Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage

Shadman, Shabnam; Hosseini, Seyed Ebrahim; Langroudi, H Ershad; Shabani, S H

doi:10.1016/j.lwt.2016.01.073

Cited by 87 publications

(47 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Furthermore, aside from protecting the lipophilic active from deleterious interactions with food components and the environment, the NE allows increasing the distribution of the active in food matrices into which the NE is added (Herculano et al ., ). The incorporation of a nanoemulsion containing essential oil was studied to preserve the quality of chicken pate (Moraes‐Lovison et al ., ), fresh lettuce (Bhargava et al ., ), rainbow trout fillets (Shadman et al ., ), low fat cut cheese (Artiga‐Artigas et al ., ) and green beans (Donsí et al ., )”.…”

Section: Introductionmentioning

confidence: 99%

Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi) burgers

Asensio

Quiroga

Huang

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Hake (Merluccius hubbsi) is the most important fish of Argentinean industry. The preservative effects of an oregano essential oil (EO) nanoemulsion (NE) on hake burgers (FB) during 15 days at 4°C were studied. Fatty acids determined by gas chromatography coupled with mass spectrometry (CG-MS), volatile compounds determined by solid phase microextraction (SPME) coupled with CG-MS, total volatile basic nitrogen (TVBN), and microbial count was measured. ANOVA and DCG tests were performed. After 14 days, significant differences were detected among samples (P ≤ 0.05). FB with EO (EO-FB) and FB with NE containing EO (NEEO-FB) had the highest content of EPA (eicosapentaenoic acid) (191.82 and 198.42 g kg À1 ) and DHA (docosahexaenoic acid) (107.97 and 110.87 g kg À1 , respectively). Also, NEEO-FB had the lowest microbial count (7 log CFU g À1 ). The incorporation of the oregano essential oil into a nanoemulsion improves the preserving activity in hake fish burgers. Storage study and chemical analysis of stored hake burgersHakes (total 9 kgs) were purchased fresh from a local market. Pure EO, nanoemulsion containing EO (NE-EO) Oregano nanoemulsion: hake burger quality preserver C. M. Asensio et al. 150 Oregano nanoemulsion: hake burger quality preserver C. M. Asensio et al.

show abstract

Section: Introductionmentioning

confidence: 99%

Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi) burgers

Asensio

Quiroga

Huang

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Oxidation stability is of great importance due to the shelf-life of W/O emulsion-based products (Shadman, Hosseini, Langroudi, & Shabani, 2017). Considerable attention has been paid to the use of antioxidants to avoid the oxidation of the oil phase.…”

Section: Other Additivesmentioning

confidence: 99%

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Zhu

Pan

Jia

et al. 2019

Comp Rev Food Sci Food Safe

130

View full text Add to dashboard Cite

Water‐in‐oil (W/O) emulsions can be used to encapsulate and control the release of bioactive compounds for nutrition fortification in fat‐based food products. However, long‐term stabilization of W/O emulsions remains a challenging task in food science and thereby limits their potential application in the food industry. To develop high‐quality emulsion‐based food products, it is essential to better understand the factors that affect the emulsions’ stability. In real food system, the stability situation of W/O emulsions is more complicated by the fact that various additives are contained in the products, such as NaCl, sugar, and other large molecular additives. The potential stability issues of W/O emulsions caused by these encapsulated additives are a current concern, and special attention should be given to the relevant theoretical knowledge. This article presents several commonly used methods for the preparation of W/O emulsions, and the roles of different additives (water‐ and oil‐soluble types) in stabilizing W/O emulsions are mainly discussed and illustrated to gain new insights into the stability mechanism of emulsion systems. In addition, the review provides a comprehensive and state‐of‐art overview of the potential applications of W/O emulsions in food systems, for example, as fat replacers, controlled‐release platforms of nutrients, and delivery carrier systems of water‐soluble bioactive compounds. The information may be useful for optimizing the formulation of W/O emulsions for utilization in commercial functional food products.

show abstract

“…Nevertheless, this evaluation is not always carried out, and examples reported in the literature are compiled in Table . In the context of testing the potential activity of nanoemulsions without being incorporated in a polymer matrix, Shadman, Hosseini, Langroudi, and Shabani () and Ozogul et al. () studied the effect of immersing food into nanoemulsions.…”

Section: Antimicrobial Activity Of Nanoemulsion‐containing Food Packamentioning

confidence: 99%

“…Following this, the treated fish was packaged within polyethylene bags and stored at 4 °C. Analyses were performed at 0, 5, 10, and 15 days (Shadman et al., ). Results showed that the shelf‐life of treated rainbow trout was increased.…”

Section: Antimicrobial Activity Of Nanoemulsion‐containing Food Packamentioning

confidence: 99%

Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

Espitia

Fuenmayor²,

Otoni

2018

Comp Rev Food Sci Food Safe

161

View full text Add to dashboard Cite

The increasing demands for foods with fresh‐like characteristics, lower synthetic additive and preservative contents, and low environmental footprint, but still safe to consume, have guided researchers and industries toward the development of milder processing technologies and more eco‐friendly packaging solutions. As sustainability acquires an increasingly critical relevance in food packaging, bio‐based and/or biodegradable materials stand out as suitable alternatives to their synthetic counterparts. In this context, the use of nanoemulsions has represented a step forward for improving the performance of sustainable food packaging devices, especially for the successful incorporation of new compounds and functionalities into conventional films and coatings. This class of emulsions, featuring unique optical stability and rheological properties, has been developed to protect, encapsulate, and deliver hydrophobic bioactive and functional compounds, including natural preservatives (such as essential oils from plants), nutraceuticals, vitamins, colors, and flavors. This article presents the surfactants (including naturally occurring proteins and carbohydrates), dispersants, and oil‐soluble functional compounds used for designing food‐grade nanoemulsions intended for packaging applications. The improved kinetic stability, bioavailability, and optical transparency of nanoemulsions over conventional emulsions are discussed considering theoretical concepts and real experiments. Bottom‐up and top‐down approaches of nanoemulsion fabrication are described, including high‐energy (such as high‐pressure homogenizers, microfluidics, ultrasound, and high‐speed devices) and low‐energy methods (for instance, phase inversion and spontaneous emulsification). Finally, incorporation of nanoemulsions in biopolymer matrixes intended for food packaging applications is also addressed, considering current characterization techniques as well as their potential antimicrobial activity against foodborne pathogens.

show abstract

Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage

Cited by 87 publications

References 26 publications

Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi) burgers

Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi) burgers

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

Contact Info

Product

Resources

About