Nano-engineered edible films and coatings for seafood products
Seafood is a high-value market product well known for its nutrition and easily digestible protein. However, they are highly vulnerable to postharvest storage such as microbial deterioration and oxidation process (protein and lipid oxidation). Hence, various strategies have been employed to preserve...
| Main Authors: | , , , , , , , |
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| Format: | Article |
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Elsevier
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/110255/ |
| _version_ | 1848865474681503744 |
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| author | Koirala, Pankaj Nirmal, Nilesh Prakash Woraprayote, Weerapong Visessanguan, Wonnop Bhandari, Yash Karim, Nurul Ulfah Nor-Khaizura, Mahmud Ab Rashid Saricaoğlu, Furkan Türker |
| author_facet | Koirala, Pankaj Nirmal, Nilesh Prakash Woraprayote, Weerapong Visessanguan, Wonnop Bhandari, Yash Karim, Nurul Ulfah Nor-Khaizura, Mahmud Ab Rashid Saricaoğlu, Furkan Türker |
| author_sort | Koirala, Pankaj |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Seafood is a high-value market product well known for its nutrition and easily digestible protein. However, they are highly vulnerable to postharvest storage such as microbial deterioration and oxidation process (protein and lipid oxidation). Hence, various strategies have been employed to preserve the quality of seafood products, including chemical additives, natural preservatives, packaging, and coatings. This review discusses the recent advancement of nanotechnology in edible films and coatings for the shelf-life extension of seafood products. Firstly, quality changes in seafood products and biopolymers used in edible films and coatings have been summarized. A brief discussion has been provided on the various nanotechnology approaches to formulate nanoengineered edible films and coatings. Additionally, the quality and shelf-life extension of seafood products in terms of antioxidant and antimicrobial control using nano-engineered edible films and coatings have been discussed. Finally, safety, regulatory issues, and future prospectus on nano-engineered edible films and coatings are reported. |
| first_indexed | 2025-11-15T14:05:17Z |
| format | Article |
| id | upm-110255 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:05:17Z |
| publishDate | 2023 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1102552024-06-20T04:28:48Z http://psasir.upm.edu.my/id/eprint/110255/ Nano-engineered edible films and coatings for seafood products Koirala, Pankaj Nirmal, Nilesh Prakash Woraprayote, Weerapong Visessanguan, Wonnop Bhandari, Yash Karim, Nurul Ulfah Nor-Khaizura, Mahmud Ab Rashid Saricaoğlu, Furkan Türker Seafood is a high-value market product well known for its nutrition and easily digestible protein. However, they are highly vulnerable to postharvest storage such as microbial deterioration and oxidation process (protein and lipid oxidation). Hence, various strategies have been employed to preserve the quality of seafood products, including chemical additives, natural preservatives, packaging, and coatings. This review discusses the recent advancement of nanotechnology in edible films and coatings for the shelf-life extension of seafood products. Firstly, quality changes in seafood products and biopolymers used in edible films and coatings have been summarized. A brief discussion has been provided on the various nanotechnology approaches to formulate nanoengineered edible films and coatings. Additionally, the quality and shelf-life extension of seafood products in terms of antioxidant and antimicrobial control using nano-engineered edible films and coatings have been discussed. Finally, safety, regulatory issues, and future prospectus on nano-engineered edible films and coatings are reported. Elsevier 2023 Article PeerReviewed Koirala, Pankaj and Nirmal, Nilesh Prakash and Woraprayote, Weerapong and Visessanguan, Wonnop and Bhandari, Yash and Karim, Nurul Ulfah and Nor-Khaizura, Mahmud Ab Rashid and Saricaoğlu, Furkan Türker (2023) Nano-engineered edible films and coatings for seafood products. Food Packaging and Shelf Life, 38. art. no. 101135. pp. 1-13. ISSN 2214-2894 https://linkinghub.elsevier.com/retrieve/pii/S2214289423001126 10.1016/j.fpsl.2023.101135 |
| spellingShingle | Koirala, Pankaj Nirmal, Nilesh Prakash Woraprayote, Weerapong Visessanguan, Wonnop Bhandari, Yash Karim, Nurul Ulfah Nor-Khaizura, Mahmud Ab Rashid Saricaoğlu, Furkan Türker Nano-engineered edible films and coatings for seafood products |
| title | Nano-engineered edible films and coatings for seafood products |
| title_full | Nano-engineered edible films and coatings for seafood products |
| title_fullStr | Nano-engineered edible films and coatings for seafood products |
| title_full_unstemmed | Nano-engineered edible films and coatings for seafood products |
| title_short | Nano-engineered edible films and coatings for seafood products |
| title_sort | nano-engineered edible films and coatings for seafood products |
| url | http://psasir.upm.edu.my/id/eprint/110255/ http://psasir.upm.edu.my/id/eprint/110255/ http://psasir.upm.edu.my/id/eprint/110255/ |