Nano-engineered edible films and coatings for seafood products

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dc.authorid0000-0001-7404-8523
dc.authorid0000-0002-1286-2359
dc.authorid0000-0002-9715-0376
dc.authorid0000-0002-4207-2729
dc.authorid0000-0003-2732-4534
dc.authorid0000-0003-1173-5793
dc.contributor.authorKoirala, Pankaj
dc.contributor.authorNirmal, Nilesh Prakash
dc.contributor.authorWoraprayote, Weerapong
dc.contributor.authorVisessanguan, Wonnop
dc.contributor.authorBhandari, Yash
dc.contributor.authorKarim, Nurul Ulfah
dc.contributor.authorSaricaoglu, Furkan Turker
dc.date.accessioned2026-02-12T21:04:58Z
dc.date.available2026-02-12T21:04:58Z
dc.date.issued2023
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractSeafood 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.
dc.description.sponsorshipNSRF via the Program Management Unit for Human Resources amp; Institutional Development, Research, and Innovation, Thailand; [B48G660106]
dc.description.sponsorshipThis research has received funding support from the NSRF via the Program Management Unit for Human Resources & Institutional Development, Research, and Innovation, Thailand [Grant number B48G660106] .
dc.identifier.doi10.1016/j.fpsl.2023.101135
dc.identifier.issn2214-2894
dc.identifier.scopus2-s2.0-85165552727
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fpsl.2023.101135
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6742
dc.identifier.volume38
dc.identifier.wosWOS:001055704100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Packaging and Shelf Life
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260212
dc.subjectSeafood
dc.subjectQuality
dc.subjectShelf-life extension
dc.subjectEdible films and coating
dc.subjectNanotechnology
dc.titleNano-engineered edible films and coatings for seafood products
dc.typeArticle

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