بررسی تاثیر پوشش نانو امولسیون کیتوزان حاوی اسانس زوفا (Hyssopus officinalis) بر پدیده‌ی ملانوزیس در میگوی نگهداری شده در شرایط سرد

Acevedo-Fani A, Salvia-Trujillo L, Rojas-Graü MA and  Martín-Belloso O, 2015. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids 47: 168-177.

Alparslan Y and Baygar T, 2017. Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food and Bioprocess Technology 10 (5): 842-853.

Amaral AB, Silva MVd and Lannes SCd S, 2018. Lipid oxidation in meat: mechanisms and protective factors–a review. Food Science and Technology 38: 1-15.

Amiri E, Aminzare M, Azar HH and Mehrasbi MR, 2019. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties. Meat Science 153:66-74.

Batebi K, Latifi Z, Sepahvand S, Zare gashti Gh, Jamshidi M, Tehranian and Chaharlang M, 2022. Antioxidant effect of hydroalcoholic extract of peppermint on chemical changes and sensory properties of rainbow trout fillet (Oncorhynchus mykiss) at refrigerated temperature. Journal of Food Research 32 (4):149-166.

Bazargani-Gilani B, Aliakbarlu J and Tajik H, 2015. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innovative Food Science & Emerging Technologies 29: 280-287.

Burt S, 2004. Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology 94(3): 223-253.

Donsì F, Annunziata M, Sessa M and Ferrari G, 2011. Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT-Food Science and Technology 44(9): 1908-1914.

Farajzadeh F, Motamedzadegan A, Shahidi SA and Hamzeh S, 2016. The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition. Food Control 67: 163-170.

Fernández‐López J, Sevilla L, Sayas‐Barberá E, Navarro C, Marin F and Pérez‐Alvarez J, 2003. Evaluation of the antioxidant potential of hyssop (Hyssopus officinalis L.) and rosemary (Rosmarinus officinalis L.) extracts in cooked pork meat. Journal of Food Science 68(2): 660-664.

Fraternale D, Ricci D, Epifano F and Curini M, 2004. Composition and antifungal activity of two essential oils of hyssop (Hyssopus officinalis L.). Journal of Essential Oil Research 16 (6): 617-622.

Gahruie H , Ziaee E, Eskandari MH and Hosseini SMH, 2017. Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion. Carbohydrate Polymers 166: 93-103.

Ghahramani-Chermahini A and Sedaghat N, 2022. Evaluation of edible film and modified atmosphere packaging on the improvement of quality and shelf life of bell pepper. Journal of Food Research 32 (4):121-147.

Haghshenas M, Hosseini H, Nayebzadeh K, Kakesh BS, Mahmoudzadeh M, and Fonood RK, 2015. Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage. LWT-Food Science and Technology 62 (2): 1192-1197.

IDF 1991, International IDF Standards.

Jafari SM, Assadpoor E, He Y and Bhandari B, 2008. Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocolloids 22 (7): 1191-1202.

Joerger RD, 2007. Antimicrobial films for food applications: a quantitative analysis of their effectiveness. Packaging Technology and Science: An International Journal 20 (4): 231-273.

Keykhosravy K, Khanzadi S, Hashemi M and Azizzadeh M, 2020. Chitosan-loaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens. International Journal of Biological Macromolecules 150: 904-913.

khanzadi S, Hashemi m and Keykhosravy k, 2019. Antimicrobial and antioxidant efficiency of nano emulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control 106:1-2.

Khanzadi S, Keykhosravy K, Hashemi M and Azizzadeh M, 2020. Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet. Aquaculture Research 51: 873-881.

Latscha T,  1989. The role of astaxanthin in shrimp pigmentation. Advances in Tropical Aquaculture, Workshop at Tahiti, French Polynesia, 20: 25-29.

Lin D and Zhao Y, 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Reviews In Food Science and Food Safety 6(3): 60-75.

Martinez-Alvarez O, Lopez-Caballero M. E, Montero P and del Carmen Gomez-Guillen M, 2020. The effect of different melanosis-inhibiting blends on the quality of frozen deep-water rose shrimp (Parapenaeus longirostris). Food Control 889: 106-109.

Mendes J, Martins H, Otoni C, Santana N, Silva R, Da Silva A, Silva M, Correia M, Machado G and Pinheiro A, 2018. Chemical composition and antibacterial activity of Eugenia brejoensis essential oil nanoemulsions against Pseudomonas fluorescens. LWT- Food Science and Technology 93: 659-664.

Moghimi R, Ghaderi L, Rafati H, Aliahmadi A and McClements DJ, 2016. Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. Food Chemistry 194: 410-415.

Najafpour NM, 2001. Compound recognition in essentisl oil of  Hyssopus Officinalis. Iranian Journal of Medicinal and Aromatic Plants Research 12: 78-89.

Nasiri E, Moosavi-Nasab M, Shekarforoush S and Golmakani M, 2014. The effects of Zataria multiflora on inhibition of polyphenoloxidase and melanosis formation in shrimp Litopenaeus vannamei. Iranian Fisheries Scienese Researsch Institue 23 (3): 109-118.

Nirmal NP, 2011. Inhibition of polyphenoloxidase and melanosis in pacific white shrimp (Litopenaeus vannamei) by phenolic compounds. Prince of Songkla University 1-8.

Noori S, Zeynali F and Almasi H, 2018 .Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control 84: 312-320.

Noshad M, Alizadeh Behbahani B, Jooyandeh H, Rahmati-Joneidabad M, Ghodsi Sheikhjan M,
Ghorani R and Ebrahimi Hemmati Kaykh M, 2022. The use of okra gum-peppermint essential oil bioactive edible coating to improve shelf-life of buffalo meat. Journal of Food Research 32 (4):13-36.

Nouri M, Khodaiyan F, Razavi S. H and Mousavi MA, 2016. The effect of different chemical and physical processing on the physicochemical and functional characterization of chitosan extracted from shrimp waste species of indian white shrimp. Progress in Rubber Plastics and Recycling Technology 32(1): 39-54.

Ostertag F, Weiss J and McClements DJ, 2012. Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion. Journal of Colloid and Interface Science 388 (1): 95-102.

Ozogul Y, Yuvk, İ, Ucar Y, Durmus M, Kösker A. R, Öz M and Ozogul F, 2017. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT- Food Science and Technology 75: 677-684.

Pirnia M, Tabatabaee Yazdi F, Mortazavi S. A, Mohebbi M, 2020. Comparison and survey of chemical composition and antimicrobial effect Hyssopus officinalis and Frankincense (Boswellia carteri) oils against some of food infectious and spoiling microorganisms In Vitro. Food Science and Technology 17: 91-99.

Qian C and McClements DJ, 2011. Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: factors affecting particle size. Food Hydrocolloids 25(5): 1000-1008.

Rabea E. I, Badawy M. E.-T, Stevens C. V, Smagghe G and Steurbaut W, 2003. Chitosan as antimicrobial agent: applications and mode of action. Biomacromolecules 4(6): 1457-1465.

Salehi S, Khodanazary A and Zamani E, 2018. Comparative changes in peeled white shrimp (Metapenaeus affinis) during ice and refrigerator storage. Iranian Scientific Fisheries Journal 27(4): 123-136.

Salvia-Trujillo L, Rojas-Graü M. A, Soliva-Fortuny R and Martín-Belloso O, 2013. Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions. Food Hydrocolloids 30 (1): 401-407.

Sani MA, Ehsani A and Hashemi M, 2017. Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration. International Journal of Food Microbiology 251: 8-14.

Shantha NC and Decker EA, 1994. Rapid, sensitive, iron-based spectrophotometric methods for determination of perorlride values of food lipids. Journal of AOAC International 77(2): 421-424.

Taheri T, Fazlara A, Roomiani L and Taheri S, 2018. Effect of chitosan coating enriched with cumin (cuminum cyminum l.) essential oil on the quality of refrigerated turkey breast meat. Italian Journal of Food Science 30 (3): 628-640.

Wang Q, Lei J, Ma J, Yuan G and Sun H, 2018. Effect of chitosan-carvacrol coating on the quality of Pacific white shrimp during iced storage as affected by caprylic acid. International Journal of Biological Macromolecules 106: 123-129.

Yuan G, Lv H, Tang W, Zhang X and Sun H, 2016. Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage. Food Control 59: 818-823.

Yuan G, Zhang X, Tang W and Sun H, 2016. Effect of chitosan coating combined with green tea extract on the melanosis and quality of Pacific white shrimp during storage in ice. CyTA-Journal of Food 14 (1): 35-40.