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.
引用
收藏
页码:769 / 777
页数:9
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