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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical. |
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Data corrente: |
18/07/2025 |
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Data da última atualização: |
18/07/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
VIEIRA, C. B.; VALE, D. A. DO; GUIMARÃES, C. P.; ALCÂNTARA, L. O. DE; SILVA, A. A. DA; SOUSA, J. R.; MATTOS, A. L. A.; SILVA, A. L. C.; SOUZA, B. W. S. |
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Afiliação: |
CLAÚDIA BRANDÃO VIEIRA, FEDERAL UNIVERSITY OF CEARA; DIEGO ALVES DO VALE, FEDERAL UNIVERSITY OF CEARA; CYBELE PINHEIRO GUIMARÃES, FEDERAL UNIVERSITY OF CEARA; LYNDERVAN OLIVEIRA DE ALCÂNTARA, FEDERAL UNIVERSITY OF CEARA; ALINE ALMEIDA DA SILVA, FEDERAL UNIVERSITY OF CEARA; JULIANA RABELO SOUSA, FEDERAL UNIVERSITY OF CEARA; ADRIANO LINCOLN ALBUQUERQUE MATTOS, CNPAT; ANDRÉ LUÍS COELHO SILVA, FEDERAL UNIVERSITY OF CEARA; BARTOLOMEU WARLENE SILVA SOUZA, FEDERAL UNIVERSITY OF CEARA. |
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Título: |
Determination of the wetting capacity of sulfated polysaccharide coatings from the red seaweed Gracilaria birdiae and evaluating the shelf-life quality of frozen shrimp Litopenaeus vannamei. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Journal of Coatings Technology and Research, 2025. |
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DOI: |
https://doi.org/10.1007/s11998-024-01063-7 |
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Idioma: |
Inglês |
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Conteúdo: |
This article aims to evaluate the effect of edible coatings based on sulfated polysaccharide (SP) from the red algae G. birdiae in extending the shelf life of Pacific shrimp filets. The SP was obtained by hot aqueous extraction of previously dried G. birdiae. Experimental design 3² was carried out to evaluate the wettability of SP coating, using glycerol as plasticizer. By the Zisman method, the shrimp surface has low energy, and the best coating showed a wettability of 6.6998 ± 1.09 mN/m. Microbial and physicochemi- cal analysis were performed for 180 days on frozen shrimp submitted to SP coating and glaze. SP coating improved chemical and microbial stability of shrimp compared to the glazing method. The weight loss, pH, and lipid oxidation of shrimp coated with SP solution were comparable with those of the glazing method. Therefore, SP from G. birdiae showed high potential as an edible coating for Pacific shrimp filets. |
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Palavras-Chave: |
Pacific shrimp; Rhodophytes; Sulfated polysaccharides. |
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Thesaurus Nal: |
Edible films. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01881naa a2200277 a 4500
001 2177392
005 2025-07-18
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11998-024-01063-7$2DOI
100 1 $aVIEIRA, C. B.
245 $aDetermination of the wetting capacity of sulfated polysaccharide coatings from the red seaweed Gracilaria birdiae and evaluating the shelf-life quality of frozen shrimp Litopenaeus vannamei.$h[electronic resource]
260 $c2025
520 $aThis article aims to evaluate the effect of edible coatings based on sulfated polysaccharide (SP) from the red algae G. birdiae in extending the shelf life of Pacific shrimp filets. The SP was obtained by hot aqueous extraction of previously dried G. birdiae. Experimental design 3² was carried out to evaluate the wettability of SP coating, using glycerol as plasticizer. By the Zisman method, the shrimp surface has low energy, and the best coating showed a wettability of 6.6998 ± 1.09 mN/m. Microbial and physicochemi- cal analysis were performed for 180 days on frozen shrimp submitted to SP coating and glaze. SP coating improved chemical and microbial stability of shrimp compared to the glazing method. The weight loss, pH, and lipid oxidation of shrimp coated with SP solution were comparable with those of the glazing method. Therefore, SP from G. birdiae showed high potential as an edible coating for Pacific shrimp filets.
650 $aEdible films
653 $aPacific shrimp
653 $aRhodophytes
653 $aSulfated polysaccharides
700 1 $aVALE, D. A. DO
700 1 $aGUIMARÃES, C. P.
700 1 $aALCÂNTARA, L. O. DE
700 1 $aSILVA, A. A. DA
700 1 $aSOUSA, J. R.
700 1 $aMATTOS, A. L. A.
700 1 $aSILVA, A. L. C.
700 1 $aSOUZA, B. W. S.
773 $tJournal of Coatings Technology and Research, 2025.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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