The application of Melissa officinalis L. essential oil nanoemulsions protects sea bass (Lateolabrax japonicus) against myofibrillar protein and lipid oxidation during refrigeration

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2023-06-06 DOI:10.1093/fqsafe/fyad024

Yao Xie, Huijie Yu, Xin Zhao, Chuhan Bian, Hao Cheng, J. Mei, Jing Xie

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引用次数: 1

Abstract

The aim of the research was to investigate the effect of different concentrations of Melissa officinalis L. essential oil (MOEO) nanoemulsions on myofibrillar protein (MP) and lipid oxidation in sea bass (Lateolabrax japonicus) during refrigeration at 4 ℃. The results of thiobarbituric acid reactive substances and mitochondrial membrane potential showed that carboxymethyl chitosan/locust bean gum active coating solutions incorporating 2 % MOEO nanoemulsions (C/L-2M) was the most effective in inhibiting lipid oxidation that occurred in sea bass under attack by reactive oxygen species. Low-field nuclear magnetic resonance results showed that C/L-2M maximally slowed the conversion of bound water to free water during storage. The oxidation of lipids and MP disrupted the secondary and tertiary conformations of MP and accelerated protein aggregation and degradation. C/L-2M slowed down the oxidation of lipids and proteins by inhibiting the oxidation of reactive oxygen species. C/L-2M is a very promising preservative emulsion for the preservation of sea bass.

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梅丽莎精油纳米乳液的应用保护鲈鱼在冷藏过程中免受肌原纤维蛋白和脂质氧化

本研究旨在研究不同浓度的梅丽莎精油（MOEO）纳米乳液在4℃冷藏过程中对鲈鱼肌原纤维蛋白（MP）和脂质氧化的影响。硫代巴比妥酸活性物质和线粒体膜电位的结果表明，含有2%MOEO纳米乳液（C/L-2M）的羧甲基壳聚糖/刺槐豆胶活性涂层溶液对活性氧攻击下鲈鱼的脂质氧化最有效。低场核磁共振结果表明，C/L-2M在储存过程中最大限度地减缓了结合水向自由水的转化。脂质和MP的氧化破坏了MP的二级和三级构象，并加速了蛋白质的聚集和降解。C/L-2M通过抑制活性氧的氧化来减缓脂质和蛋白质的氧化。C/L-2M是一种很有前途的鲈鱼保鲜乳液。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.