Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD QUALITY, cilt.2026, sa.1, 2026 (SCI-Expanded, Scopus)
In this study, the effects of chitosan (Ch) coatings encapsulated using an ultrasonic emulsification method with sea buckthorn (Hippophae rhamnoides L.) essential oil (HrEo) on the shelf life and quality parameters of rainbow trout (Oncorhynchus mykiss) fillets, in terms of microbiological, chemical, physical, and sensory properties, were investigated. Characterization data and FT-IR findings revealed that the Ch-loaded nanoemulsion (NE) is an oil-in-water (O/W) type, microstructurally homogeneous, low polydispersity index (PDI), stable viscosity and optical properties, acidic pH, and sufficient electrostatic stability. Ch supports the stability of the NE by enhancing both physicochemical stability and interdroplet electrostatic interactions. It was determined that the encapsulation system (HrEo-N) prepared inhibited microbiological growth in fillets and had a positive effect on sensory and color parameters. Similarly, it showed a positive effect on chemical parameters and played an inhibitory role in the increases in these parameters. All these findings show that the combined effect of HrEo-N increases the functionality of the Ch film. As a result of the successful combination of the antibacterial effect of HrEo-N and the antioxidant properties of Ch, a coating material with both antibacterial and antioxidant properties has been developed.