Abstract
ABSTRACT Shrimps are perishable food that can degrade quickly. The effects of a gelatin-based nontoxic antimicrobial compound combined with a peppermint oil nanoemulsion on the quality and shelf life of shrimp during storage were examined. The prepared nanoemulsion has satisfactory physical characteristics like size (115 ± 3.7 nm), polydispersity index (0.632), ζ-potential (−24.76 mV), and whiteness index (86.19). The nanoemulsion has antibacterial and antibiofilm activities in vitro against two important food-borne pathogens, Escherichia coli O157:H7 and Staphylococcus aureus. Nanoemulsion coating could be an excellent choice for preservation of shrimp as it reduces the overall microbial load, protein oxidation, melanosis, lipid oxidation, and pH of shrimp.
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