Studying the microbial, chemical, and sensory characteristics of shrimp coated with alginate sodium nanoparticles containing Zataria multiflora and Cuminum cyminum essential oils

Abstract

Retardation of quality loss of seafood has been a new concept in recent years. This study's main objective was to evaluate the microbial, chemical, and sensory attributes of shrimp coated with alginate sodium nanoparticles containing Zataria multiflora and Cuminum cyminum essential oils (EOs) during refrigerated storage. At the end of storage time (15 days storage at 4°C), the pH, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) amounts in shrimps coated with the alginate nanoparticles were 7.62, 1.14 mg MDA/kg, and 117 mg/100 g which were significantly (p < .05) lower than the control groups. The count of all bacteria groups was also lower in this treatment, which was 2–2.74 Log CFU/mL on day 15 of cold storage. This combined treatment also obtained the highest sensory scores (around 7) and the lowest melanosis score (2.67) due to the effective delaying microbial and oxidation activities. Therefore, this edible coating could substantially retard microbial and chemical changes and improve the organoleptic properties of shrimp under refrigerated storage.

Alginate Nanoparticles Containing Cuminum cyminum and Zataria multiflora Essential Oils with Promising Anticancer and Antibacterial Effects

“…Similarly, C. cyminum EO-loaded nanoformulations have been investigated for their antioxidant, anticancer, and antibacterial properties [ 23 ]. Interestingly, a previous study also employed alginate nanoparticles containing a blend of C. cyminum and Z. multiflora EOs as a shrimp coating, demonstrating its potential for combined effects [ 24 ]. This suggests a precedent for the safety of Alg-CC and Alg-ZM based on the similarity of their components.…”

Enhancing the lipid stability of foods of animal origin using edible packaging systems

“…Research papers have documented the favourable impact of edible packaging such as coatings on the lipid stability of stored seafood. For example, Osanloo et al (2023) prepared a coating from alginate-based nanoparticles incorporated with Cuminum cyminum (0.125 %) and Zataria multiflora (0.125 %) EOs to enhance the stability of lipids in shrimp maintained at 4 °C for 15 days. Treated shrimp were compared with the shrimp without any coating.…”

“…TBARS values of 4.26, 4.42, and 7.28 mg MDA/kg were found for UA and CE-coated and uncoated fillets, respectively, on day 15 Balcik Misir and Koral (2019) The coating solution contained 1.5 % chitosan prepared in 1 % acetic acid and seaweeds or their extracts The bioactive agents used were two seaweeds viz. Palmaria palmata (1 %) and Himanthalia elongata (1 %) and their extracts The coated burgers (50 g) prepared from minced meat of rainbow trout ( Oncorhynchus mykiss ) were kept at 4 °C for 7 days The TBARS values reduced significantly for the coated (extracts from both seaweeds and H. elongata ) burgers from days 0 to 7 in comparison to chitosan-coated burgers Albertos et al (2019) The coating solution contained essential oils incorporated nanoparticles developed using sodium alginate (0.25 %) The bioactive agents used were essential oils from Cuminum cyminum (0.125 %) and Zataria multiflora (0.125 %) The coated fresh shrimp were kept at 4 °C for 15 days The TBARS values reduced significantly for the coated fillets from days 0 to 15 in comparison to uncoated fillets Osanloo et al (2023) The coating solution contained glycerol (2.5 %), ethanol (95 %) and zein-protein (10 %) Three levels (6, 12, and 24 %) of nanoemulsion were used which was developed using garlic essential oil The coated fresh shrimp were kept at 4 °C for 14 days The TBARS and peroxide values reduced significantly for the coated fillets from days 0 to 14 in comparison to uncoated fillets. The lowest values for lipid oxidation were found for 24 % nanoemulsion-coated fillets Rahnama et al (2021) …”