Zibaee Payam, Shamekhi Mohammad-Amin
Department of Food Science and Technology, Sarvestan Branch Islamic Azad University Sarvestan Iran.
Food Sci Nutr. 2023 Jun 15;11(9):5209-5222. doi: 10.1002/fsn3.3480. eCollection 2023 Sep.
The study aims to analyze the chemical composition of essential oil (PSAE) by GC-MS, produce the nanoemulsified essential oil (NSAE) using ultrasound, and compare the antimicrobial and antioxidant activity of the PSAE and NSAE in laboratory medium and rainbow trout fish (). Geranyl-acetone (30.52%) and p-Vinylguaiacol (10.66%), and (e)-β-ionone (7.79%) were the main PSAE chemical compounds. The mean droplet size diameter, polydispersity index, and viscosity of NSAE were 179.67 nm, 0.255, and 0.96 cP, respectively. PSAE and NSAE showed a moderate antiradical potential against DPPH- and ABTS-free radicals (50 < IC < 250 μg mL). There was no significant difference between antiradical scavenging of PSAE and NSAE ( > .05). and were the most and lowest sensitive bacteria to PSAE and NSAE, respectively. Examining different treatments on the shelf-life of minced fish showed that Kakol essential oil could improve the shelf-life of fish between 12.5% and 60% (depending on quality index). There was no significant difference between the bioactivity of PSAE and NSAE, which means that the nanoemulsion showed acceptable performance at lower essential oil concentrations.
本研究旨在通过气相色谱 - 质谱联用仪（GC - MS）分析香精油（PSAE）的化学成分，利用超声制备纳米乳化香精油（NSAE），并在实验室培养基和虹鳟鱼中比较PSAE和NSAE的抗菌和抗氧化活性。香叶基丙酮（30.52%）、对乙烯基愈创木酚（10.66%）和（E）-β-紫罗兰酮（7.79%）是PSAE的主要化学成分。NSAE的平均液滴粒径、多分散指数和粘度分别为179.67 nm、0.255和0.96 cP。PSAE和NSAE对DPPH和ABTS自由基显示出中等的抗自由基潜力（50＜IC＜250μg/mL）。PSAE和NSAE的抗自由基清除能力之间没有显著差异（P＞0.05）。[此处原文缺失两种细菌名称]分别是对PSAE和NSAE最敏感和最不敏感的细菌。对碎鱼肉保质期的不同处理研究表明，卡科尔香精油可将鱼肉保质期提高12.5%至60%（取决于质量指标）。PSAE和NSAE的生物活性之间没有显著差异，这意味着纳米乳液在较低香精油浓度下表现出可接受的性能。
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