Effect of layer-by-layer antimicrobial edible coating of alginate and chitosan with grapefruit seed extract for shelf-life extension of shrimp (Litopenaeus vannamei) stored at 4 °C

Int J Biol Macromol. 2018 Dec;120(Pt B):1468-1473. doi: 10.1016/j.ijbiomac.2018.09.160. Epub 2018 Sep 26.

Abstract

The effect of a layer-by-layer (LbL) electrostatic deposition coating of alginate and chitosan with grapefruit seed extract was investigated on the shelf life of shrimp (Litopenaeus vannamei) stored for 15 days under refrigeration (4 °C). The shrimp were periodically analyzed for changes in microbiological parameters (total aerobic mesophilic bacteria and total aerobic psychrotrophic bacteria counts), chemical parameters, melanosis, and sensory characteristics. The chitosan-alginate coating had the advantage of reducing the bacterial count by 2 log CFU in combination with the antimicrobial activity of the grapefruit seed extract. The bilayer coating reduced the off-flavor of shrimp during the storage period by preventing the odor of acetic acid that was used to dissolve chitosan. In conclusion, chitosan and chitosan-alginate treatments could prolong the shelf life of shrimp.

Keywords: Edible coating; Layer-by-layer; Shelf-life extension.

MeSH terms

  • Alginates / chemistry*
  • Animals
  • Anti-Infective Agents / chemistry
  • Anti-Infective Agents / pharmacology
  • Chitosan / chemistry*
  • Citrus paradisi / chemistry*
  • Cold Temperature*
  • Food Preservation
  • Food Storage / methods*
  • Penaeidae / drug effects*
  • Penaeidae / microbiology
  • Plant Extracts / chemistry
  • Plant Extracts / pharmacology*
  • Seeds / chemistry
  • Taste / drug effects
  • Time Factors

Substances

  • Alginates
  • Anti-Infective Agents
  • Plant Extracts
  • Chitosan