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Effect of layer-by-layer antimicrobial edible coating of alginate and chitosan with grapefruit seed extract for shelf-life extension of shrimp (Litopenaeus vannamei) stored at 4 °C.
Int J Biol Macromol. 2018 Dec; 120(Pt B):1468-1473.IJ

Abstract

The effect of a layer-by-layer (LbL) electrostatic deposition coating of alginate and chitosan with grapefruit seed extract was investigated on the shelf life of shrimp (Litopenaeus vannamei) stored for 15 days under refrigeration (4 °C). The shrimp were periodically analyzed for changes in microbiological parameters (total aerobic mesophilic bacteria and total aerobic psychrotrophic bacteria counts), chemical parameters, melanosis, and sensory characteristics. The chitosan-alginate coating had the advantage of reducing the bacterial count by 2 log CFU in combination with the antimicrobial activity of the grapefruit seed extract. The bilayer coating reduced the off-flavor of shrimp during the storage period by preventing the odor of acetic acid that was used to dissolve chitosan. In conclusion, chitosan and chitosan-alginate treatments could prolong the shelf life of shrimp.

Authors+Show Affiliations

Department of Food and Nutrition, Kookmin University, Seoul 136-702, Republic of Korea.Department of Food and Nutrition, Kookmin University, Seoul 136-702, Republic of Korea.Department of Food and Nutrition, Kookmin University, Seoul 136-702, Republic of Korea. Electronic address: swoh@kookmin.ac.kr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30267814

Citation

Kim, Jin-Hee, et al. "Effect of Layer-by-layer Antimicrobial Edible Coating of Alginate and Chitosan With Grapefruit Seed Extract for Shelf-life Extension of Shrimp (Litopenaeus Vannamei) Stored at 4 °C." International Journal of Biological Macromolecules, vol. 120, no. Pt B, 2018, pp. 1468-1473.
Kim JH, Hong WS, Oh SW. Effect of layer-by-layer antimicrobial edible coating of alginate and chitosan with grapefruit seed extract for shelf-life extension of shrimp (Litopenaeus vannamei) stored at 4 °C. Int J Biol Macromol. 2018;120(Pt B):1468-1473.
Kim, J. H., Hong, W. S., & Oh, S. W. (2018). Effect of layer-by-layer antimicrobial edible coating of alginate and chitosan with grapefruit seed extract for shelf-life extension of shrimp (Litopenaeus vannamei) stored at 4 °C. International Journal of Biological Macromolecules, 120(Pt B), 1468-1473. https://doi.org/10.1016/j.ijbiomac.2018.09.160
Kim JH, Hong WS, Oh SW. Effect of Layer-by-layer Antimicrobial Edible Coating of Alginate and Chitosan With Grapefruit Seed Extract for Shelf-life Extension of Shrimp (Litopenaeus Vannamei) Stored at 4 °C. Int J Biol Macromol. 2018;120(Pt B):1468-1473. PubMed PMID: 30267814.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of layer-by-layer antimicrobial edible coating of alginate and chitosan with grapefruit seed extract for shelf-life extension of shrimp (Litopenaeus vannamei) stored at 4 °C. AU - Kim,Jin-Hee, AU - Hong,Woo-Sung, AU - Oh,Se-Wook, Y1 - 2018/09/26/ PY - 2018/08/02/received PY - 2018/09/10/revised PY - 2018/09/25/accepted PY - 2018/9/30/pubmed PY - 2019/1/23/medline PY - 2018/9/30/entrez KW - Edible coating KW - Layer-by-layer KW - Shelf-life extension SP - 1468 EP - 1473 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 120 IS - Pt B N2 - The effect of a layer-by-layer (LbL) electrostatic deposition coating of alginate and chitosan with grapefruit seed extract was investigated on the shelf life of shrimp (Litopenaeus vannamei) stored for 15 days under refrigeration (4 °C). The shrimp were periodically analyzed for changes in microbiological parameters (total aerobic mesophilic bacteria and total aerobic psychrotrophic bacteria counts), chemical parameters, melanosis, and sensory characteristics. The chitosan-alginate coating had the advantage of reducing the bacterial count by 2 log CFU in combination with the antimicrobial activity of the grapefruit seed extract. The bilayer coating reduced the off-flavor of shrimp during the storage period by preventing the odor of acetic acid that was used to dissolve chitosan. In conclusion, chitosan and chitosan-alginate treatments could prolong the shelf life of shrimp. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/30267814/Effect_of_layer_by_layer_antimicrobial_edible_coating_of_alginate_and_chitosan_with_grapefruit_seed_extract_for_shelf_life_extension_of_shrimp__Litopenaeus_vannamei__stored_at_4_°C_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(18)34006-6 DB - PRIME DP - Unbound Medicine ER -