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

Ameur, Abderrahmane; Bensid, Abdelkader; Özoğul, Fatih; Uçar, Yılmaz; Durmuş, Mustafa; Kulawik, Piotr; Saliha, Boudjenah-Haroun

doi:10.1002/jsfa.11336

Cited by 21 publications

(8 citation statements)

References 52 publications

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Section: Fish Productssupporting

confidence: 76%

“…The shelf life of the active packaged fish patties increased from 8 to 12 days, confirming their ability to retain and preserve the quality of marine food products. A similar result was obtained for cinnamon and grape essential oils‐based oil‐in‐water nanoemulsion to improve the shelf life of chilled flathead mullet fillets (Ameur et al, 2021). Chitosan films incorporated with carvacrol and grape seed extract microcapsules were developed to improve the shelf life of refrigerated salmon ( Salmo salar ) (Alves et al, 2018).…”

Section: Application Of Essential Oil‐loaded Coatings For Aquatic Foo...supporting

confidence: 70%

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Biopolymer‐based antimicrobial coatings for aquatic food products: A review

Chakraborty

Nath

Hoque

et al. 2022

Food Processing Preservation

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Aquatic food products, including fish and crustaceans, are some of the most consumed foods globally and are highly prone to microbial contamination. Such products have been preserved using conventional processing techniques such as freezing, cold storage, modified atmospheric packaging (MAP), and vacuum packaging. However, these techniques have been used since decades and are not cost‐effective. Therefore, alternative sustainable strategies need to be explored. One viable option is the application of biopolymer‐based films and coatings loaded with active antimicrobial agents (peptides and essential oil components) for the preservation of aquatic food products. Nisin is the most widely used peptide for the development of antimicrobial coatings, while eugenol, carvacrol, and cinnamaldehyde are among the most popular essential oil compounds. Findings reveal that both peptides and essential oils, when applied in combination within a coating system, demonstrate robust antimicrobial activity, delayed lipid oxidation, and retain the overall quality of the aquatic food system. Novelty impact statement Antimicrobial‐based coating systems have recently gained worldwide attention due to their ability to delay food contamination and maintain product quality throughout the storage period. This review provides a comprehensive description of peptide and essential oil‐loaded coating systems and their application in the shelf‐life extension of aquatic food products. In addition, the application of nanocomposite systems for the preservation of aquatic foods has been discussed.

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Section: Fish Productssupporting

confidence: 76%

Section: Application Of Essential Oil‐loaded Coatings For Aquatic Foo...supporting

confidence: 70%

Biopolymer‐based antimicrobial coatings for aquatic food products: A review

Chakraborty

Nath

Hoque

et al. 2022

Food Processing Preservation

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“…Besides this, the different oils were encapsulated into nanoemulsions and have been used to extend the shelf life of meat products. For example, cinnamon and grape seed essential oil in flathead mullet fillets (Ameur et al, 2021), thyme oil in pork meat (Wang et al, 2022), and citrus peel essential oil in rainbow trout fillets (Uçar, 2020). Therefore, the applicability of the nanoemulsified oils into the meat products enhanced their shelf life by preventing from lipid oxidation and/or microbial growth.…”

Section: Improved Functional Properties Of Nanoemulsions Containing L...mentioning

confidence: 99%

Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product

Saini

Panesar

Dilbaghi

et al. 2022

Food Processing Preservation

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Nanoemulsions‐based delivery systems have attracted considerable interest owing to the improved functional properties of lutein extract obtained from Citrus reticulata peels. Herein, the co‐surfactant free lutein extract‐loaded nanoemulsions (LELN) were synthesized with ultrasonication technique in which Box–Behnken design was adapted and optimal values of process variables to achieve the lowest average droplet size (160 ± 5 nm) and polydispersity index (0.34 ± 0.025) of LELN were 32°C temperature with 31% amplitude at a duration of 29 min. Further, the lutein extract‐loaded nanoemulsions with highest cell viability at 50 μg/ml were added in paneer that led to the improvement in functional properties as compared with the same system at microscale. Practical applications Waste generated from the citrus fruit processing industries (e.g., Citrus reticulata peels) is the promising low‐cost raw material for the extraction of lutein and effective way to reduce the environmental pollution. In addition, lutein extract‐loaded nanoemulsions were developed to increase the functional properties of lutein and used in dairy product. The outcome of the experimentation provides the scientific support for the application of nanoemulsions as the cost‐effective delivery system that can replace the synthetic additives in the food industries.

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“…Oil‐in‐water nanoemulsions contain oil droplets with a mean size of less than 200 nm dispersed in a continuous aqueous phase. This encapsulation system can be applied to various bioactive compounds that show potential for use in food products 6,7 . Oil‐in‐water nanoemulsions are suitable for less hydrophilic or lipid‐soluble compounds to control their stability, release and absorption 8,9 .…”

Section: Introductionmentioning

confidence: 99%

“…This encapsulation system can be applied to various bioactive compounds that show potential for use in food products. 6,7 Oilin-water nanoemulsions are suitable for less hydrophilic or lipidsoluble compounds to control their stability, release and absorption. 8,9 Nanoemulsions can also prevent and reduce deterioration or retard the loss of bioactive compounds during processing, storage and in vitro digestion.…”

Section: Introductionmentioning

confidence: 99%

Fabrication and characterization of nanoemulsions for encapsulation and delivery of vitexin: antioxidant activity, storage stability and in vitro digestibility

et al. 2022

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BACKGROUND: Nanoemulsions were prepared as an encapsulation and delivery system for vitexin, a poorly water-soluble antioxidant. This study evaluated how the type and concentration of the dispersed oil phase and vitexin loading impacted droplet characteristics and nanoemulsion stability. The influences of storage temperature on antioxidant activity and in vitro gastrointestinal digestion on nanoemulsion stability were also investigated.RESULTS: Nanoemulsions prepared at different dispersed oil concentrations showed diverse characteristics and stability. Highest stability against droplet aggregation and phase separation with small oil droplets (< 150 nm) was observed for nanoemulsions prepared using 300 g kg −1 medium-chain triglyceride oil. These nanoemulsions are able to entrap and deliver vitexin with high encapsulation efficiency (88-90%) with no significant effect on emulsion stability. Vitexin-loaded nanoemulsions were stable during storage when refrigerated (4 °C) and at room temperature (25 °C) for up to 45 days with no effect on their antioxidant activity. Significantly delayed lipolysis rate and decreased extent of lipid digestion were observed in vitexin-loaded nanoemulsions.CONCLUSIONS: Stable vitexin-loaded nanoemulsions were successfully produced by high-pressure homogenization using a mixture of Tween 80 and lecithin as emulsifiers. Vitexin-loaded nanoemulsions stabilized with a mixture of these two emulsifiers were effective in retaining antioxidant activity during storage and protecting vitexin from changes during gastrointestinal digestion. Our results suggested that nanoemulsions were effective vitexin delivery systems for food applications.

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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

Cited by 21 publications

References 52 publications

Biopolymer‐based antimicrobial coatings for aquatic food products: A review

Biopolymer‐based antimicrobial coatings for aquatic food products: A review

Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product

Fabrication and characterization of nanoemulsions for encapsulation and delivery of vitexin: antioxidant activity, storage stability and in vitro digestibility

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