eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2024-12-15 12 3 1186 1198 10.12944/CRNFSJ.12.3.16 21748 article Ke Ying Su 1 Qian Li 3 Yi Yang Zhong 1 Xue Wu Zhang 2 Lai Hoong Cheng 3 College of Engineering, Guangzhou College of Technology and Business, Guangzhou, China. College of Food Science and Engineering, South China University of Technology, Guangzhou, China. Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia. In this study, the extraction of Chlamydomonas reinhardtii Dangeard (C. reinhardtii) protein was optimized through response surface methodology. The optimal extractions parameters were 0.091 mol/L sodium chloride concentration, 31.02 mL/g liquid to solid ratio, a homogenization frequency of 10.17 times per second, and a homogenization time of 12.82 minutes. The optimized protein extraction yield was 52.78%. The C. reinhardtii protein extract at different concentrations (0.1-0.5%) was used to dip-coat East Asian river prawn (Macrobrachium nipponense De Haan). Over a 4-day storage period, the pH value and total viable counts (TVC) of the prawn samples were determined every 24 hours. Results showed that a 0.2% C. reinhardtii protein extract effectively delayed increases in pH and TVC of the prawn samples, suggesting that C. reinhardtii protein extract could be a promising natural preservative. https://www.foodandnutritionjournal.org/volume12number3/effects-of-chlamydomonas-reinhardtiidangeard-proteins-extracts-on-storage-stability-of-freshwater-shrimp-macrobrachium-nipponense-de-haan/ Chlamydomonas reinhardtii Natural preservatives Protein extraction Shrimp preservation Total viable count