The effect of carboxymethyl cellulose coating incorporated with clove oil nanoemulsion on quality of shrimp (Litopenaeus vannamei) during refrigerated storage

Document Type : Full paper (Original article)

Authors

1 Ph.D. Student in Food Hygiene, Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

2 Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

Abstract

Background: The quality of shrimp, as high perishable seafood, can readily be effected by microbial, chemical, and physical alterations during storage. Aims: In this study, carboxymethyl cellulose (CMC) coating either alone or incorporated with variable levels of clove oil nanoemulsion (CNE) (10, 20, and 30 mg/ml) was developed to sustain the quality of shrimp during refrigerated storage. Methods: Changes in microbial, chemical, textural, color (L*, a*, b*), and sensory parameters of the studied groups evaluated through distinct experimental approaches. Results: Based on our results, the pattern of increase in the aerobic plate count (APC) and psychrotrophic bacterial count (PBC) in different groups were reported as the following order: CMC + CNE < CMC < control. Also, CMC and CNE integration decreased the upward trend of total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) compared to that of the control group during storage at 4°C for 10 days (P<0.05). During the storage period, the decrease of the L* value in the control group was greater than the others; whereas, the lowest a* and b* values were observed in this group (P<0.05). Besides, the textural and sensory properties of coated shrimp were significantly more acceptable (P<0.05). Conclusion: Integration of CNE in CMC coating promisingly improves the quality of shrimp during refrigerated storage.

Keywords

Main Subjects

References

Abbasvali, M; Ranaei, A; Shekarforoush, SS and Moshtaghi, H (2016). The effects of aqueous and alcoholic saffron (Crocus sativus) tepal extracts on quality and shelf-life of pacific white shrimp (Litopeneous vannamei) during iced storage. J. Food Qual., 39: 732-742.
Acevedo-Fani, A; Salvia-Trujillo, L; Rojas-Graü, MA and Martín-Belloso, O (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocoll., 47: 168-177.
Basiri, S; Shekarforoush, SS; Aminlari, M and Akbari, S (2015). The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage. LWT-Food. Sci. Technol., 60: 1025-1033.
Benjakul, S and Bauer, F (2001). Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze-thaw cycles. Food Chem., 72: 207-217.
Burt, S (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. Int. J. Food. Microbiol., 94: 223-253.
Dashipour, A; Razavilar, V; Hosseini, H; Shojaee-Aliabadi, S; German, JB; Ghanati, K; Khakpour, M and Khaksar, R (2015). Antioxidant and antimicrobial carboxymethyl cellulose films containing Zataria multiflora essential oil. Int. J. Biol. Macromol., 72: 606-613.
Dehghani, P; Hosseini, SMH; Golmakani, MT; Majdinasab, M and Esteghlal, S (2018). Shelf-life extension of refrigerated rainbow trout fillets using total Farsi gum-based coatings containing clove and thyme essential oils emulsions. Food. Hydrocoll., 77: 677-688.
Diaz-Tenorio, LM; Garcia-Carreno, FL and Pacheco-Aguilar, R (2007). Comparison of freezing and thawing treatments on muscle properties of whiteleg shrimp (Litopenaeus vannamei). J. Food Biochem., 31: 563-576.
Ejaz, M; Arfat, YA; Mulla, M and Ahmed, J (2018). Zinc oxide nanorods/clove essential oil incorporated Type B gelatin composite films and its applicability for shrimp packaging. Food Packag. Shelf Life. 15: 113-121.
Gahruie, HH; Ziaee, E; Eskandari, MH and Hosseini, SMH (2017). Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion. Carbohydr. Polym., 166: 93-103.
Hamouda, T; Hayes, MM; Cao, ZH; Johnson, K; Wright, DC and Baker Jr, JR (1999). A novel surfactant nanoemulsion with broad-spectrum sporicidal activity against Bacillus species. ‎J. Infect. Dis., 180: 1939-1949.
Helander, IM; Alakomi, HL; Latva-Kala, K; Mattila-Sandholm, T; Pol, I; Smid, EJ and von Wright, A (1998). Characterization of the action of selected essential oil components on Gram-negative bacteria. J. Agr. Food Chem., 46: 3590-3595.
Huang, J; Chen, Q; Qiu, M and Li, S (2012). Chitosan-based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei). J. Food Sci., 77: C491-C496.
Joe, MM; Chauhan, PS; Bradeeba, K; Shagol, C; Sivakumaar, PK and Sa, T (2012). Influence of sunflower oil based nanoemulsion (AUSN-4) on the shelf life and quality of Indo-Pacific king mackerel (Scomberomorus guttatus) steaks stored at 20 °C. Food Control. 23: 564-570.
Jouki, M; Yazdi, FT; Mortazavi, SA; Koocheki, A and Khazaei, N (2014). Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. Int. J. Food Microbiol., 174: 88-97.
Li, PH and Chiang, BH (2012). Process optimization and stability of D-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology. Ultrason. Sonochem., 19: 192-197.
Li, JJ; Ji, BP; Zhou, F and Li, B (2006). Study on the extraction, main component and antimicrobial activity of clove and cinnamon essential oil. J. Food Sci., 27: 64-68.
López-Caballero, ME; Martínez-Alvarez, O; Gómez-Guillén, MDC and Montero, P (2007). Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage. Int. J. Food Sci. Tech., 42: 1029-1038.
Mastromatteo, M; Danza, A; Conte, A; Muratore, G and Del Nobile, MA (2010). Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging. Int. J. Food Microbiol., 144: 250-256.
McClements, DJ and Rao, J (2011). Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit. Rev. Food Sci. Nutr., 51: 285-330.
Moradi, M; Tajik, HR; Rohani, SM and Oromiehie, AR (2011). Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage. J. Sci. Food Agric., 91: 2850-2857.
Ozogul, Y; Yuvka, İ; Ucar, Y; Durmus, M; Kösker, AR; Öz, M and Ozogul, F (2017). Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT-Food Sci. Technol., 75: 677-684.
Shah, P; Bhalodia, D and Shelat, P (2010). Nanoemulsion: a pharmaceutical review. Sys. Rev. Pharm., 1: 24-32.
Shahavi, MH; Hosseini, M; Jahanshahi, M; Meyer, RL and Darzi, GN (2016). Clove oil nanoemulsion as an effective antibacterial agent: taguchi optimization method. Desalin. Water Treat., 57: 18379-18390.
Simpson, BK; Gagne, N; Ashie, INA and Noroozi, E (1997). Utilization of chitosan for preservation of raw shrimp (Pandalus borealis). Food Biotechnol., 11: 25-44.
Tongdeesoontorn, W; Mauer, LJ; Wongruong, S; Sriburi, P and Rachtanapun, P (2011). Effect of carboxymethyl cellulose concentration on physical properties of biodegradable cassava starch-based films. Chem. Cent. J., 5: 6.
Varela, P and Fiszman, SM (2011). Hydrocolloids in fried foods. A review. Food Hydrocoll., 25: 1801-1812.
Yam, KL and Papadakis, SE (2004). A simple digital imaging method for measuring and analyzing color of food surfaces. J. Food Eng., 61: 137-142.
Zhang, S; Zhang, M; Fang, Z and Liu, Y (2017). Preparation and characterization of blended cloves/cinnamon essential oil nanoemulsions. LWT-Food. Sci. Technol., 75: 316-322.

Files

Share

How to cite

Statistics