article · Nanomaterials
Macroalgae extract from Ulva fasciata was used to biologically synthesise zinc oxide nanoparticles with an average size of 77.81 nanometres, exhibiting spherical and flower-like shapes and positive surface charge. These nanoparticles demonstrated strong, time-dependent antibacterial activity by destroying cells of common foodborne bacteria, namely Escherichia coli and Staphylococcus aureus, outperforming annealed alternatives. When tested as a biopreservation treatment for peeled shrimps refrigerated at 4 degrees Celsius over six days, solutions containing the nanoparticles reduced microbial loads consistently across the storage period. In addition, the treated shrimps maintained acceptable sensory qualities, including appearance, odour, colour, and texture, in comparison with untreated controls. Applying nanocomposite concentrations at three and five percent provided effective preservation, improving both microbial profiles and overall product quality under refrigerated conditions.
Bacterial contamination rapidly spoils perishable seafood during cold storage, risking consumer health and causing product loss. Producing antimicrobial zinc oxide nanoparticles through green synthesis using marine macroalgae offers an effective method to control foodborne bacteria. Demonstrating that these nanoparticles can reduce microbial contamination while preserving the natural sensory qualities of peeled shrimp provides a practical approach to extending seafood shelf life during refrigeration.
This research demonstrates an applied seafood biopreservation technique suitable for seafood processors and cold-chain distributors. Using macroalgae-derived zinc oxide nanoparticle solutions at three to five percent concentrations, operators could extend refrigerated shrimp shelf life without degrading sensory attributes. Because testing has been conducted directly on peeled shrimps over a six-day storage period, the technology sits at an applied laboratory testing stage, requiring regulatory assessment and scaled commercial trials before market adoption.
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Zinc oxide nanoparticles (ZnONPs) were the targets of numerous biological syntheses to attain their precious values in various biomedical fields. The phycosynthesis of ZnONPs were innovatively investigated using cell-free extract of the macroalgae, <i>Ulva fasciata Delile</i>. The phycosynthesized <i>U. fasciata</i>-zinc oxide nanoparticles (UFD-ZnONPs) had 77.81 nm mean size, with flower and sphere shapes and positive zeta potential. The UFD-ZnONPs infra-red analysis indicated their basic components' cross-linkage. The antibacterial potentialities of UFD-ZnONPs were confirmed, qualitatively and quantitatively, against foodborne microorganisms (<i>Escherichia coli</i> plus <i>Staphylococcus aureus</i>); the bactericidal action was higher for UFD-ZnONPs than the annealed phycosynthesized ZnONPs. The scanning micrographs of <i>S. aureus</i> and <i>E. coli</i> cells treated with UFD-ZnONPs indicated the severe action of nanoparticles to destroy bacterial cells in time-dependent manners. Peeled shrimps (<i>Fenneropenaeus indicus</i>) were biopreservated through refrigerated storage (4 °C) with UFD-ZnONPs based solution for six days. The microbial examination of UFD-ZnONPs -treated shrimps displayed decrease in microbial loads throughout the storage days. Moreover, the UFD-ZnONPs-treated shrimps showed acceptable sensorial attributes (appearance, odor, color and texture) compared to untreated shrimps. UFD-ZnONPs nanocomposite concentration of 3% and 5% could be remarkably suggested as efficient procedure for shrimps' biopreservation during refrigerated storage regarding sensorial quality and microbial profile of product.
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DOI: 10.3390/nano11020385
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