The Effects of Aqueous and Alcoholic Saffron (Crocus sativus) Tepal Extracts on Quality and Shelf‐Life of Pacific White Shrimp (Litopeneous vannamei) During Iced Storage

This study was conducted to investigate the antioxidant and antimicrobial properties of water extract (WEST), ethanolic extract (EEST) and methanolic extract (MEST) of saffron tepal as a natural preservative as well as to assess the quality changes and shelf-life of Pacific white shrimp treated with saffron tepal extracts stored in ice up to 9 days. WEST showed the highest amount of phenolic compounds (66.41 mg gallic acid equivalents/g), antioxidant and antibacterial activity in all used assays (P < 0.05). Whole Pacific white shrimp (Litopeneous vannamei) treated with 1% of WEST, EEST and MEST had the lowest lipid oxidation, microbial growth and melanosis compared with the control (P < 0.05). Shrimp treated with saffron tepal extracts had superior sensory properties compared to the control at 6 and 9 days of iced storage (P < 0.05). Practical Applications Shrimp is one of the most traded and consumed aquatic product worldwide. Shrimps are rich in protein and containing very little fat and is more prone to deterioration because of its high soluble nonprotein nitrogenous substances. From the consumer health point of view and the perspective of food safety control, the utilization of natural additives like plant phenolic compounds provide a safer way to maximize the storage stability of shrimp, relative to synthetic additives. Saffron tepal which is a by-product generated during the processing of the stigmas of the saffron flower could be used as a preservative in shrimp. Water extract of saffron tepal retard the lipid oxidation, microbial growth and melanosis and the shelf-life of white shrimp extended to 9 days compared with the control group which was 6 days.