1. Jiang M, Liu S, Wang Y. Effects of antimicrobial coating from catfish skin gelatin on quality and shelf life of fresh white shrimp (Penaeus vannamei). Journal of food science. 2011;76(3):M204-M9. [ DOI:10.1111/j.1750-3841.2011.02056.x] 2. Sharifimehr S, Soltanizadeh N, Goli SAH. Physicochemical properties of fried shrimp coated with bio-nano-coating containing eugenol and Aloe vera. LWT. 2019;109:33-9. [ DOI:10.1016/j.lwt.2019.03.084] 3. Kagawa M, Matsumoto M, Yoneda C, Mitsuhashi T, Hatae K. Changes in meat texture of three varieties of squid in the early stage of cold storage. Fisheries science. 2002;68(4):783-92. [ DOI:10.1046/j.1444-2906.2002.00494.x] 4. Khazaei N, Esmaiili M, Emam‐Djomeh Z. Application of active edible coatings made from basil seed gum and thymol for quality maintenance of shrimp during cold storage. Journal of the Science of Food and Agriculture. 2017;97(6):1837-45. [ DOI:10.1002/jsfa.7984] 5. Nirmal NP, Benjakul S. Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food chemistry. 2009;116(1):323-31. [ DOI:10.1016/j.foodchem.2009.02.054] 6. Nunak N, Schleining G. Instrumental textural changes in raw white shrimp during iced storage. Journal of Aquatic Food Product Technology. 2011;20(4):350-60. [ DOI:10.1080/10498850.2011.575986] 7. Sun H, Lv H, Yuan G, Fang X. Effect of grape seed extracts on the melanosis and quality of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Science and Technology Research. 2014;20(3):671-7. [ DOI:10.3136/fstr.20.671] 8. Yuan G, Lv H, Tang W, Zhang X, Sun H. Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage. Food Control. 2016;59:818-23. [ DOI:10.1016/j.foodcont.2015.07.011] 9. Salehi F. Characterization of new biodegradable edible films and coatings based on seeds gum: A review. Journal of Packaging Technology and Research. 2019:1-9. 10. Yu D, Regenstein JM, Xia W. Bio-based edible coatings for the preservation of fishery products: A review. Critical reviews in food science and nutrition. 2019;59(15):2481-93. [ DOI:10.1080/10408398.2018.1457623] 11. Jouki M, Yazdi FT, Mortazavi SA, Koocheki A. Quince seed mucilage films incorporated with oregano essential oil: physical, thermal, barrier, antioxidant and antibacterial properties. Food Hydrocolloids. 2014;36:9-19. [ DOI:10.1016/j.foodhyd.2013.08.030] 12. Noshad M, Nasehi B, Anvar A. Effect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties. Nutrition and Food Sciences Research. 2017;4(4):31-6. [ DOI:10.29252/nfsr.4.4.5] 13. Jouki M, Mortazavi SA, Yazdi FT, Koocheki A. Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM. International journal of biological macromolecules. 2014;66:113-24. [ DOI:10.1016/j.ijbiomac.2014.02.026] 14. Siripatrawan U, Harte BR. Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids. 2010;24(8):770-5. [ DOI:10.1016/j.foodhyd.2010.04.003] 15. Sabaghi M, Maghsoudlou Y, Khomeiri M, Ziaiifar AM. Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel. Postharvest Biology and Technology. 2015;110:224-8. [ DOI:10.1016/j.postharvbio.2015.08.025] 16. Islam M, Saha T, Monalisa K, Hoque M. Effect of starch edible coating on drying characteristics and antioxidant properties of papaya. Journal of Food Measurement and Characterization. 2019;13(4):2951-60. [ DOI:10.1007/s11694-019-00215-3] 17. Nirmal NP, Benjakul S. Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze-thawing during refrigerated storage. Food Control. 2010;21(9):1263-71. [ DOI:10.1016/j.foodcont.2010.02.015] 18. Gharibzahedi SMT, Mohammadnabi S. Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. International journal of biological macromolecules. 2017;95:769-77. [ DOI:10.1016/j.ijbiomac.2016.11.119] 19. Bouaziz F, Koubaa M, Neifar M, Zouari-Ellouzi S, Besbes S, Chaari F, et al. Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties. LWT-Food Science and Technology. 2016;65:800-7. [ DOI:10.1016/j.lwt.2015.09.009] 20. de Lacey AL, López-Caballero M, Montero P. Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life. LWT-Food Science and Technology. 2014;55(2):559-64. [ DOI:10.1016/j.lwt.2013.09.028] 21. McCarthy S, Caporali A, Enkemann S, Scaltriti M, Eschrich S, Davalli P, et al. Green tea catechins suppress the DNA synthesis marker MCM7 in the TRAMP model of prostate cancer. Molecular oncology. 2007;1(2):196-204. [ DOI:10.1016/j.molonc.2007.05.007] 22. Mitsumoto M, O'Grady MN, Kerry JP, Buckley DJ. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Science. 2005;69(4):773-9. [ DOI:10.1016/j.meatsci.2004.11.010] 23. Perumalla A, Hettiarachchy NS. Green tea and grape seed extracts-Potential applications in food safety and quality. Food Research International. 2011;44(4):827-39. [ DOI:10.1016/j.foodres.2011.01.022] 24. Li T, Li J, Hu W, Li X. Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives. Food Chemistry. 2013;138(2):821-6. [ DOI:10.1016/j.foodchem.2012.11.092] 25. Basiri S, Shekarforoush SS, Aminlari M, Akbari S. The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage. LWT-Food Science and Technology. 2015;60(2):1025-33. [ DOI:10.1016/j.lwt.2014.10.043]
|