Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packaging

Detalhes bibliográficos
Autor(a) principal: HOJATOLESLAMI,Mahsa
Data de Publicação: 2022
Outros Autores: AHARI,Hamed, LARIJANI,Kambiz, SHARIFAN,Anousheh
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101161
Resumo: Abstract The present study was conducted to characterize poly (lactic acid) ‐Lippia citriodora and Laurus nobilis essential oils (EOs) and Nanoemulsion-based films. Following Gas chromatography–mass spectrometry and in vitro antimicrobial activity test, 12% of Nanoemulsions of both herbs were selected for further evaluations. Accordingly, Atomic Force Microscopy and Dynamic light scattering analysis showed that the scale sizes of Nanoemulsions of L. citriodora and L. nobilis were 24-60 and 15-28 nm, respectively with no significant changes in their PDI up to 90 d. The inhibition zone of both herbs against E. coli and Staphylococcus aureus alongside MIC and MBC tests showed higher efficiency in their nanoemulsions. In conclusion, two types of incorporated PLA/L. citriodora films could effectively extend the shelf life of rainbow trout fillet at refrigerated temperatures.
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spelling Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packagingessential oilnanoemulsionpolylactic acidrainbow troutshelf lifeAbstract The present study was conducted to characterize poly (lactic acid) ‐Lippia citriodora and Laurus nobilis essential oils (EOs) and Nanoemulsion-based films. Following Gas chromatography–mass spectrometry and in vitro antimicrobial activity test, 12% of Nanoemulsions of both herbs were selected for further evaluations. Accordingly, Atomic Force Microscopy and Dynamic light scattering analysis showed that the scale sizes of Nanoemulsions of L. citriodora and L. nobilis were 24-60 and 15-28 nm, respectively with no significant changes in their PDI up to 90 d. The inhibition zone of both herbs against E. coli and Staphylococcus aureus alongside MIC and MBC tests showed higher efficiency in their nanoemulsions. In conclusion, two types of incorporated PLA/L. citriodora films could effectively extend the shelf life of rainbow trout fillet at refrigerated temperatures.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101161Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.83921info:eu-repo/semantics/openAccessHOJATOLESLAMI,MahsaAHARI,HamedLARIJANI,KambizSHARIFAN,Anousheheng2022-05-27T00:00:00Zoai:scielo:S0101-20612022000101161Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packaging
title Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packaging
spellingShingle Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packaging
HOJATOLESLAMI,Mahsa
essential oil
nanoemulsion
polylactic acid
rainbow trout
shelf life
title_short Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packaging
title_full Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packaging
title_fullStr Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packaging
title_full_unstemmed Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packaging
title_sort Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packaging
author HOJATOLESLAMI,Mahsa
author_facet HOJATOLESLAMI,Mahsa
AHARI,Hamed
LARIJANI,Kambiz
SHARIFAN,Anousheh
author_role author
author2 AHARI,Hamed
LARIJANI,Kambiz
SHARIFAN,Anousheh
author2_role author
author
author
dc.contributor.author.fl_str_mv HOJATOLESLAMI,Mahsa
AHARI,Hamed
LARIJANI,Kambiz
SHARIFAN,Anousheh
dc.subject.por.fl_str_mv essential oil
nanoemulsion
polylactic acid
rainbow trout
shelf life
topic essential oil
nanoemulsion
polylactic acid
rainbow trout
shelf life
description Abstract The present study was conducted to characterize poly (lactic acid) ‐Lippia citriodora and Laurus nobilis essential oils (EOs) and Nanoemulsion-based films. Following Gas chromatography–mass spectrometry and in vitro antimicrobial activity test, 12% of Nanoemulsions of both herbs were selected for further evaluations. Accordingly, Atomic Force Microscopy and Dynamic light scattering analysis showed that the scale sizes of Nanoemulsions of L. citriodora and L. nobilis were 24-60 and 15-28 nm, respectively with no significant changes in their PDI up to 90 d. The inhibition zone of both herbs against E. coli and Staphylococcus aureus alongside MIC and MBC tests showed higher efficiency in their nanoemulsions. In conclusion, two types of incorporated PLA/L. citriodora films could effectively extend the shelf life of rainbow trout fillet at refrigerated temperatures.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101161
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101161
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.83921
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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