Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice
TL;DR: Results indicated that seabream stunning/slaughtering and storage using EOs+β-CD ice improved the quality of fresh fish and extended the shelf-life up to 4 days.
About: This article is published in Heliyon.The article was published on 2019-06-01 and is currently open access. It has received 24 citations till now.
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TL;DR: This review focuses on thenatural preservatives studied in seafood matrices, their forms of application, concentrations usually employed, their mechanisms of action, factors that interfere in their use and the synergistic effect of the interactions among the natural preservatives, with a focus for maintenance of quality and ensure of food safety.
127 citations
30 Jul 2020
TL;DR: This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry, in line with the preferences of the current consumer, who demands healthier and more natural products.
Abstract: Thyme is one of the most important medicinal plants because of its ethnopharmacological relevance and high content of bioactive compounds. This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry. This is in line with the preferences of the current consumer, who demands healthier and more natural products. Different studies have concluded that the use of thyme increases stability and reduces lipid oxidation during the shelf-life period of foods (meat, meat products, milk, fish or fish products), which makes thyme a promising source of natural additives. Despite these findings, the use of Thymus extracts or essential oils as natural additives in foods is reduced in comparison with other natural preservative extracts. This review provides an overview of the most important information on the positive effect of the bioactive compounds of thyme and its uses as a preservative in foods, taking into account its origin (from plants, plant extracts or essential oils).
96 citations
TL;DR: In this article, the effects of different methods of extracting clove essential oil on its chemical composition and food applications and the biological activities of interest to human health were described and the main biological activities reported are summarized.
Abstract: Clove (Syzygium aromaticum L. Myrtaceae) is an aromatic plant widely cultivated in tropical and subtropical countries, rich in volatile compounds and antioxidants such as eugenol, β-caryophyllene, and α-humulene. Clove essential oil has received considerable interest due to its wide application in the perfume, cosmetic, health, medical, flavoring, and food industries. Clove essential oil has biological activity relevant to human health, including antimicrobial, antioxidant, and insecticidal activity. The impacts of the extraction method (hydrodistillation, steam distillation, ultrasound-assisted extraction, microwave-assisted extraction, cold pressing, and supercritical fluid extraction) on the concentration of the main volatile compounds in clove essential oil and organic clove extracts are shown. Eugenol is the major compound, accounting for at least 50%. The remaining 10-40% consists of eugenyl acetate, β-caryophyllene, and α-humulene. The main biological activities reported are summarized. Furthermore, the main applications in clove essential oil in the food industry are presented. This review presents new biological applications beneficial for human health, such as anti-inflammatory, analgesic, anesthetic, antinociceptive, and anticancer activity. This review aims to describe the effects of different methods of extracting clove essential oil on its chemical composition and food applications and the biological activities of interest to human health.
60 citations
TL;DR: Novel preservation techniques and hurdle technologies are expected to achieve comprehensive inhibitory effects on spoilage bacteria as well as improving the compatibility of plant-derived preservatives with fish/crustaceans and enhancing their preservative effects.
Abstract: Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent studies found that the spoilage process of fish and crustaceans is highly related to their microbiota composition. Microbiota of fish and crustaceans changes dramatically during storage and can be influenced by many factors (e.g., aquaculture environment, handling process, storage temperature, and various quality control techniques). Among them, many quality control techniques have exhibited efficient effects on inhibiting spoilage bacteria, regulating microbiota composition, and retarding quality deterioration. In this article, we elucidate the relationship between microbiota composition and fish/crustacean spoilage, demonstrate influencing factors of fish/crustaceans microbiota, and review various quality control techniques (especially plant-derived preservatives) including their preservative effects on microbiota and quality of fish and crustaceans. Besides, present and future trends of various detective methods used in microbiota analysis are also compared in this review, so as to provide guides for future microbiota studies. To conclude, novel preservation techniques (especially plant-derived preservatives) and hurdle technologies are expected to achieve comprehensive inhibitory effects on spoilage bacteria. Efficient delivery systems are promising in improving the compatibility of plant-derived preservatives with fish/crustaceans and enhancing their preservative effects. Besides, spoilage mechanisms of fishery products that involve complex metabolisms and microbial interactions need to be further elucidated, by using omics technologies like metagenomics, metatranscriptomics, and metabolomics.
55 citations
TL;DR: It has been verified that antioxidant-loaded nanocarriers can be applied in many formulations with a higher and controlled release antioxidant activity, which would meet the current needs of consumers' expectations towards clean label products.
54 citations
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TL;DR: The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.
774 citations
754 citations
TL;DR: In this paper, the authors acknowledge the financial support from the Spanish Ministerio de Educación y Ciencia through Project AGL2010-20694, from Universidad Politecnica de Valencia through Project PAID-06-11-2013 and from Conselleria de Empresa, Universidad and Ciencias (Project GV/2013/152).
Abstract: The authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia through Project AGL2010-20694, from Universidad Politecnica de Valencia through Project PAID-06-11-2013 and from Conselleria de Empresa, Universidad y Ciencia (Project GV/2013/152).
599 citations
"Nanoencapsulated essential oils emb..." refers background in this paper
...Furthermore, EOs usually have a strong flavour that can affect negatively the sensory properties of fish (Hassoun and Çoban, 2017; Atar es and Chiralt, 2016)....
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TL;DR: In this article, a guest inclusion into the apolar CyD cavity is proved by various analytical techniques, including NMR spectroscopy, UV-visible absorption spectrography, optical rotatory dispersion and circular dichroism, fluorescence, infrared/FT-IR spectrographic, thermo-analysis, TLC, mass spectromety, and powder X-ray diffractometry.
Abstract: Cyclodextrins (CyDs) are cyclic carbohydrates derived from starch. The parent CyDs contain six, seven and eight glucopyranose units and are referred as α-, β- and γ-CyD, respectively. The most important property of the CyDs is the ability to establish specific interactions - molecular encapsulation - with various types of molecules through the formation of non-covalently bonded entities, either in the solid phase or in aqueous solution. These nano-encapsulating agents may form inclusion complexes with essential oils and volatiles, or their components, in order to improve their characteristics, such as transformation of liquid compounds into crystalline form; masking unpleasant smells and tastes of some compounds; improving the physical and/or chemical stability; and stabilizing volatile compounds by reducing or eliminating any losses through evaporation. Complexation has been used to avoid the destruction of certain flavours by processing or, on storage, allowing the use of minor amounts of flavours. The guest molecule is released in the warm moisture of the mouth. Examples are spices, essential oils of vegetable origin and plant flavours, chamomile oil and extract, eucalyptus oil, fennel oil, lemon oil, onion and garlic oil, camphor, menthol, thymol, etc. There are several methods for the preparation of inclusion complexes; kneading, co-precipitation, freeze-drying and spray-drying the most commonly used. Evidence for a guest inclusion into the apolar CyD cavity may be proved by various analytical techniques, including NMR spectroscopy, UV-visible absorption spectroscopy, optical rotatory dispersion and circular dichroism, fluorescence, infrared/FT-IR spectroscopy, thermo-analysis, TLC, mass spectromety, and powder X-ray diffractometry. Copyright © 2010 John Wiley & Sons, Ltd.
492 citations
"Nanoencapsulated essential oils emb..." refers methods in this paper
...6 g of β-CD) following the kneading method (Marques, 2010), and the crushed ice with EOsþβ-CD embedded were manufactured by adding EOsþβ-CD powder in potable water before entering in the ice machine (Vogt Ice, USA)....
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...The EOsþβ-CD inclusion complex powder was prepared using 1:1 molar ratio (1g of CBG and 7.6 g of β-CD) following the kneading method (Marques, 2010), and the crushed ice with EOsþβ-CD embedded were manufactured by adding EOsþβ-CD powder in potable water before entering in the ice machine (Vogt Ice,…...
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TL;DR: In this paper, ray fish muscle showed a low concentration of ATP and a high value of inosine 5′-monophosphate (IMP) at the beginning of the study.
230 citations