Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets

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• 作者：Seyed Mohammad Taghi Gharibzahedi^a ; ^{smt.gharibzahedi@gmail.com} ; Sara Mohammadnabi^b
• 关键词：Jujube mucilage ; Ziziphus jujuba Mill. ; Edible coating ; Nanoemulsion ; Quality maintenance ; Fish fillet
• 刊名：International Journal of Biological Macromolecules
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：95
• 期：Complete
• 页码：769-777
• 全文大小：725 K
• 卷排序：95

文摘

Jujube gum (JG) edible coating formed from nettle oil (NO)-loaded nanoemulsion. Beluga sturgeon fillets (BSFs) quality was maintained by the nanoemulsion coatings. The prepared nano-coatings were active against foodborne bacteria during BSF storage. A high shelf life was found by the nanoemulsions formulated with 3.5% NO and 12% JG.