Effects of edible coating containing nano‐emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage

Abstract

BACKGROUND Shrimp is nowadays recognized as a rich source of proteins and omega‐3 fatty acids. Edible nano‐emulsion coatings containing eugenol, as an antioxidant agent, and Aloe vera, as a functional compound, were prepared for the storage of pink shrimp over 7 days at 277 K. Samples of the nano‐emulsion were prepared under ultrasonication using 0, 10 and 20 g L−1 of Aloe vera as well as 0, 15 and 30 mL L−1 of eugenol along with Tween 80. RESULTS Results indicated that the low pH of Aloe vera reduced that of the nano‐emulsions while the particle size and turbidity increased with increasing Aloe vera concentration. Moreover, both colour and antioxidant activity of the nano‐emulsions were significantly affected by eugenol and Aloe vera concentrations (p < 0.05). Increasing eugenol concentration led to increased nano‐emulsion pickup but to reduced lightness. Higher concentrations of Aloe vera significantly (p < 0.05) decreased drip loss, cooking loss, pH rise and oxidation rates but enhanced hardness in the shrimp samples. CONCLUSIONS The best results were recorded for the nano‐emulsion coating containing 30 mL L−1 of eugenol and 20 g L−1 of Aloe vera. The nano‐emulsion was successfully able to upgrade shrimp quality over 7 days of cold storage. © 2019 Society of Chemical Industry

Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry ( Fragaria ananassa cv Hongyan) fruit

“…Chitosan-based APP edible coating can be used to prolong the postharvest life of strawberry as well as to minimize food processing industrial waste by utilizing apple peel as an antioxidant ingredient. semipermeable barrier and lead to a decrease in the migration of solute, moisture evaporation, gas exchange, and respiration rate (Sharifimehr et al, 2019). The shelf-life extension of different kinds of fruits and vegetables has been achieved using various edible coatings (Allegra et al, 2016;Singh et al, 2016).…”

“…Fresh fruits and vegetables preserved by the application of edible coatings can result in minimum alterations in quality and postharvest loss by control and modification of the internal atmosphere (Ebrahimi & Rastegar, 2020). Edible coatings provide a semipermeable barrier and lead to a decrease in the migration of solute, moisture evaporation, gas exchange, and respiration rate (Sharifimehr et al., 2019). The shelf‐life extension of different kinds of fruits and vegetables has been achieved using various edible coatings (Allegra et al., 2016; Singh et al., 2016).…”

Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

“…Eugenol (E) is a natural phenolic compound found as a major compound in clove essential oil with antioxidant and antimicrobial properties [17]. However, eugenol is associated with strong flavor altering the original food flavor and high hydrophobicity posing a great challenge to its direct incorporation into foods [18]. To minimize its adverse effects, eugenol has been encapsulated in systems suitable for food application [19,20].…”

Stability and antibacterial activity of Thymus daenensis L. essential oil nanoemulsion in mayonnaise

“…Reducing the nanoemulsion diameter by increasing the emulsifier significantly led to a decrease in the nanoemulsion turbidity (Table 1). The EO nanoemulsions turbidity in food formulation is important because it may adversely affect the appearance and marketability of the product, therefore causing economic losses for the manufacturer 22 …”