TY - JOUR 
A1 - Navarro Segura, Laura
AU - Ros Chumillas, María
AU - López Cánovas, Amanda Esperanza
AU - García Ayala, Alfonsa
AU - López Gómez, Antonio
T1 - Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice
Y1 - 2019
SN - 2405-8440
UR - http://hdl.handle.net/10317/9516
AB - Ice 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.
KW - Tecnología de los Alimentos
KW - Food safety
KW - Food technology
KW - Food microbiology
KW - Nanotechnology
KW - Food preservation
KW - Ice-storage
KW - β-Cyclodextrin
KW - Freshness quality
KW - Microbial quality
KW - Sensory quality
KW - 3309 Tecnología de Los Alimentos
LA - eng
PB - ELSEVIER
ER -