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_ DB - PRIME DP - Unbound Medicine ER -