Enhancing the shelf life of rainbow trout fillets using edible sodium caseinate coating with <i>Oliveria decumbens</i> essential oil nanoemulsion, vitamin E and sodium dodecyl sulfate.

The results highlight the potential of nanoemulsion-based coatings as an innovative and effective strategy for extending the shelf life of highly perishable fish products. Coting with SC+<i>Od</i>-NEO+Vit E+SDS can be recommended as an effective food preservative.

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Publication Details

Journal
PubMed
Published
2025-01-01
DOI
https://doi.org/10.22099/ijvr.2024.48884.7185
Primary Topic
Food and Agricultural Sciences
Type
article
Field-Weighted Citation Impact
0.00

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article

Enhancing the shelf life of rainbow trout fillets using edible sodium caseinate coating with Oliveria decumbens essential oil nanoemulsion, vitamin E and sodium dodecyl sulfate.

Siavash Maktabi, Maryam Ghaderi Ghahfarrokhi, Leila Nikravan, Mohammad Mahmoodi Sourestani
PubMed
Food and Agricultural Sciences
article

Enhancing the shelf life of rainbow trout fillets using edible sodium caseinate coating with Oliveria decumbens essential oil nanoemulsion, vitamin E and sodium dodecyl sulfate.

Siavash Maktabi, Maryam Ghaderi Ghahfarrokhi, Leila Nikravan, Mohammad Mahmoodi Sourestani
article en

Abstract

The results highlight the potential of nanoemulsion-based coatings as an innovative and effective strategy for extending the shelf life of highly perishable fish products. Coting with SC+<i>Od</i>-NEO+Vit E+SDS can be recommended as an effective food preservative.

PubMedVol. 25(4)
Shahid Chamran University of Ahvaz (IR)
Shahid Chamran University of Ahvaz
Openalex Percentile: Top 87%
Food and Agricultural Sciences
DOIOpen Access PDFOpenAlex
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Enhancing the shelf life of rainbow trout fillets using edible sodium caseinate coating with <i>Oliveria decumbens</i> essential oil nanoemulsion, vitamin E and sodium dodecyl sulfate. — Siavash Maktabi, Maryam Ghaderi Ghahfarrokhi, et al. · PubMed (2025) | TGRS Research Map | TGRS