Find in Library

Salmon is prone to be contaminated by <i>Vibrio parahaemolyticus</i> (<i>V. parahaemolyticus</i>), leading to the deterioration of salmon quality and the occurrence of food-borne diseases. In this study, we aimed to develop a novel xanthan-gum-based edible coating embedded with nano-encapsulated <i>Litsea cubeba</i> essential oil (LC-EO) for salmon preservation at 4 °C. First, the results of the growth curves and scanning electron microscopy (SEM) showed that LC-EO displayed potent antibacterial activity against <i>V. parahaemolyticus</i>; the optimal concentration of LC-EO in the liposomes was 5 mg/mL, and the maximal encapsulation efficiency (EE) was 37.8%. The particle size, polydispersity coefficient (PDI), and zeta potential of the liposomes were 168.10 nm, 0.250, and −32.14 mV, respectively. The rheological test results of xanthan-gum-based edible coatings incorporating liposomes showed that the prepared coating was suitable for applying on food surfaces. The results in the challenge test at 4 °C demonstrated that the treatment of 1:3 (liposome: xanthan gum, <i>v</i>/<i>v</i>) coating performed the best preservative properties, the coating treatment delayed the oxidation of salmon, and controlled the growth of <i>V. parahaemolyticus</i>. These findings suggest that the coatings formulated in this study could be used as a promising approach to control <i>V. parahaemolyticus</i> contamination and maintain salmon quality.