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. 2024 Feb 27;14(1):4810.
doi: 10.1038/s41598-024-55308-x.

Oil-in-water emulsion loaded with optimized antioxidant blend improved the shelf-life of trout (Oncorhynchus mykiss) fillets: a study with simplex-centroid design

Luiz Torres Neto  1   2 , Maria Lucia G Monteiro  3   4   5 , Bruno D da Silva  6   7 , Diego Galvan  8 , Carlos A Conte-Junior  6   7   9   10
Affiliations

Oil-in-water emulsion loaded with optimized antioxidant blend improved the shelf-life of trout (Oncorhynchus mykiss) fillets: a study with simplex-centroid design

Luiz Torres Neto et al. Sci Rep. .

Abstract

This study aimed to obtain optimized mixture with three essential oils (EOs) for maximum antioxidant activity through the augmented simplex-centroid mixture design and evaluate the effect of this optimized blend on total aerobic psychrotrophic count (TAPC), lipid and protein oxidation, instrumental color parameters and texture profile in rainbow trout fillets at refrigerated storage for nine days. Considering the DPPH and FRAP assays, the ideal EO blend was 66% lemongrass and 34% oregano. During refrigerated storage, this blend at 2000 ppm was equally effective as BHT (100 ppm) (p > 0.05), mitigating the discoloration (a* and b*), lipid, and protein oxidation in 38.83%, 12.95%, 76.13%, and 35.13%, respectively, besides shows greater effectiveness for preserving texture changes (p < 0.05) and extending the shelf life in 13 h. The lemongrass + oregano EO blend reveals a promising natural alternative to enhance the quality of rainbow trout fillets under refrigerated storage. Furthermore, the multiresponse optimization showed to be a strong ally in enabling the use of these EOs by food industries.

Keywords: Antioxidant; Desirability function; Natural compounds; Refrigerated storage; Volatile oils.

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Conflict of interest statement

The authors declare no competing interests.

Figures

Figure 1
Figure 1
Pareto charts (A, B) indicating the most significant contribution of each EOs, 2D surface plots (C, D), and 3D surface plots (E, F) to show the action of essential oil blends with Cymbopogon citratus (LG), Thymus vulgaris (THY), and Origanum vulgare (ORE) on DPPH radical reducing (A, C, E) and ferric ion reducing (FRAP) (B, D, F). Results are expressed in percentage (%) of DPPH radical inhibition (C, E) and in μmol TROLOX equivalent/g (D, F).
Figure 2
Figure 2
Desirability plot revealing the ideal ratios of Cymbopogon citratus (LG), Thymus vulgaris (THY), and Origanum vulgare (ORE) to the simultaneous DPPH radical reducing and ferric ion reducing (FRAP. Results are expressed in percentage (%) of DPPH radical inhibition and in μmol TROLOX equivalent/g for FRAP.
Figure 3
Figure 3
Lipid (A), protein oxidation (B), Lightness—L* (C), redness—a* (D), and yellowness—b* (E), hardness (F), chewiness (G), cohesiveness (H), springiness (I), and resilience (J) in rainbow trout (Oncorhynchus mykiss) fillets under refrigerated storage (4 °C) for nine days. Bars represent average ± standard deviation (n = 3). TBARS—thiobarbituric acid-reactive substances and MDA—malondialdehyde. Control (absence of antioxidant); BHT (100 ppm of butylhydroxytoluene); EO100 (100 ppm of the optimized blend); EO1000 (1000 ppm of the optimized blend); EO2000 (2000 ppm of the optimized blend). Different letters indicate significant differences (p < 0.05) among treatments over refrigerated storage.
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