Effects of edible coating containing nano‐emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage

BACKGROUND

Shrimp is nowadays recognized as a rich source of proteins and omega-3 fatty acids. Edible nano-emulsion coatings containing eugenol, as an antioxidant agent, and Aloe vera, as a functional compound, were prepared for the storage of pink shrimp over 7 days at 277 K. Samples of the nano-emulsion were prepared under ultrasonication using 0, 10 and 20 g L⁻¹ of Aloe vera as well as 0, 15 and 30 mL L⁻¹ of eugenol along with Tween 80.

RESULTS

Results indicated that the low pH of Aloe vera reduced that of the nano-emulsions while the particle size and turbidity increased with increasing Aloe vera concentration. Moreover, both colour and antioxidant activity of the nano-emulsions were significantly affected by eugenol and Aloe vera concentrations (p < 0.05). Increasing eugenol concentration led to increased nano-emulsion pickup but to reduced lightness. Higher concentrations of Aloe vera significantly (p < 0.05) decreased drip loss, cooking loss, pH rise and oxidation rates but enhanced hardness in the shrimp samples.

CONCLUSIONS

The best results were recorded for the nano-emulsion coating containing 30 mL L⁻¹ of eugenol and 20 g L⁻¹ of Aloe vera. The nano-emulsion was successfully able to upgrade shrimp quality over 7 days of cold storage.

Sharifimehr, S., Soltanizadeh, N., & Hossein Goli, S. A. (2019). Effects of edible coating containing nano‐emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage. Journal of the Science of Food and Agriculture, 99(7), 3604-3615.