Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat

Ceylan, Zafer; KİLİNC, Yasemin BUDAMA; Yïlmaz, Aydan; Unal, Kubra; ÖZDENİR, Burak

doi:10.18596/jotcsa.1022787

Cited by 1 publication

(3 citation statements)

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“…To illustrate, salmon meat samples treated with nanofibers (387.1 to 720 nm) obtained from black seed oil or black seed oil combined with curcumin were cooked at 70°C for 20 min using the sous-vide technique. Sensory preferences in terms of odor and flavor scores of salmon meat samples were determined as higher than control fish meat samples (Ceylan et al, 2022 a, b). reported that before the cooking process at 70°C with the sous-vide technique, nanofiber coating for salmon meat samples could be effectively used.…”

Section: Nanofibersmentioning

confidence: 97%

“…Also, DPPH values of minced fish treated with rosmarinic acid-loaded nanoparticles were found higher as compared with control group samples. Control samples were defined as unfit for human consumption in a short time following the initial storage period, and the sensory score treated with rosmarinic acid-loaded nanoparticles was determined as still acceptable for 9 days as stated by Ceylan et al (2022 a). Nanoparticles are used for keeping the sensory quality and limitation of microbiological spoilage besides enhancement of rheological properties in fish meat.…”

Section: Nanoemulsionsmentioning

confidence: 99%

“…Nanofibers have also started to be used in different cooking processes which can serve gastronomy defined as the art or science of cooking (Ceylan et al, 2022 a, b;Seyitoğlu, 2019). Also, fish species are the most unique part of gastronomy applications, especially the use of some endemic species in gastronomy applications is taking attention (Ocak and Ceylan, 2021).…”

Section: Nanofibersmentioning

confidence: 99%

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A practiced nanobiotechnology approach with the scope of nutrition, food safety, dietetics, gastronomy, and sustainability for humans by fish meat and fish products preservation – A review

Ceylan

Meral

2023

Annals of Animal Science

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Fish is a unique source for human consumption and also the food industry. In this sense, different nanobiotechnology-based applications especially have been used for providing food safety, improving the taste and preferences of fish meat, keeping the nutritional components in fish meat for human consumption, and eliminating nutritional losses with cooking. Nanofibers, nanoparticles, nanoliposomes, and nanoemulsions are good candidates for preserving fish meat from microbial spoilage and oxidative deterioration. Nanoliposomes particularly fabricated with seaweeds have delayed (Free Fatty Acid, Peroxide Value, etc.) the rapid undesired formation in fish meat or fish oil. Besides nanoliposome, being revealed that especially nanoparticles (from biopolymer) and nanoemulsions mostly obtained from citrus oils effectively delay the rapid oxidation in fish meat. Also with these applications, the nutritional quality of processed products has been protected. In this regard, it is reported nanofiber applications integrated with sous-vide cooking or baking of fish meat like salmon meat samples successfully effectively can protect against nutritional losses in fish meat. Probiotic bacteria such as L. rhamnosus and L. reuteri which are encapsulated in nanobiotechnology-based material can be successfully used both to preserve the meat and to improve the functional properties of raw or processed/cooked fish meat. These nanobiotechnological approaches improve food safety by limiting microbiological spoilage such as mesophilic and psychrophilic for fish meat samples. The mentioned nano-preservation approaches provide a better solution as compared with conventional methods with fewer materials usage in the food industry. Some studies also support that this is a cost-effective method, especially in terms of food additive usage in foods. Above all, these mentioned processes related to food nanobiotechnology can improve food safety, and limit nutritional losses due to cooking procedures, so this review suggests that the nanobiotechnology-based approaches can be a guiding role for further applications in the food industry.

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Section: Nanofibersmentioning

confidence: 97%

Section: Nanoemulsionsmentioning

confidence: 99%

Section: Nanofibersmentioning

confidence: 99%

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