Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage

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HASANI SH.; OJAGH S.M.; GHORBANI M.; HASANI M.

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Journal: Journal of Food Biosciences and Technology Year:2020 | Volume:10 | Issue:1 Page(s): 35-46

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Title

Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage

Author(s)

HASANI SH. | OJAGH S.M. | GHORBANI M. | HASANI M. | Issue Writer Certificate

Keywords

Chitosan

Fish Burger

Lemon Essential Oil

Nanoencapsulation

Quality Characteristics

Abstract

Lemon Essential Oils (LEOs) as a bioactive compound with antioxidative potential are used as safe additives in foods. However, this compound is sensitive to light, oxidation, and processing in order to solve this problem encapsulation could be a suitable technique to protect them from degradation. The aim of this study was to produce nano-encapsulated LEOs in Chitosan: Modified Starch (Hicap) to investigate the antioxidant effect of the addition of 0. 5 and 1% (w/w) free and nano-encapsulated LEOs on the quality of Fish Burgers during storage and compare it to the control. Changes in chemical properties in treated samples at 0, 3, 6, 9, 12, 15 and 18 days of storage were investigated. Our results showed a nanocapsules particle size of about 339. 2 nm with high encapsulation efficiency. The addition of nanocapsules prepared by a mixture of CS: Hicap (1. 5: 8. 5% w/v) in LEOs significantly (P< 0. 05) improved the Quality Characteristics due to the reduction of PV, TBA and TVB-N values for all LEOs nanocapsules treated burgers in comparison to others during storage. Based on the sensory evaluation, the shelf life of burgers increased by incorporation with nano-encapsulated LEOs. According to the results, the application of encapsulated LEOs may be a successful technology for the protection of undesirable chemical, and sensory changes in seafood.

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APA: Copy

HASANI, SH., OJAGH, S.M., GHORBANI, M., & HASANI, M.. (2020). Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 10(1), 35-46. SID. https://sid.ir/paper/739293/en

Vancouver: Copy

HASANI SH., OJAGH S.M., GHORBANI M., HASANI M.. Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2020;10(1):35-46. Available from: https://sid.ir/paper/739293/en

IEEE: Copy

SH. HASANI, S.M. OJAGH, M. GHORBANI, and M. HASANI, “Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 10, no. 1, pp. 35–46, 2020, [Online]. Available: https://sid.ir/paper/739293/en

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