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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62156489:43210/24:43925469

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Innovative Food Science & Emerging Technologies

ISSN

1466-8564

e-ISSN

1466-8564

Svazek periodika

96

Číslo periodika v rámci svazku

2024-08-01

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

15

Strana od-do

1-15

Kód UT WoS článku

001287813700001

EID výsledku v databázi Scopus

2-s2.0-85199687904