A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish
The distinct fishy odors found in fish products are mainly linked to the surrounding environment (eg, algae, water, and feed). These odor compounds can be intensified during processing and storage as a result of lipid autoxidation, enzymatic reactions, degradation of TMAO, and Strecker degradation....
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Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24001461 |
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| author | Turgay Cetinkaya Mehmet Turan Ayseli |
| author_facet | Turgay Cetinkaya Mehmet Turan Ayseli |
| author_sort | Turgay Cetinkaya |
| collection | DOAJ |
| description | The distinct fishy odors found in fish products are mainly linked to the surrounding environment (eg, algae, water, and feed). These odor compounds can be intensified during processing and storage as a result of lipid autoxidation, enzymatic reactions, degradation of TMAO, and Strecker degradation. For this purpose, the area of nanoapplication methods is attracting attention because of their potential to play a crucial role in maintaining the quality and odor properties of fish, allowing the inhibition of the formation of unpleasant volatile compounds through the oxidation of aroma precursors, such as fatty acids. The nanofibers and NPs the allow carrying fragrances and flavors, resulting in improved performance of the EOs or masking unpleasant volatile compounds that are generated through lipid oxidation. Furthermore, nanovesicles containing aroma and flavor compounds from EOs and microalgae can extend the chemical decomposition with nanocoating methods. The combination of nanomaterials could be one of the promising ways to mask bitter taste and off-odor and delay spoilage in fish products as future trends. In this systematic review, the applications of nanotechnology in recent papers published over the last 10 years related to chemical quality and odor were discussed. |
| format | Article |
| id | doaj-art-5f9d78b64dc24cc0b296ddf851dcbdba |
| institution | OA Journals |
| issn | 2772-753X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-5f9d78b64dc24cc0b296ddf851dcbdba2025-08-20T02:38:39ZengElsevierFood Chemistry Advances2772-753X2024-12-01510075010.1016/j.focha.2024.100750A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fishTurgay Cetinkaya0Mehmet Turan Ayseli1Department of Food Processing, Armutlu Vocational School, Yalova University, Yalova 77500, Türkiye; Corresponding author.Faculty of Hamidiye Pharmacy, University of Health Sciences, Istanbul 34668, Türkiye; Genetris Danısmanlık, Mersin 33281, TürkiyeThe distinct fishy odors found in fish products are mainly linked to the surrounding environment (eg, algae, water, and feed). These odor compounds can be intensified during processing and storage as a result of lipid autoxidation, enzymatic reactions, degradation of TMAO, and Strecker degradation. For this purpose, the area of nanoapplication methods is attracting attention because of their potential to play a crucial role in maintaining the quality and odor properties of fish, allowing the inhibition of the formation of unpleasant volatile compounds through the oxidation of aroma precursors, such as fatty acids. The nanofibers and NPs the allow carrying fragrances and flavors, resulting in improved performance of the EOs or masking unpleasant volatile compounds that are generated through lipid oxidation. Furthermore, nanovesicles containing aroma and flavor compounds from EOs and microalgae can extend the chemical decomposition with nanocoating methods. The combination of nanomaterials could be one of the promising ways to mask bitter taste and off-odor and delay spoilage in fish products as future trends. In this systematic review, the applications of nanotechnology in recent papers published over the last 10 years related to chemical quality and odor were discussed.http://www.sciencedirect.com/science/article/pii/S2772753X24001461Nano-feedingAroma compoundsFishy odorAroma nanoencapsulationOil oxidationSustained release |
| spellingShingle | Turgay Cetinkaya Mehmet Turan Ayseli A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish Food Chemistry Advances Nano-feeding Aroma compounds Fishy odor Aroma nanoencapsulation Oil oxidation Sustained release |
| title | A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish |
| title_full | A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish |
| title_fullStr | A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish |
| title_full_unstemmed | A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish |
| title_short | A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish |
| title_sort | systematic review on nano delivery systems enriched with aromatic compounds flavor odor and chemical quality perspectives in fish |
| topic | Nano-feeding Aroma compounds Fishy odor Aroma nanoencapsulation Oil oxidation Sustained release |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24001461 |
| work_keys_str_mv | AT turgaycetinkaya asystematicreviewonnanodeliverysystemsenrichedwitharomaticcompoundsflavorodorandchemicalqualityperspectivesinfish AT mehmetturanayseli asystematicreviewonnanodeliverysystemsenrichedwitharomaticcompoundsflavorodorandchemicalqualityperspectivesinfish AT turgaycetinkaya systematicreviewonnanodeliverysystemsenrichedwitharomaticcompoundsflavorodorandchemicalqualityperspectivesinfish AT mehmetturanayseli systematicreviewonnanodeliverysystemsenrichedwitharomaticcompoundsflavorodorandchemicalqualityperspectivesinfish |