Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat

Authors : Zafer CEYLAN, Yasemin BUDAMA KİLİNC, Azime YILMAZ, Kübra ÜNAL, Burak ÖZDENİR

Pages : 311-320

Doi:10.18596/jotcsa.1022787

View : 15 | Download : 19

Publication Date : 2022-05-31

Article Type : Research Paper

Abstract :In this study, an anti-oxidant nanoformulation to prevent the oxidation of salmon was developed using rosmarinic acid insert ignore into journalissuearticles values(RA);. Minced salmon samples insert ignore into journalissuearticles values(MSs); were treated with 8.10-3 g insert ignore into journalissuearticles values(RAT1); and 16.10-3 g insert ignore into journalissuearticles values(RAT2); RA-loaded nanoparticles for 100 g MS rosmarinic acid, separately. The thiobarbituric acid insert ignore into journalissuearticles values(TBA); values of control insert ignore into journalissuearticles values(C);, RAT1, and RAT2 samples stored at 4 °C were found as 2.995, 1.350, and 0.994 mg MDA/kg; respectively, after 9 days. While the initial free fatty acid insert ignore into journalissuearticles values(FFA); value of C samples was 2.011%, RAT1 and RAT2 were found as 2.765% and 2.494%, respectively. The 2,2,diphenylpicrylhydrazyl insert ignore into journalissuearticles values(DPPH); values of MSs treated with RAT1 and RAT2 were observed to be higher than that of C samples. C samples were evaluated as unfit for human consumption on the 5th day of the storage, it was revealed that but the sensory scores of MSs treated with RAT1 and RAT2 were still acceptable for human consumption.
Keywords : Nanotechnology application, nanoparticle, rosmarinic acid, salmon quality