Nano-emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp (Crocus sativus L.)

Increasing fishery product shelf-life is the main concern regarding aquatic productions. The aim of this study was to examine the effect of saffron nano-emulsion on shelf-life of shrimp using two methods of spontaneous emulsification (SP) and ultrasonic homogenization (US). Shrimps were divided into three groups. In each group, saffron was either 3.0% or 5.0%, produced either through US or SP methods and kept at 4 degrees C or 8 degrees C. Antimicrobial activity, oxidative activity, and pH of samples were evaluated. US/3% nano-emulsions showed the highest antimicrobial activity. The lowest pH values were observed in US/5%/4 degrees C and SP/5%/4 degrees C. All treatments on days 7 and 14 had pH value of 8 +/- 0.008. PV increased in all the subgroups. The amount of peroxide in samples treated by 5% emulsion decreased. TBA value showed the same trend as PV. The results demonstrated that 5% saffron nano-emulsion produced by US method manifested better protective effects. Practical applications As seafood products could be considered as a valid meat alternative, maintaining the quality of aquatic products through extending the product shelf-life would be critical and necessary for meeting the consumer health concerns. In this study, the protective effects of saffron nano-emulsion provided by two methods of spontaneous emulsification (SP) and ultrasonic homogenization (US) on shrimps and their shelf-life enhancement were studied.