Biopreservation of Shrimps Using Composed Edible Coatings from Chitosan Nanoparticles and Cloves Extract

Table 1

Antibacterial activity of produced natural products; clove extract (CLE), nanochitosan (Cht-NPs), and their composites (CLE/Cht-NPs) against examined food-borne pathogens.

Antibacterial agent	Inhibition zone (mm)
	Salmonella typhimurium	Staphylococcus aureus	E. coli
CLE	8.9 ± 0.4^a	8.4 ± 0.6^a	8.7 ± 0.7^a
Cht-NPs	9.3 ± 0.3^a	8.8 ± 0.5^a	9.0 ± 0.6^a
CLE/Cht-NPs	12.7 ± 0.9^b	12.1 ± 0.8^b	11.4 ± 1.1^b

Results represent means of triplicates ± SD. Different superscript letters in the same column indicate significant difference at  < 0.05.