the effect of efficient bioactive nano-emulsion formulation based on polylophium involucratum on improving quality features of green tiger pawn fridge storage

Background: food industry experts have tried to use these structures in order to integrate the functional food hydrophobic constituents in food networks in recent years. objectives: 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. methods: 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. results: 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 g/l against s. aureus and 25000 g/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). conclusions: using 10% nano-emulsion based on polylophium involucratum is recommended for decreasing the microbial count and enhancing the storage.