Khodanazary Ainaz
Department of Fisheries Faculty of Agriculture and Natural Resources, Gonbad Kavous University Gonbad Kavous Iran.
Food Sci Nutr. 2025 Apr 22;13(4):e70184. doi: 10.1002/fsn3.70184. eCollection 2025 Apr.
The aim of this study is the estimation of the influence of carboxymethyl chitosan (CMCS)/pectin coating containing essential oil (MP EO) nanoliposomes (NLs) on melanosis, sensory analysis, bacterial counts, physicochemical properties, and color analysis of shrimp during iced storage. In addition, the impact of MP EO on the shrimp's polyphenol oxidase (PPO) enzyme inhibition at different concentrations was measured. For this aim, the treated fillets were divided including (1) control, (2) sodium metabisulfite (SMS), (3) MP EO coating, (4) MP EO NLs, (5) MP EO-CMCS/pectin, and (6) MP EO NLs-CMCS/pectin coating. Two percentage of MP EO indicated the maximum inhibitory effect of PPO enzyme after 1 and 3 min with values of 75% and 64%, respectively. At the end of storage, the highest and lowest total mesophilic bacteria (TMB) and total psychrotrophic bacteria (TPB) counts were related to control (10.88 and 8.25 log CFU/g) and MP EO NLs-CMCS/pectin coating (6.87 and 6.90 log CFU/g), respectively. The coated shrimp improved the physicochemical properties (such as total volatile bases-nitrogen [TVB-N], pH, peroxide value [POV], and thiobarbituric acid [TBA]) during storage on ice. The lowest rate of TVB-N (30.33 mg/N100g) and pH (7.06) was recorded in shrimp coated with MP EO NLs-CMCS/pectin on day 12. During storage for 12 days, the MP EO NLs were better than the other treatments in reducing the rate of oxidation of lipids of shrimp (POV [2.12 meq peroxide/1000 g lipid] and TBA [3.02 mg MDA/kg]). Moreover, shrimp treated with MP EO NLs-CMCS/pectin had higher odor, texture, color, and overall acceptability scores, compared to the others, after the storage of 12 days at 0°C. Overall, these findings suggest that MP EO NLs-CMCS/pectin-based nanocomposite coating could be utilized as an alternative packaging method in seafood products with notable antioxidant, antibacterial, and nutritional properties.
本研究旨在评估含有精油（MP EO）的羧甲基壳聚糖（CMCS）/果胶纳米脂质体（NLs）涂层对虾在冰藏期间的黑变、感官分析、细菌计数、理化性质和颜色分析的影响。此外，还测定了不同浓度的MP EO对虾多酚氧化酶（PPO）酶抑制的影响。为此，将处理后的鱼片分为以下几组：（1）对照组，（2）焦亚硫酸钠（SMS）组，（3）MP EO涂层组，（4）MP EO纳米脂质体组，（5）MP EO-CMCS/果胶组，（6）MP EO纳米脂质体-CMCS/果胶涂层组。2%的MP EO在1分钟和3分钟后对PPO酶的抑制作用最大，抑制率分别为75%和64%。贮藏结束时，总嗜温菌（TMB）和总嗜冷菌（TPB）数量最高和最低的分别是对照组（10.88和8.25 log CFU/g）和MP EO纳米脂质体-CMCS/果胶涂层组（6.87和6.90 log CFU/g）。带涂层的虾在冰藏期间改善了理化性质（如总挥发性盐基氮[TVB-N]、pH值、过氧化值[POV]和硫代巴比妥酸[TBA]）。在第12天，用MP EO纳米脂质体-CMCS/果胶涂层的虾的TVB-N含量最低（30.33 mg/N100g）且pH值最低（7.06）。在贮藏12天期间，MP EO纳米脂质体在降低虾脂质氧化速率方面比其他处理更好（POV[2.12 meq过氧化物/1000 g脂质]和TBA[3.02 mg丙二醛/kg]）。此外，在0°C下贮藏12天后，与其他组相比，用MP EO纳米脂质体-CMCS/果胶处理的虾具有更高的气味、质地、颜色和总体可接受性评分。总体而言，这些研究结果表明，基于MP EO纳米脂质体-CMCS/果胶的纳米复合涂层可作为海产品的一种替代包装方法，具有显著的抗氧化、抗菌和营养特性。
