保质期
食品包装
纳米-
采后
材料科学
招股说明书
纳米技术
食品科学
业务
化学
复合材料
生物
财务
园艺
作者
Pankaj Koirala,Nilesh Prakash Nirmal,Weerapong Woraprayote,Wonnop Visessanguan,Yash Bhandari,Nurul Ulfah Karim,Nor-Khaizura M.A.R.,Furkan Türker Sarıcaoğlu
标识
DOI:10.1016/j.fpsl.2023.101135
摘要
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.
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