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Application of active edible coatings made from basil seed gum and thymol for quality maintenance of shrimp during cold storage.
J Sci Food Agric. 2017 Apr; 97(6):1837-1845.JS

Abstract

BACKGROUND

To improve the quality of Pacific white shrimp (Litopenaeus vannamei), active coating solutions were prepared by dissolving 10 g L-1 of basil seed gum (BSG) and adding various levels of thymol (6%, 8% and 10% w/w based on gum weight) and glycerol (3.5 g L-1) as plasticizer. The effects of coating solutions (CS1-4) on the quality changes of shrimps during refrigerated storage over 20 days were investigated.

RESULTS

The total volatile basic nitrogen (TVB-N) value in shrimps coated with CS4 (containing 10% w/w thymol) was slightly higher than the upper threshold of 300 mg kg-1 on day 18, whereas that of uncoated shrimps increased to, or over, the threshold value on day 7. Active coatings significantly reduced (P < 0.05) microbial growth in shrimps during the cold storage without a negative impact on the organoleptic properties. Using CS4 on the shrimp samples immediately reduced total viable count and psychrotrophic bacteria count by 2 and 1 log colony forming units g-1 , respectively, compared to controls.

CONCLUSION

The results of the present study revealed that the active edible coatings based on BSG activated with thymol had good potential to be used in the production of active packaging for various food applications. © 2016 Society of Chemical Industry.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Khazaei N
Department of Food Science and Technology, Faculty of Agricultural Engineering, Urmia University, Iran.
Esmaiili M
Department of Food Science and Technology, Faculty of Agricultural Engineering, Urmia University, Iran.
Emam-Djomeh Z
Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.

MeSH

AnimalsBacteriaCold TemperatureColony Count, MicrobialColorFood PreservativesFood StorageOcimum basilicumPenaeidaeQuality ControlSeedsShellfishThymol

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

27491307

Citation

Khazaei, Naimeh, et al. "Application of Active Edible Coatings Made From Basil Seed Gum and Thymol for Quality Maintenance of Shrimp During Cold Storage." Journal of the Science of Food and Agriculture, vol. 97, no. 6, 2017, pp. 1837-1845.
Khazaei N, Esmaiili M, Emam-Djomeh Z. Application of active edible coatings made from basil seed gum and thymol for quality maintenance of shrimp during cold storage. J Sci Food Agric. 2017;97(6):1837-1845.
Khazaei, N., Esmaiili, M., & Emam-Djomeh, Z. (2017). Application of active edible coatings made from basil seed gum and thymol for quality maintenance of shrimp during cold storage. Journal of the Science of Food and Agriculture, 97(6), 1837-1845. https://doi.org/10.1002/jsfa.7984
Khazaei N, Esmaiili M, Emam-Djomeh Z. Application of Active Edible Coatings Made From Basil Seed Gum and Thymol for Quality Maintenance of Shrimp During Cold Storage. J Sci Food Agric. 2017;97(6):1837-1845. PubMed PMID: 27491307.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Application of active edible coatings made from basil seed gum and thymol for quality maintenance of shrimp during cold storage. AU - Khazaei,Naimeh, AU - Esmaiili,Mohsen, AU - Emam-Djomeh,Zahra, Y1 - 2016/09/29/ PY - 2016/04/16/received PY - 2016/07/09/revised PY - 2016/08/01/accepted PY - 2016/8/6/pubmed PY - 2017/11/14/medline PY - 2016/8/6/entrez KW - active coatings KW - gum KW - shelf life KW - shrimp SP - 1837 EP - 1845 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 6 N2 - BACKGROUND: To improve the quality of Pacific white shrimp (Litopenaeus vannamei), active coating solutions were prepared by dissolving 10 g L-1 of basil seed gum (BSG) and adding various levels of thymol (6%, 8% and 10% w/w based on gum weight) and glycerol (3.5 g L-1) as plasticizer. The effects of coating solutions (CS1-4) on the quality changes of shrimps during refrigerated storage over 20 days were investigated. RESULTS: The total volatile basic nitrogen (TVB-N) value in shrimps coated with CS4 (containing 10% w/w thymol) was slightly higher than the upper threshold of 300 mg kg-1 on day 18, whereas that of uncoated shrimps increased to, or over, the threshold value on day 7. Active coatings significantly reduced (P < 0.05) microbial growth in shrimps during the cold storage without a negative impact on the organoleptic properties. Using CS4 on the shrimp samples immediately reduced total viable count and psychrotrophic bacteria count by 2 and 1 log colony forming units g-1 , respectively, compared to controls. CONCLUSION: The results of the present study revealed that the active edible coatings based on BSG activated with thymol had good potential to be used in the production of active packaging for various food applications. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27491307/Application_of_active_edible_coatings_made_from_basil_seed_gum_and_thymol_for_quality_maintenance_of_shrimp_during_cold_storage_ DB - PRIME DP - Unbound Medicine ER -