Do phycocyanin-enriched gelatin/alginate coatings decrease bacterial spoilage and improve the physicochemical and sensory properties of Whiteleg shrimp during storage?
{"title":"Do phycocyanin-enriched gelatin/alginate coatings decrease bacterial spoilage and improve the physicochemical and sensory properties of Whiteleg shrimp during storage?","authors":"Sedigheh Babaei, Sepideh Zare Juneghani, Mahshid Mojarrad, Tahereh Roshanzamir, Amin Gholamhosseini, Abdorreza Mohammadi Nafchi","doi":"10.1007/s11694-025-03143-7","DOIUrl":null,"url":null,"abstract":"<div><p>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 (<i>Litopenaeus vannamei</i>) 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; <i>P</i> < 0.05). Color indices did not show significant changes (<i>P</i> > 0.05), although phycocyanin caused a slight change in the color (<i>b*</i> 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 (<i>P</i> < 0.05). The study results indicated that alginate and gelatin composite coating effectively delayed shrimp spoilage during storage. However, the phycocyanin from <i>spirulina</i> (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.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2739 - 2749"},"PeriodicalIF":2.9000,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03143-7","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
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.
期刊介绍：
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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