Preparation, characterization, and coating effect of bio-active nano-emulsion based on combined plant essential oils on quality of grass carp fillets.
In: Food Chemistry, Jg. 453 (2024-09-30), S. N.PAG
academicJournal
Zugriff:
• Optimization bio-active essential oil combinations were selected. • Nano-emulsion with strong anti-bacterial activity was optimized. • Nano-emulsion prolonged the shelf life of grass crap fillets. This study aimed to develop a satisfactory essential oil (EO) nano-emulsion through high pressure microjet technology and explore its physiochemical properties and synergistic coating effects on grass carp fillets. The optimal conditions for oregano/litsea cubeba (6:4, wt%/wt%) nano-emulsion were shown to be 80 s high pressure microjet pretreatment time, 9000 lb per square inch pretreatment pressure, 6 % oil phase, and 3:2 Km (mass ratio of surfactant to co-surfactant). The obtained nano-emulsion exhibited 100.42 ± 0.96 nm oil diameter at 4 °C after 15-day storage, coupled with high stability after centrifugation, freeze–thaw and heating treatment. Compared with untreated samples at day 6 storage, the nano-emulsion-treated grass carp fillets exhibited improved textural properties, higher water-holding capacity (74.23 % ± 0.80 %), lower total volatile basic nitrogen (TVB-N, 13.46 ± 0.30 mg/100g)/thiobaric acid (TBA,0.43 ± 0.02 mgMDA/100g), and lower total viable spoilage bacteria count (4.98 ± 0.21 lgCFU/g). This study facilitates understanding the combined EOs nano-emulsion on improving the shelf life of grass carp fillets. [ABSTRACT FROM AUTHOR]
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Preparation, characterization, and coating effect of bio-active nano-emulsion based on combined plant essential oils on quality of grass carp fillets.
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Autor/in / Beteiligte Person: | Yang, Mingtao ; Zhu, Yunshan ; Ying, Tianhao ; Rong, Jianhua ; Wang, Pengkai ; Hu, Yang |
Zeitschrift: | Food Chemistry, Jg. 453 (2024-09-30), S. N.PAG |
Veröffentlichung: | 2024 |
Medientyp: | academicJournal |
ISSN: | 0308-8146 (print) |
DOI: | 10.1016/j.foodchem.2024.139618 |
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