Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets

摘要

Phase inversion temperature (PIT)- fabricated cinnamon oil nanoemulsion was investigated for its antimicrobial and antioxidant efficacy to preserve quality and extend shelf-life of Asian seabass (Lates calcarifer) fillet during chilled storage (4 +/- 2 degrees C). The fillets were treated with low and high concentrations of cinnamon oil nanoemulsion (CN) and bulk cinnamon oil (BO), marked as LC-CN, HC-CN, LC-BO, and HC-BO, respectively. The comparative studies were made with the use of commercially used sanitizer, sodium hypochlorite solution (NaHPW), and untreated samples. During storage, cinnamon oil nanoemulsion was found to be effective in inhibiting the growth of bacteria by 1-3 log CFU/g compared to the control. Cinnamon oil nanoemulsion was also more effective in delaying the production of total volatile basic nitrogen (TVB-N) and lipid oxidation in samples, hence, preserving the sample qualifies, especially for color and texture when compared to BO and Na-HPW. The shelf-life of the fillets was 2-4 days for the control and at least 6-8 days for the CN-treated samples. These results indicated that cinnamon oil nanoemulsion could effectively be used as a natural preservative for maintaining quality and extending shelf-life of fish fillets.