Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets. (May 2020)

• Record Type: Journal Article
• Authors: Chuesiang, Piyanan; Sanguandeekul, Romanee; Siripatrawan, Ubonrat
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 125(2020)
• Publication Date: 2020-05
• Subjects: cinnamon oil nanoemulsion -- Shelf-life -- Antimicrobial -- Antioxidant -- Natural preservation; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109122
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Phase inversion temperature (PIT)- fabricated cinnamon oil nanoemulsion was investigated for its antimicrobial and antioxidant efficacy to preserve quality and extend shelf-life of Asian seabass ( Lates calcarifer ) fillet during chilled storage (4 ± 2 °C). The fillets were treated with low and high concentrations of cinnamon oil nanoemulsion (CN) and bulk cinnamon oil (BO), marked as LC-CN, HC-CN, LC-BO, and HC-BO, respectively. The comparative studies were made with the use of commercially used sanitizer, sodium hypochlorite solution (Na-HPW), and untreated samples. During storage, cinnamon oil nanoemulsion was found to be effective in inhibiting the growth of bacteria by 1–3 log CFU/g compared to the control. Cinnamon oil nanoemulsion was also more effective in delaying the production of total volatile basic nitrogen (TVB-N) and lipid oxidation in samples, hence, preserving the sample qualities, especially for color and texture when compared to BO and Na-HPW. The shelf-life of the fillets was 2–4 days for the control and at least 6–8 days for the CN-treated samples. These results indicated that cinnamon oil nanoemulsion could effectively be used as a natural preservative for maintaining quality and extending shelf-life of fish fillets. Highlights: Cinnamon oil nanoemulsion (CN) delayed the growth of bacteria in fish fillet. CN extended the shelf-life of the fillet longer than sodium hypochlorite water. CN retarded the production of total volatile base nitrogen (TVB-N) of the fillets. CN inhibited lipid oxidation that occurred in the fillets during storage. CN has more efficacy than bulk cinnamon oil for preserving quality of fish fillet.