Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage conditions
Wondyfraw Tadele, Piotr Kulawik, A. Stępień, Marzena Zając, Nikola Nowak, Wiktoria Grzebieniarz, Joanna Maria Jasińska, Tomáš Vlčko, Andrzej Szymkowiak, Vedran Milosavljević, Denisa Debnarova, Ewelina Jamróz
Abstract
The study explored the impact of multilayer nano/mini furcellaran/chitosan emulsions containing oregano essential oil and LL37 and RW4 bioactive peptides on the texture, pH, colour, sensory, and retrogradation of salmon sushi. A triple-layer nano/miniemulsion system was applied by electrospraying onto salmon nigiri and hosomaki sushi, stored at 4 °C for 14 days and − 20 °C for six months. The analyses included starch retrogradation enthalpy, textural profile, colour, sensory, and pH analysis of the samples. The electrosprayed coatings significantly reduced starch retrogradation compared to the uncoated sample. Moreover, statistically significant lower hardness was observed in all coated nigiri samples throughout the entire storage period at −20 °C ( p < 0.05). Hence, these findings suggest that coatings have the potential to serve as effective anti-retrogradation agents for cooked rice. As a result, coatings have emerged as promising natural alternatives for enhancing the quality and nutritional characteristics of starch-based foods. • Multilayer emulsion coatings were applied on cold stored salmon sushi. • Samples were analysed for changes in retrogradation, texture, colour and pH during storage. • Coatings significantly reduced retrogradation enthalpy in both nigiri and hosomaki samples. • Coatings reduced hardness of samples stored under frozen conditions. • The coatings significantly reduced negative changes of sushi rice during storage.