Development of soy protein isolate films incorporated with phycocyanin-loaded nanoliposomes to maintain shrimp freshness

Abstract

Natural antioxidant and antimicrobial agents are innovative alternatives to commercial preservatives. In the present study, phycocyanin (PC), as a strong antioxidant and antimicrobial agent, was encapsulated into nanoliposomes. Then, PC-loaded nanoliposomes (PCNL) were incorporated into the soy protein films (SPI) at four concentrations (1, 5, 10 and 20 g/100g) to improve the shelf-life of pacific white shrimp (Litopenaeus vannamei) during 15 days of cold storage. Thus, our novelty in this research was to include a nanoliposome in an edible/biodegradable film to enhance the shelf life of a sea product. This innovative approach demonstrated significant improvements in film properties, including enhanced barrier characteristics, optical qualities, and mechanical strength. Furthermore, PCNL-incorporated SPI films exhibited remarkable antioxidant activity when compared to control films. The encapsulation process extended the release of PC into water, reaching 210 min. Importantly, the results revealed that SPI films containing PCNL effectively inhibited the growth of total aerobic plate count, total volatile basic nitrogen content, and pH changes in white shrimp, providing a promising solution to extend the shelf life of seafood products while reducing the reliance on commercial preservatives. This research showcases the potential of nanoliposome-embedded edible films as an effective means of food preservation in seafoods.