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Enhancing safety and quality of shrimp by nanoparticles of sodium alginate-based edible coating containing grapefruit seed extract.
Int J Biol Macromol. 2021 Oct 31; 189:84-90.IJ

Abstract

Edible coatings are safe and effective in extending the shelf life of foods. In this study, a nanoparticle-based edible coating solution was prepared, containing alginate as a coating agent and grapefruit seed extract as an antibacterial agent to improve the safety and quality of shrimp during storage. Shrimp coated with this formulation were maintained at 4°C for 8 days, and periodically analyzed for changes in sensory, chemical [total volatile basic nitrogen (TVB-N) and pH] and microbial parameters. The uncoated shrimp exceeded the microbiological limits at 7.87 log CFU/g on Day 4 of storage, whereas the nanoparticle-based coated shrimp did not exceed the limit by Day 8 of storage. In addition, uncoated shrimp tended to maintain their quality, while uncoated shrimp deteriorated due to increased TVB-N values, pH values, and off-flavors. Nanoparticles are easily dispersed in food to minimize flavor impact and enhance diffusion and bioactivity. We concluded that the nanoparticles coating extended the shelf life of shrimp by more than 5 days. Therefore, the use of nanoparticle-based coatings could be a new and effective way to maintain shrimp quality.

Authors+Show Affiliations

Department of Food and Nutrition, Kookmin University, 77, Jeongneung-ro, Seongbuk-gu, Seoul 02707, Republic of Korea.Department of Food and Nutrition, Kookmin University, 77, Jeongneung-ro, Seongbuk-gu, Seoul 02707, Republic of Korea.Department of Food and Nutrition, Kookmin University, 77, Jeongneung-ro, Seongbuk-gu, Seoul 02707, Republic of Korea. Electronic address: swoh@kookmin.ac.kr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34419539

Citation

Baek, Ji Hye, et al. "Enhancing Safety and Quality of Shrimp By Nanoparticles of Sodium Alginate-based Edible Coating Containing Grapefruit Seed Extract." International Journal of Biological Macromolecules, vol. 189, 2021, pp. 84-90.
Baek JH, Lee SY, Oh SW. Enhancing safety and quality of shrimp by nanoparticles of sodium alginate-based edible coating containing grapefruit seed extract. Int J Biol Macromol. 2021;189:84-90.
Baek, J. H., Lee, S. Y., & Oh, S. W. (2021). Enhancing safety and quality of shrimp by nanoparticles of sodium alginate-based edible coating containing grapefruit seed extract. International Journal of Biological Macromolecules, 189, 84-90. https://doi.org/10.1016/j.ijbiomac.2021.08.118
Baek JH, Lee SY, Oh SW. Enhancing Safety and Quality of Shrimp By Nanoparticles of Sodium Alginate-based Edible Coating Containing Grapefruit Seed Extract. Int J Biol Macromol. 2021 Oct 31;189:84-90. PubMed PMID: 34419539.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Enhancing safety and quality of shrimp by nanoparticles of sodium alginate-based edible coating containing grapefruit seed extract. AU - Baek,Ji Hye, AU - Lee,So-Young, AU - Oh,Se-Wook, Y1 - 2021/08/20/ PY - 2021/05/04/received PY - 2021/07/27/revised PY - 2021/08/15/accepted PY - 2021/8/23/pubmed PY - 2021/12/17/medline PY - 2021/8/22/entrez KW - Edible coating KW - Nanoparticles KW - Shelf-life extension SP - 84 EP - 90 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 189 N2 - Edible coatings are safe and effective in extending the shelf life of foods. In this study, a nanoparticle-based edible coating solution was prepared, containing alginate as a coating agent and grapefruit seed extract as an antibacterial agent to improve the safety and quality of shrimp during storage. Shrimp coated with this formulation were maintained at 4°C for 8 days, and periodically analyzed for changes in sensory, chemical [total volatile basic nitrogen (TVB-N) and pH] and microbial parameters. The uncoated shrimp exceeded the microbiological limits at 7.87 log CFU/g on Day 4 of storage, whereas the nanoparticle-based coated shrimp did not exceed the limit by Day 8 of storage. In addition, uncoated shrimp tended to maintain their quality, while uncoated shrimp deteriorated due to increased TVB-N values, pH values, and off-flavors. Nanoparticles are easily dispersed in food to minimize flavor impact and enhance diffusion and bioactivity. We concluded that the nanoparticles coating extended the shelf life of shrimp by more than 5 days. Therefore, the use of nanoparticle-based coatings could be a new and effective way to maintain shrimp quality. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/34419539/Enhancing_safety_and_quality_of_shrimp_by_nanoparticles_of_sodium_alginate_based_edible_coating_containing_grapefruit_seed_extract_ DB - PRIME DP - Unbound Medicine ER -