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An aqueous extraction of moringa () leaves were prepared as the edible coats for keeping the quality of the giant freshwater prawn (). In addition, the antioxidant properties and activity; total phenolic content (TPC), total flavonoid contents (TFC), free radical scavenging activity (DPPH), and ferric reducing antioxidant power (FRAP) of moringa leaves were also determined. The phenolic compounds and antioxidant properties in the moringa leaves are low; 16.14 mgGAEg for TPC; 5.57 mgQEg for TFC; 1.36 mgTEg for DPPH; and 3.05 mgTEg for FRAP. The experiment was further conducted by coating the  with moringa leaves extraction before chilled storage at 4°C for 15 days. Moringa leaves extraction were effectively reduced the microflora count in  (P<0.05). Total volatile basis nitrogen (TVB-N) value showed a significant (P<0.05) lower amount in treated samples compared to the controls. Melanosis were obvious in controls compared to the treated samples. After 15 days of chilled storage, the sensory properties; taste, texture and odour of treated samples were acceptable by the panelists. Biopreservation of moringa leaves extraction significantly benefits in keeping the quality of .

italian journal of food safety

Effects of moringa leaves (Moringa oleifera) extraction on quality changes and melanosis of giant freshwater prawn (Macrobrachium rosenbergii) during chilled storage