{"title":"含游离脂质体和纳米脂质体薄荷精油的羧甲基壳聚糖/果胶涂层对冰储虾保质期的影响","authors":"Ainaz Khodanazary","doi":"10.1002/fsn3.70184","DOIUrl":null,"url":null,"abstract":"<p>The aim of this study is the estimation of the influence of carboxymethyl chitosan (CMCS)/pectin coating containing <i>Mentha piperita</i> essential oil (MP EO) nanoliposomes (NLs) on melanosis, sensory analysis, bacterial counts, physicochemical properties, and color analysis of shrimp during iced storage. In addition, the impact of MP EO on the shrimp's polyphenol oxidase (PPO) enzyme inhibition at different concentrations was measured. For this aim, the treated fillets were divided including (1) control, (2) sodium metabisulfite (SMS), (3) MP EO coating, (4) MP EO NLs, (5) MP EO-CMCS/pectin, and (6) MP EO NLs-CMCS/pectin coating. Two percentage of MP EO indicated the maximum inhibitory effect of PPO enzyme after 1 and 3 min with values of 75% and 64%, respectively. At the end of storage, the highest and lowest total mesophilic bacteria (TMB) and total psychrotrophic bacteria (TPB) counts were related to control (10.88 and 8.25 log CFU/g) and MP EO NLs-CMCS/pectin coating (6.87 and 6.90 log CFU/g), respectively. The coated shrimp improved the physicochemical properties (such as total volatile bases-nitrogen [TVB-N], pH, peroxide value [POV], and thiobarbituric acid [TBA]) during storage on ice. The lowest rate of TVB-N (30.33 mg/N100g) and pH (7.06) was recorded in shrimp coated with MP EO NLs-CMCS/pectin on day 12. During storage for 12 days, the MP EO NLs were better than the other treatments in reducing the rate of oxidation of lipids of shrimp (POV [2.12 meq peroxide/1000 g lipid] and TBA [3.02 mg MDA/kg]). Moreover, shrimp treated with MP EO NLs-CMCS/pectin had higher odor, texture, color, and overall acceptability scores, compared to the others, after the storage of 12 days at 0°C. Overall, these findings suggest that MP EO NLs-CMCS/pectin-based nanocomposite coating could be utilized as an alternative packaging method in seafood products with notable antioxidant, antibacterial, and nutritional properties.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70184","citationCount":"0","resultStr":"{\"title\":\"Effects of Carboxymethyl Chitosan/Pectin Coating Containing Free and Nanoliposome Mentha piperita Essential Oil on the Shelf Life of Shrimp During Ice Storage\",\"authors\":\"Ainaz Khodanazary\",\"doi\":\"10.1002/fsn3.70184\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The aim of this study is the estimation of the influence of carboxymethyl chitosan (CMCS)/pectin coating containing <i>Mentha piperita</i> essential oil (MP EO) nanoliposomes (NLs) on melanosis, sensory analysis, bacterial counts, physicochemical properties, and color analysis of shrimp during iced storage. In addition, the impact of MP EO on the shrimp's polyphenol oxidase (PPO) enzyme inhibition at different concentrations was measured. For this aim, the treated fillets were divided including (1) control, (2) sodium metabisulfite (SMS), (3) MP EO coating, (4) MP EO NLs, (5) MP EO-CMCS/pectin, and (6) MP EO NLs-CMCS/pectin coating. Two percentage of MP EO indicated the maximum inhibitory effect of PPO enzyme after 1 and 3 min with values of 75% and 64%, respectively. At the end of storage, the highest and lowest total mesophilic bacteria (TMB) and total psychrotrophic bacteria (TPB) counts were related to control (10.88 and 8.25 log CFU/g) and MP EO NLs-CMCS/pectin coating (6.87 and 6.90 log CFU/g), respectively. The coated shrimp improved the physicochemical properties (such as total volatile bases-nitrogen [TVB-N], pH, peroxide value [POV], and thiobarbituric acid [TBA]) during storage on ice. The lowest rate of TVB-N (30.33 mg/N100g) and pH (7.06) was recorded in shrimp coated with MP EO NLs-CMCS/pectin on day 12. During storage for 12 days, the MP EO NLs were better than the other treatments in reducing the rate of oxidation of lipids of shrimp (POV [2.12 meq peroxide/1000 g lipid] and TBA [3.02 mg MDA/kg]). Moreover, shrimp treated with MP EO NLs-CMCS/pectin had higher odor, texture, color, and overall acceptability scores, compared to the others, after the storage of 12 days at 0°C. Overall, these findings suggest that MP EO NLs-CMCS/pectin-based nanocomposite coating could be utilized as an alternative packaging method in seafood products with notable antioxidant, antibacterial, and nutritional properties.</p>\",\"PeriodicalId\":12418,\"journal\":{\"name\":\"Food Science & Nutrition\",\"volume\":\"13 4\",\"pages\":\"\"},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2025-04-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70184\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science & Nutrition\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/fsn3.70184\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science & Nutrition","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fsn3.70184","RegionNum":2,"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
摘要
研究了含薄荷精油（MP EO）纳米脂质体（NLs）的羧甲基壳聚糖(CMCS)/果胶包衣对冷冻贮藏期间虾类黑化、感官分析、细菌计数、理化性质和颜色分析的影响。此外，还测定了不同浓度的MP - EO对对虾多酚氧化酶（PPO）酶抑制的影响。为此，将处理后的鱼片分为(1)对照，(2)焦亚硫酸钠（SMS）， (3) MP EO涂层，(4)MP EO NLs, (5) MP EO- cmcs /果胶，(6)MP EO NLs- cmcs /果胶涂层。2 %的MP - EO在1 min和3 min后对PPO酶的抑制作用最大，分别为75%和64%。贮藏结束时，总中温细菌（TMB）和总冷养细菌（TPB）数量最高和最低分别与对照（10.88和8.25 log CFU/g）和MP EO NLs-CMCS/果胶包衣（6.87和6.90 log CFU/g）有关。经包被处理的虾在冰上贮藏期间的理化性质（如总挥发性碱-氮[TVB-N]、pH值、过氧化值[POV]和硫代巴比妥酸[TBA]）得到改善。在第12天，mpo NLs-CMCS/果胶包被虾的TVB-N率最低（30.33 mg/N100g）， pH最低（7.06）。在贮藏12 d期间，MP - EO - NLs在降低对虾脂质氧化率（POV [2.12 meq过氧化物/1000 g脂质]和TBA [3.02 mg MDA/kg]）方面优于其他处理。此外，MP EO NLs-CMCS/果胶处理的虾在0°C下储存12天后，其气味、质地、颜色和总体可接受性评分高于其他处理。综上所述，MP - EO NLs-CMCS/果胶基纳米复合涂层具有显著的抗氧化、抗菌和营养价值，可作为海产品的一种替代包装方法。
Effects of Carboxymethyl Chitosan/Pectin Coating Containing Free and Nanoliposome Mentha piperita Essential Oil on the Shelf Life of Shrimp During Ice Storage
The aim of this study is the estimation of the influence of carboxymethyl chitosan (CMCS)/pectin coating containing Mentha piperita essential oil (MP EO) nanoliposomes (NLs) on melanosis, sensory analysis, bacterial counts, physicochemical properties, and color analysis of shrimp during iced storage. In addition, the impact of MP EO on the shrimp's polyphenol oxidase (PPO) enzyme inhibition at different concentrations was measured. For this aim, the treated fillets were divided including (1) control, (2) sodium metabisulfite (SMS), (3) MP EO coating, (4) MP EO NLs, (5) MP EO-CMCS/pectin, and (6) MP EO NLs-CMCS/pectin coating. Two percentage of MP EO indicated the maximum inhibitory effect of PPO enzyme after 1 and 3 min with values of 75% and 64%, respectively. At the end of storage, the highest and lowest total mesophilic bacteria (TMB) and total psychrotrophic bacteria (TPB) counts were related to control (10.88 and 8.25 log CFU/g) and MP EO NLs-CMCS/pectin coating (6.87 and 6.90 log CFU/g), respectively. The coated shrimp improved the physicochemical properties (such as total volatile bases-nitrogen [TVB-N], pH, peroxide value [POV], and thiobarbituric acid [TBA]) during storage on ice. The lowest rate of TVB-N (30.33 mg/N100g) and pH (7.06) was recorded in shrimp coated with MP EO NLs-CMCS/pectin on day 12. During storage for 12 days, the MP EO NLs were better than the other treatments in reducing the rate of oxidation of lipids of shrimp (POV [2.12 meq peroxide/1000 g lipid] and TBA [3.02 mg MDA/kg]). Moreover, shrimp treated with MP EO NLs-CMCS/pectin had higher odor, texture, color, and overall acceptability scores, compared to the others, after the storage of 12 days at 0°C. Overall, these findings suggest that MP EO NLs-CMCS/pectin-based nanocomposite coating could be utilized as an alternative packaging method in seafood products with notable antioxidant, antibacterial, and nutritional properties.
期刊介绍：
Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
