Akademik Veri Yönetim Sistemi
Applied Food Research, cilt.6, sa.1, 2026 (ESCI, Scopus)
In this study, a combined nanoemulsion (NE) of sunflower oil with α-terpineol (T) at different doses (30 and 60%) was investigated on sensory, chemical (peroxide value, thiobarbituric acid, free fatty acids, total volatile basic nitrogen) and microbiological (total mesophilic, psychrophilic bacterial count, and coliform count) parameters of sardine meat during cold storage. The results showed that droplet sizes of nanoemulsions were 256.1, 344.1, and 460.1 for the NE, NE+T30, and NE+T60 groups, respectively. The days of sensory rejection of sardine fillets by panelists were 6th day for the control group, 8th day for the NE group, 10th day for the NE+T30 group, and 12th day for the NE+T60 group. During storage, the NE were observed to retard lipid oxidation and lipid hydrolysis compared to the control group. The upper total volatile basic nitrogen (TVB-N) limit of 35 mg/100 g was exceed at 6 days for control, 8 days for sunflower NE group and 10 days for α-terpineol added sunflower NE groups. The presence of α-terpineol in the nanoemulsion formulation resulted in significant inhibition of bacterial growth in fish fillets. These findings suggest that α-terpineol-enriched sunflower oil nanoemulsions have strong potential as a natural preservative system to enhance the microbial and oxidative stability of fish products and extend their refrigerated shelf life.