Biopolymer-based antimicrobial coatings for aquatic food products: A review
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Date
2022-02-05
Authors
Chakraborty, Priyanka
Nath, Debarshi
Hoque, Monjurul
Sarkar, Preetam
Hati, Subrota
Mishra, Birendra Kumar
Journal Title
Journal ISSN
Volume Title
Publisher
John Wiley & Sons, Inc.
Published Version
Abstract
Aquatic food products, including fish and crustaceans, are some of the most consumed foods globally and are highly prone to microbial contamination. Such products have been preserved using conventional processing techniques such as freezing, cold storage, modified atmospheric packaging (MAP) and vacuum packaging. However, these techniques have been used since decades and are not cost-effective. Therefore, alternative sustainable strategies need to be explored. One viable option is the application of biopolymer-based films and coatings loaded with active antimicrobial agents (peptides and essential oil components) for the preservation of aquatic food products. Nisin is the most widely used peptide for the development of antimicrobial coatings, while eugenol, carvacrol, and cinnamaldehyde are among the most popular essential oil compounds. Findings reveal that both peptides and essential oils, when applied in combination within a coating system, demonstrate robust antimicrobial activity, delayed lipid oxidation, and retain the overall quality of the aquatic food system.
Description
Keywords
Active packaging , Coatings , Peptides , Essential oils , Aquatic foods
Citation
Chakraborty, P., Nath, D., Hoque, M., Sarkar, P., Hati, S. and Mishra, B. K. (2022) 'Biopolymer-based antimicrobial coatings for aquatic food products: A review', Journal of Food Processing and Preservation, e16465. doi: 10.1111/jfpp.16465
Link to publisher’s version
Copyright
© 2022, Institute of Food Science & Technology. Published by John Wiley & Sons Ltd. This is the peer reviewed version of the following item: Chakraborty, P., Nath, D., Hoque, M., Sarkar, P., Hati, S. and Mishra, B. K. (2022) 'Biopolymer-based antimicrobial coatings for aquatic food products: A review', Journal of Food Processing and Preservation, doi: 10.1111/jfpp.16465, which has been published in final form at: https://doi.org/10.1111/jfpp.16465. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.