Shelf-life extension of refrigerated rainbow trout fillets using total Farsi gum-based coatings containing clove and thyme essential oils emulsions

Dehghani, Parastoo; Hosseini, Seyed Mohammad Hashem; Majdinasab, Marjan; Esteghlal, Sara

doi:10.1016/j.foodhyd.2017.11.009

Cited by 87 publications

(64 citation statements)

References 34 publications

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“…Several studies have been focused on the composition of clove EO. For instance, Dehghani et al (2018) reported the main constituents of clove EO to be eugenol (77.57%), eugenol acetate (10.23%), caryophyllene (7.52%), and αhumulene (1.66%) [18]. Despite minor differences, these findings are consistent with the results of the present study.…”

Section: Gc-ms Analysis Of the Eossupporting

confidence: 92%

The Antibacterial and Antioxidant Effects of Clove (Syzygium aromaticum) and Lemon Verbena (Aloysia citriodora) Essential Oils

Hosseini

Jamshidi

Raeisi

et al. 2019

J. Hum. Environ. Health Promot

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Section: Gc-ms Analysis Of the Eossupporting

confidence: 92%

The Antibacterial and Antioxidant Effects of Clove (Syzygium aromaticum) and Lemon Verbena (Aloysia citriodora) Essential Oils

Hosseini

Jamshidi

Raeisi

et al. 2019

J. Hum. Environ. Health Promot

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“…The anti-bacterial property of clove oil nanoemulsion [15] alone/in combination with cinnamon oil [16], anti-fungal properties of eugenol, clove oil nanoemulsion alone/in combination with other spices have been reported [17][18][19]. In addition to this, the antioxidant, insecticidal and antiviral properties were also extensively studied [20,21].…”

Section: Introductionmentioning

confidence: 99%

Nanoencapsulation of clove oil and study of physico-chemical properties, cytotoxic, haemolytic and antioxidant activities

Nagaraju

Sengupta²,

Priyadarshini

et al. 2020

Preprint

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The therapeutic properties of clove oil is known for centuries, however, the pungent nature, chemical instability and low water solubility impose limitations in harnessing its therapeutic potential. Hence, nanoencapsulation of clove oil was performed to overcome the above constraints and control its in-vitro release. The stability of nanoemulsion depends on various factors where the surfactant and its hydrophile/lipofile balance (HLB) play a key role. The non-ionic surfactants Tween 20, 40 and 80 with HLB of 16.7, 15.6 and 15, respectively, were used to study the stability of clove oil nanoemulsion (CON). The creaming index of CON prepared with Tween 20, 40 and 80 was 22.75 and 17.5 and 1.5%, respectively, after 8 days of storage at room temperature. Tween 20 and 40 produced particles > 300 nm while Tween 80 resulted in particles of size ∼150 nm. Transmission electron microscopic image of spray dried CON prepared with Tween 80 showed particle size in the range 150-190 nm after one month of storage at room temperature. The in vitro release studies showed 76% and 42% cumulative release of CON and native clove oil (NC), respectively at pH 7.4. The cellular toxicity of CON was significantly reduced by four fold compared to NC at a concentration of 60 µg/mL when tested on Caco2 cells. Similarly, haemolytic activity on red blood cells revealed less than 10% haemolysis signifying the compatibility of CON for its nutraceutical applications. In addition, CON also exhibited higher in-vitro antioxidant compared to NC as shown by DPPH and ABTS radical scavenging activity. Collectively, we have developed a unique method for NC nanoencapsulation using cost effective polysaccharide (maltodextrin) and surfactant for stabilizing the nanoemulsion for increased bioactivity.

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“…Edible coating as an effective fresh-keeping method has been considered in aquatic products [2][3][4]. Rosmarinic acid (RA) is a natural polyphenol present in Lamiaceae herbs like Perilla frutescens with antioxidant, anti-inflammatory, and antimicrobial effect and has beneficial applications in improving shelf-life and imparting a desirable flavor to foodstuffs.…”

Section: Introductionmentioning

confidence: 99%

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Shen

Liu

et al. 2018

Applied Sciences

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Featured Application: The monitoring of quality characteristics of Half-smooth tongue sole (HTS, Cynoglossus semilaevis Günther) is essential during refrigerated period based on the edible coating incorporated with MAP treatment, which has not displayed in the previous literatures. Meanwhile, the low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) technology has a potential development to assess the quality of aquatic products, which is applied to assess the water distribution and migration of HTS fillets during 24-day storage. This study demonstrate that results of LF-NMR and MRI have the close connection with the physicochemical parameter of HTS fillets and can be applied to monitor water migration in a noninvasive and fast way.Abstract: Nondestructive and fast measurement and characterization of fish is highly desired during various processing treatments. This research investigated the effectiveness of low field LF-NMR and MRI as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets treated with edible coating combined with modified atmosphere packaging during refrigeration. T 2 relaxation spectra showed three peaks representing bound water (T 21 ), immobile water (T 22 ), and free water (T 23 ), respectively. pT 22 accounted for the largest proportion of three types of water, followed by pT 23 . The weighted MRI provided the internal structure information associated with different samples, indicting the combination of edible coating and MAP (70% CO 2 + 30% N 2 ) is the best performance in the maintenance of qualities and freshness of HTS fillets. All results demonstrated that the combination of LF-NMR and MRI as fast and nondestructive methods have great potential to monitor qualities deterioration and predict shelf life in of HTS fillets during refrigerated storage.

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Shelf-life extension of refrigerated rainbow trout fillets using total Farsi gum-based coatings containing clove and thyme essential oils emulsions

Cited by 87 publications

References 34 publications

The Antibacterial and Antioxidant Effects of Clove (Syzygium aromaticum) and Lemon Verbena (Aloysia citriodora) Essential Oils

The Antibacterial and Antioxidant Effects of Clove (Syzygium aromaticum) and Lemon Verbena (Aloysia citriodora) Essential Oils

Nanoencapsulation of clove oil and study of physico-chemical properties, cytotoxic, haemolytic and antioxidant activities

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

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