The effect of nanocomposite coating (pullulan-nano clay) activated with nanoliposomes containing the watercress essential oil on the quality of Pacific white shrimp during refrigerated storage

The present study aims to investigate the effect of pullulan-nano clay (Pul-NC) incorporated with the watercress essential oil (WE) and nano essential oil (WNE) on the shelf life of pacific white shrimp ( Litopenaeus vannamei ) during a period of 16 days at refrigerator temperature (4 ± 1 °C). First...

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Veröffentlicht in:	Journal of food measurement & characterization 2023-06, Vol.17 (3), p.2651-2662
Hauptverfasser:	Afifi, Mohammad Reza, Ariaii, Peiman, Soltani, Mahdi Sharifi, Jafarian, Sara
Format:	Artikel
Sprache:	eng
Schlagworte:	Activated clay Chemistry Chemistry and Materials Science Chemistry/Food Science Clay Coating effects Coatings Cold storage Distillation Engineering Essential oils Food Science Ions Litopenaeus vannamei Melanosis Microencapsulation Microorganisms Nanocomposites Oils & fats Original Paper Preservatives Pullulan Rorippa nasturtium-aquaticum Shelf life Shellfish Shrimps Spoilage Steam distillation Watercress
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