{"title":"Study of Gelatin and Peppermint Oil Nanoemulsion Coating Against Food-Borne Pathogens, as Well as Its Effect on Shrimp Quality and Preservation","authors":"S. K. Das, K. Vishakha, Shatabdi Das, A. Ganguli","doi":"10.1080/10498850.2023.2174392","DOIUrl":null,"url":null,"abstract":"ABSTRACT Shrimps are perishable food that can degrade quickly. The effects of a gelatin-based nontoxic antimicrobial compound combined with a peppermint oil nanoemulsion on the quality and shelf life of shrimp during storage were examined. The prepared nanoemulsion has satisfactory physical characteristics like size (115 ± 3.7 nm), polydispersity index (0.632), ζ-potential (−24.76 mV), and whiteness index (86.19). The nanoemulsion has antibacterial and antibiofilm activities in vitro against two important food-borne pathogens, Escherichia coli O157:H7 and Staphylococcus aureus. Nanoemulsion coating could be an excellent choice for preservation of shrimp as it reduces the overall microbial load, protein oxidation, melanosis, lipid oxidation, and pH of shrimp.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"142 - 157"},"PeriodicalIF":1.3000,"publicationDate":"2023-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10498850.2023.2174392","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1
Abstract
ABSTRACT Shrimps are perishable food that can degrade quickly. The effects of a gelatin-based nontoxic antimicrobial compound combined with a peppermint oil nanoemulsion on the quality and shelf life of shrimp during storage were examined. The prepared nanoemulsion has satisfactory physical characteristics like size (115 ± 3.7 nm), polydispersity index (0.632), ζ-potential (−24.76 mV), and whiteness index (86.19). The nanoemulsion has antibacterial and antibiofilm activities in vitro against two important food-borne pathogens, Escherichia coli O157:H7 and Staphylococcus aureus. Nanoemulsion coating could be an excellent choice for preservation of shrimp as it reduces the overall microbial load, protein oxidation, melanosis, lipid oxidation, and pH of shrimp.
期刊介绍：
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
-harvesting and handling practices-
processing with traditional and new technologies-
refrigeration and freezing-
packaging and storage-
safety and traceability-
byproduct utilization-
consumer attitudes toward aquatic food.
The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
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