Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice
Laura Navarro-Segura,
María Ros-Chumillas,
Amanda E. López-Cánovas,
Alfonsa García-Ayala,
Antonio López-Gómez
Affiliations
Laura Navarro-Segura
Department of Food Engineering and Agricultural Equipment, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, E-30203, Cartagena, Spain
María Ros-Chumillas
Department of Food Engineering and Agricultural Equipment, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, E-30203, Cartagena, Spain
Amanda E. López-Cánovas
Department of Cell Biology and Histology, Faculty of Biology, Universidad de Murcia, Campus de Espinardo, E-30100, Murcia, Spain
Alfonsa García-Ayala
Department of Cell Biology and Histology, Faculty of Biology, Universidad de Murcia, Campus de Espinardo, E-30100, Murcia, Spain
Antonio López-Gómez
Department of Food Engineering and Agricultural Equipment, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, E-30203, Cartagena, Spain; Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional ''Campus Mare Nostrum'', Universidad Politécnica de Cartagena, Campus Muralla del Mar, E-30202, Cartagena, Spain; Corresponding author.
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.
