article · Journal of Food Quality
Shrimps spoil rapidly, making preservation a critical priority for the seafood sector. Chitosan nanoparticles combined with clove bud extract form an active composite material that functions as an edible coating for raw shrimp stored under refrigeration. The composite consists of uniformly dispersed, positively charged spherical nanoparticles measuring approximately 159 nanometres. In laboratory tests, this formulation exhibited stronger antibacterial activity against common food-borne pathogens, including Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus, than either component on its own. Microscopic imaging demonstrated the physical destruction of bacterial cells following contact with the nanoparticles. Applying an edible coating containing 1.5 percent chitosan nanoparticles and 1.0 percent clove extract to refrigerated shrimp sharply reduced total bacterial counts across a ten-day period. Furthermore, the coated seafood retained its sensory properties, maintaining acceptable odour, colour, appearance, and texture throughout the storage timeframe.
Shrimp spoilage causes substantial economic loss and raises risks of food-borne illness. Synthetic preservatives face increasing consumer resistance, spurring demand for natural alternatives. This research demonstrates that coatings derived from natural chitosan and clove extract can inhibit pathogenic bacteria, extend the shelf life of refrigerated seafood, and protect product freshness and sensory quality without synthetic additives.
The findings point towards applications in commercial seafood processing, cold-chain logistics, and food packaging. Seafood processors and distributors seeking natural shelf-life extension could adopt this coating formulation to maintain product quality during transport and refrigerated retail. Because the formulation was tested directly on raw shrimp across a ten-day refrigerated storage trial, the technology represents applied and tested research, though commercial deployment would require scaling synthesis and evaluating regulatory compliance for edible coatings.
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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.
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DOI: 10.1155/2020/8878452
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