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Oil-in-water emulsion loaded with optimized antioxidant blend improved the shelf-life of trout (Oncorhynchus mykiss) fillets: a study with simplex-centroid design.
Torres Neto, Luiz; Monteiro, Maria Lucia G; da Silva, Bruno D; Galvan, Diego; Conte-Junior, Carlos A.
Afiliación
  • Torres Neto L; Center for Food Analysis of Technological Development Support Laboratory (NAL; LADETEC), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Avenida Horácio Macedo, Bloco C, 1281 - Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil. luiztorresneto@ufrj.br.
  • Monteiro MLG; Graduate Program in Food Science (PPGCAL), Institute of Chemistry of Federal University of Rio de Janeiro (IQ; UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil. luiztorresneto@ufrj.br.
  • da Silva BD; Center for Food Analysis of Technological Development Support Laboratory (NAL; LADETEC), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Avenida Horácio Macedo, Bloco C, 1281 - Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil. marialuciaguerra@yahoo.com.br.
  • Galvan D; Graduate Program in Food Science (PPGCAL), Institute of Chemistry of Federal University of Rio de Janeiro (IQ; UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil. marialuciaguerra@yahoo.com.br.
  • Conte-Junior CA; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000, Brazil. marialuciaguerra@yahoo.com.br.
Sci Rep ; 14(1): 4810, 2024 02 27.
Article en En | MEDLINE | ID: mdl-38413720
ABSTRACT
This study aimed to obtain optimized mixture with three essential oils (EOs) for maximum antioxidant activity through the augmented simplex-centroid mixture design and evaluate the effect of this optimized blend on total aerobic psychrotrophic count (TAPC), lipid and protein oxidation, instrumental color parameters and texture profile in rainbow trout fillets at refrigerated storage for nine days. Considering the DPPH and FRAP assays, the ideal EO blend was 66% lemongrass and 34% oregano. During refrigerated storage, this blend at 2000 ppm was equally effective as BHT (100 ppm) (p > 0.05), mitigating the discoloration (a* and b*), lipid, and protein oxidation in 38.83%, 12.95%, 76.13%, and 35.13%, respectively, besides shows greater effectiveness for preserving texture changes (p < 0.05) and extending the shelf life in 13 h. The lemongrass + oregano EO blend reveals a promising natural alternative to enhance the quality of rainbow trout fillets under refrigerated storage. Furthermore, the multiresponse optimization showed to be a strong ally in enabling the use of these EOs by food industries.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceites Volátiles / Oncorhynchus mykiss Límite: Animals Idioma: En Revista: Sci Rep Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceites Volátiles / Oncorhynchus mykiss Límite: Animals Idioma: En Revista: Sci Rep Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido