Bio-Preservation of Refrigerated Peeled Shrimp (Parapenaeus Longirostris) Using Cactus Fruit Peels Polyphenolic Extract

Besbes, Nadia; Joffraud, Jean-Jacques; Khemis, Ines Ben; Sadok, Saloua

doi:10.9790/264x-03033647

Cited by 7 publications

(5 citation statements)

References 47 publications

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“…A substantial body of literature highlights the involvement of carbohydrates, lipids and proteins compounds of crustaceans bio-wastes in the culture of microorganisms for enzymes production (Mechri et al, 2019b). In addition, available saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), amino-acids, plus Omega-3 (ω-3) were present in P spp with moderate amounts suggests that the P spp can be ranked as a prospective source of dietary supplement (Besbes et al, 2017). However it is worth noting that crustacean bio-waste undergoes signi cant seasonal change suggesting a deeper investigation on crab waste for an e cient utilization.…”

Section: Biochemical Composition Of P Sppmentioning

confidence: 99%

“…In fact, the activity of valuing seafood sorting by-products is an activity to be developed in the coming years, given the ever-increasing demand for these products in several countries. Recently, the environmental concern has prompted manufacturers to consider the generated by-products by any transformation process (Besbes et al, 2017). Then, it has become crucial to nd ways to promote these bio-wastes while integrating the concept of sustainable development (Gómez-Ríos et al, 2017; Hui et al, 2020; Uranga et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Extraction and characterization of chitin, chitosan, and protein hydrolysate from the invasive Pacific blue crab, Portunus segnis (Forskål, 1775) having potential biological activities

Jabeur

Mechri

Mensi

et al. 2022

Environ Sci Pollut Res

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The diversity of marine biomasses is a set of exploitable and renewable resources with application in several sectors. In this context, a co-culture based on three protease-producing bacterial isolates namely; Aeribacillus pallidus VP3, Lysinibacillus fusiformis C250R, and Anoxybacillus kamchatkensis M1V strains, was carried out in a medium based on the blue swimming crab Portunus segnis bio-waste. Proteases production was optimized using a central composite design (CCD). The highest level of proteases production obtained was 8,809 U/mL in a medium comprising 75 g/L of Portunus segnis byproduct powder (P spp ). The biological value of P spp and its obtained derivates were evidenced via accredited protocols. The recovered protein hydrolysate (P Hyd ) was found to be active towards radical scavenging power, and against angiotensin I-converting enzyme (ACE). The blue crab chitin (BC) extraction e ciency was achieved with a yield of 32%. Afterward, chitosan was prepared through chitin N-deacetylation with a yield of 52%, leading to an acetylation degree (AD) of 19% and solubility of 90%. In addition, chitosan is found to be active against the growth of all pathogenic bacteria tested. Highlights► A co-culture of 3 protease-producing bacterial was carried on Portunus segnis by-products.► The central composite design was used to optimize proteases production.► The production of chitin and chitosan using eco-friendly methods was successful.► The biological potentials for the recovered protein hydrolysate were very promising.► The co-culture has proven its potential for biotechnological cleaner application.

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Section: Biochemical Composition Of P Sppmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Extraction and characterization of chitin, chitosan, and protein hydrolysate from the invasive Pacific blue crab, Portunus segnis (Forskål, 1775) having potential biological activities

Jabeur

Mechri

Mensi

et al. 2022

Environ Sci Pollut Res

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“…Recent findings of Besbes et al (2017) revealed the efficiency of cactus fruit peels on refrigerated peeled shrimp. It was found that cactus fruit peel extract was a rich source of polyphenols.…”

Section: Phenolsmentioning

confidence: 99%

Recent developments of natural antimicrobials and antioxidants on fish and fishery food products

Rathod

Ranveer

Benjakul

et al. 2021

Comp Rev Food Sci Food Safe

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Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery‐derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.

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“…Crustaceans are fishery products of high commercial value that are widespread all over the world [1,2]. Among these, Parapenaeus longirostris, or deep-water pink shrimp represents one of the most consumed and commercialized species in Mediterranean countries and Europe [3,4]. It is very appreciated for its delicate taste, the consistency of the meat, and its high nutritional value.…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

Miraglia

Castrica

Esposto

et al. 2021

Foods

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The focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps (Parapenaeus longirostris) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim, four different groups of shrimps were analysed, specifically the control (CTRL) group, where the shrimps were soaked in tap water; sulphites (S) group with shrimps soaked in 0.5% sodium metabisulfite tap water solution, phenolic extract (PE) group where a tap water solution containing 2 g/L of phenols was used; and PE+S group where the shrimps were dipped in 0.25% sodium metabisulfite tap water solution containing 1 g/L of phenols. The groups were then stored at 2 °C and analysed on the day of packaging (D0), after 3 (D3), 6 (D6), and 8 (D8) days. On each group, microbiological parameters such as Enterobacteriaceae, mesophilic and psychrotrophic bacteria, and colorimetric indices were investigated on six (n = 6) shrimps before cooking, while the evolution of the phenolic content, antioxidant activity, and sensory analysis during the storage period were evaluated on cooked shrimps. Regarding colour coordinates, there were no noteworthy variations overtime nor between groups, while it is important to note that the microbiological results for the PE group showed at each time interval and for all the considered parameters, significantly lower values than the other groups (p < 0.05). This result is very interesting when considered further in correlation with the sensory analysis, where shrimps mainly in PE and secondarily in PE+S groups were shown to retain the freshness characteristics better than the other groups (α = 0.01), without giving the shrimps any particularly bitter and pungent sensations typical of the olive phenolic compounds. In conclusion, the results obtained in this study give PEOVW the potential to be valorised in the food sector and, above all, it could represent a sustainable solution to reduce the use of synthetic additives.

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Bio-Preservation of Refrigerated Peeled Shrimp (Parapenaeus Longirostris) Using Cactus Fruit Peels Polyphenolic Extract

Cited by 7 publications

References 47 publications

Extraction and characterization of chitin, chitosan, and protein hydrolysate from the invasive Pacific blue crab, Portunus segnis (Forskål, 1775) having potential biological activities

Extraction and characterization of chitin, chitosan, and protein hydrolysate from the invasive Pacific blue crab, Portunus segnis (Forskål, 1775) having potential biological activities

Recent developments of natural antimicrobials and antioxidants on fish and fishery food products

Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

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