Evaluation of Alginate‐Gum Arabic Coating and Pomegranate (Punica granatum L.) Peel Extract Impact on Microbial and Physicochemical Properties of Shrimp (Litopenaeus vannamei) During Refrigerated Storage
Fatemeh Rahmati, Sara Jafarian, Peiman Ariaii, Mahdi Sharifi Soltani, Leila Roozbeh Nasiraei · 2025
Read Evaluation of Alginate‐Gum Arabic Coating and Pomegranate (Punica granatum L.) Peel Extract Impact on Microbial and Physicochemical Properties of Shrimp (Litopenaeus vannamei) During Refrigerated Storage by Fatemeh Rahmati, Sara Jafarian, Peiman Ariaii, Mahdi Sharifi Soltani, Leila Roozbeh Nasiraei (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12719401.txt.
Description
Rahmati and four co-authors test whether a natural coating keeps refrigerated shrimp fresh for longer. The coating blends alginate and gum arabic, and some versions carry pomegranate peel extract, either free or sealed in tiny capsules. Six treatments, including a plain control, were tracked over 15 days.
Shrimp with encapsulated extract at low doses fared best. They showed the slowest fat breakdown, the firmest texture, and the lowest bacterial counts. Tasters also scored them highest early in storage. Free extract and coating alone helped less. The authors conclude that encapsulated pomegranate extract is a workable natural preservative for shrimp and other seafood.
Catalog record
| CREATOR | Fatemeh Rahmati, Sara Jafarian, Peiman Ariaii, Mahdi Sharifi Soltani, Leila Roozbeh Nasiraei |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 66 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |