Nano-emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp (Crocus sativus L.)
Mahnoush Aboutorab, Hamed Ahari, Sara Allahyaribeik, Shima Yousefi, Abbasali Motalebi
Increasing fishery product shelf-life is the main concern regarding aquatic productions. The aim of this study was to examine the effect of saffron nano-emulsion on shelf-life of shrimp using two methods of spontaneous emulsification (SP) and ultrasonic homogenization (US). Shrimps were divided into three groups. In each group, saffron was either 3.0% or 5.0%, produced either through US or SP methods and kept at 4°C or 8°C. Antimicrobial activity, oxidative activity, and pH of samples were evaluated. US/3% nano-emulsions showed the highest antimicrobial activity. The lowest pH values were observed in US/5%/4°C and SP/5%/4°C. All treatments on days 7 and 14 had pH value of 8 ± 0.008. PV increased in all the subgroups. The amount of peroxide in samples treated by 5% emulsion decreased. TBA value showed the same trend as PV. The results demonstrated that 5% saffron nano-emulsion produced by US method manifested better protective effects.