of diverse dietary patterns on childhood hypertension: alleviating the blood pressure and lipidemic factors with low-sodium seafood rich in omega-3 fatty acids

Effects of edible coating containing nano‐emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage

Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life

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