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

ABSTRACT

Currently, the demand for biodegradable packaging as one of the preferable preservation technologies to prevent food spoilage is increasing. The aim of this study was to evaluate a new eco-friendly coating with free and nano-encapsulated Cuminum Cyminum L. aqueous extract (CCE) on quality attributes of sardine fish. The microstructural changes were evaluated after the addition of extract (E), nanoextract (NE), and nanoliposome by measuring the mean size of nonoliposomes, zeta potential, scanning electron microscopy (SEM), as well as Fourier-transform infrared spectroscopy (FTIR). The use of cumin remarkably (p < .05) reduced the peroxide value (PV), total volatile basic nitrogen (TVB-N), pH, and thiobarbituric acid (TBA). Cumin extract coatings especially in the form of nanoliposome showed inhibitory effect on the total viable counts (TVC) and lactic acid bacteria (LAB). Moreover, nano-encapsulation of CCE provided a controlled release of this compound on the sardine surface, which prolonged the antioxidant activity of coating during storage compared with other groups (nano chitosan, nanochitosan-E, and control groups). As a result, nano chitosan (NCh) coating with CCE-encapsulated nanoliposomes can be used as effective active packaging.

KEYWORDS:

• Nanochitosan
• cumin extract
• nano liposome
• protective effect

Acknowledgments

Thanks to the Tehran University of Medical science for all their support.

Disclosure statement

No potential conflict of interest was reported by the authors.

Supplementary materials

Supplemental data for this article can be accessed on the online at https://doi.org/10.1080/10498850.2020.1819497.