Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage conditions
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F24%3A100313" target="_blank" >RIV/60460709:41110/24:100313 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43210/24:43925469
Result on the web
<a href="https://doi.org/10.1016/j.ifset.2024.103767" target="_blank" >https://doi.org/10.1016/j.ifset.2024.103767</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.ifset.2024.103767" target="_blank" >10.1016/j.ifset.2024.103767</a>
Alternative languages
Result language
angličtina
Original language name
Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage conditions
Original language description
The study explored the impact of multilayer nano/mini furcellaran/chitosan emulsions containing oregano essential oil and LL37 and RW4 bioactive peptides on the texture, pH, colour, sensory, and retrogradation of salmon sushi. A triple-layer nano/miniemulsion system was applied by electrospraying onto salmon nigiri and hosomaki sushi, stored at 4 °C for 14 days and - 20 °C for six months. The analyses included starch retrogradation enthalpy, textural profile, colour, sensory, and pH analysis of the samples. The electrosprayed coatings significantly reduced starch retrogradation compared to the uncoated sample. Moreover, statistically significant lower hardness was observed in all coated nigiri samples throughout the entire storage period at -20 °C (p < 0.05). Hence, these findings suggest that coatings have the potential to serve as effective anti-retrogradation agents for cooked rice. As a result, coatings have emerged as promising natural alternatives for enhancing the quality and nutritional characteristics of starch-based foods.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Innovative Food Science & Emerging Technologies
ISSN
1466-8564
e-ISSN
1466-8564
Volume of the periodical
96
Issue of the periodical within the volume
2024-08-01
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
15
Pages from-to
1-15
UT code for WoS article
001287813700001
EID of the result in the Scopus database
2-s2.0-85199687904