Shrimp has been known for its delicacy, but it undergoes rapid deterioration induced by biochemical and microbiological reactions.
Melanosis is a major cause of discoloration associated with consumer rejection. All ethanolic extracts from different leaves including soursop, noni, and Jik leaves were dechlorophyllized via the "Green" sedimentation method before being used. The inhibitory activity against
polyphenoloxidase (PPO) from Pacific white shrimp (Litopeneous vannamei) and the
copper-chelating properties of varying extracts were compared. Soursop leaf extract (SLE) showed higher PPO inhibitory activity and
copper-chelating ability than others (p < 0.05). Based on LC-MS, aempferol-3-O-rutinoside was identified as the most abundant compound, followed by
catechin and neocholorigenic
acid. The efficacy of SLE at different levels (0.25-1%) for inhibiting
melanosis and preserving the quality of Pacific white shrimp was evaluated during refrigerated storage at 4 °C for 12 days in comparison with that of a 1.25%
sodium metabisulfite (SMS)-treated sample. SLE at a level of 1% effectively retarded
melanosis and bacterial growth, in which the total viable count did not exceed the microbial limit within 12 days. In addition, 1% SLE treatment impeded
autolysis, reduced protein degradation and decomposition, and minimized
lipid oxidation, as witnessed by the lower increases in pH, TVB-N, and
TBARS values. Sensory evaluation indicated higher likeness scores and overall acceptability for SLE-1% and SMS-1.25% shrimps than those of the control and other samples. Therefore, SLE could be used as a natural alternative that effectively lowered the
melanosis and quality loss of shrimp during refrigerated storage.