Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice

Abstract

Ice containing essential oils (EOs) nanoencapsulated in β-cyclodextrins (β-CD) (named as EOs+β-CD ice) was used for stunning/slaughtering by hypothermia in ice slurry, and for ice storage of gilthead seabream. Clove essential oil (CEO) was used at fish stunning/slaughtering, while ice storage of whole fish was performed using a combination of carvacrol, bergamot and grapefruit EOs (CBG). Inclusion complexes CBG+β-CD were characterized, and antimicrobial effect was also evaluated. The kneading method used to form inclusion complexes with CBG showed a good complexation efficiency. Microbial, physical-chemical and sensory analyses were carried out to assess the quality changes of fresh whole seabream during ice storage at 2 °C for 17 days. Results (microbial, chemical and sensorial) indicated that seabream stunning/slaughtering and storage using EOs+β-CD ice (in low doses of 15 mg/kg ice for stunning, and 50 mg/kg ice for ice storage) improved the quality of fresh fish and extended the shelf-life up to 4 days.

The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)

“…TMAB counts in the fresh fish are a useful tool for quality and shelf-life evaluation (Navarro-Segura, et al, 2019). As in the present study, Garrido, Hernández, Espinosa, & López (2016) reported the initial E. coli and LAB values were <1 log cfu/g for vacuumed sea bream.…”

“…Lactic acid bacteria (LAB), total yeast and mold (TYM), total psychrophile aerob bacteria (TPAB), total anaerobic bacteria (TANB), and E.coli content of fresh sea bream muscle were below detectable values (<1 log cfu/g). Parlapani, Kormas, and Boziaris (2015) had reported the total microbial population of sea bream fillets initially as 4 log cfu/g Lower TMAB and TPAB counts of fresh sea bream muscle had been detected, for example, <3, 1.90 (except for TPAB), 0.37, 1–2 log cfu/g (except for TPAB) by different researchers (Carrascosa et al, 2015; Erkan and Üretener, 2010; Navarro‐Segura, Ros‐Chumillas, López‐Cánovas, García‐Ayala, & López‐Gómez, 2019; Song, Luo, You, Shen, & Hu, 2012). TMAB counts in the fresh fish are a useful tool for quality and shelf‐life evaluation (Navarro‐Segura, et al, 2019).…”

“…(except for TPAB), 0.37, 1-2 log cfu/g (except for TPAB) by different researchers (Carrascosa et al, 2015;Erkan and Üretener, 2010; Navarro-Segura, Ros-Chumillas, López-Cánovas, García- Ayala, & López-Gómez, 2019;Song, Luo, You, Shen, & Hu, 2012).…”

Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends

“…As shown in Table 1, EOs and plant extracts are often incorporated into packaging materials (e.g., chitosan and gum) or other media (crushed ice in ice‐storage), to lighten their negative impacts on food sensory quality. In the study of Navarro‐Segura, Ros‐Chumillas, López‐Cánovas, García‐Ayala, and López‐Gómez (2019) who used crushed ice containing encapsulated EOs to preserve whole sea bream, sensory panelists did not detect odor differences between control and EOs ice treated samples. In the study of Sun, Sun, Thavaraj, Yang, and Guo (2017), the initial color of grass carp surimi turned yellowish, after the treatment with apple polyphenol extract.…”

A Review on Applications and Uses of Thymus in the Food Industry

“…To investigate sensory acceptability, Navarro-Segura et al [176] studied the inclusion of nanoencapsulated essential oils into cyclodextrin films, and these authors concluded that the use of both strategies (nanoencapsulation and the film) improved the sensory acceptability and decreased microbiological counts and trimethylamine, so the shelf life was extended by 4 days. These authors reported an improvement in the sensory acceptability of seabream stored on ice and packaged with films (containing nanoencapsulated essential oils with cyclodextrin).…”