Effect of bionanocomposite film activated with pure and Nanoliposome Oregano essential oil on quality and shelf-life of Rainbow trout fillet (Oncorhynchus mykiss)

Fish shelf life is limited due to its sensitivity to spoilage. One of the methods considered in this regard the use of edible films and coatings as a carrier for antimicrobial and anti-oxidant additives natural. In this study, nanocomposite films from myofibrillar protein-nanofibrillated cellulose activated with pure and Nanoliposome essential oils (2%) as a preservative agent on the fillet of rainbow trout were used. Nanoliposome of the oil used to improve the efficacy and sustainability essential oil in the natural environment. The results of microbiological tests showed that active films significantly reduced the growth of spoilage bacteria. The results of Sensory evaluation were in accordance with the microbiological analysis. In fact amount of attributes scores sensory of active treat were bigger than blank due to preventing of the growth bacteria by presence of films containing Oregano essential oil. Treatment contained Nanoliposom essential oil, especially in the early days (up to 8) in all analyses was better than pure essential oil. These results shown that Nanoliposoms mainly until about a week after storage, enhanced the effectiveness and sustainability of essential oils.