Nanoemulsion-based approach to preserve muscle food: A review with current knowledge

被引:14
|
作者
Rathod, Nikheel Bhojraj [1 ]
Meral, Raciye [2 ]
Siddiqui, Shahida Anusha [3 ,4 ]
Nirmal, Nilesh [5 ]
Ozogul, Fatih [6 ,7 ]
机构
[1] PG Inst Postharvest Technol & Management Dr Balasa, Dept Post Harvest Management Meat Poultry & Fish, Raigad, Maharashtra, India
[2] Van Yuzuncu Yil Univ, Fac Engn, Dept Food Engn, Van, Turkiye
[3] Tech Univ Munich, Campus Straubing Biotechnol & Sustainabil, Straubing, Germany
[4] German Inst Food Technol DIL EV, D Quakenbruck, Germany
[5] Mahidol Univ, Inst Nutr, Nakhon Pathom, Thailand
[6] Cukurova Univ, Fac Fisheries, Dept Seafood Proc Technol, Adana, Turkiye
[7] Cukurova Univ, Biotechnol Res & Applicat Ctr, Adana, Turkiye
关键词
Nanoemulsion; muscle foods; preservation; food safety; bioavailability; OIL-BASED NANOEMULSIONS; SHELF-LIFE EXTENSION; ANTIMICROBIAL ACTIVITY; LOADED NANOEMULSIONS; DELIVERY-SYSTEMS; HIGH-PRESSURE; EMULSIFICATION FORMULATION; PHYSICOCHEMICAL PROPERTIES; CHITOSAN NANOEMULSIONS; BACTERIAL COMMUNITIES;
D O I
10.1080/10408398.2023.2175347
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by action of microorganism and oxidation. Recently, the consumer's preference is mostly toward minimally processed foods as well as preserved with natural preservatives. However, natural extract directly to the food matrix has several drawbacks. Hence development and applications of nanoemulsion has gained importance for the preservation of muscle foods to meet consumer requirements with enhanced food safety. Nanoemulsion utilizes natural extracts at much lower concentration with higher preservative abilities over original components. Nanoemulsions offer protection to the active component from degradation and ensure longer bioavailability. Novel techniques used for formulation of nanoemulsion provide stability to the emulsion with desirable qualities to improve their impacts. The application of nanoemulsion is known to enhance the preservative action of nanoemulsions by improving the microbial safety and oxidative stability in nanoform. This review provides recent updates on different methods used for formulation of nanoemulsions from different sources. Besides, successful application of nanoemulsion derived using natural agents for muscle food preservation and shelf life extension are reviewed. Thus, the application of nanoemulsion to extend shelf life and maintain quality is suggested for muscle foods.
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页码:6812 / 6833
页数:22
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