Effects of edible coating containing nano-emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage

BACKGROUNDShrimp is nowadays recognized as a rich source of proteins and omega-3 fatty acids. Edible nano-emulsion coatings containing eugenol, as an antioxidant agent, and Aloe vera, as a functional compound, were prepared for the storage of pink shrimp over 7days at 277K. Samples of the nano-emulsion were prepared under ultrasonication using 0, 10 and 20gL(-1) of Aloe vera as well as 0, 15 and 30mLL(-1) of eugenol along with Tween 80. RESULTSResults indicated that the low pH of Aloe vera reduced that of the nano-emulsions while the particle size and turbidity increased with increasing Aloe vera concentration. Moreover, both colour and antioxidant activity of the nano-emulsions were significantly affected by eugenol and Aloe vera concentrations (p<0.05). Increasing eugenol concentration led to increased nano-emulsion pickup but to reduced lightness. Higher concentrations of Aloe vera significantly (p<0.05) decreased drip loss, cooking loss, pH rise and oxidation rates but enhanced hardness in the shrimp samples. CONCLUSIONSThe best results were recorded for the nano-emulsion coating containing 30mLL(-1) of eugenol and 20gL(-1) of Aloe vera. The nano-emulsion was successfully able to upgrade shrimp quality over 7days of cold storage. (c) 2019 Society of Chemical Industry