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dc.contributor.authorNavarro Segura, Laura 
dc.contributor.authorRos Chumillas, María 
dc.contributor.authorLópez Cánovas, Amanda Esperanza 
dc.contributor.authorGarcía Ayala, Alfonsa 
dc.contributor.authorLópez Gómez, Antonio
dc.identifier.citationLaura Navarro-Segura, María Ros-Chumillas, Amanda E. López-Cánovas, Alfonsa García-Ayala, Antonio López-Gómez, Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice, Heliyon, Volume 5, Issue 6, 2019, e01804, ISSN 2405-8440,
dc.description.abstractIce containing essential oils (EOs) nanoencapsulated in beta-cyclodextrins (beta-CD) (named as EOs+beta-CD ice) was used for stunning/slaughtering by hypothermia in ice slurry, and for ice storage of gilthead seabream. Clove essential oil (CEO) was used at fish stunning/slaughtering, while ice storage of whole fish was performed using a combination of carvacrol, bergamot and grapefruit EOs (CBG). Inclusion complexes CBG+beta-CD were characterized, and antimicrobial effect was also evaluated. The kneading method used to form inclusion complexes with CBG showed a good complexation efficiency. Microbial, physical-chemical and sensory analyses were carried out to assess the quality changes of fresh whole seabream during ice storage at 2 degrees C for 17 days. Results (microbial, chemical and sensorial) indicated that seabream stunning/slaughtering and storage using EOs+beta-CD ice (in low doses of 15 mg/kg ice for stunning, and 50 mg/kg ice for ice storage) improved the quality of fresh fish and extended the shelf-life up to 4 days.es_ES
dc.description.sponsorshipThis work was funded by PESCAMUR SL Company (San Pedro del Pinatar, Murcia, Spain) and CDTI (Madrid, Spain), Project Number: IDI-20150100, and co-financed by the European Regional Development Fund (ERDF) through the Pluriregional Operational Programme for Intelligent Growth.es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.titleNanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on icees_ES
dc.subjectFood safetyes_ES
dc.subjectFood technologyes_ES
dc.subjectFood microbiologyes_ES
dc.subjectFood preservationes_ES
dc.subjectFreshness qualityes_ES
dc.subjectMicrobial qualityes_ES
dc.subjectSensory qualityes_ES
dc.subject.otherTecnología de los Alimentoses_ES
dc.subject.unesco3309 Tecnología de Los Alimentoses_ES
dc.contributor.convenianteUniversidad Politécnica de Cartagenaes_ES

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Atribución-NoComercial-SinDerivadas 3.0 España
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España