کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5512463 | 1540223 | 2017 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
بیوشیمی، ژنتیک و زیست شناسی مولکولی
زیست شیمی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Effect of jujube gum (JG; 4, 8 and 12% wt)-based nanoemulsions (NEs) containing nettle essential oil (NEO; 2, 3.5 and 5% wt) as new edible coatings was investigated to preserve Beluga sturgeon fillets (BSFs) during 15 day-refrigerated storage at 4 °C. Physical (weight loss, cooking loss, color and texture), chemical (pH, FFA, PV, TBARS and TVB-N), microbiological (total and psychrotrophic bacterial counts), and sensorial characteristics of BSFs were kinetically analyzed. Preliminary studies showed that the NEs formulated with NEO lower than 5% at all JG concentrations were able to form stable coating solutions owing to the highest short-term stability (>90%) and entrapment efficiency (94.4-98.3%). Edible NE coating formulated with 12% JG and 3.5% NEO as a novel antimicrobial and antioxidant biomaterial exhibited the lowest weight and cooking losses, pH changes, textural and color deterioration, lipid oxidation and microbial growth in BSFs refrigerated over a period of 15 days (P < 0.05).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 95, February 2017, Pages 769-777
Journal: International Journal of Biological Macromolecules - Volume 95, February 2017, Pages 769-777
نویسندگان
Seyed Mohammad Taghi Gharibzahedi, Sara Mohammadnabi,