Nano‐emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp (Crocus sativus L.). Issue 2 (12th January 2021)

• Record Type: Journal Article
• Authors: Aboutorab, Mahnoush; Ahari, Hamed; Allahyaribeik, Sara; Yousefi, Shima; Motalebi, Abbasali
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 2(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-01-12
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15224
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Increasing fishery product shelf‐life is the main concern regarding aquatic productions. The aim of this study was to examine the effect of saffron nano‐emulsion on shelf‐life of shrimp using two methods of spontaneous emulsification (SP) and ultrasonic homogenization (US). Shrimps were divided into three groups. In each group, saffron was either 3.0% or 5.0%, produced either through US or SP methods and kept at 4°C or 8°C. Antimicrobial activity, oxidative activity, and pH of samples were evaluated. US/3% nano‐emulsions showed the highest antimicrobial activity. The lowest pH values were observed in US/5%/4°C and SP/5%/4°C. All treatments on days 7 and 14 had pH value of 8 ± 0.008. PV increased in all the subgroups. The amount of peroxide in samples treated by 5% emulsion decreased. TBA value showed the same trend as PV. The results demonstrated that 5% saffron nano‐emulsion produced by US method manifested better protective effects. Practical applications: As seafood products could be considered as a valid meat alternative, maintaining the quality of aquatic products through extending the product shelf‐life would be critical and necessary for meeting the consumer health concerns. In this study, the protective effects of saffron nano‐emulsion provided by two methods of spontaneous emulsification (SP) and ultrasonic homogenization (US) on shrimps and their shelf‐life enhancement were studied.