The effect of cinnamon oil nanoemulsion on the quality of shrimps (Litopenaeus vannamei) during the refrigerated storage

Carboxymethyl cellulose (CMC) coatings with various concentrations of cinnamon oil nanoemulsion (CNE) and cinnamon oil emulsion (CE) were used to study the quality of Pacific white shrimp (Litopenaeus vannamei) during cold storage (4 +/- 0.5 degrees C). According to the findings, lipid oxidation, psychrophilics, lactic acid bacteria (LAB), enterobacteriaceae, and aerobic plate count (APC) were all considerably (P < 0.05) lower in the coated samples activated with CNEs. Also, during storage, treating the shrimps with CNEs could improve the chemical quality and decrease the total volatile base nitrogen (TVB-N) and trimethylamine (TMA) (P < 0.05). Additionally, nanoemulsions-treated samples often had better color and textural qualities. Adding CMC and CNE improved the shrimps' appearance, flavor, texture, and overall acceptability. Therefore, adding CNEs to CMC coating may enhance shrimp quality and lengthen their shelf life in the refrigerator. Furthermore, the results suggested that administering CE as nanoparticles could increase antimicrobial activity.