{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T02:03:16Z","timestamp":1791165796868,"version":"4.1.0"},"reference-count":36,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2025,10,31]],"date-time":"2025-10-31T00:00:00Z","timestamp":1761868800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003968","name":"Iran National Science Foundation","doi-asserted-by":"crossref","award":["99005193"],"award-info":[{"award-number":["99005193"]}],"id":[{"id":"10.13039\/501100003968","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Phlorotannin\u2013alginate extracts from brown seaweeds offer promising natural solutions for food preservation. This study investigated the extraction, characterization, and application of phlorotannins and alginate from two brown seaweed species, Sargassum cristaefolium and Nizimuddinia zanardinii, for inhibiting melanosis and preserving quality in Pacific white shrimp during ice storage. Preliminary screening identified N. zanardinii methanol extract as superior, yielding the highest phlorotannin content (19.14 \u00b1 0.65 mg Phloroglucinol\/g) with potent antioxidant (98.95 \u00b1 0.74% DPPH inhibition) and copper-chelating (73.44 \u00b1 1.64%) activities. Consequently, N. zanardinii was selected for subsequent extraction and application studies. Alginate extraction efficiency was 4.73 \u00b1 0.38 g\/100 g seaweed, demonstrating moderate antioxidant properties. The extracts effectively inhibited shrimp polyphenol oxidase, with 2% phlorotannins + 1% alginate showing 84.51% inhibition. When applied to shrimp, this combination significantly delayed melanosis development, suppressed microbial growth, and maintained lower pH, total volatile basic nitrogen (TVB-N), and lipid oxidation values during 16 days of ice storage compared to untreated controls. Sensory evaluation confirmed better retention of quality attributes in treated shrimp. These findings demonstrate the potential of N. zanardinii phlorotannin\u2013alginate extracts as effective natural preservatives for maintaining shrimp quality during cold storage, offering a sustainable alternative to synthetic additives in seafood processing.<\/jats:p>","DOI":"10.3390\/foods14213736","type":"journal-article","created":{"date-parts":[[2025,10,31]],"date-time":"2025-10-31T07:29:42Z","timestamp":1761895782000},"page":"3736","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Phlorotannin\u2013Alginate Extract from Nizimuddinia zanardinii for Melanosis Inhibition and Quality Preservation of Pacific White Shrimp"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2669-8091","authenticated-orcid":false,"given":"Salim","family":"Sharifian","sequence":"first","affiliation":[{"name":"Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar 99717-78631, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seraj","family":"Bita","sequence":"additional","affiliation":[{"name":"Fisheries Department, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar 99717-78631, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,31]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"124980","DOI":"10.1016\/j.foodchem.2019.124980","article-title":"Effect of phlorotannins on melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage","volume":"298","author":"Sharifian","year":"2019","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"106820","DOI":"10.1016\/j.foodcont.2019.106820","article-title":"Combined effect of slightly acidic electrolyzed water and ascorbic acid to improve quality of whole chilled freshwater prawn (Macrobrachium rosenbergii)","volume":"108","author":"Yan","year":"2020","journal-title":"Food Control."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"554","DOI":"10.1016\/j.foodchem.2018.07.139","article-title":"Effect of Chamuang (Garcinia cowa Roxb.) leaf extract on inhibition of melanosis and quality changes of Pacific white shrimp during refrigerated storage","volume":"270","author":"Shiekh","year":"2019","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Khan, F., Jeong, G.-J., Khan, M.S.A., Tabassum, N., and Kim, Y.-M. 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