Effect of phlorotannins on melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage

Sharifian, Sana; Shábanpour, Bahareh; Taheri, Ali; Kordjazi, Moazameh

doi:10.1016/j.foodchem.2019.124980

Cited by 33 publications

(11 citation statements)

References 33 publications

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“…Generally, at higher concentrations of C. sinousa extracts, due to the presence of more antioxidant complexes and, therefore, an upsurge in the number of hydroxyl groups present in the reaction, the probability of donating hydrogen to free radicals and afterward the oxidation inhibitory potency of the extract is increased. Sharifian et al [28] reported that shrimp samples treated with phlorotannins (5%) extracted from seaweeds had the least pH, melanosis score, total volatile nitrogen and lipid oxidation with higher sensory scores given by evaluators. Similarly, Shiekh et al…”

Section: Discussionmentioning

confidence: 99%

Study The effect of Brown Alga (Colpomeni sinousa) on Melanosis, Quality and Lipid Oxidation of Western Pacific Shrimp (Litopenaeus vannamei) During The storage on Ice

et al. 2021

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T HE present survey was performed to evaluate the effects of Colpomeni sinousa (C. sinousa) on melanosis, quality and lipid oxidation of Western Pacific shrimp (Litopenaeus vannamei) during the storage on ice. Shrimp samples were classified into four groups [Control, C. sinousa treatments (1 and 10%) and 3% sodium metabisulfite], packed and stored on ice for 20 days. Quality properties of shrimp samples were assessed daily. Sensory properties of fried shrimp samples were assessed at the end of the experiment. Peroxide, anisidine and TBA contents of shrimp samples were measured at days 0, 10 and 20 of the experiment using standard techniques. The highest qualitative scores were given to shrimp samples treated with sodium metabisulfite(3%), followed by C. sinousa extract (10%). Peroxide, anisidine and TBA contents of shrimp samples were significantly increase during the storage period (P <0.05) with the highest content for the control group. C. sinousa extract (10%) caused significant decrease in the production of peroxide, anisidine and TBA contents of shrimp samples during the storage (P <0.05). Sensory evaluators specified the highest sensory scores to hardness, color, taste and overall acceptance for the shrimp samples treated with sodium metabisulfite(3%), followed by C. sinousa extract (10%). Obtained findings were not statistically significant between shrimp samples treated with C. sinousa extract (10%) and sodium metabisulfite(3%). Therefore, considering the high cost of sodium metabisulphite, C. sinousa extract (10%) is an appropriate candidate to improve the shelf-life and oxidative stability of shrimp during the storage on ice.

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Section: Discussionmentioning

confidence: 99%

Study The effect of Brown Alga (Colpomeni sinousa) on Melanosis, Quality and Lipid Oxidation of Western Pacific Shrimp (Litopenaeus vannamei) During The storage on Ice

et al. 2021

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“…Similarly, Kirke et al ( 2017 ) reported that low molecular weight phlorotannins isolated from F. vesiculosus exhibited high antioxidant stability especially when exposed to different storage conditions signifying their potential as food preservatives. Sharifian et al ( 2019 ) analyzed the effect of phlorotannins on melanosis and quality changes of Pacific white shrimp ( Litopenaeus vannamei ) during iced storage. They reported that shrimp treated with 5% phlorotannins exhibited the least melanosis score, lipid oxidation, better microbial and sensory quality suggesting its use as a melanosis inhibitor for shrimp storage.…”

Section: Broader Applications Of Phlorotanninsmentioning

confidence: 99%

Phlorotannins–bioactivity and extraction perspectives

et al. 2022

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Phlorotannins, a seaweed based class of polyphenolic compounds, have proven to possess potential bioactivities such as antioxidant, antimicrobial, anti-allergic, anti-diabetic, anti-inflammatory, anti-cancerous, neuroprotection etc. These bioactivities have further increased demand globally and sustainable techniques such as supercritical fluid extraction, microwave assisted extraction, enzyme assisted extraction, extraction using deep eutectic solvents etc. are being explored currently for production of phlorotannin-rich extracts. In spite of such well documented bioactivities, very few phlorotannin-based nutraceuticals are available commercially which highlights the significance of generating consumer awareness about their physiological benefits. However, for industry level commercialization accurate quantification of phlorotannins with respect to the different classes is vital requiring sophisticated analytical techniques such as mass spectrometry, 1 H-NMR spectroscopy etc. owing to the wide structural diversity. This review summarizes the extraction and bioactivities of phlorotannins based on the findings of in vivo and in vitro studies.

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“…In order to delay melanosis and prolong the shelf-life of perishable crustaceans, several anti-melanosis agents, for example, 4-hexylresorcinol, sulfite-based compounds and phosphates, have been studied for melanosis inhibition (Amparyup et al, 2013). Moreover, due to the potential hazards of synthetic chemical additives to human health, natural products, especially natural antioxidants and melanin inhibitors, have been intensively studied as alternatives (Sharifian et al, 2019;Shiekh et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of chitosan coating combined with hypotaurine on the quality of shrimp (Litopenaeus vannamei) during storage

Chen¹,

Hu²,

Hu³

et al. 2022

Fish Aquat Sci

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This study aimed to investigate the effect of different coating materials on the quality of shrimp (Litopenaeus vannamei) during chilled storage for 10 days. Fresh shrimp were randomly divided into five groups: the control group, the hypotaurine treatment group (2%), the chitosan group (1%), the hypotaurine + chitosan group (2% hypotaurine solution with 1% of chitosan), and the sodium metabisulfite treatment group (1.25%). Compared with other treatments, the lower accumulation of total visible counts (TVC, 5.25 Log 10 CFU/g), total volatile basic nitrogen (TVB-N, 22.5 mg/100 g) and thiobarbituric acid values (TBA, 0.58 mg MDA/ kg) suggested that coating of chitosan-hypotaurine could retard the microbial activity, protein degradation and lipid oxidation of shrimp. Meanwhile, results demonstrated that the chitosan coating combined with hypotaurine showed an excellent performance in inhibiting quality deterioration (pH 7.5, ∆E 7.0, hardness 393 g, and elasticity 0.69). Furthermore, the melanosis degree of shrimp was alleviated, and the sensory parameters, including appearance, odor and texture, were maintained to the acceptable level by chitosan based hypotaurine treatment during the chilled storage.

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Effect of phlorotannins on melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage

Cited by 33 publications

References 33 publications

Study The effect of Brown Alga (Colpomeni sinousa) on Melanosis, Quality and Lipid Oxidation of Western Pacific Shrimp (Litopenaeus vannamei) During The storage on Ice

Study The effect of Brown Alga (Colpomeni sinousa) on Melanosis, Quality and Lipid Oxidation of Western Pacific Shrimp (Litopenaeus vannamei) During The storage on Ice

Phlorotannins–bioactivity and extraction perspectives

Effect of chitosan coating combined with hypotaurine on the quality of shrimp (Litopenaeus vannamei) during storage

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