Investigation of the effects of vegetable oil based nanoemulsions as colloidal delivery system on different food matrices

Abstract

It is known that using nanoemulsions as preservatives in food products is appropriate. However, there are very few studies on nanoemulsions against microorganisms in foods. In addition, there are insufficient studies in the literature on the comparative effect of nanoemulsions on different food matrices. This project focused on the application of nanoemulsion-based delivery systems to improve the quality, safety, nutritional profile, and sensory properties of muscle foods such as meat and fish. Red meat, chicken, and sea bass (Dicentrarchus labrax), which has high economic value and is widely cultivated, were used in the study. Nanoemulsions obtained using olive and sunflower oil as vegetable oils were applied to meat samples. In the study, meat samples treated with nanoemulsions were stored in the refrigerator at 2±2^oC, and sensory, chemical, and microbiological analyses were performed at regular intervals to determine quality parameters.

The data obtained from the study showed that nanoemulsion application preserved the quality of meat materials stored in cold storage. In sensory evaluation, it was determined that nanoemulsion removes the classic odor of meat. Nanoemulsion treatment groups were preferred by panelists compared to the control group. During storage, the values ​​of chemical parameters were generally found to be lower in nanoemulsion-applied groups. Among the treatment groups, it was observed that olive oil-based nanoemulsion groups gave better results than sunflower-based nanoemulsion groups in all three materials. The fastest bacterial growth was observed in the control group and it was determined that nanoemulsions had a significant inhibitory effect on bacteria. It was determined that the nanoemulsion prepared using sunflower and olive oil preserved the quality by delaying the spoilage in meat, chicken, and fish. Therefore, the use of nano-fixed oil is recommended to reduce microorganism spoilage, delay lipid oxidation, and ultimately increase the shelf life of meat products stored in the refrigerator.