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Nanoemülsiyonların 2±2°C’de depolanan levrek filetolarının yağ asidi profilleri üzerine etkileri

Yıl 2018, Cilt: 35 Sayı: 3, 227 - 235, 15.09.2018

Mustafa Durmuş , Yeşim Özoğul

https://doi.org/10.12714/egejfas.2018.35.3.01
Cited By: 10

Öz



Ticari yağlardan hazırlanan nanoemülsiyonların soğukta depolanmış
levrek filetolarının yağ asit profilleri üzerindeki etkileri araştırılmıştır.
Levrek filetoları, ayçiçeği, kanola, mısır, zeytin, soya ve fındık yağlarından
hazırlanan nanoemülsiyonlar ile muamele edildi (toplam emülsiyonun % 14'ü). Yağ
asidi analiz sonuçlarına göre, tüm gruplarda bulunan temel yağ asitlerinin,
miristik asit, palmitik asit, stearik asit, palmitoleik asit, oleik asit,
linoleik asit, eikosapentaenoik asit (EPA) ve dokosaheksaenoik asit (DHA)
olduğu belirlendi. Depolama sonunda, kontrol grubu en yüksek SFA (%24.05)
içeriğine sahip iken, nanoemülsiyon uygulanan gruplar arasında ise en düşük SFA
zeytin grubunda (%21.97), ardından ayçiçeği grubunda (%22.78) gözlenmiştir.
Tekli doymamış yağ asitleri (MUFA) 'den oleik asit (C18: 1n9) ve palmitoleik
asit (C16: 1) miktarları depolama süresi boyunca sırasıyla %30.45-23.82 ve
%4.92-3.42 aralığında değişmiştir. Çoklu doymamış yağ asitleri (PUFA) arasında
linoleik asit, EPA ve DHA yağ asitleri en yüksek değere sahip olduğu
belirlendi. EPA ve DHA miktarları sırasıyla %4.73-2.81 ve % 8.09-4.06
aralıklarında oldukları belirlenmiştir. Depolama sonunda en düşük PUFA içeriği
kontrol grubunda gözlenirken, en yüksek değer soya grubunda (%26.41), bunu
takiben zeytin (%24.48) ve kanola (%24.46) gruplarında gözlenmiştir. Sonuçlar
nanoemülsiyon uygulamasının lipid oksidasyonunu geciktirdiğini göstermiştir.
Kontrol grubu ile kıyasladığımızda nanoemülsiyon uygulamasının, balıkların PUFA
içeriğini muhafaza ettiğini ve bir koruyucu olarak kullanılabileceğini
göstermiştir.



Anahtar Kelimeler

Nanoemülsiyon levrek yağ asitleri EPA DHA

Kaynakça

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  • Alasalvar, C., Taylor, K.D.A., Öksüz, A., Garthwaite, T., Alexis, M.N. & Grigorakis, K. (2001). Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chemistry, 72(1):33-40. DOI: 10.1016/S0308-8146(00)00196-5
  • Anton, N., Benoit, J.P. & Saulnier, P. (2008). Design and production of nanoparticles formulated from nano-emulsion templates—a review. Journal of Controlled Release, 128(3):185-199. DOI: 10.1016/j.jconrel.2008.02.007
  • Ba, H.V., Touseef, A. & Hwang, I. (2013). Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model system. Meat Science, 94: 480–488. DOI: 10.1016/j.meatsci.2013.04.029
  • Baki, B., Gönener, S. & Kaya, D. (2015). Comparison of food, amino acid and fatty acid compositions of wild and cultivated sea bass (Dicentrarchus labrax L., 1758). Turkish Journal of Fisheries and Aquatic Sciences, 15(1):175-179. DOI: 10.4194/1303-2712-v15_1_19
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  • Chepurnov, A.A., Bakulina, L.F., Dadaeva, A.A., Ustinova, E.N., Chepurnova, T. S. & Baker Jr, J.R. (2003). Inactivation of Ebola virus with a surfactant nanoemulsion. Acta tropica, 87(3): 315-320. DOI: 10.1016/S0001-706X(03)00120-7
  • Constantinides, P.P., Chaubal, M.V. & Shorr, R. (2008). Advances in lipid nanodispersions for parenteral drug delivery and targeting. Advanced Drug Delivery Reviews, 60(6):757-767. DOI: 10.1016/j.addr.2007.10.013
  • Donovan, B.W., Reuter, J.D., Cao, Z., Myc, A., Johnson, K.J. & Baker Jr, J.R. (2000). Prevention of murine influenza A virus pneumonitis by surfactant nano-emulsions. Antiviral Chemistry and Chemotherapy, 11(1), 41-49.
  • Durmus, M. (2016). Effects of Nanoemulsion Based on Plant Oils on Sensory, Chemical and Microbiological Quality of Sea Bass Fillets (Dicentrarchus Labrax) under Chilled (2±2°C) and Vacuum Packed Conditions. PhD Thesis, Department of Fisheries and Processing Technology, Institute of Natural and Applied Science, Cukurova University, 203.
  • Fathi, M., Mozafari, M.R. & Mohebbi, M. (2012). Nanoencapsulation of food ingredients using lipid based delivery systems. Trends in Food Science & Technology, 23(1):13-27. DOI:10.1016/j.tifs.2011.08.003
  • Friberg, S.E. (1984). Microemulsions in relation to cosmetics and their preservation. Cosmetic and drug preservation, principles and practice, cosmetic science and technology series, 1.
  • Guo, H., Wilking, J.N., Liang, D., Mason, T.G., Harden, J.L. & Leheny, R.L. (2007). Slow, nondiffusive dynamics in concentrated nanoemulsions. Physical Review E, 75(4): 041401.
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The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C

Yıl 2018, Cilt: 35 Sayı: 3, 227 - 235, 15.09.2018

Mustafa Durmuş , Yeşim Özoğul

https://doi.org/10.12714/egejfas.2018.35.3.01
Cited By: 10

Öz



The effect of
nanoemulsions prepared from commercial oils on the fatty acid profiles of
cold-stored sea bass fillets was investigated. The sea bass fillets were
treated with nanoemulsions prepared from sunflower, canola, corn, olive,
soybean, and hazelnut oils (14% of the total emulsion). Results of fatty acid
analyses showed that the main fatty acids found in all groups were determined
to be miristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid,
linoleic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). At the end of storage, the control group (24.05%) had
the highest SFA content, while the lowest SFA among the nanoemulsion treatment
groups was observed in the olive group (21.97%) followed by sunflower group
(22.78%). The oleic (C18:1n9) and palmitoleic acids (C16:1) from
monounsaturated fatty acids (MUFA) varied between 30.45-23.82% and 4.92-3.42%
during storage period. Among all
polyunsaturated fatty acids (PUFA), linoleic acid, EPA and DHA were predominant
fatty acids. EPA and DHA ranged from 4.73 to 2.81% and 8.09 to 4.06%,
respectively. While the lowest PUFA content was observed in the control group,
the highest value was determined in the soybean group (26.41%), followed by
olive (24.48%) and canola (24.46%) at the end of storage. The results showed that the nanoemulsion application
delayed lipid oxidation. Application of nanoemulsion compared to control group
maintained the PUFA content of fish and can be used as a preservative for fish.



Anahtar Kelimeler

Nanoemulsion sea bass fatty acids EPA DHA

Kaynakça

  • Al‐Adham, I.S.I., Khalil, E., Al‐Hmoud, N.D., Kierans, M. & Collier, P.J. (2000). Microemulsions are membrane‐active, antimicrobial, self‐preserving systems. Journal of Applied Microbiology, 89(1): 32-39. DOI: 10.1046/j.1365-2672.2000.01078.x
  • Alasalvar, C., Taylor, K.D.A., Öksüz, A., Garthwaite, T., Alexis, M.N. & Grigorakis, K. (2001). Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chemistry, 72(1):33-40. DOI: 10.1016/S0308-8146(00)00196-5
  • Anton, N., Benoit, J.P. & Saulnier, P. (2008). Design and production of nanoparticles formulated from nano-emulsion templates—a review. Journal of Controlled Release, 128(3):185-199. DOI: 10.1016/j.jconrel.2008.02.007
  • Ba, H.V., Touseef, A. & Hwang, I. (2013). Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model system. Meat Science, 94: 480–488. DOI: 10.1016/j.meatsci.2013.04.029
  • Baki, B., Gönener, S. & Kaya, D. (2015). Comparison of food, amino acid and fatty acid compositions of wild and cultivated sea bass (Dicentrarchus labrax L., 1758). Turkish Journal of Fisheries and Aquatic Sciences, 15(1):175-179. DOI: 10.4194/1303-2712-v15_1_19
  • Bligh, E.G. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian journal of biochemistry and physiology, 37(8): 911-917.
  • Bortoleto, R.K., De Oliveira, A.H.C., Ruller, R., Arni, R.K. & Ward, R.J. (1998). Tertiary Structural Changes of the α-Hemolysin from Staphylococcus aureuson Association with Liposome Membranes. Archives of biochemistry and biophysics, 351(1):47-52. DOI: 10.1006/abbi.1997.0550
  • Bouchemal, K., Briançon, S., Perrier, E. & Fessi, H. (2004). Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimisation. International journal of pharmaceutics, 280(1-2):241-251. DOI: 10.1016/j.ijpharm.2004.05.016
  • Chepurnov, A.A., Bakulina, L.F., Dadaeva, A.A., Ustinova, E.N., Chepurnova, T. S. & Baker Jr, J.R. (2003). Inactivation of Ebola virus with a surfactant nanoemulsion. Acta tropica, 87(3): 315-320. DOI: 10.1016/S0001-706X(03)00120-7
  • Constantinides, P.P., Chaubal, M.V. & Shorr, R. (2008). Advances in lipid nanodispersions for parenteral drug delivery and targeting. Advanced Drug Delivery Reviews, 60(6):757-767. DOI: 10.1016/j.addr.2007.10.013
  • Donovan, B.W., Reuter, J.D., Cao, Z., Myc, A., Johnson, K.J. & Baker Jr, J.R. (2000). Prevention of murine influenza A virus pneumonitis by surfactant nano-emulsions. Antiviral Chemistry and Chemotherapy, 11(1), 41-49.
  • Durmus, M. (2016). Effects of Nanoemulsion Based on Plant Oils on Sensory, Chemical and Microbiological Quality of Sea Bass Fillets (Dicentrarchus Labrax) under Chilled (2±2°C) and Vacuum Packed Conditions. PhD Thesis, Department of Fisheries and Processing Technology, Institute of Natural and Applied Science, Cukurova University, 203.
  • Fathi, M., Mozafari, M.R. & Mohebbi, M. (2012). Nanoencapsulation of food ingredients using lipid based delivery systems. Trends in Food Science & Technology, 23(1):13-27. DOI:10.1016/j.tifs.2011.08.003
  • Friberg, S.E. (1984). Microemulsions in relation to cosmetics and their preservation. Cosmetic and drug preservation, principles and practice, cosmetic science and technology series, 1.
  • Guo, H., Wilking, J.N., Liang, D., Mason, T.G., Harden, J.L. & Leheny, R.L. (2007). Slow, nondiffusive dynamics in concentrated nanoemulsions. Physical Review E, 75(4): 041401.
  • Halliwell, B., Murcia, M.A., Chirico, S. & Aruoma, O.I. (1995). Free radicals and antioxidants in food and in vivo: What they do and how they work. Critical Reviews in Food Science and Nutrition, 35:7–20. DOI: 10.1080/10408399509527682
  • Hamouda, T., Hayes, M.M., Cao, Z., Tonda, R., Johnson, K., Wright, D.C. & Baker Jr, J.R. (1999). A novel surfactant nanoemulsion with broad-spectrum sporicidal activity against Bacillus species. Journal of Infectious Diseases, 180(6):1939-1949. DOI: 10.1086/315124
  • Ichihara, K.I., Shibahara, A., Yamamoto, K. & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31(5):535-539. DOI: 10.1007/BF02522986
  • Itsiopoulos, C., Hodge, A. & Kaimakamis, M. (2009). Can the Mediterranean diet prevent prostate cancer? Molecular Nutrition & Food Research, 53(2):227-239. DOI: 10.1002/mnfr.200800207
  • Joe, M.M., Chauhan, P.S., Bradeeba, K., Shagol, C., Sivakumaar, P.K. & Sa, T. (2012). Influence of sunflower oil based nanoemulsion (AUSN-4) on the shelf life and quality of Indo-Pacific king mackerel (Scomberomorus guttatus) steaks stored at 20 C. Food Control, 23(2): 564-570. DOI: 10.1016/j.foodcont.2011.08.032
  • Jones, M.N., Song, Y.H., Kaszuba, M. & Reboiras, M.D. (1997). The interaction of phospholipid liposomes with bacteria and their use in the delivery of bactericides. Journal of drug targeting, 5(1): 25-34. DOI: 10.3109/10611869708995855
  • Kaya, Y., Duyar, H.A. & Erdem, M.E. (2004). The importance of fish fatty acids on human health. Ege Journal of Fisheries and Aquatic Sciences, 21(3/4): 365-370.
  • Ke, P.J. & Ackman, R. G. (1973). Bunsen coefficient for oxygen in marine oils at various temperatures determined by exponential dilution method with a polarographic oxygenelectrode. Journal of the American Oil Chemists' Society, 50: 429–435.
  • Kinsella, J.E. (1987). Seafoods and fish oils in human health and disease. M. Dekker. Inc. New York, 231-236.
  • Leaf, A. & Weber, P.C. (1988). Cardiovascular Effects of n-3 Fatty Acids. New England Journal of Medicine, 318(9):549-557.
  • Lenas, D., Chatziantoniou, S., Nathanailides, C. & Triantafillou, D. (2011). Comparison of wild and farmed sea bass (Dicentrarchus labrax L) lipid quality. Procedia Food Science, 1: 1139-1145. DOI:10.1016/j.profoo.2011.09.170
  • Liu, W., Sun, D., Li, C., Liu, Q. & Xu, J. (2006). Formation and stability of paraffin oil-in-water nano-emulsions prepared by the emulsion inversion point method. Journal of Colloid and Interface Science, 303(2):557-563. DOI: 10.1016/j.jcis.2006.07.055
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  • Mason, T.G., Wilking, J.N., Meleson, K., Chang, C.B. & Graves, S.M. (2006). Nanoemulsions: formation, structure, and physical properties. Journal of Physics: Condensed Matter, 18(41): R635.
  • Meleson, K., Graves, S. & Mason, T.G. (2004). Formation of concentrated nanoemulsions by extreme shear. Soft Materials, 2(2-3):109-123. DOI: 10.1081/SMTS-200056102
  • Myc, A., Vanhecke, T., Landers, J.J., Hamouda, T. & Baker, J.R. (2003). The fungicidal activity of novel nanoemulsion (X8W 60 PC) against clinically important yeast and filamentous fungi. Mycopathologia, 155(4):195-201.
  • Nuernberg, K., Fischer, K., Nuernberg, G., Kuechenmeister, U., Klosowska, D. & Eliminowska-Wenda, G. (2005). Effect of dietary olive and linseed oil on lipid composition, meat quality, sensory characteristic and muscle structure in pigs. Meat Science, 70:63–74. DOI: 10.1016/j.meatsci.2004.12.001
  • Ozden, O. & Erkan, N. (2010). Impacts of gamma radiation on nutritional components of minimal processed cultured sea bass (Dicentrarchus labrax). Iranian Journal of Fisheries Sciences, 9(2):265-278.
  • Ozogul, Y., Durmus, M., Uçar, Y., Köşker, A.R. & Ozogul, F. (2017). The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets. Journal of Food Processing and Preservation, 41(6). DOI: 10.1111/jfpp.13222
  • Özogul, Y., Durmus, M., Ucar, Y., Özogul, F. & Regenstein, J.M. (2016). Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass. Innovative Food Science & Emerging Technologies, 33:422-430. DOI: 10.1016/j.ifset.2015.12.018
  • Özogul, Y., Özogul, F. & Alagoz, S. (2007). Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study. Food chemistry, 103(1): 217-223. DOI:10.1016/j.foodchem.2006.08.009
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  • Periago, M.J., Ayala, M.D., López-Albors, O., Abdel, I., Martinez, C., García-Alcázar, A. & Gil, F. (2005). Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L. Aquaculture, 249(1-4): 175-188. DOI:10.1016/j.aquaculture.2005.02.047
  • Porras, M., Solans, C., Gonzalez, C. & Gutierrez, J.M. (2008). Properties of water-in-oil (W/O) nano-emulsions prepared by a low-energy emulsification method. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 324(1-3): 181-188. DOI: 10.1016/j.colsurfa.2008.04.012
  • Rendeiro, C., Sheriff, A., Bhattacharya, T.K., Gogola, J.V., Baxter, J.H., Chen, H. & Rhodes, J.S. (2016). Long-lasting impairments in adult neurogenesis, spatial learning and memory from a standard chemotherapy regimen used to treat breast cancer. Behavioural Brain Research, 315: 10-22. DOI: 10.1016/j.bbr.2016.07.043
  • Rossi, J. & Leroux, J.C. (2007). Principles in the development of intravenous lipid emulsions. Role of Lipid Excipients in Modifying Oral and Parenteral Drug Delivery. Hoboken, New Jersey: Wiley-Interscience, 88-123.
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  • Sakulku, U., Nuchuchua, O., Uawongyart, N., Puttipipatkhachorn, S., Soottitantawat, A. & Ruktanonchai, U. (2009). Characterization and mosquito repellent activity of citronella oil nanoemulsion. International Journal of Pharmaceutics,372(1-2):105-111. DOI: 10.1016/j.ijpharm.2008.12.029 Shadman, S., Hosseini, S.E., Langroudi, H.E. & Shabani, S. (in press). Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage. LWT - Food Science and Technology. DOI: 10.1016/j.lwt.2016.01.073
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  • Tadros, T., Izquierdo, P., Esquena, J., & Solans, C. (2004). Formation and stability of nano-emulsions. Advances in Colloid and Interface Science, 108:303-318.
  • Talegaonkar, S., Mustafa, G., Akhter, S. & Iqbal, Z.I. (2010). Design and development of oral oil-in-water nanoemulsion formulation bearing atorvastatin: in vitro assessment. Journal of Dispersion Science and Technology, 31(5):690-701. DOI: 10.1080/01932690903120540
  • Türkkan, A.U., Cakli, S. & Kilinc, B. (2008). Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758). Food and Bioproducts Processing, 86(3):163-166.
  • Unger, E.C., Porter, T., Culp, W., Labell, R., Matsunaga, T. & Zutshi, R. (2004). Therapeutic applications of lipid-coated microbubbles. Advanced Drug Delivery Reviews, 56(9), 1291-1314. DOI: 10.1016/j.addr.2003.12.006
  • Yazgan, H. (2013). "Effects of Nanoemulsion Based on Sunflower Oil on Sensory, Chemical and Microbiological Quality of Sea Bass (Dicentrarchus Labrax) and Sea Bream (Sparus aurata) Stored at Chilled Temperature (2±2OC) ", PhD Thesis, Department of Fisheries and Processing Technology, Institute of Natural and Applied Science, Cukurova University, 100.
  • Yildiz, M., Şener, E. & Timur, M. (2008). Effects of differences in diet and seasonal changes on the fatty acid composition in fillets from farmed and wild sea bream (Sparus aurata L.) and sea bass (Dicentrarchus labrax L.) International Journal of Food Science & Technology, 43(5):853-858. DOI: 10.1111/j.1365-2621.2007.01526.x
  • Zhang, H., Lu, Z., Zhang, L., Bao, Y., Zhan, X., Feng, F. & Zheng, X. (2008). Antifungal activity of a food‐grade dilution‐stable microemulsion against Aspergillus niger. Letters in Applied Microbiology, 47(5): 445-450. DOI: 10.1111/j.1472-765X.2008.02437.x
Toplam 55 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Mustafa Durmuş 0000-0002-2836-5154

Yeşim Özoğul 0000-0001-7769-9225

Yayımlanma Tarihi 15 Eylül 2018
Gönderilme Tarihi 19 Şubat 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 35 Sayı: 3

Kaynak Göster

APA Durmuş, M., & Özoğul, Y. (2018). The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C. Ege Journal of Fisheries and Aquatic Sciences, 35(3), 227-235. https://doi.org/10.12714/egejfas.2018.35.3.01

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