Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white shrimp (Litopenaeus vannamei) during the storage period

In this study, intelligent and active film was produced based on oxidized bacterial nano cellulose (BNC) with TEMPO method containing pine tree fruit protein hydrolyzed (PFPH), and then its effect on the quality of pacific white shrimp ( Litopenaeus vannamei ) was investigated during a period of 16 ...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2023-08, Vol.17 (4), p.3323-3337
Main Authors: Pirveisi, Najmeddin, Ariaii, Peiman, Esmaeili, Mahro, Ahmadi, Mohammad
Format: Article
Language:English
Subjects:
Amino acids
Antiinfectives and antibacterials
Bacteria
Cellulose
Cellulose fibers
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Food packaging
Food Science
Fruits
Glutamic acid
Hydrogen sulfide
Ions
Leucine
Litopenaeus vannamei
Meat products
Microorganisms
Original Paper
Oxidation
Physical characteristics
Physical properties
Pine trees
Proteins
Sensory properties
Shelf life
Shellfish
Shrimps
Spoilage
Subtilisin
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Summary:In this study, intelligent and active film was produced based on oxidized bacterial nano cellulose (BNC) with TEMPO method containing pine tree fruit protein hydrolyzed (PFPH), and then its effect on the quality of pacific white shrimp ( Litopenaeus vannamei ) was investigated during a period of 16 days at refrigerator (4 ± 1 °C). For this purpose, the PFPH was hydrolyzed using alcalase enzyme and then its different concentrations (0, 0.5, 1 and 1.5%) were added to the BNC film. The shrimps were covered with the mentioned films, and their chemical (PV, TVB-N, TBA, melanisis), microbial (TVC, PTC, Pseudomonas spp., Enterobacteriaceae and H 2 S-producing bacteria) and sensory characteristics were measured. According to the results, PFPH has high amounts of protein (90.21%) and amino acid included arginine (21.88%), glutamic acid (17.33%) and leucine (6.75%). The results related of shrimp showed that the effectiveness of BNC + 1.5% PFPH in preventing spoilage, inhibiting oxidation and improving physical characteristics was superior to other treatments. This optimal film significantly reduced the oxidation of fats by reflection in PV (3.71 milliequivalents/g) and TBA (1.43 mg mDA/ kg) and was able to improve the melanisis (3.33) of the treated samples with significant changes (P 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-023-01843-6