Recent developments in nanoemulsions against spoilage in cold-stored fish: A review

Nanoemulsion-based technology is developing rapidly in the food industry, especially in the design of delivery systems for bioactive compounds. This review presents an in-depth understanding of the composition, function, antibacterial mechanism and successful application of nanoemulsions as preservative agents against fish spoilage. The results showed that the inclusion of bioactive substances in the food-grade nanoemulsions encapsulation system could improve its stability, control its release, inhibit the microbial growth and reproduction through a variety of targets. These nanoemulsions can inhibit fish spoilage via reducing microbial load and retarding the oxidation of proteins and lipids, thereby maintaining quality attributes of fish. In addition, nanoemulsions could be coupled with vacuum package for enhancing microbial destruction, retaining nutritional value and extending the shelf-life of fish. Accordingly, nanoemulsions are suggested as a promising strategy to inhibit fish spoilage.

Automated summary

Nanoemulsion-based technology is rapidly developing in the food industry, particularly in the design of bioactive compound delivery systems. This review provides a comprehensive understanding of the composition, function, antibacterial mechanism, and successful application of nanoemulsions as preservative agents against fish spoilage. The inclusion of bioactive substances in food-grade nanoemulsion encapsulation systems improves stability, controls release, and inhibits microbial growth via multiple targets. These nanoemulsions inhibit fish spoilage by reducing microbial load and retarding protein and lipid oxidation, thereby preserving fish quality. Additionally, nanoemulsions can be combined with vacuum packaging for enhanced microbial control, nutritional retention, and extended shelf-life of fish. Therefore, nanoemulsions are a promising strategy for inhibiting fish spoilage.