Improvement of oxidative stability and shelf life of Beluga () fillets using nanocomposite films constituted with L. gum exudates (PAGE), Tragacanth gum (TG), fucoidan, and zinc oxide.

The high perishability of fish products, particularly Beluga () fillets, poses major challenges in maintaining quality during storage. This study aimed to develop bio-based nanocomposite coatings to reduce spoilage and extend shelf life. Fillets were coated with gum (PAGE) or tragacanth gum (TG) (1 % /w), enriched with fucoidan (0.5 % w/w) and zinc oxide nanoparticles (ZnO, 0.5 % w/w). Acidity, pH, peroxide value (PV), total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), color factors, and microbial properties were assessed during 14 days of storage. Fish fillets coated with nanocomposite films containing 1 % PAGE, 0.5 % fucoidan, and 0.5 % ZnO, as well as 1 % TG, 0.5 % fucoidan, and 0.5 % ZnO, showed the lowest pH, acidity, PV, TVBN, and TBARS compared to the control. These coatings improved redness, texture, and reduced bacterial count, confirming the potential of natural nanocomposites as effective edible coatings for preserving fish products.