02658naa a2200385 a 450000100080000000500110000800800410001902400560006010000210011624501700013726000090030752013930031665000170170965000250172665000190175165000290177065000170179965300300181665300290184665300190187565300290189470000250192370000270194870000170197570000180199270000250201070000230203570000230205870000250208170000230210670000250212970000200215470000230217477300750219721639512024-04-29       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.ijbiomac.2024.1316612DOI1 aARAUJO, T. D. S.  aEffectiveness of a formulation based on Ocimum gratissimum essential oil and cashew gum as inhibitors of quality loss and melanosis in shrimp.h[electronic resource]  c2024  aIn this study, two nanoemulsions were formulated with essential oil (EO) of Ocimum gratissimum with (EON) or without (EOE) cashew gum (CG). Subsequently, inhibition of melanosis and preservation of the quality of shrimp stored for 16 days at 4 ± 0.5 °C were evaluated. A computational approach was performed to predict the system interactions. Dynamic light scattering (DLS) and atomic force microscopy (AFM) were used for nanoparticle analysis. Gas chromatography and flame ionization detector (GC-FID) determined the chemical composition of the EO constituents. Shrimps were evaluated according to melanosis's appearance, psychrotrophic bacteria's count, pH, total volatile basic nitrogen, and thiobarbituric acid reactive substances. EON exhibited a particle size three times smaller than EOE. The shrimp treated with EON showed a more pronounced sensory inhibition of melanosis, which was considered mild by the 16th day. Meanwhile, in the other groups, melanosis was moderate (EOE) or severe (untreated group). Both EON and EOE treatments exhibited inhibition of psychrotrophic bacteria and demonstrated the potential to prevent lipid oxidation, thus extending the shelf life compared to untreated fresh shrimp. EON with cashew gum, seems more promising due to its physicochemical characteristics and superior sensory performance in inhibiting melanosis during shrimp preservation.  aAntioxidants  aLitopenaeus vannamei  aNanotechnology  aAnálise Microbiológica  aAntioxidante  aAnálise físico-química  aMicrobiological analysis  aNanotecnologia  aPhysicochemical analysis1 aRIBEIRO, F. de O. S.1 aARAUJO-NOBRE, A. R. de1 aNADVORNY, D.1 aCANUTO, K. M.1 aPEREIRA, R. de C. A.1 aSOUZA, A. S. de Q.1 aBRITO, A. L. de C.1 aMENEZES, F. G. R. de1 aSILVA, A. L. C. DA1 aFOGACA, F. H. dos S.1 aSILVA, D. A. DA1 aSOUZA, B. W. S. DE  tInternational Journal of Biological Macromolecules, 268, 131661, 2024.