In-Vitro Study on the Antibacterial and Antioxidant Activity of Four Commercial Essential Oils and In-Situ Evaluation of Their Effect on Quality Deterioration of Pacific White Shrimp (Litopenaeus vannamei) during Cold Storage

Abstract

The antioxidant and antibacterial properties of four essential oils (oregano essential oil (OEO), tea tree essential oil (TTEO), wild orange essential oil (WOEO), and clove leaf essential oil (CLEO)) were determined. The in-vitro experiment indicated that CLEO had the highest total phenolic content and DPPH scavenging activity, and OEO displayed the highest antibacterial effect, so they were applied to maintain the quality of shrimp for further study. In-situ study, the total viable counts of shrimp were inhibited from 9.05 log CFU/g to 8.18 and 8.34 log CFU/g by 2% of OEO and CLEO treated alone on 10 d. The melanosis ratio was also retarded from 38.16% to 28.98% and 26.35% by the two essential oils. The inhibitory effects of OEO and CLEO on the increase of PPO activity, weight loss, and TCA-soluble peptides, and the decreasing tendency of whiteness, the contents of myofibrillar and sarcoplasmic proteins were also founded. The samples treated with 1% OEO + 1% CLEO had better quality than those treated alone. Therefore, the combination of OEO and CLEO had a synergistic effect, which displayed the highest efficiency to prevent the melanosis, bacterial growth, and protein hydrolysis of shrimp.

Effects of proteases on textural softening and changes in physical property of harpiosquillid mantis shrimp (Harpiosquilla raphidea) during the iced storage

“…This was related to pasty texture of the abdomen of HMS, in which ultimate protein degradation took place (Sriket et al ., 2011; Temdee et al ., 2021). Furthermore, denaturation of muscle protein could occur and induce the aggregation of proteins, thus lowering hydrophilic domain to bind with water (Chen et al ., 2022; Qian et al ., 2023; Zhang et al ., 2023b).…”

Processing and Preservation of Aquatic Products

“…Adding a preserving agent is an effective means of extending the shelf life of aquatic products. In recent years, the use of weak acids [13][14][15], essential oils [16,17], and epigallocatechin gallate (EGCG) [18] as aquatic preserving agents has become a research hotspot.…”

“…Essential oils (EO) are important natural plant extracts and have attracted much interest from scientists for their antibacterial and antioxidant properties. By comparing four essential oils (oregano essential oil (OEO), tea tree essential oil (TTEO), and wild orange essential oil (WOEO)), Qian et al [16] reported that OEO displayed the highest antimicrobial effect in Pacific white shrimp (Litopenaeus vannamei) during cold storage. Additionally, they found that the combination of OEO and CLEO had a synergistic effect, and displayed the highest efficacy in preventing melanosis, bacterial growth, and protein hydrolysis in shrimp.…”