Kazam Jamal, Iqbal Khalid Javed, Shafi Afshan, Majeed Usman, Lackner Maximilian
Department of Zoology, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan.
Department of Food Sciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur 63100, Pakistan.
Biology (Basel). 2025 Apr 10;14(4):400. doi: 10.3390/biology14040400.
Neem oil nanoemulsions (NO NEs) have gained attention as natural antibacterial agents due to toxicity concerns surrounding synthetic preservatives. This study aimed to prepare a response surface methodology (RSM)-optimized NO NE < 200 nm to achieve a stable dip solution to maintain the sensory quality of fillets. The NO NE achieved a stable formulation with a particle size of 160.2 ± 0.04 nm on average. The polydispersity index (PDI) was 0.1 ± 0.05, and the zeta potential was found to be 18.2 ± 0.09 mV. Gas chromatography confirmed the presence of nimbiol, nimbandiol, 6-deacetyl nimbinene, and azadirachtin in NO after ultrasonic homogenization for 10 min (alternating between 30 s rest and 30 s work time). The NE had a spherical shape with a smooth surface, as was evident from transmission electron microscopy (TEM). Furthermore, NO:PM (neem oil-potassium metabisulphite) had an MIC (minimum inhibitory concentration) value of 150 ppm, compared to 210 ppm for the NO NE alone, against . Time-kill dynamics revealed the more effective control of until 72 h with NO:PM. Moreover, DNA and protein leakage also increased from 0.145 ± 0.001 to 0.769 ± 0.002 OD (optical density) and from 0.142 ± 0.002 to 0.740 ± 0.001 OD, respectively, with the co-formulation of NO:PM. Conclusively, NO:PM inhibited at a lower dose compared to the NO NE alone. Time-kill dynamics revealed complete inhibition of in vitro for a period of 72 h. On the other hand, a proximate analysis of fillets showed no alteration in pH, no protein loss, and juiciness/moisture retention during 30 days of storage (4 °C). Sensory panelists reported that fillets treated with NE NO had improved color, flavor, juiciness, aroma, and overall quality. These results show that NE NO is a suitable green preservative for fish and possibly other meat-based products.
由于合成防腐剂存在毒性问题，印楝油纳米乳液（NO NEs）作为天然抗菌剂受到了关注。本研究旨在制备一种采用响应面法（RSM）优化的平均粒径小于200 nm的NO NE，以获得一种稳定的浸液，从而保持鱼片的感官品质。所制备的NO NE平均粒径为160.2±0.04 nm，形成了稳定的配方。多分散指数（PDI）为0.1±0.05，ζ电位为18.2±0.09 mV。气相色谱法证实在超声均质10分钟（工作30秒、休息30秒交替进行）后，印楝油中存在尼姆比醇、尼姆班二醇、6-脱乙酰印楝烯和印楝素。从透射电子显微镜（TEM）可以明显看出，该纳米乳液呈球形，表面光滑。此外，与单独的NO NE相比，NO:PM（印楝油-焦亚硫酸钾）对[具体微生物名称未给出]的最低抑菌浓度（MIC）值为150 ppm，而单独的NO NE为210 ppm。时间-杀菌动力学表明，NO:PM在72小时内对[具体微生物名称未给出]的控制效果更佳。此外，随着NO:PM共同配方的使用，DNA和蛋白质泄漏分别从0.145±0.001光密度（OD）增加到0.769±0.002 OD，以及从0.142±0.002 OD增加到0.740±0.001 OD。总之，与单独的NO NE相比，NO:PM在较低剂量下就能抑制[具体微生物名称未给出]。时间-杀菌动力学表明在体外72小时内可完全抑制[具体微生物名称未给出]。另一方面，对鱼片的近似分析表明，在4℃储存30天期间，鱼片的pH值没有变化，没有蛋白质损失，并且保持了多汁性/水分含量。感官评价小组成员报告称，用NE NO处理的鱼片在颜色、风味、多汁性、香气和整体品质方面均有所改善。这些结果表明，NE NO是一种适用于鱼类以及可能其他肉类产品的绿色防腐剂。
