Abstract
The current study was aimed to evaluate the effects of guava and papaya leaves extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties. Total of seven treatments were prepared by employing guava leaf extract (GLE) and papaya leaf extract (PLE) including control. Both the extracts were employed in the concentration of 1% and 2% each and in combination as 1:1% and 2:2%, respectively. The shrimp patties were kept in ziplock bags at refrigeration temperature, and further analysis was done after 21 days of storage period with intermittent evaluation interval of 7 days. The antioxidant capability of functional shrimp patties was determined by total phenolic content (TPC), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP). Higher significant values of TPC, DPPH, and FRAP were observed in the functional shrimp patties enriched with GLE2%:PLE2% at start of the experiment. The physicochemical parameters were observed by hunter color, TVBN, TBARS, and peroxide value (POV). Higher significant values of TVBN, TBARS, and peroxide were observed in the control samples as compared to treatment group GLE2%:PLE2%. The bacterial counts were also higher in control samples as compared to the treatment group GLE2%:PLE2%. The sensorial attributes were observed regarding appearance, taste, texture, odor, and overall acceptability. The maximum scores related all parameters were gathered by control group but significantly lower scores were for the group GLE2%:PLE2%. In conclusion, functional shrimp patties enriched with GLE2%:PLE2% showed better antioxidant capacity, stability, and sensory characteristics during storage.
Highlights
Shrimps are such species that are increasing their demand at worldwide level
A minimum of 10 g sample solution was homogenized with 90 ml of maximum recovery diluent (MRD)
The higher values of ferric reducing antioxidant power (FRAP) was shown by the samples incorporated with GLE2%:PLE2% while the minimum was depicted by the controls at the start of the storage period
Summary
Shrimps are such species that are increasing their demand at worldwide level. The main reason of their popularity especially in China and Asia is their nutritional composition, that is, amino acids, peptides, and PUFAs in special along with other useful nutrients. The higher values of FRAP was shown by the samples incorporated with GLE2%:PLE2% while the minimum was depicted by the controls at the start of the storage period. Controls showed the minimum FRAP values at the end of the storage time as compared to the patties enriched with GLE2%:PLE2%.
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