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Journal of Aquatic Food Product Technology Volume 29, 2020 - Issue 9
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Articles

Protective Effect of Nanochitosan Incorporated with Free/nanoliposome Cumin (Cuminum cyminum L.) Aqueous Extract on Sardine Fish

Parisa Homayounpoura Department of Food Science and Technology, Islamic Azad University, Damghan, Iran
,
Hossein Jalalia Department of Food Science and Technology, Islamic Azad University, Damghan, IranCorrespondence[email protected]
,
Nabi Shariatifarb Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, IranCorrespondence[email protected]
,
Massoud Amanlouc Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, IranORCID Iconhttps://orcid.org/0000-0002-8559-1668
ORCID Icon &
Ali khanjarid Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
Pages 949-961 | Published online: 12 Oct 2020

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Semra Çiçek & Fatih Özoğul. (2023) Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge. Critical Reviews in Food Science and Nutrition 63:19, pages 3255-3278.
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Neda Pouryousef, Mohammad Ahmady, Nabi Shariatifar, Sara Jafarian & Seyed-Ahmad Shahidi. (2022) The Effects of Mentha pulegium L. Aqueous Extract and Nisin (Free and Nonoliposomes Forms) on Chemical, Biological, and Sensory Characteristics of Minced Silver Carp Fish (Hypophthalmichthys molitrix). Journal of Aquatic Food Product Technology 31:9, pages 951-964.
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Articles from other publishers (19)

Yangli Wan, Xiaowen Wang, Liu Yang, Qianhong Li, Luyao Ma, Tianyi Bai, Xuting Zheng & Xin Wang. (2024) Anti Staphylococcus aureus activity of shikonin @ chitosan nanoemulsion and its effect on the storage quality of pork. Food Control 158, pages 110203.
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Dongyang Zhu, Wuchao Ma, Meilian Yang, Shuzhen Cheng, Ling Zhang & Ming Du. (2024) Protection of osteogenic peptides in nanoliposomes: Stability, sustained release, bioaccessibility and influence on bioactive properties. Food Chemistry 436, pages 137683.
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Mengmeng Li, Jingjing Li, Yanpu Meng, Yizhen Wang, Ming Gao, Jingao Dong, Zhiyan Cao, Lihui Zhang & Shujie Ma. (2024) Preparation of nanoliposomes containing the extracts of Eleocharis dulcis corm-peels and ascertaining their aphidicidal activity against Megoura crassicauda and Acyrthosiphon pisum. Industrial Crops and Products 207, pages 117746.
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Yuan Li, Liang Guo, Xiaohan Yi, Qixuan Xu, Qiao Zhang, Yanxin Zhou, Xiaoyan Li, Bin Chen, Ningwei Zhao, Wei Pan, Yibo He, Peng Cao, Yang Pan & Jing Chen. (2023) Fabrication and characterization of Plumula nelumbinis extract loaded gelatin/zein films (PNE@GZF) to prolong strawberries shelf-life. Food Control 154, pages 109989.
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Nooshin Zomorodian, Shahrzad Javanshir, Nabi Shariatifar & Sadegh Rostamnia. (2023) The effect of essential oil of Zataria multiflora incorporated chitosan (free form and Pickering emulsion) on microbial, chemical and sensory characteristics in salmon (Salmo trutta). Food Chemistry: X 20, pages 100999.
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Abbas Mehraie, Saied Khanzadi, Mohammad Hashemi & Mohammad Azizzadeh. (2023) New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes. Food Chemistry: X 19, pages 100801.
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Pankaj Koirala, Nilesh Prakash Nirmal, Weerapong Woraprayote, Wonnop Visessanguan, Yash Bhandari, Nurul Ulfah Karim, Mahmud Ab Rashid Nor-Khaizura & Furkan Türker Saricaoğlu. (2023) Nano-engineered edible films and coatings for seafood products. Food Packaging and Shelf Life 38, pages 101135.
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Zafer Ceylan & Raciye Meral. (2023) A practiced nanobiotechnology approach with the scope of nutrition, food safety, dietetics, gastronomy, and sustainability for humans by fish meat and fish products preservation – A review. Annals of Animal Science 23:3, pages 725-734.
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Mohammad Abdollahzadeh, Amir Hossein Elhamirad, Nabi Shariatifar, Mohammadreza Saeidiasl & Mohammad Armin. (2023) Effects of nano-chitosan coatings incorporating with free/nano-encapsulated essential oil of Golpar (Heracleum persicum L.) on quality characteristics and safety of rainbow trout (Oncorhynchus mykiss). International Journal of Food Microbiology 385, pages 109996.
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Shuva Bhowmik, Dominic Agyei & Azam Ali. 2023. Next Generation Nanochitosan. Next Generation Nanochitosan 447 474 .
Eduart Andrés Gutiérrez, Leidy Johanna Gómez, Paula Andrea Méndez & Laura María Reyes. 2023. Natural Additives in Foods. Natural Additives in Foods 215 249 .
Shuva Bhowmik, Dominic Agyei & Azam Ali. (2022) Bioactive chitosan and essential oils in sustainable active food packaging: Recent trends, mechanisms, and applications. Food Packaging and Shelf Life 34, pages 100962.
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Aikaterini Kanelaki, Konstantina Zampouni, Ioannis Mourtzinos & Eugenios Katsanidis. (2022) Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract. Gels 8:10, pages 660.
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Neda Pouryousef, Mohammad Ahmady, Nabi Shariatifar, Sara Jafarian & Seyed-Ahmad Shahidi. (2022) The effects of essential oil Mentha pulegium L. and nisin (free and nanoliposome forms) on inoculated bacterial in minced silver carp fish (Hypophthalmichthys molitrix). Journal of Food Measurement and Characterization 16:5, pages 3935-3945.
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C. Karthik, D. G. Caroline & S. Pandi Prabha. (2021) Nanochitosan augmented with essential oils and extracts as an edible antimicrobial coating for the shelf life extension of fresh produce: a review. Polymer Bulletin 79:10, pages 8009-8032.
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Aina Aqila Arman Alim, Siti Salwa Mohammad Shirajuddin & Farah Hannan Anuar. (2022) A Review of Nonbiodegradable and Biodegradable Composites for Food Packaging Application. Journal of Chemistry 2022, pages 1-27.
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Harisun Yaakob, Fitrien Husin, Sayang Baba, Siti Alyani Binti Mat, Nor Farahiyah Aman Nor, Dayang Norulfairuz Abang Zaidel, Noorazwani Zainol, Norsuhada Abdul Karim & Salehhuddin Hamdan. 2022. Smart Nanomaterials for Bioencapsulation. Smart Nanomaterials for Bioencapsulation 125 156 .
Sharma Shivangi, Darshan Dorairaj, Pradeep Singh Negi & Nandini P. Shetty. (2021) Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components. Food Hydrocolloids 121, pages 107046.
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Parisa Homayounpour, Mahmood Alizadeh Sani & Nabi Shariatifar. (2021) Application of nano‐encapsulated Allium sativum L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physical properties . Journal of Food Processing and Preservation 45:11.
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