Edible films and coatings in seafood preservation: A review

•Edible films and coatings have many advantages over plastic packages.•Edible coating improves the shelf-life of seafood by the application of natural resources.•Edible coating and filming has potential application in the next generation of seafood packaging. Seafood is highly perishable and has a s...

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Bibliographic Details
Published in:Food chemistry 2018-02, Vol.240, p.505-513
Main Authors: Dehghani, Samira, Hosseini, Seyed Vali, Regenstein, Joe M.
Format: Article
Language:English
Subjects:
Anti-Infective Agents
Edible coatings
Edible films
Food Additives
Food Packaging
Food Preservation
Seafood
Seafood quality
Seafood shelf-life
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Summary:•Edible films and coatings have many advantages over plastic packages.•Edible coating improves the shelf-life of seafood by the application of natural resources.•Edible coating and filming has potential application in the next generation of seafood packaging. Seafood is highly perishable and has a short shelf-life. During storage many reactions occur leading to changes in quality such as endogenous chemical and enzymatic reactions. The safety and shelf-life are related to the presence of food spoilage and pathogenic microorganisms. Despite improved manufacturing facilities and implementation of effective process control procedures such as the Hazard Analysis Critical Control Point system by seafood companies, the number of seafood-related foodborne illnesses has increased. Edible coatings can improve the quality of fresh and frozen products by retarding microbial growth, reducing lipid oxidation and moisture loss, and functioning as a carrier of food additives such as antimicrobial and antioxidant agents. Biodegradable edible coatings have various advantages over synthetic coatings such as being edible and generally being more environmentally friendly. This paper reviews the application of various types of natural bio-polymer and different active ingredients incorporated into the films and their effects on seafood quality attributes.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.07.034