[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 14, Issue 3 (Autumn 2019) ::
2019, 14(3): 63-74 Back to browse issues page
Effects of Zataria multiflora Essential Oil Nanoemulsion on Chemical, Microbial and Sensory Properties of Silver Carp Fillets
N Khedri, L Roomiani
Abstract:   (272 Views)
Background and Objectives: Food industries are searching newer and cheaper ways to safely produce and storage foods. Nanotechnology offers several options for the production, encapsulation and emulsion of foods. The aim of this study was to investigate effects of nanoemulsion of Zataria multiflora essential oil on microbial, chemical and sensory properties of silver carp fillets.
 Materials & Methods: In general, effects of four treatments of 1) fillet without nanoemulsion of Z. multiflora essential oil (control), treatment; 2) 0.5% nanoemulsion of Z. multiflora essential oil, treatment; 3) 1% nanoemulsion of Z. multiflora essential oil and treatment; and 4) 1/5% nanoemulsion of Z. multiflora essential oil on microbial and chemical parameters of silver carp fillets were investigated trice on Days 0, 3, 6, 9, 12 and 15 at refrigerator temperature.
Results: With increasing Z. multiflora essential oil nanoemulsion, the chemical indices (pH, TVB-N, TBA, PV and FFA) decreased. Microbial count in all treatments, except for 1.5% Z. multiflora essential oil nanoemulsion, crossed the eligible limit (107 Log cfu/g) on Day 15. For sensory evaluation 1.5 and 1% of treatments of Z. multiflora essential oil nanoemulsion included higher qualities. In all four treatments, the color index included bright brown. Results have shown that Z. multiflora essential oil nanoemulsion acts as a natural preservative and increases biochemical parameters (pH, TBA, TVB-N, PV and FFA) while preserving qualitative characteristics of the fillets. Furthermore results demonstrated that the bacterial growth rate was slowed down.
Conclusion: Treatment of 1.5% Z. multiflora essential oil nanoemulsion included the highest efficiency and increased shelf life of the silver carp fillets by 12 (4 days longer than the control).
Keywords: Nanoemulsion, Zataria multiflora essential oil, Silver carp
Full-Text [PDF 911 kb]   (107 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2018/06/9 | Accepted: 2018/10/13 | Published: 2019/10/7
1. Huang JY, Li X, Zhou W. Safety assessment of nano-composite for food packaging application. Trend Food Sci Technol 2015; 45: 187-199. [DOI:10.1016/j.tifs.2015.07.002]
2. Metak AM, Nabhani F, Connolly SN. Migration of engineered nanoparticles from packaging into food products. LWT - Food Sci Technol 2015; 64:781-787. [DOI:10.1016/j.lwt.2015.06.001]
3. Handford CE, Dean M, Spence M, Henchion M, Elliott CT, Campbell K. Awareness and attitudes towards the emerging use of nanotechnology in the agri-food sector. Food Control 2015; 57: 24-34. [DOI:10.1016/j.foodcont.2015.03.033]
4. Al-Adham IS, Khali IE, Al-Hmoud ND, Kierans M, Collier PJ. Microemulsions are membrane-active, antimicrobial, self-preserving systems. J Appl Microbiol 2000; 89 (1):32-39. [DOI:10.1046/j.1365-2672.2000.01078.x]
5. Ozogul Y, Yuvka I, Ucar Y, Durmus M, Kosker D, Mustafa O, Ozogul F. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT - Food Sci Technol 2017; 75: 677- 684. [DOI:10.1016/j.lwt.2016.10.009]
6. Salvia-Trujillo M, Rojas-Graü MA, Soliva-Fortuny R, Martín-Belloso O. Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions. Food Hydrocolloids 2013; 30: 401-407. [DOI:10.1016/j.foodhyd.2012.07.004]
7. Prakash A, Baskaran R, Paramasivam N, Vadivel V. Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review. Food Research International 2018; 111: 509-523. [DOI:10.1016/j.foodres.2018.05.066]
8. Donsì F, Ferrari G. Essential oil nanoemulsions as antimicrobial agents in food. Journal of Biotechnology 2016; 233: 106-120. [DOI:10.1016/j.jbiotec.2016.07.005]
9. Ligor M, Stankevicius M, Wenda-Piesik A, Obelevicius K, Rega Zinskiene O, Zydrunas Stanius Z. Comparative gas chromatograohicemass spectrometric evaluation of hop (Humulus lupulus) essential oils and extracts obtained using different sample preparation methods. Food Anal Method 2014; 7: 1433-1442. [DOI:10.1007/s12161-013-9767-5]
10. Gosh V, Mukherjee A, Chandrasekaran N. Ultrasonic emulsifivation of food-grade nanoemulsion formulation and evulation of its bactericial activity. Ultrasonic Sono-chemistry 2013; 20: 338-344. [DOI:10.1016/j.ultsonch.2012.08.010]
11. Parvaneh V. Quality Control and Food Chemistry Chemistry, Tehran Publications; 1998:325.
12. Pearson D. Laboratory techniques food analysis, Butter Worth. London, UK; 1997: pp. 256-270.
13. AOAC. Fatty acids (free) in crude and refined oils, titration method. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Arlington; 1990: 940.
14. National Iranian Standard. Microbiology, Application of General Methods of Microbiological Tests. Institute of Standards and Industrial Research of Iran; 2001: 23-25.
15. Yousefi AR, Moosavi-Nasab M, Govahian M. Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of Talang Queenfish (Scomberoides commersonnianuus). Iranian J Sci Fish 2012; 22: 157-170.
16. Kashiri H, Haghparast S, Shabanpour B. Effects of Sodium Salt Solutions (Sodium Acetate, Lactate and Citrate) on Physico-chemical and Sensory Characteristics of Persian Sturgeon (Acipenser persicus) Fillets under Refrigerated Storage. J Agric Technol 2011; 13: 89-98.
17. Hedayatifard M, Aroujalian AR. Improvement of shelflife for stellate sturgeon fillet, Acipenser stellatus, under Modified Atmosphere Packaging (MAP) and vacuum conditions. Iranian Sci Fish J. 2010; 127-140.
18. Ozogul Y, Uçar Y. The effects of natural extracts on the quality changes of frozen chub mackerel (Scomber aponicas) burgers. Food Bioprocess Technol 2013; 6: 1550-1560. [DOI:10.1007/s11947-012-0794-9]
19. AL- Bulushi IM, Kasapis S, AL- Oufi H, AL-Mamari S. Evaluating the quality and storage stability of the fish burgers during frozen storage. J Fish Sci 2005; 71: 648- 654. [DOI:10.1111/j.1444-2906.2005.01011.x]
20. Faghani Langroudi H, Soltani M, Kamali K, Ghomi MR, Hoseini SE, Benjakul, S, Heshmatipour Z. Effect of Listeria monocytogenes inoculation, odium acetate and nisin on microbiological and chemical quality of grass carp Ctenopharyngodon idella during refrigeration storage. African J Biotechnol 2011; 10(42): 8484-8490. [DOI:10.5897/AJB11.688]
21. Shirazinejad AR, Noryati I, Rosma A, Darah I. Inhbitory effect of lactic acid and nisin on bacterial and spoilage of chilled shrimp.World Academy Sci Eng Technol 2010; 65:163-167.
22. Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem 2010; 120: 193-198. [DOI:10.1016/j.foodchem.2009.10.006]
23. Ozogul Y, Durmus M, Ucar Y, Ozogul F, Regenstein JM. Comparative study of nanoemulsion based on commercial oils (sunflower, canola, corn, olive, soybean and hazelnut oils): effect on microbial, sensory and chemical quality of refrigerated farmed sea bass. Innov Food Sci Emerg Technol 2016; 33: 422-430. [DOI:10.1016/j.ifset.2015.12.018]
24. Yazgan H. Effects of nanoemulsion based on sunflower oil on sensory, chemical and microbiological quality of sea bass (Dicentrachrus labrax) and sea bream (Sparus aurata) stored at chilled temperature. Ph. D. Thesis. Adana, Turkey: Institute of Natural and Applied Sciences, Cukurova University. 2013.
25. Nishimoto J, Suwetja IK, Miki H. Estimation of keeping freshness period and practical storage life of mackerel muscle during storage at low temperatures. Memoirs of the Faculty of fisheries Kagoshima University 1985; 34 (1): 89-96.
26. Tarladgis BG, Watts BM, Jonathan M. Distillation method for the determination of malonaldehyde in rancid foods. J American Oil Chem Soci 1969; 37: 44-48. [DOI:10.1007/BF02630824]
27. Schormuller J. Handbuch der lebensmittel chemie. Band IV. Fette und ipoid (LIPIDS), Springer-Verlag, New York, Heidelberg, Berlin, 1969; 872-878.
28. Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol 2009; 26: 475-482. [DOI:10.1016/j.fm.2009.02.008]
29. Joe MM, Chauhan PS, Bradeeba K, Shagol C, Sivakumaar PK, Sa T. Influence of sunflower oil based nanoemulsion (AUSN-4) on the shelf life and quality of Indo-Pacific king mackerel (Scomberomorus guttatus) steaks stored at 20 °C. Food Control 2012; 23:564-570. [DOI:10.1016/j.foodcont.2011.08.032]
30. Zolfaghari M, Shabanpour B, Falahzadeh S. Study of trend of chemical and microbial changes of rainbow trout (Oncorhynchus mykiss) to determine its optimum shelf-life during storage in refrigerator temperature (4°C). J Natural Environ 2011; 64: 107-119.
31. Hudecová K, Buchtová H, Steinhauserová I. The effects of modified atmosphere packaging on the microbiological properties of fresh common carp (Cyprinus carpio L.). Acta Vet Brno 2010; 79: 93-100. [DOI:10.2754/avb201079S9S093]
32. Connell JJ. Quality deterioration and extrinsic quality defects in raw material, In: Control of fish Quality, Fishing News Books Ltd. Surrey, England. 1995; 31-35.
33. Hamouda T, Hayes MM, Cao ZH, Johson K, Wright DC, Brisker J. A novel surfactant nanoemulsion with broad-spectrum sporicidal against Bacillus species. J Infect Diseases 1999; 180: 1939-1949. [DOI:10.1086/315124]
34. Gelman A, Glatman L, Drabkin V, Harpaz S. Effects of storage temperature and preservative treatment on shelf life of the pond raised freshwater fish, silver perch (Bidyanus bidyanus). J Food Protet 2001; 64: 1584-1591. [DOI:10.4315/0362-028X-64.10.1584]
35. Rezaei M, Hosseini S. Quality assessment of farmed rainbow trout (Oncorhynchus mykiss) during chilled storage. J Food Sci 2008; 73: 6-93. [DOI:10.1111/j.1750-3841.2008.00792.x]
36. Moghimi R, Aliahmadi A, McClements DJ, Rafati H. Investigations of the effectiveness of nanoemulsions from sage oil as antibacterial agents on some food borne pathogens. LWT - Food Sci Technol 2016; 71: 69-76. [DOI:10.1016/j.lwt.2016.03.018]
37. Goulas AE, Kontominas MG. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelflife of sea bream biochemical and sensory attributes. Food Chem 2007; 100: 287-296. [DOI:10.1016/j.foodchem.2005.09.045]
38. Özogul F, Polat A, Özogul Y. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardine (Sardina pilchardus). Food Chem 2004; 85: 267-273. [DOI:10.1016/j.foodchem.2003.05.006]
39. Ruiz-Capillas C, Moral A. Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres. Food Chem 2005; 89: 347-354. [DOI:10.1016/j.foodchem.2004.02.041]
40. Pacheco-Aquilar R, Lugo-Sanchez ME, Robles-Burgueno MR. Post mortem biochemical and functional characteristic of Monterey sardine muscle stored at 0 °C. J Food Sci 2000; 65 (1): 40-47. [DOI:10.1111/j.1365-2621.2000.tb15953.x]
41. Sivertsvik M, Jeksrud WK, Rosnes JT. A review of atmosphere packaging of fish and fishery products: significance of microbial growth, activities and safety. InterJ Food Sci Technol 2002; 37: 107-127. [DOI:10.1046/j.1365-2621.2002.00548.x]
42. Chime SA, Kenechukwu FC, Attama AA. Chapter 3: Nanoemulsionsadvances in formulation, characterization and applications in drug delivery. In Sezer Ali Demir (Ed.). 2014; [DOI:10.5772/58673]
Send email to the article author

Add your comments about this article
Your username or Email:


XML   Persian Abstract   Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Khedri N, Roomiani L. Effects of Zataria multiflora Essential Oil Nanoemulsion on Chemical, Microbial and Sensory Properties of Silver Carp Fillets . Iranian Journal of Nutrition Sciences & Food Technology. 2019; 14 (3) :63-74
URL: http://nsft.sbmu.ac.ir/article-1-2647-en.html

Volume 14, Issue 3 (Autumn 2019) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.2 seconds with 32 queries by YEKTAWEB 4006