Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp () During the Shelf-Life

Overview

Journal Foods

Specialty Biotechnology

Date 2020 Nov 14

PMID 33187361

Citations 11

Authors

Dino Miraglia

Marta Castrica

Laura Menchetti

Sonia Esposto

Raffaella Branciari

David Ranucci

Stefania Urbani

Beatrice Sordini

Gianluca Veneziani

Maurizio Servili

Affiliations

Soon will be listed here.

Abstract

The aim of this study was to evaluate the effects of phenolic extract derived from olive vegetation water (PEOVW) in deep-water rose shrimps () at the day of packaging (D0) and after three (D3), six (D6) and eight (D8) days of refrigerated storage. Freshly caught shrimps were randomly divided into four groups: the phenolic extract (PE) group (2 g/L of phenols); the sulfites (S) group (0.5% sodium metabisulfite solution); the phenolic extract + sulfites (PE + S) group (0.25% sodium metabisulfite solution with 1 g/L of phenols), and the control (CTRL) group (tap water). Concerning color coordinates, there were no variations either between groups or over time, while it is important to highlight that phenolic extract (PE group) led to a significant reduction in total volatile basic nitrogen (TVB-N; < 0.001) and thiobarbituric reactive substances (TBARS; < 0.001) values. Furthermore, PE also had a relevant effect in reducing bacterial counts and decreasing the microbial development. Finally, as concerns melanosis, the effect of phenolic extract alone was marginal, but when combined with half a dose of sodium metabisulfite, it was as effective as the shrimps treated with only sodium metabisulfite in delaying black spots ( < 0.05). These results are very promising with a view to commercializing additive-free shrimps.

Citing Articles

Olive Mill Wastewater Extract: In Vitro Genotoxicity/Antigenotoxicity Assessment on HepaRG Cells.

Rondini T, Branciari R, Franceschini E, Acito M, Fatigoni C, Roila R Int J Environ Res Public Health. 2024; 21(8).

PMID: 39200660 PMC: 11354589. DOI: 10.3390/ijerph21081050.

Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties.

Mercatante D, Curro S, Rosignoli P, Cardenia V, Sordini B, Taticchi A Antioxidants (Basel). 2024; 13(6).

PMID: 38929134 PMC: 11200613. DOI: 10.3390/antiox13060695.

Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto.

Sordini B, Urbani S, Esposto S, Selvaggini R, Daidone L, Veneziani G Antioxidants (Basel). 2024; 13(1).

PMID: 38275653 PMC: 10813149. DOI: 10.3390/antiox13010128.

Effects of Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters.

Mercatante D, Ansorena D, Taticchi A, Astiasaran I, Servili M, Rodriguez-Estrada M Antioxidants (Basel). 2023; 12(1).

PMID: 36670884 PMC: 9854611. DOI: 10.3390/antiox12010022.

Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality.

Castrica M, Menchetti L, Agradi S, Curone G, Vigo D, Pastorelli G Foods. 2022; 11(21).

PMID: 36360047 PMC: 9656194. DOI: 10.3390/foods11213433.

References

Castrica M, Menchetti L, Balzaretti C, Branciari R, Ranucci D, Cotozzolo E . Impact of Dietary Supplementation with Goji Berries () on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat. Foods. 2020; 9(10). PMC: 7603015. DOI: 10.3390/foods9101480. View

Maqsood S, Benjakul S, Shahidi F . Emerging role of phenolic compounds as natural food additives in fish and fish products. Crit Rev Food Sci Nutr. 2012; 53(2):162-79. DOI: 10.1080/10408398.2010.518775. View

Castrica M, Chiesa L, Nobile M, De Battisti F, Siletti E, Pessina D . Rapid safety and quality control during fish shelf-life by using a portable device. J Sci Food Agric. 2020; 101(1):315-326. DOI: 10.1002/jsfa.10646. View

Miraglia D, Esposto S, Branciari R, Urbani S, Servili M, Perucci S . Effect of a Phenolic Extract from Olive Vegetation Water on Fresh Salmon Steak Quality during Storage. Ital J Food Saf. 2017; 5(4):6167. PMC: 5178838. DOI: 10.4081/ijfs.2016.6167. View

Bono G, Okpala C, Alberio G, Messina C, Santulli A, Giacalone G . Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeomorpha foliacea) during storage. Food Chem. 2015; 197(Pt A):581-8. DOI: 10.1016/j.foodchem.2015.10.146. View

Pereira A, Ferreira I, Marcelino F, Valentao P, Andrade P, Seabra R . Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules. 2007; 12(5):1153-62. PMC: 6149345. DOI: 10.3390/12051153. View

Iammarino M, Taranto A, Ientile A . Monitoring of sulphites levels in shrimps samples collected in Puglia (Italy) by ion-exchange chromatography with conductivity detection. Food Addit Contam Part B Surveill. 2014; 7(2):84-9. DOI: 10.1080/19393210.2013.848943. View

Fei P, Xu Y, Zhao S, Gong S, Guo L . Olive oil polyphenol extract inhibits vegetative cells of Bacillus cereus isolated from raw milk. J Dairy Sci. 2019; 102(5):3894-3902. DOI: 10.3168/jds.2018-15184. View

Menchetti L, Canali C, Castellini C, Boiti C, Brecchia G . The different effects of linseed and fish oil supplemented diets on insulin sensitivity of rabbit does during pregnancy. Res Vet Sci. 2018; 118:126-133. DOI: 10.1016/j.rvsc.2018.01.024. View

10.

Caporaso N, Formisano D, Genovese A . Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods. Crit Rev Food Sci Nutr. 2017; 58(16):2829-2841. DOI: 10.1080/10408398.2017.1343797. View

11.

Tuck K, Hayball P . Major phenolic compounds in olive oil: metabolism and health effects. J Nutr Biochem. 2003; 13(11):636-644. DOI: 10.1016/s0955-2863(02)00229-2. View

12.

Koka R, Weimer B . Influence of growth conditions on heat-stable phospholipase activity in Pseudomonas. J Dairy Res. 2001; 68(1):109-16. DOI: 10.1017/s0022029900004647. View

13.

Selvaggini R, Esposto S, Taticchi A, Urbani S, Veneziani G, Di Maio I . Optimization of the temperature and oxygen concentration conditions in the malaxation during the oil mechanical extraction process of four Italian olive cultivars. J Agric Food Chem. 2014; 62(17):3813-22. DOI: 10.1021/jf405753c. View

14.

Fasolato L, Cardazzo B, Balzan S, Carraro L, Taticchi A, Montemurro F . Minimum Bactericidal Concentration of Phenols Extracted from Oil Vegetation Water on Spoilers, Starters and Food-Borne Bacteria. Ital J Food Saf. 2015; 4(2):4519. PMC: 5076646. DOI: 10.4081/ijfs.2015.4519. View

15.

Nirmal N, Benjakul S . Melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage. J Agric Food Chem. 2009; 57(9):3578-86. DOI: 10.1021/jf900051e. View

16.

Esposto S, Taticchi A, Di Maio I, Urbani S, Veneziani G, Selvaggini R . Effect of an olive phenolic extract on the quality of vegetable oils during frying. Food Chem. 2015; 176:184-92. DOI: 10.1016/j.foodchem.2014.12.036. View

17.

Huang J, Chen Q, Qiu M, Li S . Chitosan-based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei). J Food Sci. 2012; 77(4):C491-6. DOI: 10.1111/j.1750-3841.2012.02651.x. View

18.

Wu S . Effect of chitosan-based edible coating on preservation of white shrimp during partially frozen storage. Int J Biol Macromol. 2014; 65:325-8. DOI: 10.1016/j.ijbiomac.2014.01.056. View

19.

Nirmal N, Benjakul S . Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. Int J Food Microbiol. 2011; 149(3):247-53. DOI: 10.1016/j.ijfoodmicro.2011.07.002. View

20.

Sallam K . Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control. 2007; 18(5):566-575. PMC: 1805695. DOI: 10.1016/j.foodcont.2006.02.002. View