The application of Melissa officinalis L. essential oil nanoemulsions protects sea bass (Lateolabrax japonicus) against myofibrillar protein and lipid oxidation during refrigeration

Abstract

Abstract Objectives The nutrient rich sea bass is prone to oxidation of lipid and protein during refrigeration. Materials and Methods The research was to investigate the effect of different concentrations of Melissa officinalis L. essential oil (MOEO) nanoemulsions on myofibrillar protein (MP) and lipid oxidation in sea bass (Lateolabrax japonicus) during refrigeration at 4 °C. Results The results of thiobarbituric acid reactive substances and mitochondrial membrane potential showed that carboxymethyl chitosan/locust bean gum active coating solutions incorporating 2% MOEO nanoemulsions (C/L-2M) was the most effective in inhibiting lipid oxidation that occurred in sea bass under attack by reactive oxygen species. Low-field nuclear magnetic resonance results showed that C/L-2M maximally slowed the conversion of bound water to free water during storage. The oxidation of lipids and MP disrupted the secondary and tertiary conformations of MP and accelerated protein aggregation and degradation. Conclusions C/L-2M slowed the oxidation of lipids and proteins by inhibiting the oxidation of reactive oxygen species. C/L-2M is a very promising preservative emulsion for the preservation of sea bass.