TY - JOUR
AU - Nafchi, Abdorreza Mohammadi
AB - The present work aimed to investigate the application of gelatin-sodium alginate composite as edible coatings containing phycocyanin as natural antioxidant pigment to enhance shelf life of whiteleg shrimp (Litopenaeus vannamei) during refrigerator storage. Phycocyanin is a nontoxic water-soluble natural pigment that can be a suitable alternative to synthetic antioxidants, as it inhibits the oxidation of lipids. Enriching edible composite film with natural pigments as an active coating could increase the shelf life of products. Four treatments were considered: M: shrimps dipped in sodium metabisulfite solution; C: shrimps dipped in a coated solution of sodium alginate and gelatin; P10: shrimps treated in alginate/gelatin composite solution with 10% (w/w) phycocyanin; and P20: shrimp treated in alginate/gelatin composite solution with 20% (w/w) phycocyanin. The composite coating and composite enriched with phycocyanin positively slowed low bacterial growth, especially in lactic acid bacteria growth (3.97 ± 0.03 Log CFU/mL in P10 on the last day). Similar findings were observed in chemical tests (total volatile base nitrogen, trimethylamine, thiobarbituric acid, and pH; P < 0.05). Color indices did not show significant changes (P > 0.05), although phycocyanin caused a slight change in the color (b* index) and appearance of shrimp due to its blue pigment (21.9 ± 6.5 in P20 on the last day). Sensory evaluation, including odor, texture, melanosis (black spot), red head, and loose head, revealed minimal changes in treatments coated with P10 and P20 (P < 0.05). The study results indicated that alginate and gelatin composite coating effectively delayed shrimp spoilage during storage. However, the phycocyanin from spirulina (particularly 20% in the composite coating) reduced bacterial growth and oxidative spoilage, which could be used as a novel additive for extending shrimp shelf life during cold storage.
TI - Do phycocyanin-enriched gelatin/alginate coatings decrease bacterial spoilage and improve the physicochemical and sensory properties of Whiteleg shrimp during storage?
JF - Journal of Food Measurement & Characterization
DO - 10.1007/s11694-025-03143-7
DA - 2025-04-01
UR - https://www.deepdyve.com/lp/springer-journals/do-phycocyanin-enriched-gelatin-alginate-coatings-decrease-bacterial-ukHXUIzSNJ
SP - 2739
EP - 2749
VL - 19
IS - 4
DP - DeepDyve
ER -