Biopolymer-based antimicrobial coatings for aquatic food products: A review

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dc.check.date2023-02-05
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisher.en
dc.contributor.authorChakraborty, Priyanka
dc.contributor.authorNath, Debarshi
dc.contributor.authorHoque, Monjurul
dc.contributor.authorSarkar, Preetam
dc.contributor.authorHati, Subrota
dc.contributor.authorMishra, Birendra Kumar
dc.date.accessioned2022-02-11T09:36:51Z
dc.date.available2022-02-11T09:36:51Z
dc.date.issued2022-02-05
dc.date.updated2022-02-11T09:23:21Z
dc.description.abstractAquatic 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.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleide16465
dc.identifier.citationChakraborty, 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.16465en
dc.identifier.doi10.1111/jfpp.16465en
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.journaltitleJournal of Food Processing and Preservationen
dc.identifier.urihttps://hdl.handle.net/10468/12555
dc.language.isoenen
dc.publisherJohn Wiley & Sons, Inc.en
dc.rights© 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.en
dc.subjectActive packagingen
dc.subjectCoatingsen
dc.subjectPeptidesen
dc.subjectEssential oilsen
dc.subjectAquatic foodsen
dc.titleBiopolymer-based antimicrobial coatings for aquatic food products: A reviewen
dc.typeArticle (peer-reviewed)en
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