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- MakaleYalnız künye2025Scopus SJRQ3In Vitro Control of Anisakis Larvae Using Nanoemulsified Thyme, Garlic, and Grape Seed Essential Oils Combined with Brines
Cadun, Aslı; Pekmezci, Gökmen Zafer; Şen Yılmaz, Evren Burcu; Bulat, Fevziye Nihan; Demirtaş, Nida; Çaklı, Atilla; Inci, Abdullah; Yıldırım, Alparslan; Karademir, Gupse Kübra; Erdem, Omer Alper
Introduction: Anisakiasis is a zoonotic parasitic disease transmitted through consumption of fish, with increasing global cases. While thorough cooking kills Anisakis larvae, thermo-stable allergens can still cause allergic reactions. Traditional Mediterranean seafood methods such as marinating, salting, and brining, which lack heat treatment, pose a high risk of anisakiasis. Materials and methods: This study investigated the antilarval effects of nanoemulsions made from thyme, garlic, and grape seed essential oils combined with brines on Anisakis L3 larvae in vitro. Results: Larvae were collected from mackerel, chub mackerel, anchovy, horse mackerel, and sardine, with 1746 larvae examined, mostly Anisakis type I and molecularly identified as A. pegreffii. Thyme oil’s main components, carvacrol and thymol, showed strong antimicrobial and antioxidant effects and superior larvicidal activity at lower doses compared to garlic and grape seed oils. Garlic oil, rich in organosulfur compounds, was more effective in Lakerda samples. High salt brine alone inactivated larvae within 24 h. The thyme oil nanoemulsion had droplet sizes below 90 nm, enhancing stability, whereas garlic and grape seed oils had larger droplets. Conclusion: These results indicate that nanoemulsified essential oils, especially thyme oil, are promising natural agents to control Anisakis larvae in traditional sea-food products.
- MakaleAçık Erişim2017Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage
Erol, Nida Demirtas; Erdem, Omer Alper; Çakli, Sukran
In the present study, protein hydrolyzate was obtained from the head region from the wastes produced during filleting of seabream (Sparus aurata), seabass (Dicentrarchus labrax) and trout (Oncorhyncus mykiss) cultured in Turkey. After the functional and antioxidant properties of the obtained products were determined, the post-storage stability of the protein hydrolysates stored frozen for 6 months was determined by analysis. In this study, degree of hydrolysis, functional properties (protein solubility, emulsion properties, foaming properties, color properties, water holding capacity (WHC)), antioxidant properties (DPPH (1,1 -diphenyl-2-pic-ryhydrayl) free radical scavenging capacity, antioxidative activity, metal chelating) and determination of aminoacid sequencing were carried out in protein hydrolysate. To evaluate the effect of storage time on fish protein hydrolysates stored at -18 degrees C after production, the above-mentioned analyzes including functional and antioxidative properties were repeated at the end of the 6 month storage period. Results were interpreted using statistical analysis. According to the functional and antioxidative properties of fish protein hydrolyzate, the highest antioxidant activity was determined in seabream head hydrolyzate. The production yield of all fish protein hydrolysates is 5%. The functional and antioxidant properties of fish protein hydrolysates varied according to fish species.
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