The influence of cold plasma (CP) generated using the mixed gases (oxygen, carbon dioxide argon: 10: 60:30) for 5 min in combination with ethanolic coconut husk extract (ECHE) in either free or liposomal encapsulated form (LE-ECHE) on shelf-life of refrigerated Asian sea bass slices (ASBS) packaged under modified atmosphere was studied.

LE-ECHE was prepared using 60 μmol/ml lipid phase containing soybean phosphatidylcholine/cholesterol mixture (4:1, mol ratio) and 1% ECHE. ECHE or LE-ECHE were dissolved in a minimum volume of water and mixed with Asian seabass slices to obtain the final concentration of 400 ppm. Total viable mesophilic bacteria count in CP treated ASBS, particularly those enriched with ECHE or LE-ECHE (EC400-CP and LEC400-CP, respectively) were at least 1 log CFU/g lower than that of the control. Protein and lipid oxidation were lower in EC400-CP and LEC400-CP as compared to those treated with CP only. Discoloration of slices mediated by ECHE was solved by encapsulating ECHE in liposome. Therefore, CP combined with LE-ECHE, was an effective hurdle approach for shelf-life extension of ASBS for more than 18 days at 4 °C.

使用混合气体（氧气，二氧化碳氩气：10：60：30）持续5分钟与游离或脂质体包封形式的乙醇椰子壳提取物（ECHE）结合使用产生的冷血浆（CP）的影响）研究了在改良气氛下包装的亚洲冷藏冷冻鲈鱼片（ASBS）的保质期。

使用包含大豆磷脂酰胆碱/胆固醇混合物（4：1，摩尔比）和1％ECHE的60μmol/ ml脂质相制备LE-ECHE。将ECHE或LE-ECHE溶解在最小量的水中，并与亚洲鲈鱼片混合，以达到400 ppm的最终浓度。经CP处理的ASBS中，特别是富含ECHE或LE-ECHE的ASBS（分别为EC400-CP和LEC400-CP）中的总嗜温细菌总数至少比对照低1 log CFU / g。与仅使用CP处理的蛋白质和脂质氧化相比，EC400-CP和LEC400-CP的蛋白质和脂质氧化较低。通过将ECHE封装在脂质体中，可以解决由ECHE介导的切片变色的问题。因此，CP与LE-ECHE结合使用是有效的障碍方法，可在4°C下将ASBS的货架期延长18天以上。