Chemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon)

Hypnea musciformis (HM) and Acanthophora muscoides (AM) red seaweeds were evaluated for their antioxidant properties and efficacy to extend the chemical shelf life of black tiger shrimp (Penaeus monodon) during 14-daystorage. Treated shrimp were soaked in five percent ethanolic solution with 500 µg/mL of AM or HM powder for 30 min. HM had more phenols and flavonoids, increased radical scavenging activity, and greater H2O2 reducing power than AM in vitro. Biochemical quality indicators were significantly higher in the control group, followed by HM- and AM-treated samples during storage. On day 14 of storage, controls contained significantly higher amounts of biogenic amines than HM- or AM-treated samples. The shelf life of chilled stored shrimp increased due to the presence of compounds of butylated hydroxytoluene, sulfurous acid, heptadecane, mono (2-ethylhexyl), and 1,2-propanediol found in AM extract and sulfurous acid and 1,2-propanediol found in HM extract. A control group was soaked in the same ethanolic solution as treated samples without algae powder for 30 min. Each group was kept ice-cold during the soaking period. The results obtained demonstrate the usefulness of two seaweed extracts, Hypnea musciformis and Acanthophora muscoides, combined with ice by decreasing the formation of toxic biogenic amines in shrimp, enhancing its shelf life during ice storageThe authors thank the authorities of Alagappa University for providing necessary facilities to carry out the research work. The authors are grateful to Department of Science and Technology (DST)-Science and Engineering Research Board (SERB) New Delhi, Grant/Award Number: SR/FT/LS-22/2010; dt. 02.05.2012 for instrumentation facilities andEuropean Regional Development Funds (FEDER), grant ED431C 2018/05, for covering the cost of publicationS

Efecto de la cúrcuma (Curcuma longa) en la extensión de la vida útil y el control de aminas biógenas en sepia (Sepia brevimana) durante su almacenamiento refrigerado

Turmeric extract (0.5%) was applied to Sepia brevimana muscle to investigate its effects on muscle sensory evaluation, biochemical parameters, microbiological proliferation, and biogenic amine (BA) formation during storage at 4°C for 18 days. Sensory evaluation determined the shelf life of S. brevimana muscle to be 12 days for the controls and 15 days for the turmeric-treated samples. The biochemical quality index differences were significant in all instances, and the values were improved in the turmeric-treated samples compared to the control samples. Most microbiological counts were higher in the control samples than in the turmeric-treated samples after day 3. Additionally, the turmeric extract showed an inhibitory effect against some potential BA-forming bacteria. In conclusion, this study revealed the ability of turmeric extract to improve the shelf life and quality of S. brevimana muscle during chilled storage.Extracto de cúrcuma (0,5%) fue aplicado a músculo de Sepia brevimana con el fin de investigar sus efectos sobre la calidad sensorial, parámetros bioquímicos, calidad microbiológica, y la formación de aminas biogénicas durante 18 días de almacenamiento a 4°C. La evaluación sensorial determinó que la vida útil del músculo de S. brevimana alcanzó 12 días en el caso de los controles y 15 días para las muestras tratadas. Los parámetros relativos a la calidad bioquímica, fueron significativamente mejores en todos los casos en las muestras tratadas. La mayor parte de los parámetros microbiológicos mostraron mayores recuentos en las muestras controles en comparación con las muestras tratadas después del día 3. Además, el extracto de cúrcuma mostró un efecto inhibidor frente al desarrollo de bacterias potencialmente productoras de aminas biógenas. En conclusión, este estudio demostró que el extracto de cúrcuma mejora la vida útil y la calidad del músculo de S. brevimana durante el almacenamiento refrigerado.The authors gratefully acknowledge the Department of Science and Technology (DST), Science and Engineering Research Board (SERB) (Government of India, New Delhi) for their financial support [grant no. SR/FT/LS-22/2010; 2 May 2012] and to European Regional Development Funds (FEDER), grant GRC 2014/004 for covering the costs to publish in open accessS

Adsorption of Methylene Blue, Bromophenol Blue, and Coomassie Brilliant Blue by α-chitin nanoparticles

Expelling of dyestuff into water resource system causes major thread to the environment. Adsorption is the cost effective and potential method to remove the dyes from the effluents. Therefore, an attempt was made to study the adsorption of dyestuff (Methylene Blue (MB), Bromophenol Blue (BPB) and Coomassie Brilliant Blue (CBB)) by α-chitin nanoparticles (CNP) prepared from Penaeus monodon (Fabricius, 1798) shell waste. On contrary to the most recognizable adsorption studies using chitin, this is the first study using unique nanoparticles of ⩽50 nm used for the dye adsorption process. The results showed that the adsorption process increased with increase in the concentration of CNP, contact time and temperature with the dyestuff, whereas the adsorption process decreased with increase in the initial dye concentration and strong acidic pH. The results from Fourier transform infrared (FTIR) spectroscopy confirmed that the interaction between dyestuff and CNP involved physical adsorption. The adsorption process obeys Langmuir isotherm (R2 values were 0.992, 0.999 and 0.992 for MB, BPB and CBB, and RL value lies between 0 and 1 for all the three dyes) and pseudo second order kinetics (R2 values were 0.996, 0.999 and 0.996 for MB, BPB and CBB) more effectively. The isotherm and kinetic models confirmed that CNP can be used as a suitable adsorbent material for the removal of dyestuff from effluents