Antibacterial effects of extracted corn zein with garlic extract‐based nanoemulsion on the shelf life of Vannamei prawn (Litopenaeus vannamei) at refrigerated temperature

BACKGROUND: Litopenaeus vannamei is one of the most perishable foods due to microorganism growth. Using essential oil‐based nanoemulsion as a biodegradable and edible coating can enhance the shelf life of shrimp at refrigerated temperature through retarding microbial growth compared to synthetic coatings. METHODS: Zein was extracted from 50 g dry milled corn with ethanol. Garlic essential oil was prepared by mixing with Tween 80. Nanoemulsion was prepared in an ultrasonic bath. DLS analysis, turbidity, and stability of nanoemulsions were performed. Radical scavenging activity, and total phenol content were done for evaluation of garlic essential oil and nanoemulsion. A 10% zein solution was prepared using ethanol 95% and glycerol plasticizer (2.5%). In the end, various microbial analysis, peroxide value, the thiobarbituric acid reactive substance (TBARS) value, the total volatile basic nitrogen (TVB‐N) values, and sensory evaluations of different shrimp samples were determined. RESULTS: Corn zein along with garlic‐based nanoemulsion, had a great impact on the TVB‐N, TBARS, and peroxide value (which indicated that z+24% garlic nanoemulsion group was the lowest among other groups on days 3, 7, and 14 (p < 0.05) as well as microbial properties (garlic EO nanoemulsion had significantly better antibacterial effectiveness compared to other groups (p < 0.05)), and sensory evaluation (the z+24% garlic nanoemulsion sample received a significantly higher score than other groups (p < 0.05)) of Litopenaeus vannamei. CONCLUSIONS: Corn zein nanoemulsion functioned as an antioxidant and antimicrobial agent, increasing the shelf life of Litopenaeus vannamei at refrigerated temperature. PRACTICAL APPLICATION: Emerging nanotechnology‐based approaches with no side‐effects on immune system of consumers plays a vital role in bioactive packaging, and on reduction of food spoilage or food poisoning in the transportation, exporting, and distribution stages of food products, especially marine‐based products with cold chain transportation. Additionally, it can reduce aquaculture and environmental risks due to the usage of chemical agents used in packaging. Our results showed that administration of a corn zein with nanoemulsion of garlic extract can prolong shelf life of Litopenaeus vannamei. The paper should be of interest to readers such as food microbiologists, aquaculture scientists, fisheries scientists, marine biologists, biomaterial scientists, food packaging industrialists, medical microbiologists, public health managers, and health system managers.