Application of tea tree oil nanoemulsion pads in Lateolabrax japonicas fillets

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2025-03-08 DOI:10.1007/s10068-024-01812-9

Qian Feng, Ying Song, Xinyu Liu, Yanru Huang, Junyi Yang, Yingchang Li, Qiuying Li, Tong Sun

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Abstract

To improve the efficiency of biological preservatives, a novel slow-release system was constructed. The oil-in-water (O/W) nanoemulsions were prepared with tea tree essential oil (TTO) and its main components, 1,8-cineole (CN) and terpinen-4-oil (T4O) as core materials, and with tea saponin as surfactant. The preservation properties of the pad containing nanoemulsion slow-release system on Lateolabrax japonicus fillets were measured. The results showed that the nanoemulsion had good stability and can delay the release of essential oil, and the cumulative release percentage of TTO was as high as 81 % at 72 h. The establishment of nanoemulsions slow-release system effectively improved the preservation properties of the pad, and TTO nanoemulsion pad (TTO-NE-P) had the optimal preservation properties due to the synergistic effect of preservative ingredients and the sustained release system of the nanoemulsion. This study can provide technical support for the combined application of biological preservative agent and aquatic product pads.

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茶树油纳米乳垫片在刺槐鱼片中的应用

为提高生物防腐剂的缓释效率，构建了一种新型缓释体系。以茶树精油（TTO）及其主要成分1,8-桉叶油素（CN）和松油烯-4油（t40）为核心材料，茶皂素为表面活性剂，制备了水包油纳米乳液（O/W）。研究了纳米乳剂缓释体系对刺鱼鱼片的保存性能。结果表明，纳米乳具有良好的稳定性，可延缓精油的释放，在72 h时，TTO的累积释放率高达81%。纳米乳缓释体系的建立有效提高了衬垫的保存性能，由于保鲜剂成分和纳米乳缓释体系的协同作用，TTO纳米乳衬垫（TTO- ne - p）具有最佳的保存性能。本研究可为生物防腐剂与水产品垫料的联合应用提供技术支持。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.