Purpose

Being interested in developing a natural preservative for the prolongation of shrimp shelf life, this study aims to evaluate the Sargassum horneri extracts for their antioxidant effect, copper reducing power, copper chelating activity and polyphenol oxidase (PPO) inhibitory activity, as well as explored their potential preservative activity in white leg shrimp.

Design/methodology/approach

The antioxidant properties of Sargassum horneri 75% ethanol aqueous extracts were measured by 2,2-diphenyl-1-picryl hydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and PPO inhibitory activity. Sample III displayed the highest antioxidant activity, PPO inhibitory activity, copper reducing power and copper chelating activity, so it was selected for further studying its impact on shrimp's quality changes such as pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), melanosis and sensory score during storage at 4°C.

Findings

Among all three samples, sample III containing 49.88% total phenolic contents was selected for the further study on the prevention of quality loss and melanosis of shrimp, because it yielded the highest antioxidant activity, PPO inhibitory activity, copper reducing power and copper chelating activity than the other two samples (samples II and IV). It was found that shrimp treated with 0.2% sample III had the lowest melanosis scores throughout the storage (p < 0.05). During ten days of storage at 4°C, shrimp treated with 0.2% sample III had a higher score in sensory properties (color, segments, texture and odor), compared with the control, 0.1% kojic acid and 0.1% sample III treated shrimp (p < 0.05). The results indicated that the treatment of shrimp with 0.2% sample III could extend the shelf life to eight days at 4°C.

Social implications

The extracts of Sargassum horneri displayed potent PPO inhibition, antimicrobial and antioxidant properties. Importantly, the 75% extracts of Sargassum horneri could extend the shelf life. Considering these results, the extracts of Sargassum horneri may be used as natural preservatives in the food industry after further evaluation of their other properties such as toxicity, as well as provide a choice target to source natural products intended for cosmetics.

Originality/value

The originality of this paper lies in the development and application of the extracts of edible algae. To extend the shelf life of seafood, the polyphenolic-rich extract of Sargassum horneri provided another possible selection.

中文翻译：

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鹤望兰提取物预防白腿虾的品质下降和黑色素病。

目的

有兴趣开发延长虾保质期的天然防腐剂，本研究旨在评估Sargassum horneri提取物的抗氧化作用，铜还原能力，铜螯合活性和多酚氧化酶（PPO）抑制活性，并探讨它们的活性。白腿虾潜在的防腐活性。

设计/方法/方法

通过2,2-二苯基-1-苦基肼基（DPPH），2,2-叠氮基-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS），三价铁测定了羊栖菜75％乙醇水提物的抗氧化性能降低抗氧化能力（FRAP）和PPO抑制活性。样品III具有最高的抗氧化活性，PPO抑制活性，铜还原能力和铜螯合活性，因此被选择用于进一步研究其对虾质量变化的影响，例如pH值，总挥发性碱性氮（TVB-N），硫代巴比妥酸活性物质（TBARS），黑变病和4°C储存期间的感官评分。

发现

在这三个样品中，选择了总酚含量为49.88％的样品III来进一步研究防止虾的品质下降和黑变病，因为它具有最高的抗氧化活性，PPO抑制活性，铜还原能力和铜螯合活性。其他两个样本（样本II和IV）。发现用0.2％样品III处理的虾在整个贮藏过程中黑素病评分最低（p  <0.05）。在4°C下储存10天期间，与对照，0.1％曲酸和0.1％样品III处理的虾相比，用0.2％样品III处理的虾的感官特性（颜色，部分，质地和气味）得分更高。 （p <0.05）。结果表明，用0.2％的样品III处理虾可以在4°C下将货架期延长至8天。

社会影响

马尾藻的提取物显示出有效的PPO抑制，抗菌和抗氧化特性。重要的是，Sargassum horneri的75％提取物可以延长保质期。考虑到这些结果，在进一步评估它们的其他特性（例如毒性）之后，Sargassum horneri的提取物可用作食品工业中的天然防腐剂，并提供了选择用于化妆品的天然产品的目标。

创意/价值

本文的创新之处在于食用藻类提取物的开发和应用。为了延长海鲜的保质期，Sargassum horneri的富含多酚的提取物提供了另一种可能的选择。