Effects of curcumin‐based photodynamic treatment combined with low‐temperature storage on shelf life and purine content of Litopenaeus vannamei

Abstract

In this study, the effects of photodynamic treatment on the shelf life and purine content of Litopenaeus vannamei under low‐temperature storage conditions were investigated. Indicators of shelf life were detected to evaluate the shelf life, and the change of purine content during storage detected by HPLC. The results showed that compared with cold storage, the shelf life of shrimp was extended from 3 days to 8 days with the treatment of microcrystalline storage. Moreover, the shelf life of shrimp was extended to 12 days when stored with the photodynamic treatment combined with microcrystalline storage (PDT + MT). The content of hypoxanthine decreased significantly after 24 h storage, which may be related to the inhibition of 5′‐NT, PNP, ADA, and XOD activities. This study provided scientific support for the popularization and application of photodynamic technology in the storage of shrimp. Novelty impact statement Photodynamic technology is helpful to prolong the shelf life of shrimp during low‐temperature. Photodynamic combined with low‐temperature can affect purine content by affecting purine metabolism enzymes.

Assessment of the temporal trend and daily profiles of the dietary purine intake among Chinese residents during 2014 to 2021

“…The eating and consumption habits of Chinese residents have experienced great changes (24). It is manifested that refined grain consumption significantly decreased, whereas coarse grain consumption increased (25). In addition, staple food varieties showed diversification; animal food, fresh fruits, and vegetables consumption has also increased significantly.…”