Inhibition performance of almond shell hydrochar-based fish oil emulsion gel on Klebsiella pneumonia inoculated fish skin and its characteristics

Abstract

In this study, the inhibition potential against Klebsiella pneumoniae (K. pneumoniae) and the characterization of fish oil (FO) emulsion gel (EGE) containing almond shell hydrochar (AH) were investigated. Oily water of mullet liver was emulsified using tween 80, then gelled using gelatin and finally immobilized into hydrochar using an ultrasonic homogenizer. Characteristics and surface analysis of hydrochar-based emulsion gel (HEGE) were examined using FTIR and SEM. Stability, particle size distribution and zeta potential of HEGE were measured. In this study, a zeta potential of −18.46 indicated that HEGE was more stable than EGE (35.7 mV). The addition of hydrochar to the emulsion gel containing micro-droplets enabled the structure to become fully layered and stable. Time-dependent inactivation of K. pneumoniae exposed to HEGE and fixed in 6 mm-fish skin was evaluated for the first time in this study. While the highest log reduction and percent reduction in the bacterial count were achieved within 5 min with 0.87 CFU/cm2 and 86.60% with EGE, the lowest log reduction and percent reduction were achieved with 0.003 CFU/cm2 and 0.082% with HEGE in 30 min. In conclusion, the almond shell hydrochar-immobilized emulsion gel is a functional adsorbent that can inhibit K. pneumonia, and its stability and performance make it a unique candidate for further studies in this field.