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In the study, we were investigated effect of bioactive coating composed of quince seed mucilage (QSM) incorporating green tea extract(GTE) on oil and water content, lipid oxidation, texture, color and sensory evolution of shrimp after deep-fat frying. For this purpose, different concentration of GTE (0-20%) was blended to obtain five coating solutions (QG 0-4). We observed a significant effect (p<0.5) of the GTE (5-20%) on the moisture and final oil content of the fried shrimps. An increase in GTE concentration, increased the moisture content and caused a reverse effect of the final oil content of fried shrimps coated. Also, the PV value of the coated shrimp significantly decreased (p<0.5) with increasing GTE concentration and the hardness of the coated shrimps was not significantly (p< 0.05) lower than that of the uncoated shrimps. Adding to 10% GTE compared to control sample had not significant effect on the L* value but increasing concentrations of GTE from 10 to 20% significantly affected (p< 0.05) L* value of the fried shrimps and L* value of them decreased from 60.35 ± 3.4 to 48.5 ± 1.74. Also, adding GTE significantly affected (p<0.05) a* value and b * values of the fried shrimps. a* values of the fried shrimps increased from 0.12±1.47 to 1.3±0.21 and b* values increased from 12.53 ±3.14 to 25.07±1.84. This study showed the benefits of incorporation of GTE into QSM coating and the potential for using as an active coating. 

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Background and Objectives: Shrimps (Litopenaeus vannamei) include high market prices and nutritional values; therefore, they are important aquatic resources worldwide. However, the shelf life of shrimps is limited due to microbiological deterioration during their storage. In recent years, several methods have been used to improve the quality of shrimps during cold storage. One of the most important methods includes use of edible coatings. Therefore, the objective of this study was to assess effects of active edible coatings from quince seed mucilage and green tea extract (as an antimicrobial antioxidant compounds) on physicochemical and quality properties of shrimps during cold storage.
Materials and Methods: This study assessed effects of quince seed mucilage (QSM) coating combined with green tea extract (GTE) on color, pH, total volatile basic nitrogen (TVB-N), texture and microbial quality of the Pacific white shrimps (Litopenaeus vannamei) within 10 days of cold storage.
Results: Results showed that pH and TVB-N values significantly increased (p<0.05) in shrimps treated with QSM coating combined with GTE. Hardness and springiness of the shrimps were improved by increasing the concentration of GTE, compared to controls. Total aerobic plate counts of the shrimps treated by QSM coating combined with GTE were lower than those of controls. The total color difference (∆E) of the controls was lowest than that of other treatments at the end of the storage time. The a* value of the shrimps decreased from -0.87±0.21 to -5.05±1.08 (showing the attitude to greenness) and the b* values increased from 1.44±0.84 to 16.47±1.61 (showing the attitude to yellowness).
Conclusions: These results have suggested that the QSM and GTE coating can decrease spoilage and decomposition that cause quality loss of shrimps.

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Background and Objectives: The aim of this study was to investigate the effect of quince seed mucilage film strengthened with tragacanth gum containing cinnamon essential oil on microbial, chemical and sensory characteristics of rainbow trout fillets for 9 d during storage at refrigerator temperature.
Materials and Methods: First, the film and treatments were prepared (control treatment, quince seed mucilage film strengthened with tragacanth gum: film, quince seed mucilage film strengthened with tragacanth gum containing 1% of cinnamon essential oil: film and cinnamon essential oil). Moreover, cinnamon essential oil was analyzed using gas chromatography/mass spectrometry and its antibacterial activity was assessed (MIC and MBC). The prepared treatments were subjected to microbial assessments (total viable counts and total psychrotrophs counts), chemical assessments (pH, PV, TVN and TBARS) and sensory evaluation.
Results: The major composition in cinnamon essential oil was cinnamaldehyde (59.97%). At the end of the storage time, total viable counts and total psychrotrophs counts for the film and cinnamon essential oil treatments were 5.31 and 5.55 log cfu/g, respectively. Quantities of pH, PV, TVN and TBARS for film and cinnamon essential oil treatment were 6.38, 2.99 mEq/kg, 26.09 mg/100 g, 1.39 mg MDA/kg, respectively. In all the microbial, chemical and sensory assessments, a significant difference was observed between the treatment of film and cinnamon essential oil and the control treatment during the storage time (P < 0.05).
Conclusions: Results showed that the film and cinnamon essential oil treatment decreased total viable counts and total psychrotrophs counts and prevented increases of pH, PV, TVN and TBARS; therefore, film containing cinnamon essential oil improved microbial, chemical and sensory characteristics of the rainbow trout fillets and increased their shelf life in the refrigerator.