Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat

In this study, an anti-oxidant nanoformulation to prevent the oxidation of salmon was developed using rosmarinic acid (RA). Minced samples (MSs) were treated with 8.10-3 g (RAT1) and 16.10-3 (RAT2) RA-loaded nanoparticles for 100 MS acid, separately. The thiobarbituric (TBA) values control (C), RAT1, RAT2 stored at 4 °C found as 2.995, 1.350, 0.994 mg MDA/kg; respectively, after 9 days. While initial free fatty (FFA) value C 2.011%, RAT1 2.765% 2.494%, respectively. 2,2,diphenylpicrylhydrazyl (DPPH) MSs observed be higher than that samples. evaluated unfit human consumption on 5th day storage, it revealed but sensory scores still acceptable consumption.