Physicochemical properties of Kakol (Suaeda aegyptiaca) essential oil nanoemulsion and its effect on the storage quality of rainbow trout (Oncorhynchus mykiss) during cold storage

Abstract

Abstract The study aims to analyze the chemical composition of Suaeda aegyptiaca essential oil (PSAE) by GC–MS, produce the nanoemulsified essential oil (NSAE) using ultrasound, and compare the antimicrobial and antioxidant activity of the PSAE and NSAE in laboratory medium and rainbow trout fish (Oncorhynchus mykiss). Geranyl‐acetone (30.52%) and p‐Vinylguaiacol (10.66%), and (e)‐β‐ionone (7.79%) were the main PSAE chemical compounds. The mean droplet size diameter, polydispersity index, and viscosity of NSAE were 179.67 nm, 0.255, and 0.96 cP, respectively. PSAE and NSAE showed a moderate antiradical potential against DPPH‐ and ABTS‐free radicals (50 .05). E. faecalis and K. pneumonia were the most and lowest sensitive bacteria to PSAE and NSAE, respectively. Examining different treatments on the shelf‐life of minced fish showed that Kakol essential oil could improve the shelf‐life of fish between 12.5% and 60% (depending on quality index). There was no significant difference between the bioactivity of PSAE and NSAE, which means that the nanoemulsion showed acceptable performance at lower essential oil concentrations.

Keywords

• bioactivity
• minced rainbow trout fish
• nanoemulsion
• shelf‐life
• Suaeda aegyptiaca