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Nano-engineered edible films and coatings for seafood products

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...

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Main Authors: Koirala, Pankaj, Nirmal, Nilesh Prakash, Woraprayote, Weerapong, Visessanguan, Wonnop, Bhandari, Yash, Karim, Nurul Ulfah, Nor-Khaizura, Mahmud Ab Rashid, Saricaoğlu, Furkan Türker
Format: Article
Published: Elsevier 2023
Online Access:http://psasir.upm.edu.my/id/eprint/110255/
https://linkinghub.elsevier.com/retrieve/pii/S2214289423001126
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spelling my.upm.eprints.1102552024-06-20T04:28:48Z http://psasir.upm.edu.my/id/eprint/110255/ Nano-engineered edible films and coatings for seafood products Koirala, Pankaj Nirmal, Nilesh Prakash Woraprayote, Weerapong Visessanguan, Wonnop Bhandari, Yash Karim, Nurul Ulfah Nor-Khaizura, Mahmud Ab Rashid Saricaoğlu, Furkan Türker 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 nanoengineered 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. Elsevier 2023 Article PeerReviewed Koirala, Pankaj and Nirmal, Nilesh Prakash and Woraprayote, Weerapong and Visessanguan, Wonnop and Bhandari, Yash and Karim, Nurul Ulfah and Nor-Khaizura, Mahmud Ab Rashid and Saricaoğlu, Furkan Türker (2023) Nano-engineered edible films and coatings for seafood products. Food Packaging and Shelf Life, 38. art. no. 101135. pp. 1-13. ISSN 2214-2894 https://linkinghub.elsevier.com/retrieve/pii/S2214289423001126 10.1016/j.fpsl.2023.101135
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description 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 nanoengineered 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.
format Article
author Koirala, Pankaj
Nirmal, Nilesh Prakash
Woraprayote, Weerapong
Visessanguan, Wonnop
Bhandari, Yash
Karim, Nurul Ulfah
Nor-Khaizura, Mahmud Ab Rashid
Saricaoğlu, Furkan Türker
spellingShingle Koirala, Pankaj
Nirmal, Nilesh Prakash
Woraprayote, Weerapong
Visessanguan, Wonnop
Bhandari, Yash
Karim, Nurul Ulfah
Nor-Khaizura, Mahmud Ab Rashid
Saricaoğlu, Furkan Türker
Nano-engineered edible films and coatings for seafood products
author_facet Koirala, Pankaj
Nirmal, Nilesh Prakash
Woraprayote, Weerapong
Visessanguan, Wonnop
Bhandari, Yash
Karim, Nurul Ulfah
Nor-Khaizura, Mahmud Ab Rashid
Saricaoğlu, Furkan Türker
author_sort Koirala, Pankaj
title Nano-engineered edible films and coatings for seafood products
title_short Nano-engineered edible films and coatings for seafood products
title_full Nano-engineered edible films and coatings for seafood products
title_fullStr Nano-engineered edible films and coatings for seafood products
title_full_unstemmed Nano-engineered edible films and coatings for seafood products
title_sort nano-engineered edible films and coatings for seafood products
publisher Elsevier
publishDate 2023
url http://psasir.upm.edu.my/id/eprint/110255/
https://linkinghub.elsevier.com/retrieve/pii/S2214289423001126
_version_ 1802978835382140928
score 13.211869

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