Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 °C

Ceylan, Zafer; Meral, Raciye; Köse, Yağmur Erim; Cavidoğlu, İsa

doi:10.1007/s13197-019-04213-7

Cited by 32 publications

(20 citation statements)

References 25 publications

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“…Moreover, nanoemulsions have the potency to preserve essential oils from decomposition and evaporation from the surface of the product 18,50 . Improved antioxidant properties have been observed previously in fish meat treated with EO nanoemulsions 20,26,27,29,38,44 …”

Section: Resultsmentioning

confidence: 80%

“…An increase in PV indicates the presence of primary lipid oxidation products, mainly due to the formation of odorless hydroperoxides 26 . The PVs of the control and treated samples generally increased during storage with some fluctuations during the storage period.…”

Section: Resultsmentioning

confidence: 99%

“…The application of nanoemulsion inhibits the oxidation rate of fish meat and has a suppressive effect on the growth of bacteria due to the fact that nanoemulsions exhibit water‐binding properties, which limit a microorganism's access to water 21 . The preservation effect of different essential oil nanoemulsions on fish products has been confirmed on sea bream, sea bass, rainbow trout, Atlantic mackerel, and Indo‐Pacific king mackerel fillets 20,22‐29 …”

Section: Introductionmentioning

confidence: 99%

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Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets

et al. 2021

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BACKGROUND The effect of nanoemulsions prepared with grape seed and cinnamon essential oils on the shelf‐life of flathead mullet (Mugil cephalus) fillets was evaluated by determining physicochemical (pH, free fatty acids, peroxide value, total volatile base nitrogen (TVB‐N), and thiobarbituric acid reactive substances (TBARs)), sensory and microbiological (mesophilic aerobic bacteria, total psychrophilic bacteria, and Enterobacteriaceae counts) properties during 14 day storage at 2 °C. RESULTS The nanoemulsions showed good stability and low average droplet size. The results indicated that nanoemulsion treatments significantly prolonged the shelf‐life of the fillets. Treatment inhibited increases in pH and TVB‐N, and retarded lipid oxidation and hydrolysis. Sensory assessment revealed that treatment induced shelf‐life extension from 10 to 14 days, compared with controls. Microbiological analyses showed nanoemulsion treatment caused shelf‐life extension from 10 to 12 days with reduction of microbiological contamination by up to 1 log cfu g−1 in mesophilic and 1.5 log cfu g−1 in psychrotrophic bacteria. CONCLUSION Considering the results, grape seed and cinnamon essential oil nanoemulsions could be considered as novel antimicrobial and antioxidant materials for shelf‐life extension of flathead mullet fillets during cold storage. © 2021 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets

et al. 2021

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“…Consequently, lipid oxidation in the fish fillet and kashar cheese samples coated with PSO‐loaded nanomats was delayed because of the antioxidants such as phenolic compounds, punicic acid and tocopherol which could chelate metals and inhibit lipoxygenase. Zafer Ceylan & et al ., (2020) determined that phenolic compounds and tocopherol found in nanoemulsions containing wheat germ oil (WGO) retarded the oxidation of cooked‐fish samples. In this study, PSO‐loaded nanomats could protect fish fillets and kashar cheese from oxidation by forming a barrier to oxygen permeability in treated samples during the cold storage period.…”

Section: Resultsmentioning

confidence: 99%

A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation

Kutlu

Meral

Ekin

et al. 2021

Int J of Food Sci Tech

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Summary Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study, PSO‐loaded nanomats having an average diameter of 327 nm with 97.6% encapsulation efficiency were produced. Then, the protection potential of nanomats was determined in terms of the microbial and oxidative deterioration of food samples. On the 1st day of storage, the TMAB load of the control kashar cheese was 4.35 log CFU g−1, while it was 3.05 log CFU g−1 in the coated cheese (change: 1.3 logs). On the 20th day of storage, the TMAB load of the CK sample and PSc sample was 5.52 and 4.22 log CFU g−1, respectively (change: 1.3 logs). For fish fillets, nanoencapsulated PSO enabled a bacterial reduction of 1.22 log cycles after 9 days of storage. The total mould and yeast number of cheese samples increased during storage, but the increase was lower in the coated group. Nanomats also increased the oxidative stability of food samples. Thiobarbituric acid values of coated samples were lower than uncoated samples.

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“…Nanotechnology represents the most recent advances in nanostructured materials and it is used by several industries, such as pharmaceutical, food, packaging, and fishing industries, among others. This science has been explored in new researches on nanoparticles, nanodispersions, nanoemulsions, nanocapsules, nanofibers, and nanocomposites (Ceylan et al., 2018, 2019, 2020; Durmuş et al., 2020; Fonseca et al., 2019a; Meral et al., 2019; Nile et al., 2020; Saifullah et al., 2019; Qiu et al., 2016). Nanomaterials offer several advantages, such as a high surface area about volume, release systems for lipophilic compounds, protection against degradation during processing or when passing through the gastrointestinal tract, release control at a specific location, greater compatibility with other food components, greater absorption, protection of bioactive compounds such as vitamins, antioxidants, proteins, and lipids (Almeida et al., 2015; Nile et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion

Cruz

Fonseca

Radünz

et al. 2021

Journal of Food Science

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This study aimed to produce soluble potato starch ultrafine fibers for the encapsulation of pinhão coat extract (PCE), evaluating their relative crystallinity (RC), thermal stability, antioxidant activity, antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as in vitro biological digestion. In the simulation of in vitro biological digestion, the phenolic compounds release profile was also evaluated. The ultrafine fibers were produced by electrospinning, based on a polymeric solution composed of soluble potato starch (50% w/v) and formic acid. Then, PCE was incorporated at various concentrations (0.5%, 1.0%, and 1.5%, w/w, dry basis). The endothermic event of free PCE was not observed in the ultrafine fibers, which suggests its encapsulation. The RC decreased according to the increase in PCE concentration in the ultrafine fibers. The PCE resisted thermal treatments when encapsulated into the ultrafine fibers (100 and 180°C), and the ultrafine fibers with 1% PCE presented the highest amount of preserved phenolic compounds. Regarding antioxidant activity, the free PCE presented 85% of DPPH inhibition and the ultrafine fibers had 18% inhibition, not differing among the PCE concentrations (p < 0.05). The free PCE and the ultrafine fibers with 0.5% PCE showed inhibitory effect against S. aureus and the ones with 1.5% PCE showed controlled release of phenolic compounds during the simulation of in vitro digestion. Starch ultrafine fibers showed potential to be applied in food industries due to their capacity of protecting phenolic compounds when submitted to high temperatures or gastrointestinal conditions. Nevertheless, their application depends on the end use of the product. Practical Application The encapsulation of pinhão coat extract (PCE) in ultrafine starch fibers promotes greater preservation of phenolic compounds. Thus, it can be incorporated into different foods that are produced using the ultra‐high temperature (UHT) process—at 135–145°C for 5 to 10 s, or some other equivalent time/temperature combination. Another possibility is the incorporation of ultrafine fibers in active packaging: compounds can migrate to food, improving sensory characteristics, increasing shelf life, preventing chemical and microbiological deterioration, and ensuring food safety.

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Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 °C

Cited by 32 publications

References 25 publications

Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets

Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets

A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation

Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion

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