Abstract
Phase inversion temperature (PIT)- fabricated cinnamon oil nanoemulsion was investigated for its antimicrobial and antioxidant efficacy to preserve quality and extend shelf-life of Asian seabass (Lates calcarifer) fillet during chilled storage (4 ± 2 °C). The fillets were treated with low and high concentrations of cinnamon oil nanoemulsion (CN) and bulk cinnamon oil (BO), marked as LC-CN, HC-CN, LC-BO, and HC-BO, respectively. The comparative studies were made with the use of commercially used sanitizer, sodium hypochlorite solution (Na-HPW), and untreated samples. During storage, cinnamon oil nanoemulsion was found to be effective in inhibiting the growth of bacteria by 1–3 log CFU/g compared to the control. Cinnamon oil nanoemulsion was also more effective in delaying the production of total volatile basic nitrogen (TVB-N) and lipid oxidation in samples, hence, preserving the sample qualities, especially for color and texture when compared to BO and Na-HPW. The shelf-life of the fillets was 2–4 days for the control and at least 6–8 days for the CN-treated samples. These results indicated that cinnamon oil nanoemulsion could effectively be used as a natural preservative for maintaining quality and extending shelf-life of fish fillets.
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