Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice

• Published in: Heliyon Vol. 5; no. 6; p. e01804
• Main Authors: Navarro-Segura, Laura, Ros-Chumillas, María, López-Cánovas, Amanda E., García-Ayala, Alfonsa, López-Gómez, Antonio
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.06.2019; Elsevier
• Subjects: Food microbiology; Food preservation; Food safety; Food technology; Freshness quality; Ice-storage; Microbial quality; Nanotechnology; Sensory quality; β-Cyclodextrin; Food microbiology; β-Cyclodextrin; Freshness quality; Microbial quality; Sensory quality; Food technology; Food preservation; Food safety; Ice-storage; Nanotechnology
• ISSN: 2405-8440; 2405-8440
• DOI: 10.1016/j.heliyon.2019.e01804

Ice containing essential oils (EOs) nanoencapsulated in β-cyclodextrins (β-CD) (named as EOs+β-CD ice) was used for stunning/slaughtering by hypothermia in ice slurry, and for ice storage of gilthead seabream. Clove essential oil (CEO) was used at fish stunning/slaughtering, while ice storage of whole fish was performed using a combination of carvacrol, bergamot and grapefruit EOs (CBG). Inclusion complexes CBG+β-CD were characterized, and antimicrobial effect was also evaluated. The kneading method used to form inclusion complexes with CBG showed a good complexation efficiency. Microbial, physical-chemical and sensory analyses were carried out to assess the quality changes of fresh whole seabream during ice storage at 2 °C for 17 days. Results (microbial, chemical and sensorial) indicated that seabream stunning/slaughtering and storage using EOs+β-CD ice (in low doses of 15 mg/kg ice for stunning, and 50 mg/kg ice for ice storage) improved the quality of fresh fish and extended the shelf-life up to 4 days.