Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (<i>Merluccius hubbsi</i>) burgers

Asensio, Claudia Mariana; Quiroga, Patricia Raquel; Huang, Qingrong; Nepote, Valeria; Grosso, Nelson

doi:10.1111/ijfs.13919

Cited by 16 publications

(15 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The major compounds were terpinolene (18.62 g/100 g), thymol (16.87 g/100 g), γ-terpinene (15.08 g/100 g), and ortho-cymene (11.08 g/100 g). A similar composition was reported previously ( 5 , 23 , 42 ). This clone was shown to have higher levels of the bioactive phenol thymol than any other OEO from Argentina ( 5 , 43 ).…”

Section: Resultssupporting

confidence: 90%

“…The antimicrobial or other biological activities of OEOs has been deeply studied; there is a direct correlation between chemical composition and biological properties ( 3 , 5 , 23 ). The antimicrobial effects are related to phenolic compounds, monoterpenes hydrocarbon, total monoterpenes, and sesquiterpenes.…”

Section: Resultsmentioning

confidence: 99%

“…Preservation of food products with EO NE was reported. The addition of NEs with oregano EO protected hake ( Merluccius hubbsi ) burgers from deterioration, extending their shelf life ( 23 ). NE prepared with thyme EO and thymol effectively extended the shelf life of fresh pork ( 24 ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion

et al. 2020

View full text Add to dashboard Cite

In this study, Argentinean oregano essential oil (OEO) nanoemulsions (NEs) were developed. Four NEs were prepared: a control (CNE), EONE1 (10.6 mg EO/g NE), EONE2 (106 mg EO/ g NE), and EONE3 (160 mg EO/g NE) and tested for antimicrobial activity against Staphylococcus aureus ATCC 13565, Listeria monocytogenes Scott A, Pseudomonas aeruginosa ATCC 14213, and Escherichia coli O157:H7 using a broth microdilution assay and quorum sensing inhibition in a model using Chromobacterium violaceum ATCC 12472, where the production of violacein was quantified. The chemical composition of the EO was determined by gas chromatography–mass spectrometry. The average particle size (nm) and polydispersity index were monitored over 14 days at two different storage temperatures (4 and 23°C). A rheological behavior study was carried out using a dynamic shear rheometer, and flow curves, as well as viscoelastic properties, were determined. E. coli and L. monocytogenes were the most sensitive microorganisms to EONE (MIC of 2 and 5 mg/ml for EOEN3). Sub-MICs for NE were found at lower concentrations than those for pure EO. A significant reduction in violet pigment intensity and colorless coloration ( p < 0.05) were observed at different NE concentrations concerning the control sample. The flow behavior index ( n ) decreased, and the consistency index (k) increased when the EO concentration was increased. CNE, EONE1, and EONE2 showed liquid-like behavior (G′ < G″) in the low-frequency region, whereas a solid-like behavior (G′ > G″) was observed in the high-frequency region, presenting a viscoelastic behavior, appearing as a wormlike micellar solution. For EONE3, a strong increase in both moduli was observed with increasing OEO concentration. The G′ was about one order of magnitude higher than the G″ over the whole frequency range, indicating the presence of a gel-like structure. The incorporation of EOs into an NE increased their stability, lowering the particle size, leading to a wormlike micelle with higher viscosity. Moreover, this NE had good antimicrobial activity and novel quorum-sensing inhibition activity. The results of this study indicated that Argentinean OEO NE could be used in a food system as a natural and stable antimicrobial agent.

show abstract

Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The amphiphilic structure of phospholipids is responsible for the excellent emulsifying properties of lecithin, and the negative charges of phosphate groups provide repulsive electrostatic interactions important to the stability of emulsion droplets [46,84,85]. Asensio et al developed a preservative NE for hake burgers constituted by a 16% oregano EO stabilized with 3% soy lecithin [86]. Some authors also reported the synergistic emulsifying action of lecithins, in EO-based NEs, in presence of other biopolymers such as Arabic gum and sodium caseinate [87,88].…”

Section: Surfactantmentioning

confidence: 99%

“…Liang et al added MCT to peppermint EOs in the formulation of a stable antimicrobial NE, to prevent the Ostwald ripening phenomenon [78]. The same inhibitor was used by Asensio et al to retard the ripening effect on an oregano EO-bases NE [86]. MCT also proved to be an optimal vehicle to deliver active substances since it was considered able to increase their bioavailability [121].…”

Section: Oil Phasementioning

confidence: 99%

An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability

et al. 2020

View full text Add to dashboard Cite

The interest around essential oils is constantly increasing thanks to their biological properties exploitable in several fields, from pharmaceuticals to food and agriculture. However, their widespread use and marketing are still restricted due to their poor physico-chemical properties; i.e., high volatility, thermal decomposition, low water solubility, and stability issues. At the moment, the most suitable approach to overcome such limitations is based on the development of proper formulation strategies. One of the approaches suggested to achieve this goal is the so-called encapsulation process through the preparation of aqueous nano-dispersions. Among them, micro- and nanoemulsions are the most studied thanks to the ease of formulation, handling and to their manufacturing costs. In this direction, this review intends to offer an overview of the formulation, preparation and stability parameters of micro- and nanoemulsions. Specifically, recent literature has been examined in order to define the most common practices adopted (materials and fabrication methods), highlighting their suitability and effectiveness. Finally, relevant points related to formulations, such as optimization, characterization, stability and safety, not deeply studied or clarified yet, were discussed.

show abstract

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

View full text Add to dashboard Cite

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.

show abstract

Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi) burgers

Cited by 16 publications

References 47 publications

Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion

Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion

An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability

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

Contact Info

Product

Resources

About