The Effect of Efficient Bioactive Nano-Emulsion Formulation Based on Polylophium involucratum on Improving Quality Features of Green Tiger Pawn Fridge Storage

Background: Food industry experts have tried to use these structures in order to integrate the functional food hydrophobic constituents in food networks in recent years. Objectives: The present research is conducted to investigate the effect of a natural emulsion of Polylophium involucratum essential oil and its function in increasing the storage duration of green tiger prawn. Methods: The antimicrobial feature of the nano-emulsions through agar diffusion and the vapor phase, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) methods are studied. Results: The average size of the 10% nano-emulsion particles prepared was 68.3 nanometers. The average diameter of Staphylococcus aureus and Escherichia coli growth inhibition zone for nano-emulsion in agar diffusion was 10.4 and 9 mm, respectively. The average diameter of growth inhibition zone in vapor phase diffusion for 10% nano-emulsion against both of the mentioned bacteria was zero. MIC and MBC amounts for 10% nano-emulsion obtained 50000 g/L against S. aureus and 25000 g/L for E. coli. Moreover, pH, weight decrease percentage, and total viable count (TVC), and psychrotrophic total count (PTC) microbial indices in nano-emulsion treatments underwent fewer changes as compared with the control treatment. In addition, color evaluation results indicated that meaningful changes do not exist between nano-emulsion treatments (P > 0.05). Conclusions: Using 10% nano-emulsion based on Polylophium involucratum is recommended for decreasing the microbial count and enhancing the storage.