Iranian Scientific Fisheries Journal

fa مقاله علمی – پژوهشی:‌ اثر پوشش نانو کامپوزیت (آلژینات/ نانورس) به همراه اسانس گیاه چوچاق (Eryngium caeruleum) بر زمان ماندگاری و کیفیت گوشت میگوی وانامی (Litopenaeus vannamei) Effect of a nanocomposite coating (alginate/nanoclay) along with Eryngium caeruleum essence oil on the shelf life and meat quality of Litopenaeus vannamei shrimp بيوتكنولوژي و فرآوري هاي شيلاتي بيوتكنولوژي و فرآوري هاي شيلاتي پژوهشي Research <div style="text-align:justify">هدف از مطالعه‌ حاضر تاثیر پوشش آلژینات-نانورس به‌تنهایی و در ترکیب با اسانس گیاه بومی شمال کشور به نام چوچاق (Eryngium caeruleum) بر زمان ماندگاری میگو سفید غربی در دمای یخچال است. عصاره گیاه چوچاق به‌واسطه‌ وجود ترکیبات فنلی و فلاونوئیدی، دارای خواص آنتی‌اکسیدانی و ضد میکروب است. در این تحقیق اسانس با استفاده از بخار آب استخراج شد. سپس تاثیر پوشش‌های مختلف بر زمان ماندگاری میگو در 5 تیمار شامل 1: شاهد 2: آلژینات 3: آلژینات+نانورس 4: آلژینات+نانورس+اسانس چوچاق با غلظت 1000 میلی گرم بر لیتر، 5: آلژینات+نانورس+اسانس چوچاق با غلظت 1500 میلی گرم بر لیتر، تولید و شاخص‌های مورد بررسی شامل پراکسید، باز های نیتروژنی فرار، باکتری کل و باکتری سرمادوست، طی روزهای 0، 4، 8 12 و 16 اندازه‌گیری شدند. نتایج مربوط به ویژگی‌های فیلم نشان داد که با افزودن مقادیر مختلف اسانس به فیلم آلژینات+نانورس، از محتوای رطوبتی، مقاومت‌کششی و نفوذپذیری فیلم‌ها نسبت به بخار آب به طور معنی‌داری کاسته شد (05/0>p). افزودن اسانس سبب افزایش معنی‌داری در میزان ضخامت و کدورت فیلم‌ها شده و از شفافیت فیلم‌ها کاسته شد (05/0>p) و استفاده از نانو پوشش منجر به کاهش فساد اکسیداسیونی در نمونه‌های میگوی در طول دوره نگهداری گردید و نانو پوشش حاوی اسانس تاثیر بیشتری داشت (05/0>p). همچنین این تیمار سبب کند شدن روند افزایشی TVB-N تا پایان دوره نگهداری شد. بالاترین بار میکروبی را در تمام روزهای نگهداری در شاهد مشاهده شد (05/0>p). با افزودن اسانس به پوشش نانو پوشش مرکب، بار میکروبی به شکل معنی‌داری کاهش یافت (05/0>p). در نتیجه، کمترین بار میکروبی مربوط به تیمار آلژینات+نانورس+اسانس 1500 میلی گرم بر لیتر بود و براساس استانداردهای شیمیایی، میکروبی و حسی این تیمار تا انتهای دوره با افزایش زمان ماندگاری میگو سفید غربی نگهداری برای مصرف انسان مناسب بودند.</div> Introduction Seafood has been an important source of nutrients and has attracted human attention from a health perspective (Dehghani et al., 2018; Khanlar et al., 2018). Important marine sources include shrimp, which are highly perishable and are associated with microbial, chemical, and physical changes during storage (Na et al., 2018). The growth of decay-causing bacteria in shrimp leads to protein degradation, resulting in the production of ammonia, indole, methanethiol, putrescine, trimethylamine, and other odorless compounds. Hence, it is vital to maintain the quality of white shrimp using effective methods (Liu et al., 2020). In general, artificial or chemical preservatives pose potential toxicity and carcinogenicity risks; therefore, consumers tend to prefer natural additives. Many studies have focused on natural food coatings for food preservation, such as alginate/nanocomposite active films containing essential oils, which have been produced and evaluated for their antimicrobial properties. These active films exhibited antimicrobial effects on a wide range of microorganisms, and it was also found that, in the presence of nano-receptors, they maintained their antimicrobial properties for a longer duration (Albofetileh et al., 2014). Additionally, due to the microbial changes in shrimp during cold storage and the issues associated with artificial preservatives, the use of biodegradable natural materials that can simultaneously maintain the quality and safety of food products is necessary. The present study examined the comparative effects of a nanocomposite coating (alginate/nano-clay) combined with Chuchagh plant extract on the quality of western white shrimp (Litopenaeus vannamei). Chuchagh plant extract is known for its phenolic and flavonoid compounds, as well as its antioxidant and antimicrobial properties. Alginate film is recognized for its gelling properties, ability to enhance tissue strength, stabilize structures, and form films (Liu et al., 2020). The research objectives include: 1) studying the phenolic composition of chuchagh plant extract; 2) determining the physical and mechanical characteristics of alginate-based films containing various concentrations of Chuchagh essential oil; and 3) assessing the physicochemical and sensory changes in fried shrimp coated with alginate-nanoclay films containing different concentrations of Chuchagh essential oil. Overall, the use of Chuchagh extract at a concentration of 1500 ppm as a natural preservative, along with clay nanoparticles in the active edible coating structure based on alginate, delays chemical and microbial decay and increases the shelf life of western white shrimp. Methodology Preparation and extract of the essence of Chuchagh was done and total phenolic compounds were measured (Hasanzadehaidenlu et al., 2017). The alginate-nanoclay film containing the essence of the Chuchagh plant was prepared (Ojagh et al., 2010; Eslamian, 2021). Identification of films containing a better concentration of the essence was conducted by performing physical and mechanical tests across five treatments. The thickness of the films was measured according to ASTM (1996). The humidity of the films was measured (Ojagh et al., 2010). The rate of water vapor permeability through the films and also opacity of the films were measured (ASTM, 1996; Pang and Li, 2014). The mechanical testing of the films was based on the modified method ASTM D0882-02 (1996). After examining the results of indicators related to the physical and mechanical properties of the films, better concentrations of the essence (1000 and 1500 parts per million) were identified. To evaluate the efficacy of the nanocomposite activated by the essence produced in a real environment, and to compare it with the nanocomposite without essence and the alginate coating, five treatments were selected: alginate+nanoclay+essence oil (1500 ppm), alginate+nanoclay+essence oil (1000 ppm), alginate+nanoclay, and control. Preparation and processing of shrimp were carried out (Basiri et al., 2015). Physicochemical tests conducted after frying the shrimp included measuring the moisture percentage (Avak, 2005), frying efficiency (Daraei Garmkhanei et al., 2012), measuring peroxide levels (Ronald and Ronald, 1991), and measuring the sum of volatile nitrogen bases (Avak, 2005). Chemical, microbial, and sensory tests were performed to determine the total viable count (TVC) and psychrotrophic bacteria (PTC) (Arancibia et al., 2014). The sensory test was evaluated using a five-point hedonic scale (Dehghannasiri et al., 2012). Results This study investigates the effects of alginate and nanocomposite coatings containing Chuchagh essential oil on the microbial load, chemical properties, sensory characteristics, and oxidation properties of white shrimp during their shelf life at refrigeration and frying temperatures. First, the phenolic compounds in the Chuchagh essential oil were determined. The results indicated that the Chuchagh oil contained high levels of phenolic compounds. Five edible films were then prepared: alginate; alginate combined with nano-clay; alginate combined with nano-clay+Chuchagh essential oil at 500 parts per million (ppm); alginate combined with nano-clay+Chuchagh essential oil at 1000 ppm; and alginate combined with nano-clay+ Chuchagh essential oil at 1500 ppm. The physical and mechanical characteristics of the films were examined according to ASTM standards. Based on the results of the physical and mechanical tests, the optimal concentrations of Chuchagh essential oil (1000 and 1500 ppm) were identified. The mechanical tests demonstrated that increasing the concentration of Chuchagh essential oil decreased the tensile strength of the alginate film until the point of tearing, while the physical tests indicated that the addition of Chuchagh essential oil improved the film's physical properties. Overall, the best characteristics of the film were observed in the formulations containing nano-clay+Chuchagh essential oil at 1000 ppm and at 1500 ppm (Ojagh et al., 2017). To further explore the effects of the alginate-nanocomposite coating and Chuchagh essential oil on extending the shelf life of shrimp during storage, five treatments were produced: a control group, alginate, alginate+nano-clay, alginate+nano-clay+ Chuchagh essential oil at 1000 ppm, and alginate+ nano-clay+Chuchagh essential oil at 1500 ppm. These treatments were periodically evaluated for microbial and chemical properties (Arancibia et al., 2014). The results of the present study indicated that the alginate-nanocomposite coating possesses antioxidant and antimicrobial properties, and the addition of Chuchagh essential oil enhanced these characteristics. Specifically, shrimp treated with alginate+nano-clay+Chuchagh essential oil at 1500 ppm exhibited a significant delay in the processes of microbial growth and oxidation, thereby increasing their shelf life (Dehghannasiri et al., 2012). In conclusion, the addition of Chuchagh essential oil helps maintain the quality of shrimp in terms of chemical and microbial indicators and extends their shelf life in refrigeration compared to the other samples. Discussion and conclusions The present study showed that the alginate- nanoclay coating possesses antioxidant and antimicrobial properties. Compared to previous research on the addition of essential oils, this study demonstrated that shrimp containing the alginate-nanoclay-essence not only exhibited antioxidant properties (similar to those of (Thymus vulgaris and Froriepia subpinnata plant) but also significantly delayed the microbial spoilage and oxidation processes, thereby increasing the shelf life of the shrimp. According to the results, incorporating essence into shrimp preserves its quality in terms of chemical and microbial indicators and extends the shelf life in refrigeration compared to other samples. Recommendations for the use of natural preservatives include: 1) investigating the feasibility of replacing artificial preservatives with alginate film combined with nano-clay and clay essence at a concentration of 1500 ppm in meat products such as sausages and hamburgers, 2) using native nano-capsule essences with alginate film and nano-clay to produce active packaging to extend the shelf life of meat products and reduce microbial contamination, and 3) studying the simultaneous application of essential oil in both free-form and micro-encapsulated forms, as well as packaging under vacuum conditions, to enhance the shelf life of various meat products. Conflicts of interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Litopenaeus vannamei, نانوکامپوزیت, نانورس, Eryngium caeruleum, زمان ماندگاری Litopenaeus vannamei, Nanocomposite, Nano-clay, Eryngium caeruleum, Shelf life 53 69 http://isfj.ir/browse.php?a_code=A-10-2913-1&slc_lang=fa&sid=1 Vahid Ranjbar وحید رنجبر vahid.ranjbar.k123@gmail.com 100319475328460039522 100319475328460039522 No دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد قائم شهر، قائم شهر، ایران Mojtaba Keshavarz مجتبی کشاورز mkeshavarz57@yahoo.com 100319475328460039523 100319475328460039523 No دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد قائم شهر، قائم شهر، ایران Hasan Nasrollahzadeh حسن نصراله زاده ساروی hnsaravi@gmail.com 100319475328460039524 100319475328460039524 Yes پژوهشکده اکولوژی دریای خزر، مؤسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، ساری، ایران