Nano-emulsions: A Novel Approach in Seafood Preservation

Year 2021, Volume 5, Issue 1, 95 - 104, 26.06.2021

Maham ZAHİD İlknur BAĞDATLI

Abstract

Seafood industry has become progressively growing worldwide with fish being the most demanded as it is a rich source of many nutrients including proteins, vitamins and carbohydrates. Fish usually undergo spoilage due to microbial, oxidative, enzymatic and chemical activities. Fish is highly perishable and if not handled properly, its sensory attributes, quality and freshness will be affected. Preservation of fish is mandatory so to assure quality and to extend shelf life. Besides traditional preservation methods including chilling, freezing, drying, salting, smoking, some new methods have also been introduced for preservation that includes, modified atmospheric packaging, irradiation, ozone technology and nano-emulsion. Nano-emulsion is the latest innovation that is being used for preservation to improve food properties such as taste, odour, texture and quality. The advancement in the research showed the several benefits of nano-emulsions for the usage of bioactive and antimicrobial substances due to its minute size ranges and volume to the surface ratio that can increase the ability of digestion and durability of these emulsions. Therefore, it was objected to discuss the application of nano-emulsion as a novel preservation technology in seafood.

Keywords

Seafood, nano-emulsions, preservation techniques, spoilage, emulsifiers

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