Effect of Jerusalem artichoke chitosan nanoparticles on shrimp popcorn shelf life and quality

Jerusalem artichoke (Helianthus tuberosus L.) is a crop that basically originated in countries of central-eastern North America. The tuber of the plant contains inulin, a fructose polymer. The degraded product is called oligofructose which is extensively used in the food industry. In recent decades, chitosan nanoparticles (NPs), a potential polymeric and bio-based NP, have attracted a lot of attention. They have considerable promise as functional elements that enhance the application of antimicrobial activity in food packaging, as well as nanocarriers that encapsulate items like medications or active compounds, convey them to a specific region or site, and enable a controlled release. One option for extending the shelf life of food is nanotechnology, which makes it possible to create active food packaging that combines the qualities of antimicrobial agents and external barriers. In this case, we combine chitosan nanoparticles with Jerusalem artichoke plant. Therefore, the goal of the current study is to assess, by sensory, chemical, and microbiological tests, the effects of Jerusalem artichoke chitosan nanoparticles on the shelf life and quality of shrimp popcorn at different concentrations (0.02, 0.2, and 0.5%). Samples treated with Jerusalem artichoke chitosan nanoparticles saw a 12-day shelf-life extension at 4 ± 1 °C, but untreated samples only saw a 6-day shelf-life extension at the same temperature. On the other hand, the data obtained showed that during the storage period (0, 3, 6, 9, and 12) days, shrimp popcorn samples treated with 0.5% Jerusalem artichoke chitosan nanoparticles significantly reduced the total aerobic bacterial count (TBC), total coliforms count, and total yeast and mould count.