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Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review.
Eranda, Don Hettiarachchige Udana; Chaijan, Manat; Panpipat, Worawan; Karnjanapratum, Supatra; Cerqueira, Miguel A; Castro-Muñoz, Roberto.
Afiliación
  • Eranda DHU; Doctor of Philosophy Program in Agro-Industry and Biotechnology, College of Graduate Studies, Walailak University, Nakhon Si Thammarat 80160, Thailand; Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricu
  • Chaijan M; Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand. Electronic address: cmanat@wu.ac.th.
  • Panpipat W; Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand. Electronic address: pworawan@wu.ac.th.
  • Karnjanapratum S; Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand. Electronic address: supatra.ka@cmu.ac.th.
  • Cerqueira MA; INL-International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal. Electronic address: miguel.cerqueira@inl.int.
  • Castro-Muñoz R; Gdansk University of Technology, Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, G. Narutowicza St. 11/12, 80-233 Gdansk, Poland. Electronic address: roberto.castro-munoz@pg.edu.pl.
Int J Biol Macromol ; : 135661, 2024 Sep 17.
Article en En | MEDLINE | ID: mdl-39299417
ABSTRACT
The preservation of tuna fish products, which are extremely perishable seafood items, is a substantial challenge due to their instantaneous spoilage caused by microbial development and oxidative degradation. The current review explores the potential of employing chitosan-gelatin-based edible films/coatings, which are enriched with plant extracts, as a sustainable method to prolong the shelf life of tuna fish products. The article provides a comprehensive overview of the physicochemical properties of chitosan and gelatin, emphasizing the molecular interactions that underpin the formation and functionality of these biopolymer-based films. The synergistic effects of combining chitosan and gelatin are explored, particularly in terms of improving the mechanical strength, barrier properties, and bioactivity of the films. Furthermore, the application of botanical extracts, which include high levels of antioxidants and antibacterial compounds, is being investigated in terms of their capacity to augment the protective characteristics of the films. The study also emphasizes current advancements in utilizing these composite films for tuna fish products, with a specific focus on their effectiveness in preventing microbiological spoilage, decreasing lipid oxidation, and maintaining sensory qualities throughout storage. Moreover, the current investigation explores the molecular interactions associated with chitosan-gelatin packaging systems enriched with plant extracts, offering valuable insights for improving the design of edible films and suggesting future research directions to enhance their effectiveness in seafood preservation. Ultimately, the review underscores the potential of chitosan-gelatin-based films/coatings as a promising, eco-friendly alternative to conventional packaging methods, contributing to the sustainability of the seafood industry.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos