Edible coating containing chitosan, nisin, and potato peel extract to extend shelf life of refrigerated black tiger shrimp (Penaeus monodon)

Globally, the black tiger shrimp ( Penaeus monodon ) is a highly valued commodity. However, it undergoes rapid deterioration influenced by biochemical and microbiological changes. To address this issue, an edible coating incorporated with natural extracts is attracting researchers’ attention. Potato peels were extracted using ethanol, concentrated, and subsequently analyzed for total phenolic content (TPC) and antioxidant activity. A novel coating comprising chitosan, nisin, and potato peel extract (PPE) was developed, and its impact on the quality of refrigerated shrimp was examined. The shrimp coated with chitosan, nisin, and PPE (CPN3 group) were the most effective in preserving shrimp quality. The CPN3 group showed the lowest pH (7.21 ± 0.02), total volatile basic nitrogen (TVBN, 38.25 ± 0.31 mg N/100g sample), and thiobarbituric acid reactive substances (TBARS, 1.69 ± 0.01 mg malondialdehyde/kg sample) values. Furthermore, this group maintained the lowest bacterial load (below 7 log CFU/g) and significantly hold sensory properties compared to the control (CN) and other groups. The CPN3 coating preserved shrimp quality for at least 8 days, compared to 4 days for CN in the 10-days refrigerated storage. Therefore, the CPN3 edible coating has the potential to extend shrimp shelf life.