Applications of Edible Films and Coatings in Aquatic Foods

Yerlikaya, Pınar; Yatmaz, Hanife Aydan; Topuz, Osman Kadir

doi:10.1201/9780429327551-4

Cited by 3 publications

(7 citation statements)

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“…Films and coatings differ in the form of application to the matrix. While both techniques are composed of the same compounds, coatings are a specific type of film, which is applied directly on the matrix and is part of the final product, whilst films possess plastic-like properties and can be separated from the product [50]. Films, being thicker, can be used as biodegradable, chemically active alternatives to plastic packaging [50].…”

Section: Biodegradable Films Edible Coatings and Natural Preservativesmentioning

confidence: 99%

“…The use of natural and non-toxic compounds as coating and film materials permits the use of antimicrobials and preservatives while keeping the product free of synthetic additives, complying with consumer demands for safe and natural shelf life-extending technologies. By limiting interaction with the exterior and serving as a semi-permeable layer, films and coatings restrict gaseous transfers, water migration, solute movement, and bacterial respiration [50]. This protection results in the maintenance of sensorial characteristics for extended periods.…”

Section: Biodegradable Films Edible Coatings and Natural Preservativesmentioning

confidence: 99%

“…Because of their popularity as a promising innovation, numerous antimicrobial components have been incorporated into these edible coatings with positive results [10,53,54]. Edible coatings and biodegradable films usually consist of a solution of lipids and/or polymers, such as proteins and polysaccharides, with antimicrobial activity, such as chitosan, or capable of forming a structural matrix operating as a carrier of antimicrobial compounds, such as sodium alginate and carboxymethylcellulose [10,50,55]. Polysaccharide-based films and coatings, such as those consisting of cellulose, chitosan, and alginate, benefit from the abundance of such compounds in nature.…”

Section: Biodegradable Films Edible Coatings and Natural Preservativesmentioning

confidence: 99%

“…In addition, these appear to be characteristically efficient in inhibiting gas transfers, limiting the impact of oxidation, dehydration, and overall sensory degradation [51]. While not all polysaccharidebased coatings have the same properties, their effects on food preservation seem to be generally beneficial [50]. Chitosan has been highlighted as a result of its antimicrobial properties [56,57].…”

Section: Biodegradable Films Edible Coatings and Natural Preservativesmentioning

confidence: 99%

“…Lipids, being predominantly hydrophobic compounds, impose barriers to water migration and, therefore, prevent drip loss and shrinkage of food products [64]. Lipids, such as wax and paraffin, can be used as the main constituents of coatings and films, resulting in considerably thicker films, or associated with polysaccharide or protein coatings [50]. These associations are known to result in strongly hydrophobic, cohesiveness-strengthening edible coatings [50].…”

Section: Biodegradable Films Edible Coatings and Natural Preservativesmentioning

confidence: 99%

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Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Rezende

Barbosa

Teixeira

2022

Foods

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Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.

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Section: Biodegradable Films Edible Coatings and Natural Preservativesmentioning

confidence: 99%

Section: Biodegradable Films Edible Coatings and Natural Preservativesmentioning

confidence: 99%

Section: Biodegradable Films Edible Coatings and Natural Preservativesmentioning

confidence: 99%

Section: Biodegradable Films Edible Coatings and Natural Preservativesmentioning

confidence: 99%

Section: Biodegradable Films Edible Coatings and Natural Preservativesmentioning

confidence: 99%

See 3 more Smart Citations

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Rezende

Barbosa

Teixeira

2022

Foods

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Yeni̇lebi̇li̇r Kaplamalarin Taze Kesi̇lmi̇ş Meyve Ve Sebzelerde Kullanimi

Yüksel

Atalay

Erge

2020

Gıda

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Yüksel, Ç., Atalay, D., Erge, H.S. (2020). Yenilebilir kaplamaların taze kesilmiş meyve ve sebzelerde kullanımı. GIDA(2020) 45(2) 340-355 ÖZ Taze kesilmiş ürünler, hücrelerin ve dokuların zarar görmesinden dolayı hasat ve tüketim süreci arasında birçok faktöre karşı duyarlıdır. Bu ürünlerde renk değişimi, tekstür bozulması, vitamin kaybı ve mikrobiyal gelişim gibi sorunlar ortaya çıkabilir. Bu problemler nedeniyle, son yıllarda yenilebilir kaplamalar taze kesilmiş ürünlerin raf ömrünün artırılmasında potansiyel yöntemlerden biri olarak kabul edilmiştir. Yenilebilir kaplamalar; nem ve çözünmüş maddelerin geçişini, gaz alış-verişini, solunum ve oksidatif reaksiyon hızını azaltarak taze kesilmiş meyve ve sebzelerin raf ömrünün ve kalitesinin iyileştirilmesine katkıda bulunabilir. Bu makalenin amacı, taze kesilmiş ürünlerde yenilebilir kaplamaların kullanımını araştırmak ve derlemektir. Bu kapsamda; taze kesilmiş meyve ve sebzelerin önemi, üretimi, yenilebilir kaplamaların bileşimleri, uygulama yöntemleri ve avantaj/dezavantajları değerlendirilmiştir. Anahtar kelimeler: Taze kesilmiş meyve ve sebze, yenilebilir kaplama, raf ömrü USING EDIBLE COATINGS ON FRESH-CUT FRUITS AND VEGETABLESABSTRACT Fresh-cut products are susceptible to several factors between harvest and consumption period due to damaged cells and tissues. Problems such as color changing, texture loss, shrinkage, vitamin loss and microbial growth etc. may occur in these products. Because of these problems, in recent years use of edible coatings have been considered as one of the potential methods for extending shelf life of these products. Edible coatings may contribute to extend the shelf life and improve quality of fresh-cut fruits and vegetables by decreasing moisture and solute migration, gas exchange, respiration and oxidative reactions rate. The aim of this article is to research and review the using edible coatings on fresh-cut products. In this sense, importance and production of fresh-cut fruits and vegetables, compounds, application methods and advantages/disadvantages of edible coatings were evaluated.

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Structure, Merits, Gel Formation, Gel Preparation and Functions of Konjac Glucomannan and Its Application in Aquatic Food Preservation

Sun

et al. 2023

Foods

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Konjac glucomannan (KGM) is a natural polysaccharide extracted from konjac tubers that has a topological structure composed of glucose and mannose. KGM can be used as a gel carrier to load active molecules in food preservation. The three-dimensional gel network structure based on KGM provides good protection for the loaded active molecules and allows for sustained release, thus enhancing the antioxidant and antimicrobial activities of these molecules. KGM loaded with various active molecules has been used in aquatic foods preservation, with great potential for different food preservation applications. This review summarizes recent advances in KGM, including: (i) structural characterization, (ii) the formation mechanism, (iii) preparation methods, (iv) functional properties and (v) the preservation of aquatic food.

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Applications of Edible Films and Coatings in Aquatic Foods

Cited by 3 publications

References 0 publications

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products

Yeni̇lebi̇li̇r Kaplamalarin Taze Kesi̇lmi̇ş Meyve Ve Sebzelerde Kullanimi

Structure, Merits, Gel Formation, Gel Preparation and Functions of Konjac Glucomannan and Its Application in Aquatic Food Preservation

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