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The Effects of Essential Oil Mentha Pulegium L. and Nisin (Free and Nanoliposome Forms) on Inoculated Bacterial in Minced Silver Carp Fish (Hypophthalmichthys Molitrix) Publisher



Pouryousef N1 ; Ahmady M1 ; Shariatifar N2 ; Jafarian S1 ; Shahidi SA3
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
  2. 2. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

Source: Journal of Food Measurement and Characterization Published:2022


Abstract

The objective of current research was to assess the effect of nisin and essential oil (EO) of Mentha pulegium.L. (free and nanoliposome forms) on inoculated bacterial (Listeria monocytogenes, Vibrio parahaemolyticus and Staphylococcus aureus (in minced fish during storage. The nanoliposomes were prepared with the mean sizes of 138–161 nm for EO and 142–158 nm for nisin. Encapsulation efficiency (EE) was measured 48.95–74.02% for EO and 50.16–71.43% for nisin. The maximum and minimum of MIC were detected in V. parahaemolyticus with treated by EO (20 ± 1.0 mg/mL) and in S. aureus with treated by N-nisin (0.010 ± 0.001 mg/mL), respectively, and the maximum and minimum of MBC were in V. parahaemolyticus with treated by EO (18 ± 0.0 mg/mL) and in L. monocytogenes with treated by N-nisin (0.013 ± 0.0011 mg/mL), respectively. The results also showed that in all treatments (EO, Nisin, nano-EO and N-nisin) except of control, the microbial load started to decrease (significant) from the sixth day and the greatest effect was related to NEO2% treatment. Thus, on the sixth day, the changes in growth of Listeria, Vibrio and Staphylococcus (due to the use of NEO2%) was 2.7 ± 0.021, 3.5 ± 0.02 and 3.2 ± 0.12 log cfu/g, respectively. The minimum pH value (On the 12 day) was related to the EO2% and NEO2% on V. parahaemolyticus with 6.7 ± 0.11. The minimum TVB-N value was related to the NEO with 25.3 mg N/100 g. The outcomes of this investigate exhibited that NEO2% has a better effect on bacteriology, chemical and sensory properties of minced fish. According to the results of this research, the use of NEO can enhance the fish shelf life. © 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.