| Title: | Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets |
| Author(s): | Majidiyan N; Hadidi M; Azadikhah D; Moreno A; |
| Address: | "Department of Pathobiology, Faculty of Veterinary Medicine, Urmia Branch, Islamic Azad University, Urmia, Iran. Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain" |
| DOI: | 10.1016/j.fochx.2021.100202 |
| ISSN/ISBN: | 2590-1575 (Electronic) 2590-1575 (Linking) |
| Abstract: | "Essential oil of industrial hemp (Cannabis sativa L.) (IHEO) was reinforced in complexation of whey protein nanofibrils and mung bean protein nanoparticles (WPNF-MBP NPs) as a novel nano-carrier. A desirable retention rate range of 50.9-90.4% was confirmed for IHEO reinforced in WPNF-MBP NPs. Fourier transform infrared (FTIR) spectroscopy revealed that IHEO was successfully loaded within WPNF-MBP NPs without specific chemical interaction with the carrier matrix. The results indicated that incorporation of IHEO-reinforced WPNF-MBP NPs into active material coatings having acceptable inhibition activity against total viable and psychrotrophic bacteria. The coated fishes also retarded the increase of PV (peroxide value), TBA (thiobarbituric acid) and TVB-N (total volatile basic nitrogen) values during storage. The IHEO-reinforced WPNF-MBP NPs coating led to an extension in the shelf life of Rainbow trout fillets within 8-14 days of storage. Accordingly, IHEO-reinforced WPNF-MBP NPs can be suggested as a natural preservative for coating fishes" |
| Keywords: | "Active packaging, fish Antimicrobial Bioactive compound By-product Encapsulation Lipid oxidation Natural preservative;" |
| Notes: | "PubMed-not-MEDLINEMajidiyan, Nava Hadidi, Milad Azadikhah, Dariush Moreno, Andres eng Netherlands 2022/05/03 Food Chem X. 2022 Jan 3; 13:100202. doi: 10.1016/j.fochx.2021.100202. eCollection 2022 Mar 30" |
