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<p>In this study, menthol essential oil-loaded nanoemulsions (MEONEs) were successfully formulated using whey protein isolate (WPI) as a natural stabilizer and characterized. Optimization using Central Composite Design–Response Surface Methodology (CCD-RSM) yielded MEONEs with a mean particle size of approximately 100&#xa0;nm, a polydispersity index (PDI) of 0.12, and a zeta potential of − 35 mV, indicating excellent colloidal stability. Encapsulation efficiency was high (81.48 ± 0.68%), confirming effective loading and retention of MEONEs. The in vitro antibacterial activity of MEONEs was then evaluated against <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>. Results demonstrated that MEONEs exhibited greater antibacterial effects against <i>E. coli</i> compared to <i>S. aureus</i>. Subsequently, the efficacy of MEONEs was assessed on fish fillets via immersion treatment. When applied to fillets at 15-day intervals during refrigerated storage, MEONEs significantly inhibited bacterial growth. Treatment with MEONEs suppressed the accumulation of total volatile basic nitrogen (TVB-N), stabilized pH, and improved sensory parameters including color, appearance, odor, and texture in fillets thereby extending shelf life. Among the treatment groups, the lowest bacterial load was observed in fillets treated with 2% and 2.5% MEONEs, highlighting their potential as natural food preservative for improving safety, quality, and shelf life in aquaculture and seafood processing.</p>

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Whey protein isolate stabilized menthol essential oil nanoemulsion: characterization and application for shelf-life extension of fish fillets

  • 期刊论文

  • 发表日期：

    2026年2月20日

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  • Summia Perveen,
  • Khalid Javed Iqbal,
  • Hamid Majeed,
  • Asifa Luqman,
  • Muhammad Ishaq,
  • Hanbin Gu,
  • Chunlin Wang,
  • Misbah Irm,
  • Liberty Chidewe

摘要

In this study, menthol essential oil-loaded nanoemulsions (MEONEs) were successfully formulated using whey protein isolate (WPI) as a natural stabilizer and characterized. Optimization using Central Composite Design–Response Surface Methodology (CCD-RSM) yielded MEONEs with a mean particle size of approximately 100 nm, a polydispersity index (PDI) of 0.12, and a zeta potential of − 35 mV, indicating excellent colloidal stability. Encapsulation efficiency was high (81.48 ± 0.68%), confirming effective loading and retention of MEONEs. The in vitro antibacterial activity of MEONEs was then evaluated against Escherichia coli and Staphylococcus aureus. Results demonstrated that MEONEs exhibited greater antibacterial effects against E. coli compared to S. aureus. Subsequently, the efficacy of MEONEs was assessed on fish fillets via immersion treatment. When applied to fillets at 15-day intervals during refrigerated storage, MEONEs significantly inhibited bacterial growth. Treatment with MEONEs suppressed the accumulation of total volatile basic nitrogen (TVB-N), stabilized pH, and improved sensory parameters including color, appearance, odor, and texture in fillets thereby extending shelf life. Among the treatment groups, the lowest bacterial load was observed in fillets treated with 2% and 2.5% MEONEs, highlighting their potential as natural food preservative for improving safety, quality, and shelf life in aquaculture and seafood processing.