Preservation of Atlantic Salmon (Salmo salar) Fillets Using Jasmine Essential Oil-Loaded Nanoemulsions Stabilized with a Whey ProteinOxidized Corn Starch Complex

This study evaluated the ability of a jasmine essential oil (JEO)-loaded nanoemulsion alone (WOM) and combined with modified atmosphere packaging (WOM-MAP) to extend the shelf life and maintain the quality of Atlantic salmon (Salmo salar) at 4 ◦C. The WOM was stabilized with oxidized corn starch (OCS) and whey protein (WP), and had a particle size of 255.7 nm and zeta potential of −25.43 mV. The treated salmon fillets were periodically analyzed for spoilage extent, texture, protein structure,...