Pierozan Matheus Barp, Oliveira Filho Josemar Gonçalves de, Cappato Leandro Pereira, Costa Adriano Carvalho, Egea Mariana Buranelo
Instituto Federal de Educação, Ciência e Tecnologia Goiano, Campus Rio Verde, Rio Verde 75901-970, GO, Brazil.
Department of Mechanical and Industrial Engineering, University of Illinois at Chicago, Chicago, IL 60607, USA.
Foods. 2024 Dec 3;13(23):3903. doi: 10.3390/foods13233903.
The preservation of fish and seafood represents a significant challenge for the food industry due to these products' high susceptibility to microbial spoilage. Essential oils (EOs), classified as Generally Recognized as Safe (GRAS), have become a natural alternative to synthetic preservatives due to their antimicrobial and antioxidant properties. This review aims to analyze the specific potential of EOs in extending the shelf life of fish and seafood products, offering a natural and effective preservation solution. It provides a detailed overview of EOs applications and mechanisms, highlighting their role in controlling spoilage microorganisms while maintaining product quality. The main methods of EOs application include immersion, spraying, and pipetting, with antimicrobial effectiveness influenced by factors such as concentration, exposure time, and food characteristics like chemical composition and biofilms. Direct EOs application shows challenges that can be countered by exploring nanoemulsion technology as an effective strategy to enhance EOs stability and controlled release, maximizing their preservation impact. Additionally, coatings made from chitosan, gelatin, Farsi gum, and carrageenan, combined with EOs such as oregano, clove, and thyme have shown efficacy in preserving species like rainbow trout, mackerel, and shrimp. However, the commercial feasibility of using EOs in fish preservation depends on consumer acceptance and regulatory compliance. This review offers valuable insights for the industry and researchers by highlighting the practical applications and commercial challenges of EOs in seafood products, underscoring the importance of consumer acceptance and regulatory adherence for market viability.
由于鱼类和海鲜产品极易受到微生物腐败的影响，其保存对食品行业而言是一项重大挑战。被归类为一般认为安全（GRAS）的香精油，因其抗菌和抗氧化特性，已成为合成防腐剂的天然替代品。本综述旨在分析香精油在延长鱼类和海鲜产品保质期方面的具体潜力，提供一种天然且有效的保存解决方案。它详细概述了香精油的应用和作用机制，强调了它们在控制腐败微生物同时保持产品质量方面的作用。香精油的主要应用方法包括浸泡、喷雾和滴加，抗菌效果受浓度、暴露时间以及化学成分和生物膜等食品特性等因素影响。直接应用香精油存在挑战，可通过探索纳米乳液技术来应对，这是一种提高香精油稳定性和控制释放的有效策略，能最大化其保存效果。此外，由壳聚糖、明胶、波斯胶和卡拉胶制成的涂层，与牛至、丁香和百里香等香精油结合，已显示出在保存虹鳟鱼、鲭鱼和虾等物种方面的功效。然而，在鱼类保存中使用香精油的商业可行性取决于消费者接受度和法规合规性。本综述通过突出香精油在海鲜产品中的实际应用和商业挑战，为该行业和研究人员提供了有价值的见解，强调了消费者接受度和遵守法规对市场可行性的重要性。
