The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage

Mazandrani, Hoda Alipour; Javadian, Seyed Rohollah; Soleymani, Bahram

doi:10.1002/fsn3.290

Cited by 32 publications

(27 citation statements)

References 29 publications

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“…Therefore, liposomal encapsulation might preserve the antimicrobial capacity of phenolic compounds by solving issues related to their stability, solubility and unwanted interactions with mayonnaise ingredients. Our results are in good agreement with the results of Alipour Mazandrani et al, that declared liposomes containing fennel extract had higher ability to improve microbial stability in silver carp than free extract during storage.…”

Section: Resultsmentioning

confidence: 98%

Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise

Rafiee

Barzegar

Sahari

et al. 2018

Euro J Lipid Sci & Tech

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In this study, encapsulation of pistachio green hull extract (PGHE) into nanoliposomes (NLs) is carried out. Then, different concentrations of free and incorporated phenolic compounds of (500 and 1000 mg kg−1) are added to freshly prepared mayonnaise and samples are evaluated in terms of physicochemical, sensory, and microbial properties during 4 months of storage at 25 °C. The results indicate that the samples containing NLs produced by 2% lecithin and 1000 mg kg−1 of phenolic compounds have the lowest peroxide value (23.23 ± 2.61 meq O2 kg−1 oil) and thiobarbituric acid value (0.92 ± 0.07 mg malondialdehyde kg−1 oil). Free and incorporated phenolic compounds (1000 mg kg−1) exhibit higher antioxidant activity than 200 mg kg−1 of butylated hydroxy toluene (BHT). Free phenolic compounds (EXs) cause significant changes in color parameters (L*, a*, and b*). Regarding sensory evaluation, the samples containing NLs are the most preferred ones. Additionally, NLs having 1000 mg kg−1 of phenolic compounds have the highest inhibitory efficiency on total viable and fungal counts. NLs and EXs have equal effect on Enterobacteriaceae and lactic acid bacteria. Similar to samples containing 1000 mg kg−1 of sodium benzoate, microbial population in samples treated with phenolic compounds is within permissible level after 4 months of storage. Practical applications: The promising results prove that PGHE can be recommended as a natural source of antioxidants and bio‐preservatives instead of synthetic agents to increase the shelf life and safety of mayonnaise. Additionally, NLs enhance stability and solubility of entrapped phenolic compounds of PGHE and decease adverse effects of free ones on sensory properties of mayonnaise. Therefore, incorporation of phenolic compounds of PGHE in the liposomal carrier is a promising method to defeat the limitations of their direct addition to food systems and NLs containing phenolic compounds and plant extracts can also be applied to present novel functional foods. As nanoliposomes are produced by soybean lecithin as an inexpensive, safe and natural source of phospholipids in nanometric particle size, they can be considered for large‐scale use and promotion of biofunctional activities of phenolic compounds in food, pharmaceutical, and cosmetics applications. Firstly, pistachio green hull extract (PGHE) is prepared. Then, different concentrations of phenolic compounds of PGHE are added and blended with the lecithin/water mixture. Lastly, the suspensions are extruded by a mini extruder for producing large unilamellar vesicles. In the next step, liposome‐encapsulated and free phenolic compounds of PGHE are individually added to mayonnaise samples. Based on these findings, incorporation of phenolic compounds of PGHE in liposomal systems can be an appropriate alternative to improve the oxidative and microbial stability of mayonnaise sauce along with minimal effects on sensory attributes.

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Section: Resultsmentioning

confidence: 98%

Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise

Rafiee

Barzegar

Sahari

et al. 2018

Euro J Lipid Sci & Tech

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“…Natural active compounds are poorly soluble in water and biologically unstable. Consequently, these active molecules distribute poorly to the target site or cells (Mazandrani, Javadian, & Bahram, 2016). Encapsulation is a common delivery system that entraps active agents within a carrier matrix to improve the bioavailability and stability of the active material (Shoji & Nakashima, 2004).…”

Section: Antimicrobial Antioxidant Efficacy and Application Of Planmentioning

confidence: 99%

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

198

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Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in seafood processing, with the sole purpose of extending shelf‐life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.

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“…The efficacy of the liposomeencapsulated form proved superior in terms of oxidative deterioration to tissues and reducing of microbial colonization. The formulation also provided extended shelf life following treatment of carp fillet [38]. Another recent report also demonstrated superior antioxidant and antimicrobial properties of Thymus species extracts.…”

Section: Polymer-based Encapsulation and Liposomesmentioning

confidence: 85%

Nano-Antimicrobial Solutions Using Synthetic-Natural Hybrid Designs

Mocan¹,

Moşteanu²,

Matea³

et al. 2019

Nanomedicines

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Nanotechnology potential in antimicrobial therapy is increasingly demonstrated by various data. Results reveal antibacterial properties, comparable to that of conventional antibiotics. Working on parallel experiments, researchers continue to bring evidence demonstrating age-old-recognized antibacterial properties of various natural components of plant and animal origin. Later years brought an increasing trend for combining synthetic and natural composition in new constructs. The tendency aims to bring more on different essential aspects, such as active substance release, improvement of antibacterial effect, and up-regulation of the mechanisms at the structure-cell interface. Present chapter structures the up-to-date achievements in the field, including the concept of design, biological effects, benefits, mechanisms, and limitations of the field. Also, expected future research directions are to be discussed.

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The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage

Cited by 32 publications

References 29 publications

Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise

Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Nano-Antimicrobial Solutions Using Synthetic-Natural Hybrid Designs

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