Evaluating shelf life and anti-browning of shrimp by chitosan-coated nanoliposome loaded with licorice root extract.

Chitosan coating containing nanoliposomes loaded with licorice root extract was prepared to investigate shrimp's shelf life and anti-browning function during 20 days of ice storage. 1% licorice root hydroethanolic extract (LHE) was encapsulated in nanoliposomes or coated with chitosan, and then the shrimp were immersed in coating solutions. LHE treatment had the lowest browning indices (5 and 1.02), TBA (0.32 mg MDA/kg), and FFA (0.01%). Chitosan-coated LHE treatment (Ch-LHE) showed the best performance for TVN, microbial counts, and discoloration. PV, WHC, and cook loss in the treatment with LHE nanoliposome coated with chitosan (Ch-N-LHE) were measured at acceptable levels of 0.53 meq/kg, 86.12%, and 15.06%, respectively. Experiments showed that pure or encapsulated LHE is an effective method for increasing the quality and preventing the browning of shrimp. Additionally, due to its cost-effectiveness and health benefits, it can be an effective natural substitute for sodium metabisulfite at the global export level.

Effect of chitosan-coated Ulva intestinalis sulfated polysaccharide nanoliposome on melanosis and quality of Pacific white shrimp during ice storage.

This study investigates chitosan coating containing nanoliposome of Ulva intestinalis sulfated polysaccharide, its effect on melanosis, as well as the quality of Pacific white shrimp during 20 days of storage in ice. The sulfated polysaccharide was extracted from Ulva intestinalis (USP), and its impact on the shrimp's polyphenol oxidase (PPO) enzyme inhibition in different concentrations was measured. The optimum concentration of USP with the highest inhibition percentage was selected and used. USPs were loaded in nanoliposome or coated in chitosan then shrimps were immersed in these coatings. 1.5 % USP showed the highest inhibitory effect of PPO enzyme after 1 and 3 min with values of 63.03 % and 48.74 %. The melanosis of shrimps with different types of USP coating was significantly lower than the control. The lowest color change (ΔE), total viable counts (TVC) bacterial, TVN content, and weight loss were achieved in the Ch-USP treatment. The highest sensory score was found in the Ch-N-USP treatment. This coverage delayed the increase of psychrophilic bacteria (PBC) and chemical tests (TBA, FFA, and PV). Therefore, Ch-USP and Ch-N-USP treatments can be used as a natural substitute for sodium metabisulfite to increase the shelf life and shrimp quality during ice storage.