Chemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon)

Arulkumar, Abimannan; Satheeshkumar, Kumar; Paramasivam, S.; Rameshthangam, Palanivel; Miranda, José M.

doi:10.3390/foods9050634

Cited by 18 publications

(15 citation statements)

References 23 publications

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“…While the samples of G. radula, G. skottsbergii and G. Chilense, presented a greater antiradical capacity of DPPH according to their higher content of TP and TF (Table 2), they did not present a good reducing power of Fe 3+ . These results coincide with those obtained in other red algae studied by Arulkumar et al (2020) [15]. It should be noted that in most of the studies carried out on free radical or in lipid oxidation model systems, the antioxidant capacity is proportional to the polyphenol content [37][38][39][40].…”

Section: Antioxidant Activity Of Phenolic Extractssupporting

confidence: 91%

“…The flavonoid content for the six algae varied between 2.2 and 9.6. Both polyphenol and flavonoid contents were similar to those determined in the algae Hypnea musciformis and Acanthophora muscoides [15]. While the samples of G. radula, G. skottsbergii and G. Chilense, presented a greater antiradical capacity of DPPH according to their higher content of TP and TF (Table 2), they did not present a good reducing power of Fe 3+ .…”

Section: Antioxidant Activity Of Phenolic Extractssupporting

confidence: 70%

“…On the other hand, I. larga and G. radula presents an intermediate value, whereas the lowest contents were found in G. chilensis and G. chamissoi. The total polyphenol contents were lower than in other types of red algae, where values between 37 and 178 mg/g dw have been reported [15]. The flavonoid content for the six algae varied between 2.2 and 9.6.…”

Section: Antioxidant Activity Of Phenolic Extractsmentioning

confidence: 56%

“…Recently, research regarding the use of red, green and brown algae extracts in the preservation of food has shown that the different bioactive antioxidant components derived from seaweed are effective in preserving fish and shellfish [11][12][13][14]. In addition, it has recently been observed that phenolic extracts from different red algae show the ability to inhibit the development of different pathogenic bacterial strains and the toxic products generated by their proteolytic activity, among which biogenic amines stand out due to their risk to human health [12,13,15]. Salmon is a fish of high nutritional richness due to its content in PUFAS, carotenoids, minerals, vitamins, etc., and is highly demanded by consumers.…”

Section: Introductionmentioning

confidence: 99%

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Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon

et al. 2021

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Salmon paste contains nutritious components such as essential fatty acids (EPA, DHA), vitamin E and astaxanthin, which can be protected with the addition of red algae extracts. Phenolic extracts were prepared with an ethanol: water mixture (1:1) from the red seaweeds Gracilaria chilensis, Gelidium chilense, Iridaea larga, Gigartina chamissoi, Gigartina skottsbergii and Gigartina radula, obtained from the Pacific Ocean. Most algae had a high content of protein (>7.2%), fiber (>55%) and β-glucans (>4.9%), all expressed on a dry weight basis. Total polyphenols (TP), total flavonoids (TF), antioxidant (DPPH, FRAP) and antibacterial power of the extracts were measured. In addition, the nutritional components of the algae were determined. Results showed that the content of TP in the six algae varied between 2.6 and 11.3 mg EAG/g dw and between 2.2 and 9.6 for TF. Also, the extracts of G. skottsbergii, G. chamissoi, G. radula and G. chilensis showed the highest antiradical activity (DPPH, FRAP). All samples exhibited a low production of primary oxidation products, and protection of the essential components and the endogenous antioxidants tocopherols and astaxanthin, particularly in the case of G. skottsbergii, G. chamissoi, G. radula and G. chilensis. Furthermore, all algae had inhibitory activity against the tested microorganisms, coincident with their antioxidant capacity. Results show that the extracts may have future applications in the development and preservation of essential dietary components of healthy foods.

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Section: Antioxidant Activity Of Phenolic Extractssupporting

confidence: 91%

Section: Antioxidant Activity Of Phenolic Extractssupporting

confidence: 70%

Section: Antioxidant Activity Of Phenolic Extractsmentioning

confidence: 56%

Section: Introductionmentioning

confidence: 99%

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Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon

et al. 2021

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“…In the samples kept at 16 °C, the TMA-N levels after 12 days of storage reached 4 mg 100g −1 , while the TVB-N levels reached 7 mg 100 g −1 . In this case the higher values of volatile bases with respect to trimethylamine indicated a hydrolysis of proteins and the appearance of other amines from TMAO, either due to microbial activity or to the endogenous enzymatic activity [ 49 ]. The determination of TVB-N had a high correlation with the organoleptic acceptance of fish and is applied in routine tests because it is a relatively simple method [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

Sánchez‐García

Hernández

Palacios

et al. 2021

Foods

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In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. However, little is known about the quality and degree of freshness of seaweeds for direct consumption or fresh use. For this reason, different analytical methods were applied to test sea vegetables and other marine products. These methods included physical (aw, pH, color, and texture), chemical (total volatile base nitrogen, TVB-N; and trimethylamine, TMA-N) parameters, microbiological count, and sensory evaluation. In this study, freshness quality and shelf life of the green seaweed Ulva rigida (UR) was evaluated during a 12-day period, stored at 4 and 16 °C. The parameters that proved to be most useful for evaluating its freshness were the TVB, TMA, microbiological, and sensory analyses. The physicochemical and microbiological parameters established a shelf life of UR of 6 days for a storage temperature of 16 °C and up to 10 days for a storage temperature of 4 °C. The changes that UR undergoes during its storage from the sensory point of view are more pronounced than those produced from the physicochemical point of view, which can condition its applications.

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Influence of Coated Phycocyanin on Shelf Life of Infected Penaeus semisulcatus

Alibabaei,

Metcalf,

Nowruzi

2024

Aquaculture Fish & Fisheries

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The present study was undertaken to evaluate the antioxidant and antimicrobial activity of chitosan‐alginate‐coated phycocyanin (PC) extract from Spirulina sp. on Penaeus semisulcatus infected with Salmonella typhimurium stored at 4°C and 8°C for 21 days. Four groups of shrimp treatments—a control sample (without infection and PC), an infected sample without PC, a non‐infected sample + PC and an infected sample + PC—were used. The toxicity test revealed no toxicity of PC against Caenorhabditis elegans. The results of the pH, thiobarbituric acid, peroxide value (PV) and total volatile basic nitrogen showed that the lowest amounts of these factors were observed in the samples immersed in PC, whereas the highest values belonged to the samples infected with Salmonella. On the basis of the total number of bacteria in food (log 10⁷ CFU/g), the shelf life of shrimps treated with PC increased by 14 and 4 days at 4°C and 8°C, respectively, compared to the control. The diphenyl‐2‐picrylhydrazyl (DPPH) and ABTS results of the antioxidant activity indicated that the highest values were observed in the infected sample + PC after 21 days at 4°C and 8°C (82.65 ± 0.36 and 89.50 ± 0.43), respectively. The results of the colour assessment showed that the highest and lowest values belonged to the control sample (without infection and PC) and the non‐infected sample with PC, respectively. The results of sensory analysis showed that the samples enriched with PC had a higher overall acceptability than samples without PC. In conclusion, PC increased the shelf life of shrimp infected with Salmonella sp.

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Chemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon)

Cited by 18 publications

References 23 publications

Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon

Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon

Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

Influence of Coated Phycocyanin on Shelf Life of Infected Penaeus semisulcatus

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