期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 153, 期 -, 页码 846-854出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.03.080
关键词
Chitosan coating; Ferulago angulata essential oil; Nanoemulsion; Shelf life; Rainbow trout
The present study was undertaken to evaluate the feasibility of nanoemulsification for improving the efficiency of chitosan-Ferulago angulata essential oil coating (CH + EO) on extending the shelf life of Rainbow trout fillets during 16 days storage at 4 degrees C. The average droplet size of coarse emulsions was dramatically reduced after nanoemulsification which was accompanied by a significantly more positive;-potential and lower polydispersity index. In vitro antibacterial potential of CH EO against two fish specific spoilage organisms, Shewanella putrefaciens and Pseudomortas fluorescens, and its antioxidant activity improved significantly (p < 0.05) when nanoemulsions were fabricated. The CH + EO nanoemulsion (3% EO) treatment exhibited a significantly better inhibitory effect on bacterial growth of refrigeration stored Rainbow trout fillets. Moreover, nanoemulsification potentiated the efficacy of CH + EO in retarding the increase of TVB-N and lipid peroxidation in fish fillets. Texture, colour, and overall acceptability of CH + EO nanoemulsion treated samples were significantly (p <0.05) better than those of other samples. Results suggest nanoemulsification as a potential approach to enhance the efficacy of the active coating. (C) 2020 Published by Elsevier B.V.
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