Antibacterial sachet from the β‐Cyclodextrin/lemongrass oil inclusion complex for shrimp freshness

Abstract

SummaryAntibacterial sachets are one of the technological approaches to maintaining food freshness by releasing active compounds through the headspace to inhibit bacterial growth. In this study, an antibacterial sachet was developed from the inclusion complex of β‐cyclodextrin/lemongrass oil (β‐CD/LO) to maintain the freshness of shrimp (Litopenaeus vannamei). The β‐CD/LO inclusion complex was prepared using the co‐precipitation method. The antibacterial sachet was prepared by filling a nonwoven fabric bag with 1 g of the β‐CD/LO inclusion complex, inserted inside the shrimp packaging, and stored for 30 h at room temperature. The total volatile base nitrogen (TVBN) value was monitored as a spoilage indicator caused by bacterial activity during storage. The inclusion complex had antimicrobial activity against E. coli ATCC 8739 and S. aureus ATCC25923 which correlates with its ability to inhibit shrimp spoilage due to bacterial activity. The release study suggested that the inclusion complex exhibited a sustainable release of active compounds, ensuring protection against evaporation and maintaining the active compound for a long time. The TVBN value of the control shrimp had exceeded the threshold (>25 mg/100 g) after 18 h of storage, whereas in the packaged shrimp with the addition of antibacterial sachets, the same TVBN levels were reached after 30 h. The shelf life of shrimp can be extended up to 12 h at room temperature (28 ± 2 °C) because the active compounds reach the surface of the shrimp in a controlled manner so that bacterial growth can be inhibited.