Natural antioxidant and antimicrobial agents are innovative alternatives to commercial preservatives. In the present study, phycocyanin (PC), as a strong antioxidant and antimicrobial agent, was encapsulated into nanoliposomes. Then, PC-loaded nanoliposomes (PCNL) were incorporated into the soy protein films (SPI) at four concentrations (1, 5, 10 and 20 g/100g) to improve the shelf-life of pacific white shrimp () during 15 days of cold storage. Thus, our novelty in this research was to include a nanoliposome in an edible/biodegradable film to enhance the shelf life of a sea product. This innovative approach demonstrated significant improvements in film properties, including enhanced barrier characteristics, optical qualities, and mechanical strength. Furthermore, PCNL-incorporated SPI films exhibited remarkable antioxidant activity when compared to control films. The encapsulation process extended the release of PC into water, reaching 210 minutes. Importantly, the results revealed that SPI films containing PCNL effectively inhibited the growth of total aerobic plate count, total volatile basic nitrogen content, and pH changes in white shrimp, providing a promising solution to extend the shelf life of seafood products while reducing the reliance on commercial preservatives. This research showcases the potential of nanoliposome-embedded edible films as an effective means of food preservation in seafoods.

中文翻译：

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开发结合藻蓝蛋白纳米脂质体的大豆分离蛋白膜以保持虾的新鲜度

天然抗氧化剂和抗菌剂是商业防腐剂的创新替代品。在本研究中，藻蓝蛋白（PC）作为一种强抗氧化剂和抗菌剂，被封装在纳米脂质体中。然后，将 PC 负载的纳米脂质体 (PCNL) 以四种浓度（1、5、10 和 20 g/100g）掺入大豆蛋白膜 (SPI)，以提高太平洋白虾在 15 天的保质期。冷库。因此，我们在这项研究中的新颖之处在于将纳米脂质体包含在可食用/可生物降解的薄膜中，以延长海产品的保质期。这种创新方法证明了薄膜性能的显着改善，包括增强的阻隔特性、光学质量和机械强度。此外，与对照薄膜相比，掺有 PCNL 的 SPI 薄膜表现出显着的抗氧化活性。封装过程延长了PC在水中的释放时间，达到210分钟。重要的是，结果表明，含有 PCNL 的 SPI 薄膜可有效抑制白虾需氧菌落总数、总挥发性碱氮含量和 pH 值的变化，为延长海鲜产品的保质期同时减少对虾的依赖提供了一种有前景的解决方案。商业防腐剂。这项研究展示了纳米脂质体嵌入的可食用薄膜作为海鲜食品保鲜有效手段的潜力。