| تعداد نشریات | 24 |
| تعداد شمارهها | 881 |
| تعداد مقالات | 7,867 |
| تعداد مشاهده مقاله | 14,700,033 |
| تعداد دریافت فایل اصل مقاله | 12,550,175 |
Enhancing the shelf life of rainbow trout fillets using edible sodium caseinate coating with Oliveria decumbens essential oil nanoemulsion, vitamin E and sodium dodecyl sulfate | ||
| Iranian Journal of Veterinary Research | ||
| دوره 25، شماره 4 - شماره پیاپی 89، 2024، صفحه 333-343 اصل مقاله (436.54 K) | ||
| نوع مقاله: Full paper (Original article) | ||
| شناسه دیجیتال (DOI): 10.22099/ijvr.2024.48884.7185 | ||
| نویسندگان | ||
| L. Nikravan1؛ S. Maktabi* 2؛ M. Ghaderi Ghahfarrokhi2؛ M. Mahmoodi Sourestani3 | ||
| 1Graduated from faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran | ||
| 2Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran | ||
| 3Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran | ||
| چکیده | ||
| Background: The use of essential oil nanoemulsions has emerged as a promising strategy for extending the shelf life of highly perishable foods, like fish, by leveraging their natural antimicrobial and antioxidant properties. Aims: This study investigated the effects of an edible sodium caseinate coating incorporating Oliveria decumbens essential oil (Od-EO) and its nanoemulsion (Od-NEO), along with vitamin E and sodium dodecyl sulfate (SDS), on the shelf life of rainbow trout fillets during refrigeration. Methods: Fish samples were coated by immersion in pure sodium caseinate (SC), SC+Od-EO, and SC+Od-NEO. Sensory (odor, color, texture, overall acceptance), chemical (pH, total volatile basic nitrogen [TVB-N], thiobarbituric acid [TBA], and peroxide value [PV]), and microbiological analyses (total mesophilic aerobic bacteria, psychrophilic anaerobic bacteria, and Pseudomonas spp. counts) were conducted over 15 days of storage at 4°C. Results: The study results indicated that fillets treated with SC+Od-NEO exhibited significantly higher quality compared with other treatments. Additionally, the combination of nanoemulsion, vitamin E, and SDS showed synergistic effects in reducing microbial growth, delaying lipid oxidation, and improving organoleptic quality, extending the shelf life of rainbow trout fillets up to 15 days. Overall, the correlation analysis highlights the interdependence of microbial, chemical, and sensory parameters and reinforces the role of SC-NEO-based treatments in mitigating spoilage and maintaining the sensory quality of fish fillets during storage. Conclusion: The results highlight the potential of nanoemulsion-based coatings as an innovative and effective strategy for extending the shelf life of highly perishable fish products. Coting with SC+Od-NEO+Vit E+SDS can be recommended as an effective food preservative. | ||
| کلیدواژهها | ||
| Coating؛ Nanoemulsion؛ Oliveria decumbens؛ SDS؛ Shelf life extension | ||
| مراجع | ||
|
Acevedo-Fani, A; Salvia-Trujillo, L; Rojas-Graü, MA and Martín-Belloso, O (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocoll., 47: 168-177. https://doi.org/10.1016/j.foodhyd.2015.01.032.
Adams, RP (2017). Identification of essential oil components by gas chromatography/mass spectrometry. 5 online Edn., Gruver, TX USA: Texensis Publishing, PP: 46-52. http://cabdirect.org.
Ameur, A; Bensid, A; Ozogul, F; Ucar, Y; Durmus, M; Kulawik, P and Boudjenah Haroun, S (2022). Application of oil-in-water nanoemulsions based on grape and cinnamon essential oils for shelf-life extension of chilled flathead mullet fillets. J. Sci. Food Agric., 102: 105-112. https://doi.org/10.1002/jsfa.11336.
Amin, ZA; Sofi, SH; Albustani, HA and Nuraddin, SM (2022). Essential oil from Oliveria decumbens accelerates in vivo wound healing: a possible mechanism by the involvement of glycogen synthase kinase-3. Zanco J. Med. Sci., 26: 118-126. https://doi.org/10.15218/zjms.2022.013.
Amin, G; Sourmaghi, MS; Zahedi, M; Khanavi, M and Samadi, N (2005). Essential oil composition and antimicrobial activity of Oliveria decumbens. Fitoterapia. 76: 704-707. https://doi.org/10.1016/j.fitote.2005.06.009.
Angiş, S and Oğuzhan, P (2013). Effect of thyme essential oil and packaging treatments on chemical and microbiological properties of fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures. Afr. J. Microbiol. Res., 7: 1136-1143. https://doi.org/10.5897/ AJMR12.2205.
Avila-Ramos, F; Pro-Martínez, A; Sosa-Montes, E; Cuca-García, J; Becerril-Pérez, C; Figueroa-Velasco, J and Narciso-Gaytán, C (2012). Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat. Poult. Sci., 91: 505-511. https://doi.org/10.3382/ps.2011-01731.
Behbahani, BA; Yazdi, FT; Vasiee, A and Mortazavi, SA (2018). Oliveria decumbens essential oil: Chemical compositions and antimicrobial activity against the growth of some clinical and standard strains causing infection. Microb. Pathog., 114: 449-452. https://doi.org/10.1016/j. micpath.2017.12.033.
Bligh, EG and Dyer, WJ (1959). A rapid method of total lipid extraction and purification. Canadian J. Biochem. Physiol., 37: 911-917. https://doi.org/10.1139/o59-099.
Brühl, L (1997). Official methods and recommended practices of the American Oil Chemist’s Society, physical and chemical characteristics of oils, fats and waxes, Section I. Ed., The AOCS Methods Editor and the AOCS Technical Department. 54 pages, AOCS Press, Champaign, 1996. https://doi.org/10.1002/lipi.19970990510.
Burt, S (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. Int. J. Food Microbiol., 94: 223-253. https://doi.org/10.1016/j. ijfoodmicro.2004.03.022.
Chen, J; Gao, D; Yang, L and Gao, Y (2013). Effect of microfluidization process on the functional properties of insoluble dietary fiber. Food Res. Int., 54: 1821-1827. https://doi.org/10.1016/j.foodres.2013.09.025.
Cheng, J; Sun, DW; Han, Z and Zeng, XA (2014). Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: a review. Compr. Rev. Food Sci. Food Saf., 13: 52-61. https://doi.org/10.1111/ 1541-4337.12043.
Chotimarkorn, C (2014). Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand. J. Food Sci. Technol., 51: 285-293. https://doi.org/10.1007/s13197-011-0505-y.
Chuesiang, P; Sanguandeekul, R and Siripatrawan, U (2020). Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets. LWT-Food Science and Technology., 125: 109-122. https://doi.org/10.1016/j.lwt.2020.109-122.
Dehghani, P; Hosseini, SMH; Golmakani, MT; Majdinasab, M and Esteghlal, S (2018). Shelf-life extension of refrigerated rainbow trout fillets using total Farsi gum-based coatings containing clove and thyme essential oils emulsions. Food Hydrocoll., 77: 677-688. https://doi.org/10.1016/j.foodhyd.2017.11.009.
Esmaeili, H; Karami, A and Maggi, F (2018). Essential oil composition, total phenolic and flavonoids contents, and antioxidant activity of Oliveria decumbens Vent. (Apiaceae) at different phenological stages. J. Clean. Prod., 198: 91-95. https://doi.org/10.1016/j.jclepro.2018.07.029.
Fan, W; Sun, J; Chen, Y; Qiu, J; Zhang, Y and Chi, Y (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chem., 115: 66-70. https://doi.org/10.1016/j.foodchem.2008.11.060.
Gimenez, B; Roncales, P and Beltran, JA (2002). Modified atmosphere packaging of filleted rainbow trout. J. Sci. Food Agric., 82: 1154-1159. https://doi.org/10.1002/jsfa. 1136.
Homayonpour, P; Jalali, H; Shariatifar, N and Amanlou, M (2021). Effects of nano-chitosan coatings incorporating with free/nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet. Int. J. Food Microbiol., 341: 109047. https://doi.org/10.1016/j. ijfoodmicro.2021.109047.
Jahangiri, R; Hamedi, H and Ahari, H (2022). The effect of edible coating of chitosan and Baneh gum (Pistacia atlantica) containing propolis extract and ginger nanoemulsion (Zingiber officinale) on fresh salmon quality. Food & Health. 5: 7-14. https://sid.ir/paper/1007136/en
Jayasena, DD and Jo, C (2013). Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends Food Sci. Technol., 34: 96-108. https://doi.org/10. 1016/j.tifs.2013.09.002.
Jouki, M; Yazdi, FT; Mortazavi, SA; Koocheki, A and Khazaei, N (2014). Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. Int. J. Food Microbiol., 174: 88-97. https://doi.org/10.1016/j. ijfoodmicro.2014.01.001.
Kalbassi, MR; Abdollahzadeh, E and Salari-Joo, H (2013). A review on aquaculture development in Iran. Ecopersia. 1: 159-178. http://ecopersia.modares.ac.ir/article-24-4963-en. html.
Karami, A; Khoshbakht, T; Esmaeili, H and Maggi, F (2020). Essential oil chemical variability in Oliveria decumbens (Apiaceae) from different regions of Iran and its relationship with environmental factors. Plants. 9: 680. https://doi.org/10.3390/plants9060680.
Khedri, N and Roomiani, L (2019). Effects of zataria multiflora essential oil nanoemulsion on chemical, microbial and sensory properties of silver carp fillets. Iran. J. Nutr. Sci. Food Technol., 14: 63-74. http://nsft.sbmu.ac. ir/article-1-2647-en.html.
Lawless, HT and Heymann, H (2010). Sensory evaluation of food: principles and practices. Springer Science & Business Media. https://doi.org/10.1007/978-1-4419-6488-5.
Li, W; Chen, H; He, Z; Han, C; Liu, S and Li, Y (2015). Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions. LWT - Food Sci. Technol., 62: 39-47. https://doi.org/10.1016/j.lwt. 2015.01.012.
Maktabi, S; Pourmahdi Borujeni, M and Heidaryan, M (2024). Optimizing shelf life and quality of rainbow trout fillet using slurry ice containing sodium dodecyl sulfate and citric acid. J. Food Meas. Charact., 13: 1-9. https://doi.org/ 10.1007/s11694-024-02649-w.
Maktabi, S; Zarei, M and Rashnavady, R (2018). Effect of sequential treatments with sodium dodecyl sulfate and citric acid or hydrogen peroxide on the reduction of some foodborne pathogens on eggshell. Iran. J. Vet. Res., 19: 113-117. https://doi.org/10.22099/ijvr.2018.4855.
McClements, DJ and Rao, J (2011). Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit. Rev. Food Sci. Nutr., 51: 285-330. https://doi.org/10.1080/ 10408398.2011.559558.
Meral, R; Ceylan, Z and Kose, S (2019). Limitation of microbial spoilage of rainbow trout fillets using characterized thyme oil antibacterial nanoemulsions. J. Food Saf., 39: e12644. https://doi.org/10.1111/jfs.12644.
Morales-delaNuez, A; Moreno-Indias, I; Sánchez-Macías, D; Capote, J; Juste, MC; Castro, N and Argüello, A (2011). Sodium dodecyl sulfate reduces bacterial contamination in goat colostrum without negative effects on immune passive transfer in goat kids. J. Dairy Sci., 94: 410-415. https://doi.org/10.3168/jds.2010-3624.
Nikravan, L; Maktabi, S; Ghaderi Ghahfarrokhi, M and Mahmoodi Sourestani, M (2020). The comparison of antimicrobial and antioxidant activity of essential oil of Oliveria decumbens and its nanoemulsion preparation to apply in food industry. Iran Vet. J., 17: 78-87. https:/doi.org/10.22055/IVJ.2021.297017.2384.
Noori, S; Zeynali, F and Almasi, H (2018). Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control. 84: 312-320. https://doi.org/10. 1016/j.foodcont.2017.08.015.
Ojagh, SM; Rezaei, M; Razavi, SH and Hosseini, SMH (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem., 120: 193-198. https://doi.org/10.1016/j.foodchem. 2009.10.006.
Oliveira, I and Gomes, IB (2024). Surface disinfection–new approaches. Prevention of the biological contamination of food: processing/distribution and consumer usage. 269. https://doi.org/10.1002/9781394299188.ch12.
Orban, E; Nevigato, T; Di Lena, G; Masci, M; Casini, I; Caproni, R and Rampacci, M (2011). Total volatile basic nitrogen and trimethylamine nitrogen levels during ice storage of European hake (Merluccius merluccius): A seasonal and size differentiation. Food Chem., 128: 679-682. https://doi.org/10.1016/j.foodchem.2011.03.086.
Ozogul, Y; Boğa, EK; Akyol, I; Durmus, M; Ucar, Y; Regenstein, JM and Köşker, AR (2020). Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens. Food Biosci., 36: 100635. https://doi.org/10.1016/j.fbio.2020.100635.
Özogul, Y; Durmus, M; Ucar, Y; Özogul, F and Regenstein, JM (2016). Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass. Innov. Food Sci. Emerg. Technol., 33: 422-430. https://doi.org/10. 1016/j.ifset.2015.12.018.
Özogul, Y; El Abed, N and Özogul, F (2022). Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria. Food Chem., 368: 130831. https://doi.org/10.1016/j.foodchem.2021.130831.
Pradhan, N; Shrestha, MK; Rai, S; Jha, DK and Sah, SK (2018). Quality assessment of dried mrigal (Cirrhunus mrigala) chhari fish from different market outlets of Nepal. Int. J. Fish. Aquat. Stud., 6: 463-471. https://dx.doi.org/10. 22271/fish.
Raeisi, M; Tabaraei, A; Hashemi, M and Behnampour, N (2016). Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration. Int. J. Food Microbiol., 238: 139-145. https://doi.org/10.1016/j. ijfoodmicro.2016.08.042.
Rao, J and McClements, DJ (2011). Formation of flavor oil microemulsions, nanoemulsions and emulsions, influence of composition and preparation method. J. Agric. Food Chem., 59: 5026-5035.
Rigotti, RT; Corrêa, JAF; Maia, NJL; Cesaro, G; Rosa, EAR; de Macedo, REF and Luciano, FB (2017). Combination of natural antimicrobials and sodium dodecyl sulfate for disruption of biofilms formed by contaminant bacteria isolated from sugarcane mills. Innov. Food Sci. Emerg. Technol., 41: 26-33. https://doi.org/10.1016/j.ifset. 2017.01.007.
Shadman, S; Hosseini, SE; Langroudi, HE and Shabani, S (2017). Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage. LWT-Food Sci. Technol., 79: 511-517. https://doi.org/10.1016/j. lwt.2016.01.073.
Shafiq, S; Shakeel, F; Talegaonkar, S; Ahmad, FJ; Khar, RK and Ali, M (2007). Design and development of oral oil in water ramipril nanoemulsion formulation: in vitro and in vivo assessment. J. Biomed. Nanotechnol., 3: 28-44. https://doi.org/10.1166/jbn.2007.008.
Shahbazi, Y; Karami, N and Shavisi, N (2017). Effect of Ziziphora clinopodioides essential oil on shelf life and fate of Listeria monocytogenes and Staphylococcus aureus in refrigerated chicken meatballs. J. Food Saf., 99: 746-753. https://doi.org/10.1111/jfs.12394.
Shahrampour, D and Razavi, SMA (2023). Novel antimicrobial/antioxidant Eremurus luteus root gum coating containing rosemary essential oil nanoemulsions for extension of chicken meat shelf life. Food Sci. Nutr., 11: 3131-3140. https://doi.org/10.1002/fsn3.3295.
Shokri, S; Parastouei, K; Taghdir, M and Abbaszadeh, S (2020). Application an edible active coating based on chitosan-Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4°C. Int. J. Biol. Macromol., 153: 846-854. https://doi.org/10. 1016/j.ijbiomac.2020.03.080.
Singh, G; Kapoor, I; Singh, P; de Heluani, CS; de Lampasona, MP and Catalan, CA (2008). Chemistry, antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale. Food Chem. Toxicol., 46: 3295-3302. https://doi.org/10.1016/j.fct.2008.07.017.
Umaraw, P and Verma, AK (2017). Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach. Crit. Rev. Food Sci. Nutr., 57: 1270-1279. https://doi.org/10.1080/10408398.2014. 986563.
Zargar, M; Yeganeh, S; Razavi, SH and Ojagh, SM (2016). The effect of sodium caseinate coating incorporated with Zataria moltiflora essential oil on the quality and shelf life of rainbow trout during refrigerated storage. J. Aquat. Food Prod. Technol., 25: 1311-1322. https://doi.org/10.1080/ 10498850.2015.1058308.
Zibaee, P and Shamekhi, MA (2023). Physicochemical properties of Kakol (Suaeda aegyptiaca) essential oil nanoemulsion and its effect on the storage quality of rainbow trout (Oncorhynchus mykiss) during cold storage. Food Sci. Nutr., 11: 5209-5222. https://doi.org/10.1002/ fsn3.3480. | ||
|
آمار تعداد مشاهده مقاله: 382 تعداد دریافت فایل اصل مقاله: 232 |
||