دورية أكاديمية
أعرض في EDS

Biopreservation of Shrimps Using Composed Edible Coatings from Chitosan Nanoparticles and Cloves Extract

التفاصيل البيبلوغرافية
العنوان: Biopreservation of Shrimps Using Composed Edible Coatings from Chitosan Nanoparticles and Cloves Extract
المؤلفون: Ahmed A. Tayel, Aml F. Elzahy, Shaaban H. Moussa, Mohammed S. Al-Saggaf, Amany M. Diab
المصدر: Journal of Food Quality, Vol 2020 (2020)
بيانات النشر: Wiley, 2020.
سنة النشر: 2020
المجموعة: LCC:Nutrition. Foods and food supply
مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641
الوصف: Shrimps are highly valuable and perishable foodstuff that could be rapidly spoiled. Chitosan (Cht) was extracted and transformed into nanoparticles (NPs) via ionic gelation and fortified with cloves (Syzygium aromaticum) buds extract (CLE) for usage as antimicrobial composites against food-borne bacterial pathogens (Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus) and as edible coating (EC) for shrimp (Fenneropenaeus indicus) biopreservation throughout refrigerated storage. The synthesized CLE/Cht-NPs were electrostatically cross-linked and appeared with spherical shapes and homogenized distribution, with 159.4 nm mean size diameter and positive charge of 17.4 mV. The entire agents (Cht-NPs, CLE, and CLE/Cht-NPs) exhibited remarkable antibacterial activities toward all food-borne pathogens; CLE/Cht-NPs were significantly the most forceful. The scanning micrographs of treated S. typhimurium with CLE/Cht-NPs displayed NPs ability to attach and destroy bacterial cells. The ECs-treated shrimps exhibited sharp decrease in microbial groups load (aerobic microorganisms, E. coli, Enterobacteriaceae, and staphylococci) during refrigerated storage (4 ± 1°C) for 10 days. Additionally, the sensorial attributes (appearance, odor, color, and texture) of EC-treated samples preserved their elevated qualities for storage duration. The most effective EC blend contained 1.5% from Cht/NPs and 1.0% from CLE. The CLE/Cht-NPs could be impressively recommended as effectual natural composites for shrimps’ biopreservation during cold storage.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 0146-9428
1745-4557
Relation: https://doaj.org/toc/0146-9428; https://doaj.org/toc/1745-4557
DOI: 10.1155/2020/8878452
URL الوصول: https://doaj.org/article/34b2499e03e346fca148558942dfa52f
رقم الأكسشن: edsdoj.34b2499e03e346fca148558942dfa52f
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:01469428
17454557
DOI:10.1155/2020/8878452