ArticleFoods (Basel, Switzerland)2022
Effect of Nanoemulsion Containing Enterocin GR17 and Cinnamaldehyde on Microbiological, Physicochemical and Sensory Properties and Shelf Life of Liquid-Smoked Salmon Fillets.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 14 citations in OpenAlex.
- Review
- Mechanism of ultrasonic pre-treatment in enhancing carvacrol preservation: An integrated strategy validated by molecular dynamics simulation and application in chilled pork.Food chemistry: X · 2026Article
- Shelf-Life Extension of Chicken Fillets Using Flaxseed Mucilage Coatings Incorporated With Bixin-Allicin or Bixin-Orange Peel Essential Oil Nanoemulsions.Food science & nutrition · 2026Article
- Microemulsion-based formulation of enterocin CC2: a novel antimicrobial solution targeting Streptococcus mutans.Drug delivery and translational research · 2025Article
- Preservation of Atlantic Salmon (Foods (Basel, Switzerland) · 2025Article
- Synergistic antimicrobial effect and mechanism of enterocin Gr17 and cinnamaldehyde against Escherichia coli and Candida albicans.Archives of microbiology · 2025Article
- Natural Polymers as Carriers for Encapsulation of Volatile Oils: Applications and Perspectives in Food Products.Polymers · 2024Review
- Antimicrobial Activity of Polycaprolactone Nanofiber Coated with Lavender and Neem Oil Nanoemulsions against Airborne Bacteria.Membranes · 2024Article
- An Updated Review on Nanoemulsion: Factory for Food and Drug Delivery.Current pharmaceutical biotechnology · 2024Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
The spoilage of liquid-smoked salmon represented a serious restriction for shelf life, due to the loss of taste, smell, color and consistency in product quality. The objective of this study was to investigate the feasibility of applying a nanoemulsion delivery system co-encapsulated enterocin Gr17 and essential oils (EOs) to the refrigerated storage of liquid-smoked salmon. The synergistic inhibiting effects of enterocin Gr17 and EOs were evaluated, a nanoemulsion delivery system with the optimal combination was developed, and the evolution of the microbiological, physicochemical, and sensory properties of liquid-smoked salmon fillets were analyzed during a 49-day period of refrigerated storage. The results showed that the combination of enterocin Gr17 and cinnamaldehyde essential oil (CEO) displayed the strongest synergistic inhibiting effect on foodborne pathogens. A nanoemulsion system incorporating enterocin Gr17 and CEO was successfully developed and presented a broad spectrum of activity against most of the tested bacteria. A nanoemulsion system incorporating enterocin Gr17 and CEO (CO-NE) could significantly inhibit the growth of microflora, suppress the accumulation of total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS), and maintain better color, texture, and sensory profiles during smoked salmon storage at 4 °C. Overall, from a microbiological, physicochemical, and sensory point of view, the CO-NE treatment could extend the shelf life to 42 days and maintain the relatively low TVB-N value (≤15.38 mg/100 g), TBARS value (≤2.51 mg MDA/kg), as well as a relatively high sensory score (≥5.83) during the whole storage period. Hence, a nanoemulsion system incorporating enterocin Gr17 and CEO could be a promising bio-preservative technology and alternative to the conventional processes used for improving the safety and quality of chilled liquid-smoked salmon.
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