New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes
In this study, the effect of chitosan coating containing emulsion and nanoemulsion of Hyssopus officinalis essential oil (EO) on the chemical, microbiological and sensory characteristics of shrimp (Litopenaeus vannamei) was investigated. The minimum value of TVB-N (Total volatile basic nitrogen), TB...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523002444 |
| _version_ | 1797676543080660992 |
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| author | Abbas Mehraie Saied Khanzadi Mohammad Hashemi Mohammad Azizzadeh |
| author_facet | Abbas Mehraie Saied Khanzadi Mohammad Hashemi Mohammad Azizzadeh |
| author_sort | Abbas Mehraie |
| collection | DOAJ |
| description | In this study, the effect of chitosan coating containing emulsion and nanoemulsion of Hyssopus officinalis essential oil (EO) on the chemical, microbiological and sensory characteristics of shrimp (Litopenaeus vannamei) was investigated. The minimum value of TVB-N (Total volatile basic nitrogen), TBARS (Thiobarbituric acid reactive substances), PV (peroxide value), TMA-N (Trimethylamine-nitrogen) and FFA (Free fatty acids) after 12 days were shown in NE + HEO 1% (coating containing chitosan with nanoemulsion of EO) with 20.53 mg N/100 g, 0.5 µg/kg, 0.88 MAQ peroxide/kg, 1.3 mg/100 g and 12.16 mg 100% of oleic acid, respectively. Also, minimum value of pH after 12 days was related to the CE + HEO 1% (coating containing chitosan with emulsion of EO) with 7.60. The minimum value of psychrophilic and mesophilic microbial count after 12 days were shown in NE + HEO 1%, 4.40 ± 0.36 and 4.03 ± 0.06 cfu/g, respectively. The best score of sensory evaluation was observed in the NE-HEO 1% treatment. As a result, the edible coating containing chitosan-based nanoemulsion could be effective to the preservation of shrimp's microbiological, chemical, and sensory characteristics. |
| first_indexed | 2024-03-11T22:30:43Z |
| format | Article |
| id | doaj.art-37c448671777416d94d9dc5f1e00530c |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:30:43Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-37c448671777416d94d9dc5f1e00530c2023-09-23T05:12:19ZengElsevierFood Chemistry: X2590-15752023-10-0119100801New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changesAbbas Mehraie0Saied Khanzadi1Mohammad Hashemi2Mohammad Azizzadeh3Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, IranDepartment of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran; Corresponding author at: Ferdowsi University of Mashhad, Mashhad, Iran.Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Science, Mashhad, IranDepartment of Clinical Science, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, IranIn this study, the effect of chitosan coating containing emulsion and nanoemulsion of Hyssopus officinalis essential oil (EO) on the chemical, microbiological and sensory characteristics of shrimp (Litopenaeus vannamei) was investigated. The minimum value of TVB-N (Total volatile basic nitrogen), TBARS (Thiobarbituric acid reactive substances), PV (peroxide value), TMA-N (Trimethylamine-nitrogen) and FFA (Free fatty acids) after 12 days were shown in NE + HEO 1% (coating containing chitosan with nanoemulsion of EO) with 20.53 mg N/100 g, 0.5 µg/kg, 0.88 MAQ peroxide/kg, 1.3 mg/100 g and 12.16 mg 100% of oleic acid, respectively. Also, minimum value of pH after 12 days was related to the CE + HEO 1% (coating containing chitosan with emulsion of EO) with 7.60. The minimum value of psychrophilic and mesophilic microbial count after 12 days were shown in NE + HEO 1%, 4.40 ± 0.36 and 4.03 ± 0.06 cfu/g, respectively. The best score of sensory evaluation was observed in the NE-HEO 1% treatment. As a result, the edible coating containing chitosan-based nanoemulsion could be effective to the preservation of shrimp's microbiological, chemical, and sensory characteristics.http://www.sciencedirect.com/science/article/pii/S2590157523002444Antimicrobial propertiesAntioxidant activityEdible coatingNanochitosanSeafood |
| spellingShingle | Abbas Mehraie Saied Khanzadi Mohammad Hashemi Mohammad Azizzadeh New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes Food Chemistry: X Antimicrobial properties Antioxidant activity Edible coating Nanochitosan Seafood |
| title | New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes |
| title_full | New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes |
| title_fullStr | New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes |
| title_full_unstemmed | New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes |
| title_short | New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes |
| title_sort | new coating containing chitosan and hyssopus officinalis essential oil emulsion and nanoemulsion to protect shrimp litopenaeus vannamei against chemical microbial and sensory changes |
| topic | Antimicrobial properties Antioxidant activity Edible coating Nanochitosan Seafood |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523002444 |
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