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

Abstract

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.

Nanolipogel Loaded with Tea Tree Oil for the Management of Burn: GC-MS Analysis, In Vitro and In Vivo Evaluation

“…The mixtures were homogenized at a stirring speed of 25,000 rpm for 5 min using Heidolph Homogenizer (Silent Crusher Homogenizer, Germany). The obtained O/W emulsions were sonicated for 30 min at 40 °C (two cycles of 15 min with a 15 s interval) [ 80 , 81 ]. Finally, the preparations were cooled down in the ambient temperature to form the SLNs [ 82 , 83 , 84 ].…”

Impact of alginate coating combined with free and nanoencapsulated Carum copticum essential oil on rainbow trout burgers

“…The SLN was prepared in accordance with the method previously reported by Laein et al (2022) with slight modifications. The lipid matrix used in SLN formulation corresponded to 2% w/v of glycerol monostearate as an emulsifier and 0.5% w/v EO.…”

“…The hot primary emulsion at 70°C was immediately sonicated using an ultrasound bath (D-7700, Elma, Germany) at 37 kHz for 2 min to produce the nanoparticles. The final SLNs were collected in a container and allowed to recrystallize at room temperature (Laein et al, 2022).…”