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Evaluation of Nanochitosan-zein Coating Containing Free and Nano-encapsulated Mentha pulegium L. Hydroalcoholic Extract on Quality Attributes of Persian Shrimp (Fenneropenaeus persian).

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Bibliographic Details
Title: Evaluation of Nanochitosan-zein Coating Containing Free and Nano-encapsulated Mentha pulegium L. Hydroalcoholic Extract on Quality Attributes of Persian Shrimp (Fenneropenaeus persian).
Authors: Mokarami, Hassan1 (AUTHOR), Arabameri, Majid2 (AUTHOR), Shariatifar, Nabi3 (AUTHOR) nshariatifar@ut.ac.ir, Shiran, Mohammadreza1 (AUTHOR)
Source: Journal of Aquatic Food Product Technology. 2022, Vol. 31 Issue 2, p140-153. 14p.
Subjects: Mints (Plants), Lactic acid bacteria, Surface coatings, Lecithin, Chemical properties, Shrimps
Abstract: The present study was performed to fabricate a new biodegradable coating containing free, and nano encapsulated Mentha pulegium L. hydroalcoholic extract (MPE) with nano-chitosan (NCs)-zein (Zn) base to assess the biological, chemical, and sensory characteristics of shrimp samples during storage in the refrigerator for 12 days. Various concentrations of cholesterol: soy-lecithin (0:60, 10:50, 20:40, and 30:30) were used to prepare nanoliposomes. The chemical and biological properties results showed that the NCs-Zn-N (nano) MPE group had the highest effect during storage. The pH, peroxide values, thiobarbituric acid reactive substances, total volatile base nitrogen, total viable counts, TPC, and lactic acid bacteria were 7.6, 1.3 meq. kg−1, 0.17 MDA.kg−1, 30 mg.100 g−1 7.9 CFU.g−1, 8.2 CFU.g−1, and 6.4 CFU.g−1, respectively, for NCs-Zn-NMPE on the 12th day. Based on the results, NCs-Zn coating with MPE-loaded nanoliposomes can be used as a safe and suitable coating to increase the shelf life of shrimp. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
Description
Abstract:The present study was performed to fabricate a new biodegradable coating containing free, and nano encapsulated Mentha pulegium L. hydroalcoholic extract (MPE) with nano-chitosan (NCs)-zein (Zn) base to assess the biological, chemical, and sensory characteristics of shrimp samples during storage in the refrigerator for 12 days. Various concentrations of cholesterol: soy-lecithin (0:60, 10:50, 20:40, and 30:30) were used to prepare nanoliposomes. The chemical and biological properties results showed that the NCs-Zn-N (nano) MPE group had the highest effect during storage. The pH, peroxide values, thiobarbituric acid reactive substances, total volatile base nitrogen, total viable counts, TPC, and lactic acid bacteria were 7.6, 1.3 meq. kg−1, 0.17 MDA.kg−1, 30 mg.100 g−1 7.9 CFU.g−1, 8.2 CFU.g−1, and 6.4 CFU.g−1, respectively, for NCs-Zn-NMPE on the 12th day. Based on the results, NCs-Zn coating with MPE-loaded nanoliposomes can be used as a safe and suitable coating to increase the shelf life of shrimp. [ABSTRACT FROM AUTHOR]
ISSN:10498850
DOI:10.1080/10498850.2021.2021580