Study of Gelatin and Peppermint Oil Nanoemulsion Coating Against Food-Borne Pathogens, as Well as Its Effect on Shrimp Quality and Preservation

被引：2
|
作者：
Das, Sudip Kumar [1 ]
Vishakha, Kumari [1 ]
Das, Shatabdi [1 ]
Ganguli, Arnab [1 ,2 ]
机构：
[1] Techno India Univ, Dept Microbiol, Kolkata, India
[2] Techno India Univ, Dept Microbiol, EM 4 Sect V, Kolkata 700091, W Bengal, India
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2023年 / 32卷 / 02期
关键词：
Shrimp; nanoemulsion; antimicrobial coating; storage quality; shelf-life; ESCHERICHIA-COLI O157H7; LITOPENAEUS-VANNAMEI; SHELF-LIFE; PEELED SHRIMP; CHITOSAN; BIOFILMS; ACID; FILMS; MEAT;
D O I：
10.1080/10498850.2023.2174392
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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), zeta-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.
引用
收藏
页码：142 / 157
页数：16
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