Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white shrimp (Litopenaeus vannamei) during the storage period.

In this study, intelligent and active film was produced based on oxidized bacterial nano cellulose (BNC) with TEMPO method containing pine tree fruit protein hydrolyzed (PFPH), and then its effect on the quality of pacific white shrimp (Litopenaeus vannamei) was investigated during a period of 16 days at refrigerator (4 ± 1 °C). For this purpose, the PFPH was hydrolyzed using alcalase enzyme and then its different concentrations (0, 0.5, 1 and 1.5%) were added to the BNC film. The shrimps were covered with the mentioned films, and their chemical (PV, TVB-N, TBA, melanisis), microbial (TVC, PTC, Pseudomonas spp., Enterobacteriaceae and H₂S-producing bacteria) and sensory characteristics were measured. According to the results, PFPH has high amounts of protein (90.21%) and amino acid included arginine (21.88%), glutamic acid (17.33%) and leucine (6.75%). The results related of shrimp showed that the effectiveness of BNC + 1.5% PFPH in preventing spoilage, inhibiting oxidation and improving physical characteristics was superior to other treatments. This optimal film significantly reduced the oxidation of fats by reflection in PV (3.71 milliequivalents/g) and TBA (1.43 mg mDA/ kg) and was able to improve the melanisis (3.33) of the treated samples with significant changes (P < 0.05). Also, the reduction of the population of microorganisms and compounds caused by microbial spoilage in the evaluated samples depended on the concentration of PFPH and with the increase in concentration, the antimicrobial properties of the films increased significantly (P < 0.05). Based on chemical, microbial and sensory acceptable amount, BNC + 1.5% PFPH were suitable for human consumption until the end of the storage period. Therefore, it seems that the BNC film containing the PFPH can be used in intelligent packaging of food products and increase the shelf life of meat products due to its antioxidant and antimicrobial properties. [ABSTRACT FROM AUTHOR]