Green active coating from chitosan incorporated with spontaneous cinnamon oil nanoemulsion: Effects on dried shrimp quality and shelf life

• Published in: International journal of biological macromolecules Vol. 262; no. Pt 2; p. 129711
• Main Authors: Jitpasutham, Supisara, Sinsomsak, Watcharin, Chuesiang, Piyanan, Ryu, Victor, Siripatrawan, Ubonrat
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.03.2024
• Subjects: Bio-based coating; Essential oil; Green active film; Low-energy emulsification; Natural preservative; Shelf life; Natural preservative; Essential oil; Shelf life; Bio-based coating; Green active film; Low-energy emulsification
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.129711

Green active film from chitosan (C) incorporated with spontaneous emulsified cinnamon oil nanoemulsion (CONE; droplet size of 79.27 nm and polydispersity index of 0.27) was developed. The obtained chitosan film containing CONE (C + CONE) had tensile elongation and light protective effect higher than C film due to the incorporation of bioactive compounds from cinnamon oil as proven by Fourier Transform Infrared Spectroscopy. The effect of C + CONE as active edible coating on the physical, chemical, and microbiological properties of dried shrimp was then investigated. The quality of samples coated with C + CONE (DS + C + CONE) was compared to those coated with C (DS + C) and without coating (DS). In this study, C + CONE could enhance astaxanthin content and reduce lipid oxidation in dried shrimp. During 6 weeks of storage, C + CONE was found to be an effective antimicrobial coating that significantly inhibited growth of bacteria, delayed lipid oxidation and retarded the production of volatile amines in dried shrimp. DS + C + CONE had lower malonaldehyde equivalents (0.52 mg/kg oil), trimethylamine (11.74 mg/100 g), total volatile base nitrogen (84.33 mg/100 g) and total viable count (4.80 Log CFU/g), but had higher astaxanthin content (12.53 ± 0.12 μg/g) than DS and DS + C. The results suggested that the developed C + CONE coating has potential to be used as active coating for preserving food quality.