Biopreservation of pre-processed fresh fish by bio-based coatings: A single strategy with multiple benefits towards waste prevention

Don Hettiarachchige Udana Eranda; Manat Chaijan; Ilke Uysal-Unalan; Worawan Panpipat; Azza Silotry Naik; Amira Leila Dib; Supatra Karnjanapratum; Mohammed Gagaoua

doi:10.1016/j.fbio.2024.103696

Biopreservation of pre-processed fresh fish by bio-based coatings: A single strategy with multiple benefits towards waste prevention

Don Hettiarachchige Udana Eranda, Manat Chaijan, Ilke Uysal-Unalan, Worawan Panpipat, Azza Silotry Naik, Amira Leila Dib, Supatra Karnjanapratum, Mohammed Gagaoua^*

^*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Review › Research › peer-review

12 Citations (Scopus)

Abstract

The demand for pre-processed fresh fishery products is growing due to their convenience for subsequent processing and cooking. However, when improperly stored, the combined impacts of microbial deterioration and chemical reactions render them inedible, leading to significant food waste. To tackle this issue, several approaches have been proposed, among which bio-based edible coating provides a promising solution with a green approach. Edible coatings are formed of bio-based polymers, particularly using macromolecules such as proteins and polysaccharides that are biodegradable, edible, and can serve as carriers for naturally sourced active agents. Coatings made from a variety of proteins and polysaccharides with the main focus on gelatin and chitosan to preserve pre-processed fish products are discussed in this review along with their properties from the microbial, physicochemical, and sensory perspectives. Coating carriers and composite natural preservatives as well as formula optimization and investigation of coating mechanisms, challenges, and potential research prospects have been further reviewed. Overall, edible coatings with active substances can be used to efficiently preserve freshly pre-processed fish. The underlying mechanisms are multiple, and the applications were mainly for preventing or reducing moisture loss and purge accumulation, postponing microbial spoilage, and restricting the growth of pathogenic microorganisms, slowing and/or inhibiting lipid, protein, and pigment oxidation, and extending the shelf-life along with improving sensory properties. Edible coatings are viewed as ecologically friendly and sustainable packaging alternatives for the preservation of pre-processed fish products.

Original language	English
Article number	103696
Journal	Food Bioscience
Volume	58
ISSN	2212-4292
DOIs	https://doi.org/10.1016/j.fbio.2024.103696
Publication status	Published - Apr 2024

Keywords

Bio-based polymers
Edible coatings
Fish products
Food waste
Packaging
Sensory properties
Shelf-life
Sustainable products

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10.1016/j.fbio.2024.103696

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title = "Biopreservation of pre-processed fresh fish by bio-based coatings: A single strategy with multiple benefits towards waste prevention",

abstract = "The demand for pre-processed fresh fishery products is growing due to their convenience for subsequent processing and cooking. However, when improperly stored, the combined impacts of microbial deterioration and chemical reactions render them inedible, leading to significant food waste. To tackle this issue, several approaches have been proposed, among which bio-based edible coating provides a promising solution with a green approach. Edible coatings are formed of bio-based polymers, particularly using macromolecules such as proteins and polysaccharides that are biodegradable, edible, and can serve as carriers for naturally sourced active agents. Coatings made from a variety of proteins and polysaccharides with the main focus on gelatin and chitosan to preserve pre-processed fish products are discussed in this review along with their properties from the microbial, physicochemical, and sensory perspectives. Coating carriers and composite natural preservatives as well as formula optimization and investigation of coating mechanisms, challenges, and potential research prospects have been further reviewed. Overall, edible coatings with active substances can be used to efficiently preserve freshly pre-processed fish. The underlying mechanisms are multiple, and the applications were mainly for preventing or reducing moisture loss and purge accumulation, postponing microbial spoilage, and restricting the growth of pathogenic microorganisms, slowing and/or inhibiting lipid, protein, and pigment oxidation, and extending the shelf-life along with improving sensory properties. Edible coatings are viewed as ecologically friendly and sustainable packaging alternatives for the preservation of pre-processed fish products.",

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author = "Eranda, {Don Hettiarachchige Udana} and Manat Chaijan and Ilke Uysal-Unalan and Worawan Panpipat and Naik, {Azza Silotry} and Dib, {Amira Leila} and Supatra Karnjanapratum and Mohammed Gagaoua",

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doi = "10.1016/j.fbio.2024.103696",

language = "English",

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Biopreservation of pre-processed fresh fish by bio-based coatings: A single strategy with multiple benefits towards waste prevention. / Eranda, Don Hettiarachchige Udana; Chaijan, Manat; Uysal-Unalan, Ilke et al.
In: Food Bioscience, Vol. 58, 103696, 04.2024.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Review › Research › peer-review

TY - JOUR

T1 - Biopreservation of pre-processed fresh fish by bio-based coatings

T2 - A single strategy with multiple benefits towards waste prevention

AU - Eranda, Don Hettiarachchige Udana

AU - Chaijan, Manat

AU - Uysal-Unalan, Ilke

AU - Panpipat, Worawan

AU - Naik, Azza Silotry

AU - Dib, Amira Leila

AU - Karnjanapratum, Supatra

AU - Gagaoua, Mohammed

PY - 2024/4

Y1 - 2024/4

N2 - The demand for pre-processed fresh fishery products is growing due to their convenience for subsequent processing and cooking. However, when improperly stored, the combined impacts of microbial deterioration and chemical reactions render them inedible, leading to significant food waste. To tackle this issue, several approaches have been proposed, among which bio-based edible coating provides a promising solution with a green approach. Edible coatings are formed of bio-based polymers, particularly using macromolecules such as proteins and polysaccharides that are biodegradable, edible, and can serve as carriers for naturally sourced active agents. Coatings made from a variety of proteins and polysaccharides with the main focus on gelatin and chitosan to preserve pre-processed fish products are discussed in this review along with their properties from the microbial, physicochemical, and sensory perspectives. Coating carriers and composite natural preservatives as well as formula optimization and investigation of coating mechanisms, challenges, and potential research prospects have been further reviewed. Overall, edible coatings with active substances can be used to efficiently preserve freshly pre-processed fish. The underlying mechanisms are multiple, and the applications were mainly for preventing or reducing moisture loss and purge accumulation, postponing microbial spoilage, and restricting the growth of pathogenic microorganisms, slowing and/or inhibiting lipid, protein, and pigment oxidation, and extending the shelf-life along with improving sensory properties. Edible coatings are viewed as ecologically friendly and sustainable packaging alternatives for the preservation of pre-processed fish products.

AB - The demand for pre-processed fresh fishery products is growing due to their convenience for subsequent processing and cooking. However, when improperly stored, the combined impacts of microbial deterioration and chemical reactions render them inedible, leading to significant food waste. To tackle this issue, several approaches have been proposed, among which bio-based edible coating provides a promising solution with a green approach. Edible coatings are formed of bio-based polymers, particularly using macromolecules such as proteins and polysaccharides that are biodegradable, edible, and can serve as carriers for naturally sourced active agents. Coatings made from a variety of proteins and polysaccharides with the main focus on gelatin and chitosan to preserve pre-processed fish products are discussed in this review along with their properties from the microbial, physicochemical, and sensory perspectives. Coating carriers and composite natural preservatives as well as formula optimization and investigation of coating mechanisms, challenges, and potential research prospects have been further reviewed. Overall, edible coatings with active substances can be used to efficiently preserve freshly pre-processed fish. The underlying mechanisms are multiple, and the applications were mainly for preventing or reducing moisture loss and purge accumulation, postponing microbial spoilage, and restricting the growth of pathogenic microorganisms, slowing and/or inhibiting lipid, protein, and pigment oxidation, and extending the shelf-life along with improving sensory properties. Edible coatings are viewed as ecologically friendly and sustainable packaging alternatives for the preservation of pre-processed fish products.

KW - Bio-based polymers

KW - Edible coatings

KW - Fish products

KW - Food waste

KW - Packaging

KW - Sensory properties

KW - Shelf-life

KW - Sustainable products

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DO - 10.1016/j.fbio.2024.103696

M3 - Review

AN - SCOPUS:85187271778

SN - 2212-4292

VL - 58

JO - Food Bioscience

JF - Food Bioscience

M1 - 103696

ER -

Biopreservation of pre-processed fresh fish by bio-based coatings: A single strategy with multiple benefits towards waste prevention

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Keywords

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