Subject Areas :

Samin Rashidi ^{1 *} , Seyyed Rasoul Shah Hosseini ²

1 - PhD Student of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
2 - M.Sc Graduate of Food Science and Technology, Nour Branch, Islamic Azad University, Nour. Iran.

Received: 2023-02-13 Accepted : 2023-04-27 Published : 2025-06-01

Keywords: Nasturtium officinale, Lipid Oxidation, Oil uptake, Fish Nugget, Nanoencapsulated,

Abstract :

In this study, the effect of pullulan edible coating of Nasturtium officinale extract were investigated in both free and microencapsulated form to enhance the quality and shelf life of Fish nuggets during a 12-day refrigerated storage period. For this purpose, Nasturtium officinale extract was extracted using ultrasound and quantities of phenolic, antioxidant properties. According to the results of phenolic compounds, 792.58 mg gallic acid /g extract, this has antioxidant property. Guar gum -whey protein concentrate was used for micro-encapsulation of the extract.Then in order to investigate the effect of Nasturtium officinale  extract on the quality and shelf life of fish nuggets, pullulan based edible coating of this extract in 5 treatments including control, pullulan, pullulan + 1000 ppm extract, pullulan + Nano Extract 1000 ppm and pullulan + TBHQ was prepared. At first, the physicochemical properties of the nugget were measured. The results showed that addition of pullulan and Nasturtium officinale extract reduced oil uptake and increased moisture content, the frying efficiency and softness of Fish nuggets were and overall the best results were obtained in pullulan treatments. The Nano extract and extract were observed (P< 0.05). Then, the production treatments were periodically in the refrigerator chemically and sensory evaluation. The results of this study showed that Nasturtium officinale extract has antioxidant activity and nanocapsulation of the extract increased its antioxidant properties as nugget containing 1000 ppm Nasturtium officinale nanocapsule extract with pullulan process. Organoleptic and oxidative changes were significantly delayed by Fish nuggets (P <0.05). Therefore, it seems that Nasturtium officinale nanocapsule extract with pullulan coating can be used as a natural preservative in Seafood products.

 

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