Tehran University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share this content! On (X network) By
Evaluation of Whey Protein Coating Containing Nanoliposome Dill (Anethum Graveolens L.) Essential Oil on Microbial, Physicochemical and Sensory Changes of Rainbow Trout Fish Publisher



Azizi M1 ; Jahanbin K1 ; Shariatifar N2
Authors
Show Affiliations
Authors Affiliations
  1. 1. Department of Food Science and Technology, Faculty of Agriculture Engineering, Shahrood University of Technology, Shahrood, Iran
  2. 2. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Source: Food Chemistry: X Published:2024


Abstract

The aim of this study was to investigate the effect of whey coating containing dill (Anethum graveolens L.) essential oil nanoliposome on the physicochemical, microbiological and sensory characteristics of rainbow trout (Oncorhynchus mykiss). Treatments comprise: sample without coating (control), coating containing whey, coating containing whey with essential oil (whey-EO) and coating containing whey with nano EO (whey-NEO). The particle size, zeta potential, polydispersity index and the encapsulation efficiency were ranged from 142 to 159 nm, −16.3 to −11.7 mV, 0.79 to 0.88 Mw/Mn and 45.85–70.01 %, respectively. Microbial analysis, after 21 days, the maximum and minimum of TVC (total viable counts), TPC (total psychrophilic counts) and LAB (lactic acid bacteria) counts were related to control (8.16 for TVC, 8.46 for TPC and 7.7 log CFU/g for LAB) and whey + NEO (7 for TVC, 7.3 for TPC and 6.16 log CFU/g for LAB), respectively. Also, results of pH, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and total volatile base-nitrogen (TVB-N) after 21 days were ranged from 6.3 (whey-NEO) to 7.5 (control), from 11.5(whey-NEO) to 20.9 mEq/Kg (control), from 5.23(whey-NEO) to 8.34 mg MDA/kg (control) and from 22.5 (whey-NEO) to 37 mg N/100 g (control), respectively. Finally, in all sensory evaluation items (texture, off-odor, discoloration and red color), the best result after 21 days was related to whey-NEO (score = 1). Consequently, the edible coating comprising whey and nanoliposome of EO could be effective to the maintenance of fish's microbiological, physicochemical, and sensory properties. © 2024 The Author(s)
Related Docs
View other Related Docs
1. Incorporation of Whey Protein With Aqueous Clove (Syzygium Aromaticum L.) Extract (Nanoliposome and Free Forms) As an Edible Coating to Prevent Bacterial Growth and Oxidative Spoilage of Brown Trout Fillets, Food Control (2025)
2. The Effect of Essential Oil of Anethum Graveolens L. Seed and Gallic Acid (Free and Nano Forms) on Microbial, Chemical and Sensory Characteristics in Minced Meat During Storage at 4 °C, Food Chemistry: X (2023)
3. Effects of Nano-Chitosan Coatings Incorporating With Free/Nano-Encapsulated Essential Oil of Golpar (Heracleum Persicum L.) on Quality Characteristics and Safety of Rainbow Trout (Oncorhynchus Mykiss), International Journal of Food Microbiology (2023)
4. Evaluation of Whey Protein Coating Containing Free and Pickering Emulsion Forms of Trachyspermum Copticum L. Essential Oil on Quality of Refrigerated Beef, Food Science and Nutrition (2024)
5. The Effect of Essential Oil of Zataria Multiflora Incorporated Chitosan (Free Form and Pickering Emulsion) on Microbial, Chemical and Sensory Characteristics in Salmon (Salmo Trutta), Food Chemistry: X (2023)
6. The Effects of Mentha Pulegium L. Aqueous Extract and Nisin (Free and Nonoliposomes Forms) on Chemical, Biological, and Sensory Characteristics of Minced Silver Carp Fish (Hypophthalmichthys Molitrix), Journal of Aquatic Food Product Technology (2022)
7. Effect of Urtica Dioica L. Essential Oil (Forms of Free and Nanoliposome) on Some Inoculated Pathogens (Escherichia Coli and Listeria Monocytogenes) in Minced Camel Meat, Food Chemistry: X (2023)
8. Application of Nano-Encapsulated Allium Sativum L. Essential Oil to Increase the Shelf Life of Hamburger at Refrigerated Temperature With Analysis of Microbial and Physical Properties, Journal of Food Processing and Preservation (2021)
Experts (# of related papers)
View all Related Experts
Nabi Shariatifar (21)
Ebrahim Molaee-Aghaee (2)
Other Related Docs
9. Effects of Nano-Chitosan Coatings Incorporating With Free /Nano-Encapsulated Cumin (Cuminum Cyminum L.) Essential Oil on Quality Characteristics of Sardine Fillet, International Journal of Food Microbiology (2021)
10. The Effects of Poneh Essential Oil (Free and Nonoliposomes Forms) on Chemical, Biological and Sensory Characteristics of Minced Silver Carp Fish at 4 °C, Iranian Journal of Health and Environment (2022)
11. Effects of Chitosan Coatings Incorporating With Free or Nano-Encapsulated Satureja Plant Essential Oil on Quality Characteristics of Lamb Meat, Food Control (2018)
12. Investigating the Inhibitory Effect of Nettle (Urtica Dioica L.) Essential Oil and Pickering Nanoemulsion on Some Pathogenic Bacteria Inoculated Into Pizza Cheese, International Journal of Food Microbiology (2025)
13. Effect of Vicia Villosa Protein Isolate-Based Edible Coating Incorporated With Zno Nanoparticles on the Shelf-Life of Chicken Breast Meat During Cold Storage, Food Hydrocolloids for Health (2024)
14. The Effect of Free Form and Microcoating With Nanoliposomes of Laurus Nobilis and Rosemary Leaves Extracts on the Behavior of Some Chemical Indicators of Spoilage in Silver Carp Fish Kept at Refrigerator Temperature, Journal of Food Science and Technology (Iran) (2023)
15. Evaluation of Nanochitosan-Zein Coating Containing Free and Nano-Encapsulated Mentha Pulegium L. Hydroalcoholic Extract on Quality Attributes of Persian Shrimp (Fenneropenaeus Persian), Journal of Aquatic Food Product Technology (2022)
16. Protective Effect of Nanochitosan Incorporated With Free/Nanoliposome Cumin (Cuminum Cyminum L.) Aqueous Extract on Sardine Fish, Journal of Aquatic Food Product Technology (2020)
17. Evaluation of Chitosan-Zein Coating Containing Free and Nano-Encapsulated Pulicaria Gnaphalodes (Vent.) Boiss. Extract on Quality Attributes of Rainbow Trout, Journal of Aquatic Food Product Technology (2021)
18. Development of Nanochitosan-Based Active Packaging Films Containing Free and Nanoliposome Caraway (Carum Carvi. L) Seed Extract, Food Science and Nutrition (2021)
19. Effect of Multifactorial Free and Liposome-Coated of Bay Laurel (Laurus Nobilis) and Rosemary (Salvia Rosmarinus) Extracts on the Behavior of Listeria Monocytogenes and Vibrio Parahaemolyticus in Silver Carp (Hypophthalmichthys Molitrix) Stored at 4 °C, Environmental Research (2023)
20. Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials, Polymers (2021)
21. Nanocomposite Active Packaging Based on Chitosan Biopolymer Loaded With Nano-Liposomal Essential Oil: Its Characterizations and Effects on Microbial, and Chemical Properties of Refrigerated Chicken Breast Fillet, International Journal of Food Microbiology (2021)
22. Production and Characterization of Nanocomposite Film Based on Whey Protein Isolated/Copper Oxide Nanoparticles Containing Coconut Essential Oil and Paprika Extract, Journal of Polymers and the Environment (2021)
23. Incorporation of Nanoencapsulated Garlic Essential Oil Into Edible Films: A Novel Approach for Extending Shelf Life of Vacuum-Packed Sausages, Meat Science (2020)
24. Physicochemical Characteristics and Antioxidant Activity of the Chitosan/Zein Films Incorporated With Pulicaria Gnaphalodes L. Extract-Loaded Nanoliposomes, Journal of Food Measurement and Characterization (2022)