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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.date.accessioned2021-07-05T06:20:29Z
dc.date.available2021-07-05T06:20:29Z
dc.date.issued2019-06-18
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, https://doi.org/10.1016/j.heliyon.2019.e01804.es_ES
dc.identifier.issn2405-8440
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.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherELSEVIERes_ES
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S2405844019339726es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titleNanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on icees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.subjectFood safetyes_ES
dc.subjectFood technologyes_ES
dc.subjectFood microbiologyes_ES
dc.subjectNanotechnologyes_ES
dc.subjectFood preservationes_ES
dc.subjectIce-storagees_ES
dc.subjectβ-Cyclodextrines_ES
dc.subjectFreshness qualityes_ES
dc.subjectMicrobial qualityes_ES
dc.subjectSensory qualityes_ES
dc.subject.otherTecnología de los Alimentoses_ES
dc.identifier.urihttp://hdl.handle.net/10317/9516
dc.peerreviewSies_ES
dc.identifier.doi10.1016/j.heliyon.2019.e01804
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_ES
dc.subject.unesco3309 Tecnología de Los Alimentoses_ES
dc.contributor.convenianteUniversidad Politécnica de Cartagenaes_ES


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