Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge

AbstractAbstractAquatic food products (AFPs) are primarily preferred by consumers due to their high-quality protein content, omega 3 fatty acids, vitamins, minerals, and low calories. However, AFPs are easily degraded by microbial, enzymatic, and chemical reactions. The cold storage, freezing, chemical preservation, salting as well as vacuum packaging systems are the major preservation techniques. However, they are insufficient to extend the shelf life of AFPs. Therefore, researchers have focused on the availability of nanotechnology to be used in AFPs in line with the changing consumer demands. Studies on the effectiveness of nanoemulsion, nanoparticle, and nanofiber forms to increment the shelf life of AFPs are rapidly increasing. In this review, the degradation mechanisms of AFPs, the nano-preservation approaches, and possible mechanisms of action are reviewed with the current knowledge. The article highlights that nano-preservation approaches in AFPs have better microbial and physicochemical parameters such as total volatile basic nitrogen (TVBN), thiobarbituric acid (TBA), peroxide value (PV), free fatty acid (FFA), pH as well as the shelf life extension compared to the conventional methods. The antimicrobial activity of nanostructures reduces the microbial load of AFPs and delays the onset of oxidative degradation. Consequently, researchers suggest that nano-approaches may have great potential in extending the shelf life of AFPs.Keywords: Aquatic food productsnanoemulsionsnanofibersnanoparticlesnano-preservationshelf life AcknowledgementsThe authors thank Prof. Dr. Abdulkadir ÇİLTAŞ for drawing the figures.Disclosure statementNo potential conflict of interest was reported by the authors.Additional informationFundingThe author(s) reported there is no funding associated with the work featured in this article.