Nano-engineered edible films and coatings for seafood products
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Seafood is a high-value market product well known for its nutrition and easily digestible protein. However, they are highly vulnerable to postharvest storage such as microbial deterioration and oxidation process (protein and lipid oxidation). Hence, various strategies have been employed to preserve the quality of seafood products, including chemical additives, natural preservatives, packaging, and coatings. This review discusses the recent advancement of nanotechnology in edible films and coatings for the shelf-life extension of seafood products. Firstly, quality changes in seafood products and biopolymers used in edible films and coatings have been summarized. A brief discussion has been provided on the various nanotechnology approaches to formulate nano -engineered edible films and coatings. Additionally, the quality and shelf-life extension of seafood products in terms of antioxidant and antimicrobial control using nano-engineered edible films and coatings have been dis-cussed. Finally, safety, regulatory issues, and future prospectus on nano-engineered edible films and coatings are reported.
Açıklama
Anahtar Kelimeler
Seafood, Quality, Shelf-life extension, Edible films and coating, Nanotechnology
Kaynak
Food Packaging and Shelf Life
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
38
