The effect alginate nanoparticles containing essential oils edible coating on the reduction oflactic acid bacteria in shrimp

Introduction: Postponing the deterioration of seafood quality is one of the most important challenges in recentyears. The main objective of this study was to investigate the growth of lactic acid bacteria in shrimp coatedwith sodium alginate nanoparticles containing Zataria multiflora and Cuminum cyminum essential oils (EOs)during storage in the refrigerator.Methods: Nanoparticles were prepared by ionic gelation method and characterized using DLS. Also, DPPHtest was used to check the antioxidant properties of nanoparticles. Shrimp samples were classified into threedifferent categories, including (a) uncoated sample, (b) sample treatment with nanoparticles alginate coating,and (c) sample treatment with alginate nanoparticles containing Z. multiflora and C. cyminum EOs.Microbiological analyses were performed at ۳-day intervals to determine the quality of coated shrimp samples.Results: the results showed that at the end of the storage period (۱۵ days of storage at ۴ °C), The number oflactic acid bacteria in treatment c was ۳.۳۲ Log CFU/ml, while in treatment a and b, it was ۳.۵۸ and ۳.۵۰ LogCFU/ml, respectively. These findings can be the result of delaying the microbial activity by nanoparticles andEOs.Conclusion: The coating of sodium alginate nanoparticles containing Z. multiflora and C. cyminum EOs canreduce the growth of lactic acid bacteria in shrimp during refrigerated storage.

کلیدواژه ها:

alginate nanoparticles ، essential oils ، shrimp ، edible coatings