The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C

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.

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

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.

PDF

___

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 broadspectrum 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

Llauradó, E., Albar, S.A., Giralt, M., Solà, R. & Evans, C.E.L. (2016). The effect of snacking and eating frequency on dietary quality in British adolescents. European journal of nutrition, 55(4): 1789-1797. DOI: 10.1007/s00394-015-0997-8

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

Palmquist, D.L. (2009). Omega-3 fatty acids in metabolism, health, and nutrition and for modified animal product foods. The Professional Animal Scientist, 25(3): 207-249. DOI: 10.15232/S1080-7446(15)30713-0

Periago, M.J., Ayala, M.D., López-Albors, O., Abdel, I., Martinez, C., GarcíaAlcázar, 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.

Russel, W.B., Saville, D.A. & Schowalter, W.R. (1989). Colloidal dispersions. Cambridge university press.

Saglık, S., Alpaslan, M., Gezgin, T., Çetintürkc, K., Tekinay, A. & Güven, K.C. (2003). Fatty acid composition of wild and cultivated gilthead seabream (Sparus aurata) and sea bass (Dicentrarchus labrax). European Journal of Lipid Science and Technology,105(2): 104-107. DOI: 10.1002/ejlt.200390013

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

Shakeel, F. & Ramadan, W. (2010). Transdermal delivery of anticancer drug caffeine from water-in-oil nanoemulsions. Colloids and Surfaces B: Biointerfaces, 75(1): 356-362. DOI: 10.1016/j.colsurfb.2009.09.010

Simopoulos, A.P. (1991). Omega-3 fatty acids in health and disease and in growth and development. The American Journal of Clinical Nutrition, 54(3):438-463. DOI: 10.1093/ajcn/54.3.438

Solans, C., Esquena, J., Forgiarini, A.M., Uson, N., Morales, D., Izquierdo, P. & Garcia-Celma, M.J. (2003). Absorption and aggregation of surfactants in solution. Nano-emulsions: Formation, Properties and applications. Marcel Dekker, New York, 525-554.

Stoll, B.A. (2002). N-3 fatty acids and lipid peroxidation in breast cancer inhibition. British Journal of Nutrition, 87(3):193-198. DOI: 10.1079/BJN2001512

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