Scholarlink

<p>Whiteleg<?tk 4?> shrimp (<i>Litopenaeus vannamei</i>) is an important species in the global seafood market due to its fast growth rate and excellent meat quality. However, shrimp is easily perishable and has a limited shelf-life. Bioactive treatments using betel (<i>Piper betle</i>) leaf extract offer natural antioxidant and antimicrobial functions that help slow microbial proliferation and preserve shrimp quality. This study evaluated the antioxidant properties of betel leaf extract and its effectiveness in reducing microbial changes in shrimp during 16 days of chilled storage (4&#xa0;°C). Analyses of antioxidant properties revealed a total phenolic content (TPC) of 6.582&#xa0;mg GAE/g, a total flavonoid content (TFC) of 109.689&#xa0;mg QE/g, a ferric reducing antioxidant power (FRAP) of 7.152&#xa0;mg TE/g, and a 2,2-diphenyl-2-picrylhydrazyl (DPPH) of 1.630&#xa0;mg TE/g in betel leaf extract. Shrimp were subjected to surface treatment with 1.25% sodium metabisulphite (positive control) and betel leaf extract at 0% (negative control), 0.5%, 1.0%, and 2.0%. Shrimp treated with 2% betel leaf extract showed the lowest microbial counts for total bacteria, coliforms, and <i>Vibrio</i> spp. (5.26, 4.77, and 4.70 log₁₀ CFU/g, respectively). The antimicrobial effect, attributed to higher flavonoid availability, was supported by weak to moderate correlations between bacterial growth and storage time for total bacteria count (<i>r</i> = 0.60) and total coliform count (<i>r</i> = 0.41), indicating inhibition, while total <i>Vibrio</i> spp. count showed a higher correlation (<i>r</i> = 0.83). These results highlight the potential of betel leaf for developing bioactive films that gradually release phenolics to prolong shrimp freshness and microbial safety.<?tk 0?></p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Antioxidant properties of betel (Piper betle L.) leaf and their application against microbiological changes in Litopenaeus vannamei

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年4月28日

查看全文
  • Mohd Al-Hafiz Zaini,
  • Mohd Amran Aaqillah-Amr,
  • Tan Hock Seng,
  • Kamariah Bakar,
  • Nurul Ulfah Karim

摘要

Whiteleg shrimp (Litopenaeus vannamei) is an important species in the global seafood market due to its fast growth rate and excellent meat quality. However, shrimp is easily perishable and has a limited shelf-life. Bioactive treatments using betel (Piper betle) leaf extract offer natural antioxidant and antimicrobial functions that help slow microbial proliferation and preserve shrimp quality. This study evaluated the antioxidant properties of betel leaf extract and its effectiveness in reducing microbial changes in shrimp during 16 days of chilled storage (4 °C). Analyses of antioxidant properties revealed a total phenolic content (TPC) of 6.582 mg GAE/g, a total flavonoid content (TFC) of 109.689 mg QE/g, a ferric reducing antioxidant power (FRAP) of 7.152 mg TE/g, and a 2,2-diphenyl-2-picrylhydrazyl (DPPH) of 1.630 mg TE/g in betel leaf extract. Shrimp were subjected to surface treatment with 1.25% sodium metabisulphite (positive control) and betel leaf extract at 0% (negative control), 0.5%, 1.0%, and 2.0%. Shrimp treated with 2% betel leaf extract showed the lowest microbial counts for total bacteria, coliforms, and Vibrio spp. (5.26, 4.77, and 4.70 log₁₀ CFU/g, respectively). The antimicrobial effect, attributed to higher flavonoid availability, was supported by weak to moderate correlations between bacterial growth and storage time for total bacteria count (r = 0.60) and total coliform count (r = 0.41), indicating inhibition, while total Vibrio spp. count showed a higher correlation (r = 0.83). These results highlight the potential of betel leaf for developing bioactive films that gradually release phenolics to prolong shrimp freshness and microbial safety.

Graphical Abstract