Effect of Citrus wilsonii Tanaka extract combined with alginate-calcium coating on quality maintenance of white shrimps (Litopenaeus vannamei Boone)

Liu, Xiaoli; Jia, Yangyang; Hu, Yanxin; Xia, Xiudong; Li, Ying; Zhou, Jing; Liu, Yuan

doi:10.1016/j.foodcont.2016.03.028

Cited by 37 publications

(15 citation statements)

References 50 publications

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“…Kalaycioğlu et al (2017) obtained a 1.5-fold increase in RT when adding saffron extract to the chitosan film-forming solution. Liu et al (2016) found similar results in chitosan films with curcumin. Kanatt et al (2012) prepared chitosan-based films (1.0%, v / v) with different concentrations of mint extract and pomegranate extract and verified that RT increased when compared to the control, proving the influence of the concentration of bioactive compound on the RT value.…”

Section: Thickness and Mechanical Propertiessupporting

confidence: 57%

Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life

Carnaval

Bezerra

Arroyo

et al. 2022

RSD

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Besides practical and convenient products, the consumer has increasingly demanded safe and tasty foods, arousing interest in natural additives. This work aimed to develop chitosan films added with peppermint (Mentha piperita L.) hydroethanolic extract (EHH) for Briseé dough conservation. Films were prepared with chitosan (1% w/v) added with four EHH concentrations: 2.5% (EH2.5), 5% (EH5), 10% (EH10) and 25% (EH25). EH5 and EH10 films showed better antioxidant activity and bioactives retention, so were characterized by visual analysis, thickness, mechanical and optical properties, moisture, density, water vapour permeability, swelling, solubility. Moreover, by antimicrobial action against S. aureus and Escherichia coli, whose results showed they did not exhibit any activity against studied bacteria. For selected films, EHH addition improved mechanical, barrier and optical properties. They were used to pack pieces of dough, then results for DPPH and TBARS showed these films were effective in delaying lipid oxidation over ten days of storage.

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Section: Thickness and Mechanical Propertiessupporting

confidence: 57%

Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life

Carnaval

Bezerra

Arroyo

et al. 2022

RSD

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show abstract

“…In previous report, the initial bacteria count of white shrimps ( L . vannamei Boone ) was determined to be 2–4 log 10 CFU g −1 (Liu et al ., 2016). Therefore, it is estimated that the freshness of the crayfish used in this study is promising.…”

Section: Resultsmentioning

confidence: 99%

Effects of superchilling on quality of crayfish (Procambarus clarkii): water migration, biogenic amines accumulation, and nucleotides catabolism

Qin

Chen

et al. 2021

Int J of Food Sci Tech

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Effects of refrigerated (3.5 AE 0.5 °C), iced (0 AE 0.5 °C) and superchilled (−3.0 AE 1.0 °C) storage on quality of crayfish (Procambarus clarkii) were evaluated by monitoring the water migration, microbial contamination, biogenic amines accumulation, and nucleotides catabolism during 21 days. The results indicated that superchilling was effective in accelerating the rate of water migration and reducing total volatile basic nitrogen, trimethylamine, total viable bacteria, Enterobacteriaceae and psychrotrophic bacteria of crayfish. Meanwhile, significant (P < 0.05) lower putrescine, cadaverine and tyramine contents were observed in superchilled sample (SS), whereas histamine concentrations were at lower levels (0.76-2.31 μmol g −1 ) in all treatments. In addition, the predominant nucleotides degradation pathway in crayfish was the conversion of inosine monophosphate, which was accumulated massively (3.74 µmol g −1 ) in SS at the end of storage. According to the dynamic changes of inosine and hypoxanthine contents, the shelf life of SS was prolonged to 15 days.

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“…Coating with tea polyphenols had significantly lowered the levels of TVB-N, lipid oxidation, and protein decomposition in Japanese Sea Bass (Lateolabrax japonicas) fillets [106]. The use of alginate-calcium film coating with Citrus wilsonii extract delays the deterioration and results in a higher sensory score for L. vannamei [107]. Significant reduction in the TVB-N, TMA, and thiobarbituric acid reactive substance (TBARS) has been detected during chilled storage with the presence of Gracilaria gracilis extract in shrimp [108], G. verrucosa extract in Indian mackerel [109], and extracts of Hypnea musciformis and A. muscoides in black tiger shrimp [110].…”

Section: Plantderived Productsmentioning

confidence: 99%

Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products

Vijayan¹,

Sivaraman²,

Visnuvinayagam³

et al. 2022

Natural Food Additives

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Fish and fishery products have drawn greater attention due to their high nutritional value owing to the presence of cheap superior quality proteins, essential fatty acids, and macro and micronutrients. But higher water content, non- protein nitrogen, and post mortem pH (6–7) in fish favor rapid spoilage by autolysis or putrefaction, and can result in health risk as well as economic loss. Moreover, the quality of fish is affected by species, harvesting season, handling and method of processing. Thus, application of food additives become necessary to maintain the shelf life, nutritional content, texture and flavor of the raw material as well as processed products. Considerable research is being done on applications of natural additives after the emergence of the concept ‘Green consumerism’ which resulted in decreased consumer preference for using synthetic food additives. In this background, this chapter will review the natural additives used for quality maintenance and shelf life extension of fish and fishery products.

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Effect of Citrus wilsonii Tanaka extract combined with alginate-calcium coating on quality maintenance of white shrimps (Litopenaeus vannamei Boone)

Cited by 37 publications

References 50 publications

Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life

Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life

Effects of superchilling on quality of crayfish (Procambarus clarkii): water migration, biogenic amines accumulation, and nucleotides catabolism

Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products

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