Nanoemulsion production techniques upgrade bioactivity potential of nanoemulsified essential oils on Acipenser stellatus filet preserving

The aim of this study was to prepare physically stable nanoemulsions containing three different essential oils (Rosemary, Cuminum, and Zataria Multiflora Boiss) by using two different nanoemulsification methods. Then microbial growth rate, antioxidant, and oxidant content of fresh fish fillet were assessed at 4°C and 10°C temperatures. Essential oils (EOs) were purified from Rosmarinus officinalis L., Zataria multiflora Boiss, and Cuminum cyminum L. and emulsified by two different methods: Ultrasonic Homogenization (USH) and Emulsion Phase Inversion (EPI). Samples of Acipenser stellatus (weight of 10 ± 1 g) were immersed in Nanoemulsified essential oils. Then antibacterial and antioxidant potential of these essential oils was analyzed by culturing in a tube and measuring PV and TBA, respectively, during 1, 3, 7, and 14 days after treatment. Cuminum cyminum L., at 4°C in the USH method reduced the growth of bacteria in the fish sample on all studied bacteria at 5% concentration compared to 3%. Also the results of Cuminum cyminum L. EO made by both methods used to emulsify the oil were better than the other two extracts. As well these results were observed for PV and TBA contents. This study showed that nanoemulsified Cuminum cyminum L. prepared by the USH method has good antioxidant potential and antibacterial effect among other essential oils and it can be used to produce novel natural antioxidants as well as flavoring agents that can be applied in different food products.