The effects of nanoemulsions based on commercial oils (sunflower, canola, The effects of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils) on the fatty acid compositions of farmed sea bass stored at 2±2 oC

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TAFT 2015- 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting), Nantes, France, 12 - 15 October 2015, pp.1

  • Publication Type: Conference Paper / Full Text
  • City: Nantes
  • Country: France
  • Page Numbers: pp.1
  • Çukurova University Affiliated: Yes


The term “nanoemulsion” refers to an almost thermodynamically stable isotropically clear dispersion of two immiscible liquids, such as oil and water, stabilized by an interfacial film of surfactant molecules. Nanoemulsions can act as carriers or delivery systems for lipophilic compounds, such as nutraceuticals, drugs, flavors, antioxidants, and antimicrobial agents. The advantages of nanoemulsions involve high physical stability, high bioavailability, and low turbidity, making them attractive systems for application in the food, cosmetics, and pharmaceutical industries. Little work has been done using nanoemulsions in seafood. Therefore, the aim of this work is to investigate the effects of oil-in-water nanoemulsions using different commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils) on the fatty acid profile of sea bass (Dicentrarchus labrax) fillets stored at 2±2 oC. This project was supported by Scientific and Technological Research Council of Turkey (TÜBİTAK) (TOVAG-113O379). Nanoemulsions were prepared according to Hamouda et al. (1999). Physical properties of nanoemulsions were analysed in terms of viscosity, particle size of droplets, thermodynamic stability, refractive index, and surface tension. Sea bass were obtained from a local fish farm in İzmir, Turkey. Fish were killed by dipping in ice-cold water (hypothermia). After death, the fish were transported to the laboratory in ice within 24 to 25 h from harvesting. They were immediately gutted and divided into seven lots. One lot was stored on plates wrapped with permeable stretch film. The other samples were treated with nanoemulsions. All samples were stored in a chill room (2±2 °C) and analyses were carried out seven times (d 0, 2, 4, 6, 8, 10 and 12). Lipid content was measured by the method of Bligh and Dyer (1959). Lipid samples were converted to their constituent fatty acid methyl esters by the method of Ichihara et al. (1996). Myristic acid (C14:0), palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), linoleic acid (C18:2n6), linolenic acid (C18:3n3), eicosapentaenoic acid (C20:5 n3) and docosahexaenoic acid (C20:6n3) were the predominant fatty acids in all samples. The results showed that the level of SFA increased whereas MUFA and PUFA decreased with storage time. Generally, the treated samples showed slower loss of fatty acids than those of the untreated samples. The use of nanoemulsions regardless of oil type reduced the oxidation of fatty acids and all oils used can be recommended for nanoemulsions as a preservative for fish.