Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass

Nanoemulsions are regarded as self-preserving antimicrobials since the water present in them is effectively bound by its structure and access to the water by microorganisms is restricted. Nanoemulsions have adverse effects on the structure and function on bacteria by destabilising the organism's lipid envelope. Nanoemulsions can be used to extend the shelf life of fresh fish.