Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets

Ceylan, Zafer; Meral, Raciye; Köse, Şenol; Şengör, Gülgün F. Ünal; Akınay, Yüksel; Durmuş, Mustafa; Uçar, Yılmaz

doi:10.1016/j.lwt.2020.109965

Cited by 39 publications

(12 citation statements)

References 25 publications

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“…After 12 days, P. aeruginosa counts were reduced to 0.21, 1.66, 1.92 log in Gel, Gel + PEO, and Gel + PEO–SLN treatments, respectively, compared with the Con (Table 5). As reported in previous studies, treatment with edible coating enriched with EOs has effectively slowed psychotropic growth (Ceylan et al., 2020; Meral et al., 2019; Moghimi et al., 2016). Durmus et al.…”

Section: Resultsmentioning

confidence: 53%

Peppermint essential oil‐loaded solid lipid nanoparticle in gelatin coating: Characterization and antibacterial activity against foodborne pathogen inoculated on rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage

Laein

Khanzadi

Hashemi

et al. 2022

Journal of Food Science

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The present study was conducted to determine the characterization and antibacterial activity of peppermint essential oil-loaded solid lipid nanoparticle (PEO-SLN) and its impact on the quality of trout fillet stored at 4 ± 1 • C for 12 days. The SLNs were prepared through a bath sonication technique. PEO-SLNs contained 0.2% (w/v) PEO in 2% of lipid phase glycerol monostearate (GMS) and tween 80 (1% w/v) used as a surfactant in the aqueous phase. The characterization parameter of PEO-SLN was evaluated, and the antibacterial activity of PEO-SLNs was conducted under in vitro conditions. Trout samples were analyzed for inoculated Pseudomonas aeruginosa, Listeria monocytogenes, and Escherichia coli O157:H7 during refrigerated storage. The mean particle size of PEO-SLNs was 154.83 ± 1.21 nm with a polydispersity index (PDI) of 0.35 ± 0.01 and zeta potential was about −24.16 ± 0.51 mV. The results indicated that PEO-SLN had higher antibacterial activity than the free form of PEO and also when used in combination with gelatin coating (gel + PEO-SLN) had a significant effect on preventing microbial growth in trout fillets (p < 0.05). The most decreasing rate of P. aeruginosa (1.92 log CFU/g), E. coli O157:H7 (0.71 log CFU/g), and L. monocytogenes count (1.69 log CFU/g) was seen in gel + PEO-SLN. These findings illustrated that PEO-SLNs could potentially be utilized in the food industry to increase the shelf life of fish fillets.

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Section: Resultsmentioning

confidence: 53%

Peppermint essential oil‐loaded solid lipid nanoparticle in gelatin coating: Characterization and antibacterial activity against foodborne pathogen inoculated on rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage

Laein

Khanzadi

Hashemi

et al. 2022

Journal of Food Science

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“…Similarly, polylactic acid film incorporated with nanochitosan and Polylophium involucratum essential oil prolonged the shelf-life of chicken fillet during storage (up to 10 days) without any adverse sensorial properties [142]. In agreement, nano-size curcumin and rosemary oil limited the microbial spoilage of rainbow fillets [143]. A novel active packaging material based on nanocomposite-chitosan and nanocellulose incorporated with different concentrations of Ziziphora clinopodioides EO alone and in combination with Ficus carica extract was investigated in a minced camel's meat to increase the shelf-life and inhibit the growth of Listeria monocytogenes and Escherichia coli O157:H7 during storage at refrigerated condition [144].…”

Section: Packagingmentioning

confidence: 75%

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Lamri

Bhattacharya²,

Boukid

et al. 2021

Foods

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Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.

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“…TMABc of the imported squid samples during the experimental period are given in Table 4. As known, TMAB growth in food samples plays a key role to define the quality (Ceylan, et al, 2020b). In this respect, besides the definition of textural quality by using three different texture probes of the imported squid, the relationship between textural deterioration and microbial spoilage is gaining today much more important in food science (Ceylan, et al, 2020a).…”

Section: Total Mesophilic Aerobic Bacteria Growthmentioning

confidence: 99%

Untitled

2021

EgeJFAS

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The aim of the present study was to reveal the textural profile changes like hardness, cohesiveness, springiness, and adhesion supported by total mesophilic aerobic bacteria count (TMABc), pH, and some visual sensory characteristics in squid samples stored at 4 ºC. Three different Brookfield Texture Analyzer tools, named TA7, TA9, and TA18 were used to observe the textural changes more clearly. The difference of TMABc between the storage days reached from 4.32 log CFU/g to 6.32 log CFU/g. The hardness value of the squid samples, detected by TA18 and TA9 tools, increased while the hardness value obtained from TA7 was higher. The highest change in cohesiveness value in the squid samples was defined by the TA9 tool as ~63%. Once springiness values detected by TA9 were sharply decreased from 4.9 mm to 2.1 mm, those of TA7 and TA18 were slowly decreased. The most increase in adhesion value (0.08 mJ to 0.21 mJ) was obtained in the TA7 tool. Depending on the textural quality changes, the pH value was increased, and as visual and sensory, dark, or yellow spots were observed. The present study results revealed that especially the TA18 tool could be effectively used to determine the quality changes of the squid samples.

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Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets

Cited by 39 publications

References 25 publications

Peppermint essential oil‐loaded solid lipid nanoparticle in gelatin coating: Characterization and antibacterial activity against foodborne pathogen inoculated on rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage

Peppermint essential oil‐loaded solid lipid nanoparticle in gelatin coating: Characterization and antibacterial activity against foodborne pathogen inoculated on rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

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