Determination of the wetting capacity of sulfated polysaccharide coatings from the red seaweed Gracilaria birdiae and evaluating the shelf-life quality of frozen shrimp Litopenaeus vannamei

The article delves into the determination of the wetting capacity of sulfated polysaccharide coatings extracted from the red seaweed Gracilaria birdiae and their application in preserving the quality of frozen shrimp, Litopenaeus vannamei. It begins by highlighting the traditional and modern uses of seaweeds, particularly red algae, which are rich in sulfated galactans like carrageenan and agar. These compounds have been commercially exploited in the food industry and are now being evaluated for their potential in producing edible films and coatings. The study focuses on the wetting capacity of these coatings, which is crucial for their adhesion and even spreading on the surface of shrimp. Experimental designs were employed to determine the optimal coating formulation, and the best solution was used to analyze the shelf life of coated shrimp filets in comparison with the glazing method. The article provides a detailed account of the materials and methods used, including the extraction process of sulfated polysaccharides, the production of coatings, and the evaluation of their wetting capacity. It also presents the results of physicochemical and microbiological analyses, demonstrating the effectiveness of the sulfated polysaccharide coatings in maintaining the quality of shrimp during extended storage. The findings suggest that these coatings offer a promising alternative to traditional preservation methods, enhancing the shelf life and quality of frozen shrimp.