Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packaging

Abstract

The present study was conducted to characterize poly (lactic acid) -Lippia citriodora and Laurus nobilis essential oils (EOs) and Nanoemulsion-based films. Following Gas chromatography-mass spectrometry and in vitro antimicrobial activity test, 12% of Nanoemulsions of both herbs were selected for further evaluations. Accordingly, Atomic Force Microscopy and Dynamic light scattering analysis showed that the scale sizes of Nanoemulsions of L. citriodora and L. nobilis were 24-60 and 15-28 nm, respectively with no significant changes in their PDI up to 90 d. The inhibition zone of both herbs against E. coli and Staphylococcus aureus alongside MIC and MBC tests showed higher efficiency in their nanoemulsions. In conclusion, two types of incorporated PLA/L. citriodora films could effectively extend the shelf life of rainbow trout fillet at refrigerated temperatures.

Freezing and frozen storage of aquatic products: mechanism and regulation of protein oxidation

“…The use of biodegradable packaging materials for the preservation of aquatic products improves product shelf life by reducing lipid oxidation and protein oxidation and inhibiting microorganisms through oxygen isolation. Freezing as a common means of preserving aquatic products can be combined with different packaging methods and different materials for product freshness and quality preservation in the future (Hojatoleslami et al, 2022).…”

Smart Packaging Based on Polylactic Acid: Effect of Antibacterial and Antioxidant Agents from Natural Extract on Physical-Mechanical Properties, Colony Reduction, and Perishable Food Shelf Life

“…However, based on Table 3, the additive incorporation must be considered because it will change the balance of the film's hydrophilicity and hydrophobicity (Ordonez et al, 2022;Nasrollahi et al, 2022). The main factors that influence WVTR are differences in the physical properties of the matrix and additive, operating conditions, the diffusion coefficient, the solubility of water molecules, and the three-dimensional structure formed by hydrogen bonding (Ahari et al, 2022). The types of molecules and their compatibility of additives with the matrix are important factors affecting dispersion and physical and/or chemical interactions with the polymer matrix, along with chemical structure and polarity.…”

“…The attachment of those bacteria to surfaces depends on components of the bacterial microbial surface that recognize adhesive matrix molecules for proteins. To prevent the attachment to the surface through the matrix, the surface must be coated with anti-adhesion agents such as arylrhodamines, calcium chelators, essential oils, plant extracts, silver nanoparticles and chitosan Wang et al, 2021;Hojatoleslami et al, 2022).…”

Smart Packaging Based on Polylactic Acid: The Effects of Antibacterial and Antioxidant Agents from Natural Extracts on Physical–Mechanical Properties, Colony Reduction, Perishable Food Shelf Life, and Future Prospective

“…PLA is one of the most promising biopolymers for a variety of food applications, and it can be converted into smart packaging through commercial manufacturing processes [36]. PLA is frequently suggested as a raw material for packaging and beverages because it offers better mechanical strength and durability and has a good appearance compared with other polymers such as polyurethane, polystyrene, and polypropylene [37,38].…”