The production of nanoemulsion of Curcuma longa Essential oil by Emulsion phase inversion method and Study of its physicochemical properties under refrigerator conditions

Putrefactionin causes unpleasant odors, undesirable changes in taste, color and texture, and reduced nutritional value. at usage of active coating that contain antimicrobial agents ̨ many factors should be considerable. Most of these factors depend on the chemical nature of the antimicrobial agent, the type of food and the target microorganism. In this study, investigated̨ the chemical and microbial properties of Rainbow trout fish that Coated with Curcumin Nanomulsion. The prepared samples are divided into 4 groups, which include control treatment, nanoemulsion containing 1, 3 and 5% curcumin. In order to investigate the effect of treatments on the chemical properties ̨ pH and free fatty acid and total volatile basic nitrogen, were measured. Microbial characteristics were evaluated through microbial total count, fecal coliforms and coagulase-positive Staphylococcus aureus. Also for sensory evaluation by panelists ̨odor, texture, color and fish general acceptance were evaluated. The results of this study showed that by using nanoemulsion coating that include 5% curcumin, the shelf life of the fish could be increased for 10 days, with favorable chemical and microbial properties.