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Effect of gelatin-based film activated with persian lime (Citrus latifolia) essential oil on the shelf life of shrimp

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Abstract

In recent years, herb essential oils (EOs) have been proposed as suitable alternatives to synthetic additives in food due to their high antioxidant potential. Therefore, this study was conducted with the aim of describing the physical, mechanical and chemical attributes of gelatin film enriched by different concentrations (0, 3 and 5%) of Persian lime essential oil (PEO). Enrichment of gelatin-based films with PEO decreased the moisture content, solubility in water and water vapor permeability, but increased the film thickness, which indicates the improvement of the physical features of the film. Based on the images from the scanning electron microscope, the gelatin film activated by PEO had a heterogeneous surface and pores on the surface. In addition, as a result of the activation of the gelatin film by the PEO, the tensile strength decreased and the elongation at the break increased. On the other hand, the film containing PEO had a higher ability to retain pH, total volatile basic nitrogen, and peroxide value in the shrimps during 21 days of refrigerated storage. The results showed that edible gelatin film enriched with 5% PEO had a higher capacity for shrimp quality and shelf life compared to gelatin film without EO. Therefore, the gelatin film enriched with PEO can be proposed as an environmentally friendly active packaging with the potential to increase the shelf life of food products.

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Authors and Affiliations

  1. Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran

    Fatemeh Fathimoghadam

  2. Department of Chemistry, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran

    Mozhgan Shahamirian

  3. Department of Fisheries, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran

    Laleh Roomiani

  4. Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran

    Mehrnoosh Tadayoni

Authors
  1. Fatemeh Fathimoghadam
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  2. Mozhgan Shahamirian
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  3. Laleh Roomiani
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  4. Mehrnoosh Tadayoni
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Correspondence to Mozhgan Shahamirian or Laleh Roomiani.

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Fathimoghadam, F., Shahamirian, M., Roomiani, L. et al. Effect of gelatin-based film activated with persian lime (Citrus latifolia) essential oil on the shelf life of shrimp. Food Measure 17, 3115–3124 (2023). https://doi.org/10.1007/s11694-023-01839-2

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  • DOI: https://doi.org/10.1007/s11694-023-01839-2

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