Nano-engineered edible films and coatings for seafood products
Issued Date
2023-09-01
Resource Type
ISSN
22142894
Scopus ID
2-s2.0-85165552727
Journal Title
Food Packaging and Shelf Life
Volume
38
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Packaging and Shelf Life Vol.38 (2023)
Suggested Citation
Koirala P., Nirmal N.P., Woraprayote W., Visessanguan W., Bhandari Y., Karim N.U., Nor-Khaizura M.A.R., Saricaoğlu F.T. Nano-engineered edible films and coatings for seafood products. Food Packaging and Shelf Life Vol.38 (2023). doi:10.1016/j.fpsl.2023.101135 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/88168
Title
Nano-engineered edible films and coatings for seafood products
Other Contributor(s)
Abstract
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 discussed. Finally, safety, regulatory issues, and future prospectus on nano-engineered edible films and coatings are reported.