The effects of essential oil Mentha pulegium L. and nisin (free and nanoliposome forms) on inoculated bacterial in minced silver carp fish (Hypophthalmichthys molitrix)

The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C

“…The bacterial cell count was determined by measuring the optical density (OD) at 600 nm, with a population of 1 × 10 8 cells/mL (based on pretest, 0.1–0.08 OD was equal to 1 × 10 8 cfu/mL). Finally, the minced meat was inoculated with 1 × 10 4 cfu/g of both E. coli and S. aureus after dilution ( Pouryousef et al, 2022a , Tometri et al, 2020 ).…”

“…The gas of helium (as a carrier) was applied with a 1.1 mL/min speed rate and an ionization energy of 70 electron volts. By using the normal range of alkanes and their inhibition index the types of compounds that make up the seed EOs were identified ( Homayonpour et al, 2021a , Pabast et al, 2018 , Pouryousef et al, 2022a ).…”

“…By 15 mL deionized distilled water, the obtained film was hydrated and homogenized in a homogenizer at 19,000 rpm/min for 20 min at 30 °C. To obtain nanoliposomes, in a bath of ice water, the suspension was sonicated using a suitable ultrasonic device for 6 min with a sequence of one second of ultrasound and one second of ultrasound rest ( Homayonpour et al, 2021a , Pabast et al, 2018 , Pouryousef et al, 2022a ). In this method, according to previous studies, after adding the solution, ultrasound treatment was used to reduce the size of the particles.…”

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

“…To preserve stability, regulate release, and increase the bioavailability of target chemicals, nanoliposome technology is more sophisticated and effective. The remarkable capacity of liposomes to accommodate and uphold the stability of chemicals that are encapsulated is one of its key benefits (Pouryousef et al, 2022;Rasti et al, 2017;Zarrabi et al, 2020).…”

“…The findings indicate that liposomal encapsulation may be able to increase antibacterial activity while reducing required TE concentrations in minced fish. Pouryousef et al (2022) determined how inoculated bacteria, such as Listeria monocytogenes, Vibrio parahaemolyticus, and Staphylococcus aureus, will react to nisin and Mentha pulegium essential oil (EO) in free and nanoliposome forms. For EO and nisin, the nanoliposomes typically generated had sizes between 138 and 161 nm.…”