Enhancing the shelf life of rainbow trout fillets using edible sodium caseinate coating with Oliveria decumbens essential oil nanoemulsion, vitamin E and sodium dodecyl sulfate.
Year: 2025
Type: article
Abstract: Background: The use of essential oil nanoemulsions has emerged as a promising strategy for extending the shelf life of highly perishable foods, like fish, by leveraging their natural antimicrobial and antioxidant properties. Aims: -NEO), along with vitamin E and sodium dodecyl sulfate (SDS), on the shelf life of rainbow trout fillets during refrigeration. Methods: spp. counts) were conducted over 15 days of storage at 4°C. Results: -NEO exhibited significantly higher quality compared with other treatments. Additionally, the combination of nanoemulsion, vitamin E, and SDS showed synergistic effects in reducing microbial growth, delaying lipid oxidation, and improving organoleptic quality, extending the shelf life of rainbow trout fillets up to 15 days. Overall, the correlation analysis highlights the interdependence of microbial, chemical, and sensory parameters and reinforces the role of SC-NEO-based treatments in mitigating spoilage and maintaining the sensory quality of fish fillets during storage. Conclusion: -NEO+Vit E+SDS can be recommended as an effective food preservative.
Source: PubMed
Institution: Shahid Chamran University of Ahvaz
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W4410510774