Evaluating shelf life and anti-browning of shrimp by chitosan-coated nanoliposome loaded with licorice root extract

• Published in: Food Chemistry: X 2024-10, Vol.23, p.101532, Article 101532
• Main Authors: Kamali, Masume, Shabanpour, Bahare, Pourashouri, Parastoo, Kordjazi, Moazameh
• Format: Article
• Language: English
• Subjects: Encapsulation; Glycyrrhiza glabra; Ice storage; Melanosis; White-leg shrimp
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101532

Chitosan coating containing nanoliposomes loaded with licorice root extract was prepared to investigate shrimp's shelf life and anti-browning function during 20 days of ice storage. 1% licorice root hydroethanolic extract (LHE) was encapsulated in nanoliposomes or coated with chitosan, and then the shrimp were immersed in coating solutions. LHE treatment had the lowest browning indices (5 and 1.02), TBA (0.32 mg MDA/kg), and FFA (0.01%). Chitosan-coated LHE treatment (Ch-LHE) showed the best performance for TVN, microbial counts, and discoloration. PV, WHC, and cook loss in the treatment with LHE nanoliposome coated with chitosan (Ch-N-LHE) were measured at acceptable levels of 0.53 meq/kg, 86.12%, and 15.06%, respectively. Experiments showed that pure or encapsulated LHE is an effective method for increasing the quality and preventing the browning of shrimp. Additionally, due to its cost-effectiveness and health benefits, it can be an effective natural substitute for sodium metabisulfite at the global export level. •Licorice root hydroethanolic extract (LHE) could decrease the browning of shrimp.•LHE increased shelf life and improved shrimp chemical properties (TBA and FFA).•Chitosan-coated LHE served best in TVN, microbial counts, and shrimp color change.•LHE loaded in nanoliposomes showed significant effects on physical characteristics.•LHE is a promising non-sulfite anti-browning agent from natural sources.