Seafood-NP-NT

7th Joint Call: Seafood-NP-NT

The proposal aims to develop an innovative nanotechnology approach for shrimp (Litopenaeus vannamei and Macrobrachium rosenbergii) shelf-life extension using plant-based bioactive compounds. The project focuses on natural, sustainable alternatives to chemical additives and applies nanotechnology to enhance effectiveness and stability.
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Background

Southeast Asia is the global hub for shrimp aquaculture, particularly L. vannamei, P. monodon, and M. rosenbergii, and is the top exporter to the EU. The global shrimp market is projected to grow to 23.4 billion US-Dollar by 2026. However, shrimp are highly vulnerable to rapid postharvest quality changes such as melanosis (blackening), microbial spoilage, and chemical deterioration during storage and transport.

Currently, sodium metabisulfites are widely used to prevent quality loss, but they pose health risks, especially for individuals with asthma. Thus, safe and effective natural alternatives are urgently needed. Plant polyphenols from sources such as green tea, guava leaves, and mango leaves show antioxidant, antimicrobial, and anti-melanosis properties and can be extracted from agricultural processing waste (APW).

The project

Seafood-NP-NT aims to:

  • Extract and characterise polyphenols from APW (mango leaves, soursop leaves, bay leaves, green tea waste).
  • Select bioactive extracts with strong antioxidant and antimicrobial activities and standardise them.
  • Test their effect on melanosis inhibition and shelf-life extension of L. vannamei and M. rosenbergii during storage.
  • Evaluate dietary supplementation effects on shrimp performance and post-harvest quality.
  • Apply nanotechnology (nano-liposomes, nano-phytosomes, nanofiber sheets for intelligent packaging) to improve stability, bioavailability, and controlled release of bioactive extracts.
  • Validate the effectiveness of nanoengineered bioactives in real shrimp storage conditions.

The science

The project brings together food science, nanotechnology, aquaculture, and microbiology. Key research areas include:

  • Polyphenol extraction from waste biomass and testing of antioxidant, antimicrobial, and PPO inhibitory activities.
  • Application of nano-delivery systems (liposomes, phytosomes) to enhance the stability and efficiency of plant bioactives.
  • Development of nanofiber-based intelligent packaging to extend shrimp shelf-life.
  • Testing dietary interventions during shrimp farming to improve resistance to melanosis.

The team

  • Dr. Nilesh Nirmal (Coordinator), Mahidol University, Thailand
  • Assoc. Prof. Dr. Furkan Saricaoglu, Bursa Technical University, Turkey
  • Assoc. Prof. Dr. Nor Khaizura Mahmud Ab Rashid, Universiti Putra Malaysia, Malaysia
  • Assoc. Prof. Dr. Nurul Ulfah Karim, Universiti Malaysia Terengganu, Malaysia
  • Dr. Wonnop Visessanguan, BIOTEC, Thailand

 

Contact

Dr. Nilesh Nirmal                        E-Mail: nilesh.nir@mahidol.ac.th 

Tags
SUSTAINABLE FOOD PRODUCTION