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November 21, 2025Frontiers in NutritionOpen Access

Protective effects of hydrocolloid nanoemulsion coatings against myofibrillar protein oxidation in frozen trout

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Authors

AKAyşe KARAEÇEmre ÇağlakBKBarış Karslı

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Overview

Experimental analysis reveals nanoemulsion coatings reduce protein oxidation in frozen fish products, suggesting improved storage quality.

Key Points

  • To evaluate the impact of aloe vera gel and hemp seed oil nanoemulsions on the preservation of frozen trout.
  • Rainbow trout filets were coated with a nanoemulsion derived from aloe vera gel and hemp seed oil.
  • Filets underwent slow and fast freezing at −20 °C and −40 °C, respectively.
  • Physicochemical analyses were conducted over a 6-month storage period.
  • Filets coated with nanoemulsion and fast frozen showed delayed protein oxidation.
  • Nanoemulsion-coated filets maintained acceptable quality parameters throughout storage.
  • All experimental groups remained within limit values for pH, TVB-N, and TBA during the 6-month period.

Cite This Study

KARA et al. (2025) studied this question.

synapsesocial.com/papers/6924e3f2c0ce034ddc34f189https://doi.org/10.3389/fnut.2025.1663357
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Also Consider

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  1. 1Nanoemulsion with comprehensive protective effects for fish quality protection2026
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