Assessment of the potential of algae phycobiliprotein nanoliposome for extending the shelf life of common carp burgers during refrigerated storage

This study is focused on the effect of phycobiliprotein extraction Gracilaria quality common carp burgers, and application nanoliposomes containing pigment in improvement its antimicrobial antioxidant activity burgers during refrigerated storage 18 days. Burgers were incorporated with liposomal (2.5% 5% w/w), their chemical microbial changes terms pH, peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), viable counts (TVC), psychrotrophic bacterial (PTC), sensory characteristics evaluated. Results presented a nanoliposome size about 515.5 nm capable encapsulation efficiency (83.98%). Our results showed non-encapsulated could delay deterioration as reduction PV, TBA, TVB-N, TVC, PTC values treated free nano encapsulated phycobiliprotein. Moreover, potential was improved when it into chitosan coated liposomes. displayed lowest amount lipid oxidation comparison to others storage. According chemical, evaluation, shelf life increased samples at 2.5% 5%, compared control (p ≤ 0.05).