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February 9, 2024LWTOpen Access

Development of soy protein isolate films incorporated with phycocyanin-loaded nanoliposomes to maintain shrimp freshness

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Authors

BNBehnam NamiSTSamaneh Tayebi-MoghaddamMMMohammad Molaveisi

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Overview

Experimental evaluation demonstrates enhanced preservation in cold-stored white shrimp using phycocyanin nanoliposome films, highlighting a viable alternative to commercial preservatives.

Key Points

  • Soy protein isolate films enriched with phycocyanin-loaded nanoliposomes effectively suppress microbial growth and spoilage in white shrimp during 15 days of cold storage.
  • Encapsulation sustained phycocyanin release into water for 210 minutes and significantly reduced total volatile basic nitrogen content across testing concentrations up to 20 g/100g.
  • Laboratory evaluation of edible films reveals enhanced mechanical strength and barrier characteristics, supporting nanoliposome packaging as a natural seafood preservative system.

Cite This Study

Nami et al. (2024) studied this question.

synapsesocial.com/papers/68e79c4cb6db64358770b802https://doi.org/10.1016/j.lwt.2024.115803
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Incorporation of Carvacrol into Poly (vinyl alcohol) Films Encapsulated in Lecithin Liposomes2020 · 54 citations
  2. 2Influence of combined vacuum packaging and pomegranate peel extract on shelf life and overall quality of pacific white shrimp (Peneous vannamei) during refrigerated storage2014 · 10 citations