Effect of jujube gum (JG; 4, 8 and 12% wt)-based nanoemulsions (NEs) containing nettle essential oil (NEO; 2, 3.5 and 5% wt) as new edible coatings was investigated to preserve Beluga sturgeon fillets (BSFs) during 15 day-refrigerated storage at 4°C. Physical (weight loss, cooking loss, color and texture), chemical (pH, FFA, PV, TBARS and TVB-N), microbiological (total and psychrotrophic bacterial counts), and sensorial characteristics of BSFs were kinetically analyzed. Preliminary studies showed that the NEs formulated with NEO lower than 5% at all JG concentrations were able to form stable coating solutions owing to the highest short-term stability (>90%) and entrapment efficiency (94.4-98.3%). Edible NE coating formulated with 12% JG and 3.5% NEO as a novel antimicrobial and antioxidant biomaterial exhibited the lowest weight and cooking losses, pH changes, textural and color deterioration, lipid oxidation and microbial growth in BSFs refrigerated over a period of 15days (P<0.05).
Keywords: Edible coating; Fish fillet; Jujube mucilage; Nanoemulsion; Quality maintenance; Ziziphus jujuba Mill..
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