共 43 条
Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets
被引:115
作者:
Gharibzahedi, Seyed Mohammad Taghi
[1
]
Mohammadnabi, Sara
[2
]
机构:
[1] Islamic Azad Univ, Sci & Res Branch, Young Researchers & Elites Club, Tehran 1477893855, Iran
[2] Univ Tehran Med Sci, Osteoporosis Res Ctr, Endocrinol & Metab Clin Sci Inst, Tehran, Iran
关键词:
Jujube mucilage;
Ziziphus jujuba Mill;
Edible coating;
Nanoemulsion;
Quality maintenance;
Fish fillet;
ANTIMICROBIAL ACTIVITY;
HIGH-PRESSURE;
QUALITY;
CHITOSAN;
EMULSIONS;
FILMS;
PRESERVATION;
STABILITY;
STORAGE;
FISH;
D O I:
10.1016/j.ijbiomac.2016.11.119
中图分类号:
Q5 [生物化学];
Q7 [分子生物学];
学科分类号:
071010 ;
081704 ;
摘要:
Effect of jujube gum (JG; 4,8 and 12% wt)-based nanoemulsions (NEs) containing nettle essential oil (NEO; 2,3.5 and 5% wt) as new edible coatings was investigated to preserve Beluga sturgeon fillets (BSFs) during 15 day-refrigerated storage at 4 degrees C. Physical (weight loss, cooking loss, color and texture), chemical (pH, FFA, PV, TBARS and TVB-N), microbiological (total and psychrotrophic bacterial counts), and sensorial characteristics of BSFs were kinetically analyzed. Preliminary studies showed that the NEs formulated with NEO lower than 5% at all JG concentrations were able to form stable coating solutions owing to the highest short-term stability (>90%) and entrapment efficiency (94.4-98.3%). Edible NE coating formulated with 12% JG and 3.5% NEO as a novel antimicrobial and antioxidant biomaterial exhibited the lowest weight and cooking losses, pH changes, textural and color deterioration, lipid oxidation and microbial growth in BSFs refrigerated over a period of 15 days (P<0.05). (C) 2016 Elsevier B.V. All rights reserved.
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页码:769 / 777
页数:9
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