Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice

  • Laura Navarro-Segura /
  • María Ros-Chumillas /
  • Amanda E. López-Cánovas /
  • Alfonsa García-Ayala /
  • Antonio López-Gómez
Journal ar
  • Volumen: 5
  • Número: 6
  • Fecha: 01 junio 2019
  • ISSN: 24058440
  • Tipo de fuente: Revista
  • DOI: 10.1016/j.heliyon.2019.e01804
  • Tipo de documento: Artículo
  • Editorial: Elsevier Ltd
© 2019 The AuthorsIce containing essential oils (EOs) nanoencapsulated in ß-cyclodextrins (ß-CD) (named as EOs+ß-CD ice) was used for stunning/slaughtering by hypothermia in ice slurry, and for ice storage of gilthead seabream. Clove essential oil (CEO) was used at fish stunning/slaughtering, while ice storage of whole fish was performed using a combination of carvacrol, bergamot and grapefruit EOs (CBG). Inclusion complexes CBG+ß-CD were characterized, and antimicrobial effect was also evaluated. The kneading method used to form inclusion complexes with CBG showed a good complexation efficiency. Microbial, physical-chemical and sensory analyses were carried out to assess the quality changes of fresh whole seabream during ice storage at 2 °C for 17 days. Results (microbial, chemical and sensorial) indicated that seabream stunning/slaughtering and storage using EOs+ß-CD ice (in low doses of 15 mg/kg ice for stunning, and 50 mg/kg ice for ice storage) improved the quality of fresh fish and extended the shelf-life up to 4 days.

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