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

Subject Areas : food microbiology

Sh.  Hasani ¹ (PhD Graduated of the Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.)
S.M.  Ojagh ² (Associate Professor of the Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.)
M.  Ghorbani ³ (Associate Professor of the Department of Food Chemistry, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.)
M.  Hasani ⁴ (Associate Professor of the Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran.)

Received: 2019-12-16 Accepted : 2019-12-16 Published : 2020-01-01

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.

References:

Abdollahzadeh, E., Rezaei, M. & Hosseini, H. (2014). Antibacterial activity of plant essential oils and extracts: the role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35(1), 177–183.

Aliakbarlu, J. & Khalili Sadaghiani, S. (2015). Effect of avishane Shirazi (Zataria multiflora) and clove (Syzygium aromaticum)essential oils on microbiological, chemical and sensory properties of ground sheep meat during refrigerated storage. Journal of Food Quality, 38(4), 240–247.

AOAC. (2005). Association of Official Analytical Chemists. 18th edition. Gaithersburg, Maryland, USA.

Bejrapha, P., Min, S.G., Surassmo, S. & Choi M. J. (2010). Physicothermal properties of freeze-dried fish oil nanocapsules frozen under different conditions. Drying Technology, 28, 481–489.

Bringas-Lantigua, M., Expósito-Molina, I., Reineccius, G. A., López-Hernández, O. & Pino, J. A. (2011). Influence of spray-dryer air temperatures on encapsulated mandarin oil. Drying Technology, 29, 520–526.

Djenane, D., Aïder, M., Yangüela, J., Idir, L., Gómez, D. & Roncalés, P. (2012). Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157: H7 and S. aureus during storage at abuse refrigeration temperature. Meat Science, 92(4), 667–674.

Egan, H., Kirk, R.S. & Sawyer, R. (1981). Pearson’s Chemical Analysis of Foods, Churchill Livingstone, Edinburgh, UK.

Estevinho, B.M.A.N., Rocha, F.A.N., Santos, L.M.D.S. & Alves, M.A.C. (2013). Using water-soluble chitosan for flavor microencapsulation in food industry. Journal of Microencapsulation, 30: 571–579.

FDA. (2014). Aromatherapy. Retrieved from: http://www.fda.gov/Cosmetics/ProductsIngredients/Products/ucm127054.htm, Access: October 2016.

Ghaderi-Ghahfarokhi, M., Barzegar, M., Sahari, M.A. & Azizi, M.H. (2016). Nanoencapsulation approach to improve antimicrobial and antioxidant activity of thyme essential oil in beef burgers during refrigerated storage. Food and Bioprocess Technology, 9(7), 1187–1201.

Hasani, S.H., Ojagh, S.M. & Ghorbani, M. (2018). Nanoencapsulation of lemon essential oil in Chitosan-Hicap system. Part 1: Study on its physical and structural characteristics. International Journal of Biological Macromolecules, 115, 143–151.

Hosseini, S.F., Ramezanzade, L. & Nikkhah, M. (2017). Nano-liposomal entrapment of bioactive peptidic fraction from fish gelatin hydrolysate. International Journal of Biological Macromolecule, 105, 1455–1463.

Hosseini, S.F., Zandi, M., Rezaei, M. & Farahmandghavi, F. (2013). Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: preparation, characterization and in vitro release study. Carbohydrate Polymers, 95, 50–56.

Jafari, S.M., Assadpoor, E., He Y. 7 Bhandari, B. (2008). Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology, 26, 816–835.

Kamil, J.Y.V.A., Jeon, Y.J. & Shahidi, F. (2002). Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus). Food Chemistry, 79(1), 69 77.

Karabagias, I., Badeka, A. & Kontominas, M.G. (2011). Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Science, 88(1): 109–116. doi:10.1016/j.meatsci.2010.12.010.

Khanipour, A.A., Jorjani, S. & Soltani, M. (2014). Chemical, sensory and microbial quality changes of breaded kilka (Clupeonella cultriventris) with tempura batter in production stage and during frozen storage. International Food Research Journal, 21(6), 2421–2430.

Liu, D., Li, Z., Zhu, Y., Li Z. & Kumar, R. (2014). Recycled chitosan nanofibril as an effective Cu (II), Pb (II) and Cd (II) ionic chelating agent: adsorption and desorption performance. Carbohydrate Polymer, 111, 469–476.

Loizzo, M.R., Tundis, R., Bonesi, M., Sanzo, G.D., Verardi, A., Lopresto, C.G., Pugliese, A., Menichini, F., Balducchi, R. & Calabrò V. (2016). Chemical profile and antioxidant properties of extracts and essential oils from Citrus - limon (L.) burm. Cv. Femminello commune. Chemitry & Biodiversity, 13, 571–581.

Mancini, S., Preziuso, G., Dal Bosco, A., Roscini, V., Szendrő, Z., Fratini, F. & Paci, G. (2015). Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers. Meat Science, 110, 93–100.

Metin, S., Erkan, N. & Varlik, C. (2002). The application of hypoxanthine activity as a quality indicator of cold stored fish burgers. Turkish Journal of Fisheries and Aquatic Sciences, 26, 363–367.

Nuisin, R., Krongsin, R., Noppakundilograt, J. & Kiatkamjornwong, S. (2013). Microencapsulation of menthol by crosslinked chitosan via porous glass membrane emulsification technique and their controlled release properties. Journal of Microencapsulation, 30, 498–509.

Ojagh, S.M. & Hasani, S.H. (2018). Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread. Food Measure Journal, 12(2), 1–9.

Ojagh S.M., Rezaei, M., Razavi, S.H. & Hosseini, S.M.H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120, 193–198.

Olatunya, A.M. & Akintayo, E.T. (2017). Evaluation of the effect of drying on the chemical composition and antioxidant activity of the essential oil of peels from three species of citrus group.  International Food Research Journal, 24(5), 1991–1997.

Orak, H.H. & Kayisoglu S. (2008). Quality changes in whole, gutted and filletd three fish species (Gadus euxinus, Mugil cephalus, Engraulis encrasicholus) at frozen storage period (–26°C). Acta Scientiarum Polonorum Technologia Alimentaria, 7, 15–28.

Pearson, D. (1981). The Chemical Analysis of Foods, 8th edn. London, UK.

Safari, R. & Yosefian, M. (2006). Changes in TVN (Total Volatile Nitrogen) and psycrotrophic bacteria in Persian sturgeon Caviar (Acipenser persicus) during processing and cold storage. Journal of Applied Ichthyology, 22, 416–418.

Saloko ,S., Darmadji, P., Setiaji, B., Pranoto, Y. & Anal, A.K. (2013). Encapsulation of coconut shell liquid smoke in chitosan-maltodextrin based nanoparticles. International Food Research Journal, 20, 1269–1276.

Tajik, H., Aminzare, M., Mounesi Raad, T., Hashemi, M., Hassanzad Azar, H., Raeisi, M. & Naghili, H. (2015). Effect of Zataria multiflora Boiss essential oil and grape seed extract on the shelf life of raw buffalo patty and fate of inoculated Listeria monocytogenes. Journal of Food Processing and Preservation, 39, 3005–3013.

Vanitha, M., Dhanapal, K. & Reddy, G.V.S. (2015). Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage. Journal of Food Science and Technology, 52(3), 1766–1771.

Yerlikaya, P., Gokoglu, N. & Uran, H. (2005). Quality changes of fish patties produced from anchovy during refrigerated storage. European Food Research Technology,220, 287–291.

Younes, I. & Rinaudo, M. (2015). Chitin and Chitosan Preparation from Marine Sources. Structure, Properties and Applications. Marine Drugs, 13, 1133–1174.