Optimization and production of turmeric extract-based nanoemulsion (TEBN) and its application in preservation of fatty fish fillet

Abstract

Turmeric extract‐based nanoemulsion (TEBN) was prepared using rice bran oil by ultrasonication with Tween 80 as an emulsifier. The effect of different process variables (pH, ultrasonic temperature, and ionic strength) on the selected responses (particle size and zeta potential) of TEBN was analyzed by response surface methodology using central composite design. The regression analysis indicated that the pH, temperature, and ionic strength had a significant effect on the selected responses. The optimized TEBN has particle size of 19.97 nm and zeta potential of −13.10 mV under the optimal conditions (65°C ultrasonic temperature, 0.1 M ionic strength, and 6.5 pH). The optimized antioxidant‐ and antibacterial‐rich nanoemulsion was then studied for its effect on the total viable count, fat content, and peroxide value of Pangas (Pangasianodon hypophthalmus) fillets stored at 20 ± 1°C TEBN‐treated fish fillets showed a significant reduction (p < 0.05) in peroxide value and total viable count. Practical applications In the tropical countries, fishes are usually prone to microbial infestation beyond 20°C temperature. Application of turmeric extract‐based nanoemulsion (TEBN) can be an alternative method for preservation by refrigeration and use of chemical preservatives. Optimized TEBN could increase the shelf life of the Pangas (P. hypophthalmus) fish fillets upto 72 hrs under non‐refrigerated condition.

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

“…This might be due to nanoemulsions blocking the typical spoiled fish off‐odor formation in fillet samples and it should be taken into consideration as a possible hazard because consumers often assess the quality of fish through its taste and smell, 56 and can therefore easily miss the point at which the fish should no longer be consumed. Similar results were obtained for Pangasius fillets treated with turmeric extract‐based nanoemulsions, 57 hake burgers treated with oregano nanoemulsions, 17 and rainbow trout fillets treated with alginate coarse / nanoemulsions containing Zataria multiflora Boiss EO 25 . The antimicrobial activity of grape seed and cinnamon oils can be attributed to their major compounds, cinnamaldehyde, catechins, epicatechin and gallic acid, which exhibit antimicrobial activity against a wide spectrum of microorganisms.…”

Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability

“…Yu and Huang (2012) investigated the possibility of using organogel-based nanoemulsions as delivery systems for curcumin. Several other studies have used nanoemulsions to encapsulate turmeric extract rather than curcumin (Foujdar et al, 2018;Hong et al, 2019;Park et al, 2019). Kumar et al (2017) studied the potential of using nanoemulsion-based delivery systems to encapsulate resveratrol.…”