Effect of Persian gum-gelatin based-pickering emulsion film loaded with Thyme essential oil on the storage quality of Barred mackerel (Scomberomorus commerrson) fillet
Mehran Sayadi, Elahe Abedi, Najmeh Oliyaei
Abstract
Persian gum- Gelatin (PG) (1:1) edible films loaded with thyme ( Zataria multiflora Boiss) essential oil Pickering emulsions (1 and 4 g/100g) (PG-TEO) were developed and evaluated. Afterwards, the properties of coated fish fillets were investigated for 12 days. Adding Pickering emulsion with a droplet size of 291.03 ± 6.05 nm into the PG films reduced the moisture content, WVP, tensile strength, and elongation of the films while increasing their thickness and thermal stability (p < 0.05). SEM images confirmed the smooth surface of the films, and the PG and PG-TEO films had similar XRD patterns. Still, some irregularity was observed in AFM at higher nanoemulsion concentrations (PG-4). Also, the higher concentration of emulsion increased the DPPH antioxidant activity (71.53 ± 0.39 %) (p < 0.05), which delayed lipid oxidation (reduced TBARS and pH value) and microbial deterioration (TC, LAB, and Enterobacteriaceae ) (p < 0.05) in comparison with a control group. Moreover, active coating improved the sensorial attributes, and panelists preferred PG-4 coated fish. • Thyme essential oil Pickering emulsion loaded-Gelatin-Persian edible film. • Reduction of tensile strength and elongation in Pickering emulsion-loaded film. • Delaying lipid oxidation and microbial deterioration in coated fish fillets.