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

  Food industry experts have tried to use these structures in order to integrate the functional food hydrophobic constituents in food networks in recent years. 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. 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. 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 µg/L against S. aureus and 25000 µg/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). Using 10% nano-emulsion based on Polylophium involucratum is recommended for decreasing the microbial count and enhancing the storage.