Evaluación antimicrobiana de quitosano de caparazón de camarón blanco Litpenaeus vannamei (Boone, 1931), encapsulado sobre filetes de merluza Merluccius gayi (Guichenot, 1848).
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| Title: | Evaluación antimicrobiana de quitosano de caparazón de camarón blanco Litpenaeus vannamei (Boone, 1931), encapsulado sobre filetes de merluza Merluccius gayi (Guichenot, 1848). |
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| Alternate Title: | Antimicrobial evaluation of encapsulated chitosan from white shrimp Litopenaeus vannamei (Boone, 1931) on fillets Merluccius gayi (Guichenot, 1848). |
| Authors: | Carrillo Freire, Diego1,2 carrillofreirediego@gmail.com, Vásquez Cortez, Luis Humberto2,3, Aguilar Ledesma, Luis Jordan3, Bravo, Norwin2, Rendon Almeida, Mario Efren3, Colina Navarrete, Eduardo Neptali3, Torres Salcedo, Luis Humberto2, Soledispa Lucas, Fausto Freddy4, Rodríguez Cevallos, Sanyi Lorena2 |
| Source: | Archivos Latinoamericanos de Nutrición. oct-dec2025, Vol. 75 Issue 4, p254-265. 12p. |
| Subjects: | CHITOSAN, FOOD preservatives, ANTI-infective agents, VIBRIO parahaemolyticus, BIOPOLYMERS, MARINE fishes, SURFACE coatings, FOOD preservation |
| Abstract (English): | Introduction: Chitosan, a biopolymer derived from chitin, exhibits antimicrobial and antifungal properties and can form biodegradable films, making it a promising natural preservative for seafood. Its encapsulation enables controlled release and increases stability. Objective: To evaluate the effectiveness of chitosan extracted from Litopenaeus vannamei shells, encapsulated in soybean phosphatidylcholine, applied as a coating on Merluccius gayi fillets stored under vacuum at room temperature and 4 °C. Materials and methods: Chitosan was encapsulated by ionic gelation and applied to fish fillets as a protective film. Physicochemical parameters (texture, elasticity, pH) and microbiological indicators were analyzed. Samples were tested at CESECCA laboratory to detect Vibrio parahaemolyticus, Vibrio cholerae, and total aerobic and anaerobic counts, according to INEN 183:2013 standards. Results: Treated samples showed a significant reduction in microbial growth. Vibrio parahaemolyticus and Vibrio cholerae were not detected in coated fillets. Aerobic and anaerobic bacteria levels remained within acceptable limits. Physicochemical tests revealed improved preservation compared to controls, particularly under refrigerated conditions, with better pH and texture retention. Conclusions: Encapsulated chitosan is a sustainable and effective alternative to conventional preservatives, extending shelf life and enhancing food safety in seafood products without altering sensory properties. This strategy aligns with the increasing demand for natural, eco-friendly preservation methods in the food industry, supporting high-quality production and reduced environmental impact. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | Introducción: El quitosano, biopolímero derivado de la quitina, posee propiedades antimicrobianas, antifúngicas y la capacidad de formar películas biodegradables, lo que lo convierte en un conservante natural prometedor para productos pesqueros. Su encapsulación permite una liberación controlada y mejora su estabilidad. Objetivo: Evaluar la eficacia del quitosano extraído de caparazones de Litopenaeus vannamei, encapsulado en fosfatidilcolina de soya, aplicado como recubrimiento sobre filetes de merluza (Merluccius gayi) almacenados al vacío a temperatura ambiente y a 4 °C. Materiales y métodos: El quitosano fue encapsulado mediante gelación iónica y aplicado sobre los filetes como película protectora. Se evaluaron parámetros fisicoquímicos (textura, elasticidad, pH) y microbiológicos. Las muestras fueron analizadas en el laboratorio de CESECCA, determinando la presencia de Vibrio parahaemolyticus, Vibrio cholerae y el conteo total de aerobios y anaerobios, conforme a la norma INEN 183:2013. Resultados: Las muestras tratadas presentaron una notable reducción del crecimiento microbiano. No se detectaron Vibrio parahaemolyticus ni Vibrio cholerae en los filetes recubiertos. Los niveles de aerobios y anaerobios totales se mantuvieron dentro de los límites establecidos. Además, los parámetros fisicoquímicos indicaron una mejor conservación en comparación con los controles, especialmente bajo refrigeración. Conclusiones: La encapsulación del quitosano constituye una alternativa sostenible y eficaz frente a conservantes químicos, permitiendo prolongar la vida útil y garantizar la seguridad microbiológica de productos pesqueros sin afectar sus propiedades sensoriales. Esta estrategia responde a la creciente demanda de soluciones naturales, seguras y ecológicas en la industria alimentaria, promoviendo alimentos de alta calidad y menor impacto ambiental. [ABSTRACT FROM AUTHOR] |
| Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | MedicLatina |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: lth DbLabel: MedicLatina An: 190424833 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Evaluación antimicrobiana de quitosano de caparazón de camarón blanco Litpenaeus vannamei (Boone, 1931), encapsulado sobre filetes de merluza Merluccius gayi (Guichenot, 1848). – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Antimicrobial evaluation of encapsulated chitosan from white shrimp Litopenaeus vannamei (Boone, 1931) on fillets Merluccius gayi (Guichenot, 1848). – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Carrillo+Freire%2C+Diego%22">Carrillo Freire, Diego</searchLink><relatesTo>1,2</relatesTo><i> carrillofreirediego@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Vásquez+Cortez%2C+Luis+Humberto%22">Vásquez Cortez, Luis Humberto</searchLink><relatesTo>2,3</relatesTo><br /><searchLink fieldCode="AR" term="%22Aguilar+Ledesma%2C+Luis+Jordan%22">Aguilar Ledesma, Luis Jordan</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Bravo%2C+Norwin%22">Bravo, Norwin</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Rendon+Almeida%2C+Mario+Efren%22">Rendon Almeida, Mario Efren</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Colina+Navarrete%2C+Eduardo+Neptali%22">Colina Navarrete, Eduardo Neptali</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Torres+Salcedo%2C+Luis+Humberto%22">Torres Salcedo, Luis Humberto</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Soledispa+Lucas%2C+Fausto+Freddy%22">Soledispa Lucas, Fausto Freddy</searchLink><relatesTo>4</relatesTo><br /><searchLink fieldCode="AR" term="%22Rodríguez+Cevallos%2C+Sanyi+Lorena%22">Rodríguez Cevallos, Sanyi Lorena</searchLink><relatesTo>2</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Archivos+Latinoamericanos+de+Nutrición%22">Archivos Latinoamericanos de Nutrición</searchLink>. oct-dec2025, Vol. 75 Issue 4, p254-265. 12p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22CHITOSAN%22">CHITOSAN</searchLink><br /><searchLink fieldCode="DE" term="%22FOOD+preservatives%22">FOOD preservatives</searchLink><br /><searchLink fieldCode="DE" term="%22ANTI-infective+agents%22">ANTI-infective agents</searchLink><br /><searchLink fieldCode="DE" term="%22VIBRIO+parahaemolyticus%22">VIBRIO parahaemolyticus</searchLink><br /><searchLink fieldCode="DE" term="%22BIOPOLYMERS%22">BIOPOLYMERS</searchLink><br /><searchLink fieldCode="DE" term="%22MARINE+fishes%22">MARINE fishes</searchLink><br /><searchLink fieldCode="DE" term="%22SURFACE+coatings%22">SURFACE coatings</searchLink><br /><searchLink fieldCode="DE" term="%22FOOD+preservation%22">FOOD preservation</searchLink> – Name: Abstract Label: Abstract (English) Group: Ab Data: Introduction: Chitosan, a biopolymer derived from chitin, exhibits antimicrobial and antifungal properties and can form biodegradable films, making it a promising natural preservative for seafood. Its encapsulation enables controlled release and increases stability. Objective: To evaluate the effectiveness of chitosan extracted from Litopenaeus vannamei shells, encapsulated in soybean phosphatidylcholine, applied as a coating on Merluccius gayi fillets stored under vacuum at room temperature and 4 °C. Materials and methods: Chitosan was encapsulated by ionic gelation and applied to fish fillets as a protective film. Physicochemical parameters (texture, elasticity, pH) and microbiological indicators were analyzed. Samples were tested at CESECCA laboratory to detect Vibrio parahaemolyticus, Vibrio cholerae, and total aerobic and anaerobic counts, according to INEN 183:2013 standards. Results: Treated samples showed a significant reduction in microbial growth. Vibrio parahaemolyticus and Vibrio cholerae were not detected in coated fillets. Aerobic and anaerobic bacteria levels remained within acceptable limits. Physicochemical tests revealed improved preservation compared to controls, particularly under refrigerated conditions, with better pH and texture retention. Conclusions: Encapsulated chitosan is a sustainable and effective alternative to conventional preservatives, extending shelf life and enhancing food safety in seafood products without altering sensory properties. This strategy aligns with the increasing demand for natural, eco-friendly preservation methods in the food industry, supporting high-quality production and reduced environmental impact. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: Introducción: El quitosano, biopolímero derivado de la quitina, posee propiedades antimicrobianas, antifúngicas y la capacidad de formar películas biodegradables, lo que lo convierte en un conservante natural prometedor para productos pesqueros. Su encapsulación permite una liberación controlada y mejora su estabilidad. Objetivo: Evaluar la eficacia del quitosano extraído de caparazones de Litopenaeus vannamei, encapsulado en fosfatidilcolina de soya, aplicado como recubrimiento sobre filetes de merluza (Merluccius gayi) almacenados al vacío a temperatura ambiente y a 4 °C. Materiales y métodos: El quitosano fue encapsulado mediante gelación iónica y aplicado sobre los filetes como película protectora. Se evaluaron parámetros fisicoquímicos (textura, elasticidad, pH) y microbiológicos. Las muestras fueron analizadas en el laboratorio de CESECCA, determinando la presencia de Vibrio parahaemolyticus, Vibrio cholerae y el conteo total de aerobios y anaerobios, conforme a la norma INEN 183:2013. Resultados: Las muestras tratadas presentaron una notable reducción del crecimiento microbiano. No se detectaron Vibrio parahaemolyticus ni Vibrio cholerae en los filetes recubiertos. Los niveles de aerobios y anaerobios totales se mantuvieron dentro de los límites establecidos. Además, los parámetros fisicoquímicos indicaron una mejor conservación en comparación con los controles, especialmente bajo refrigeración. Conclusiones: La encapsulación del quitosano constituye una alternativa sostenible y eficaz frente a conservantes químicos, permitiendo prolongar la vida útil y garantizar la seguridad microbiológica de productos pesqueros sin afectar sus propiedades sensoriales. Esta estrategia responde a la creciente demanda de soluciones naturales, seguras y ecológicas en la industria alimentaria, promoviendo alimentos de alta calidad y menor impacto ambiental. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.37527/2025.75.4.003 Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 12 StartPage: 254 Subjects: – SubjectFull: CHITOSAN Type: general – SubjectFull: FOOD preservatives Type: general – SubjectFull: ANTI-infective agents Type: general – SubjectFull: VIBRIO parahaemolyticus Type: general – SubjectFull: BIOPOLYMERS Type: general – SubjectFull: MARINE fishes Type: general – SubjectFull: SURFACE coatings Type: general – SubjectFull: FOOD preservation Type: general Titles: – TitleFull: Evaluación antimicrobiana de quitosano de caparazón de camarón blanco Litpenaeus vannamei (Boone, 1931), encapsulado sobre filetes de merluza Merluccius gayi (Guichenot, 1848). Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Carrillo Freire, Diego – PersonEntity: Name: NameFull: Vásquez Cortez, Luis Humberto – PersonEntity: Name: NameFull: Aguilar Ledesma, Luis Jordan – PersonEntity: Name: NameFull: Bravo, Norwin – PersonEntity: Name: NameFull: Rendon Almeida, Mario Efren – PersonEntity: Name: NameFull: Colina Navarrete, Eduardo Neptali – PersonEntity: Name: NameFull: Torres Salcedo, Luis Humberto – PersonEntity: Name: NameFull: Soledispa Lucas, Fausto Freddy – PersonEntity: Name: NameFull: Rodríguez Cevallos, Sanyi Lorena IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 10 Text: oct-dec2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 00040622 Numbering: – Type: volume Value: 75 – Type: issue Value: 4 Titles: – TitleFull: Archivos Latinoamericanos de Nutrición Type: main |
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