Investigating Effects of Carum Copticum Essential Oil Nanoemulsion Produced by Spontaneous Emulsification Using Modified Starch as A Coating to Increase the Shelf Life of Trout

In the field of food science and technology, it is critical to improve shelf life and quality of meat products. One of the effective approaches in this field includes use of coatings containing essential oil nanoemulsions. The present study was carried out to produce Carum copticum essential oil nanoemulsion using spontaneous emulsification method, coating on the surface of trout fillets and modified starch.

Emulsions of Carum copticum essential oil were prepared using modified starch emulsifier and two ripening inhibitors of corn and MCT oils via spontaneous emulsification method. Then, stability, turbidity, antimicrobial and antioxidant activity of the prepared nanoemulsions were investigated. Nanoemulsions were coated on the surface of trout and the fish spoilage characteristics were assessed during refrigeration.

Nanoemulsions prepared with corn oil and MCT included particle sizes of 88.38 nm ±3.32 and 144.8 nm ±4.31, respectively. Coatings containing nanoemulsion significantly decreased the total bacteria count as well as psychrophile bacteria of fish during storage. At the end of the storage, fish samples containing essential oil nanoemulsions showed lower TVB-N and pH and higher overall acceptability, compared to that samples with pure essential oil and uncoated samples did.

Spontaneous emulsification method in presence of modified starch was able to produce stable nanoemulsions from essential oils. Nanoemulsions prepared as coatings increased the shelf life of trout, which highlights the role of using natural compounds to increase the shelf life of foods.