Doctor of Philosophy Program in Agro-Industry and Biotechnology, College of Graduate Studies, Walailak University, Nakhon Si Thammarat 80160, Thailand; Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.
Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.
Int J Biol Macromol. 2024 Nov;280(Pt 2):135661. doi: 10.1016/j.ijbiomac.2024.135661. Epub 2024 Sep 18.
The preservation of tuna fish products, which are extremely perishable seafood items, is a substantial challenge due to their instantaneous spoilage caused by microbial development and oxidative degradation. The current review explores the potential of employing chitosan-gelatin-based edible films and coatings, which are enriched with plant extracts, as a sustainable method to prolong the shelf life of tuna fish products. The article provides a comprehensive overview of the physicochemical properties of chitosan and gelatin, emphasizing the molecular interactions that underpin the formation and functionality of these biopolymer-based films and coatings. The synergistic effects of combining chitosan and gelatin are explored, particularly in terms of improving the mechanical strength, barrier properties, and bioactivity of the films. Furthermore, the application of botanical extracts, which include high levels of antioxidants and antibacterial compounds, is being investigated in terms of their capacity to augment the protective characteristics of the films. The study also emphasizes current advancements in utilizing these composite films and coatings for tuna fish products, with a specific focus on their effectiveness in preventing microbiological spoilage, decreasing lipid oxidation, and maintaining sensory qualities throughout storage. Moreover, the current investigation explores the molecular interactions associated with chitosan-gelatin packaging systems enriched with plant extracts, offering valuable insights for improving the design of edible films and coatings and suggesting future research directions to enhance their effectiveness in seafood preservation. Ultimately, the review underscores the potential of chitosan-gelatin-based films and coatings as a promising, eco-friendly alternative to conventional packaging methods, contributing to the sustainability of the seafood industry.
金枪鱼等极易腐坏的海鲜产品的保存是一个巨大的挑战，因为它们会因微生物生长和氧化降解而迅速变质。目前的研究探索了使用壳聚糖-明胶基可食用薄膜和涂层的可能性，这些薄膜和涂层富含植物提取物，是一种可延长金枪鱼产品保质期的可持续方法。本文全面概述了壳聚糖和明胶的物理化学性质，强调了支撑这些基于生物聚合物的薄膜和涂层形成和功能的分子相互作用。还探讨了壳聚糖和明胶结合的协同效应，特别是在提高薄膜的机械强度、阻隔性能和生物活性方面。此外，还研究了植物提取物（其中含有大量抗氧化剂和抗菌化合物）的应用，以增强薄膜的保护特性。该研究还强调了目前在金枪鱼产品中应用这些复合薄膜和涂层的进展，特别关注它们在防止微生物变质、减少脂质氧化和在整个储存过程中保持感官质量方面的有效性。此外，目前的研究还探讨了富含植物提取物的壳聚糖-明胶包装系统中的分子相互作用，为改进可食用薄膜和涂层的设计提供了有价值的见解，并提出了未来的研究方向，以提高它们在海鲜保鲜方面的效果。总之，该综述强调了壳聚糖-明胶基薄膜和涂层作为传统包装方法的有前途的环保替代品的潜力，为海鲜产业的可持续性做出了贡献。
