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.

Effects of edible coating containing nano‐emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage - Sharifimehr - 2019 - Journal of the Science of Food and Agriculture - Wiley Online Library