Edible films and coatings in seafood preservation: A review

Food Chemistry

Volumn 240, Issue , 2018, Pages 505-513

  Dehghani, Samira ^a   Hosseini, Seyed Vali ^a   Regenstein, Joe M ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b Cornell University ^*  (United States)

Author keywords

Edible coatings; Edible films; Seafood quality; Seafood shelf life

Indexed keywords

ANTIMICROBIAL AGENTS; COATINGS; FOOD ADDITIVES; FOOD MICROBIOLOGY; FOOD PRESERVATION; MEATS; MICROORGANISMS; POLYMER FILMS; SPOILAGE;

EDIBLE COATING; EDIBLE FILMS; ENZYMATIC REACTION; HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEMS; MANUFACTURING FACILITY; PATHOGENIC MICROORGANISMS; SEAFOOD QUALITY; SHELF LIFE;

FOOD SAFETY;

AGAR; ALGINIC ACID; ANTIINFECTIVE AGENT; ANTIOXIDANT; BIOPOLYMER; CELLULOSE; CHITOSAN; FOOD ADDITIVE; LIPID; PECTIN; POLYSACCHARIDE; PROTEIN; STARCH;

FOOD COATING; FOOD POISONING; FOOD PRESERVATION; FOOD SPOILAGE; HAZARD ASSESSMENT; LIPID OXIDATION; MICROBIAL GROWTH; MOISTURE; PROCESS CONTROL; PROTEIN DEGRADATION; REVIEW; SEA FOOD; SHELF LIFE; FOOD PACKAGING;

ANTI-INFECTIVE AGENTS; FOOD ADDITIVES; FOOD PACKAGING; FOOD PRESERVATION; SEAFOOD;

EID: 85026641466     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.034     Document Type: Review

References (72)

1. Ahmad, M., Benjakul, S., Sumpavapol, P., Nirmal, N.P., Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil. International Journal of Food Microbiology 155 (2012), 171–178.
2. Aider, M., Chitosan application for active bio-based films production and potential in the food industry: Review. LWT- Food Science and Technology 43 (2010), 837–842.
3. Ali, M.Y., Sharif, M.I., Adhikari, R.K., Faruque, O., Post mortem variation in total volatile base nitrogen and trimethylamine nitrogen between Galda (Macrobrachium rosenbergii) and Bagda (Penaeus monodon). 28, 2010, University Journal of Zoology, Rajshahi University 7-10.
4. Anvari, G.T., Rezaei, M., Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage. International Journal of Food Science and Technology 46 (2011), 2305–2311.
5. Arfat, Y.A., Benjakul, S., Vongkamjan, K., Sumpavapol, P., Yarnpakdee, S., Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. Journal of Food Science and Technology 52 (2015), 6182–6193.
6. Aşik, E., Candoğan, K., Effects of chitosan coatings incorporated with garlic oil on quality characteristics of shrimp. Journal of Food Quality 37 (2014), 237–246.
7. Barraza, F.A.A., León, R.A.Q., Álvarez, P.X.L., Kinetics of protein and textural changes in Atlantic salmon under frozen storage. Food Chemistry 182 (2015), 120–127.
8. Bourtoom, T., Edible films and coatings: characteristics and properties. International Food Research Journal 15:3 (2008), 237–248.
9. Bremner, A.H., Safety and quality issues in fish processing. 1th ed., 2002, Woodhead Publishing, Boca Raton.
10. Cai, L., Cao, A., Bai, F., Li, J., Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicus) during refrigerated storage. LWT- Food Science and Technology 62 (2015), 1053–1059.
11. Cai, L., Li, X., Wu, X., Lv, Y., Liu, X., Li, J., Effect of chitosan coating enriched with ergothioneine on quality changes of Japanese sea bass (Lateolabrax japonicus). Food Bioprocess Technology 7 (2014), 2281–2290.
12. Cai, L., Wu, X., Dong, Z., Li, X., Yi, S., Li, J., Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage. Food Chemistry 160 (2014), 82–89.
13. Chamanara, V., Shabanpour, B., Gorgin, S., Khomeiri, M., An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil. International Journal of Biological Macromolecules 50 (2012), 540–544.
14. Cheng, J.H., Sun, D.W., Pu, H., Zhu, Z., Development of hyperspectral imaging coupled with chemometric analysis to monitor K-value for evaluation of chemical spoilage in fish fillets. Food Chemistry 185 (2015), 245–253.
15. Cordeiro de Azeredo, H.M., Edible coatings. Rodrigues, S., Fernandes, F.A.N., (eds.) Advances in fruit processing technologies, 2012, CRC Press Inc, Boca Raton, 345–361.
16. Costa, C., Conte, A., Del Nobile, M.A., Effective preservation techniques to prolong the shelf life of ready-to-eat oysters. Journal of the Science of Food and Agriculture 94 (2014), 2661–2667.
17. Donhowe, I.G., Fennema, O.R., The effects of plasticizers on crystallinity, permeability, and mechanical properties of methylcellulose films. Journal of Food Processing and Preservation 17 (1993), 247–257.
18. Duan, J., Cherian, G., Zhao, Y., Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings. Food Chemistry 119 (2010), 524–532.
19. Duan, J., Jiang, Y., Cherian, G., Zhao, Y., Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets. Food Chemistry 122 (2010), 1035–1042.
20. Dursun, S., Erkan, N., The effect of edible coating on the quality of smoked fish. Italian Journal of Food Science 26:4 (2014), 370–382.
21. Embuscado, M.E., Huber, K.C., Edible films and coatings for food applications. 2009, Springer Inc, Dordrecht.
22. Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., Chi, Y., Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry 115 (2009), 66–70.
23. Feng, L., Jiang, T., Wang, Y., Li, J., Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus). Food Chemistry 135 (2012), 2915–2921.
24. Gómez-Estaca, J., de Lacey, A.L., López-Caballero, M.E., Gómez-Guillén, M.C., Montero, P., Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology 27 (2010), 889–896.
25. Gómez-Estaca, J., Montero, P., Giménez, B., Gómez-Guillén, M.C., Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chemistry 105 (2007), 511–520.
26. Guilbert, S., Technology and application of edible protective films. Mathlouthi, M., (eds.) Food packaging and preservation, 1995, Elsevier Applied Science, London, 371–394.
27. Günlü, A., Koyun, E., Effects of vacuum packaging and wrapping with chitosan-based edible film on the extension of the shelf life of sea bass (Dicentrarchus labrax) fillets in cold storage (4 °C). Food Bioprocess Technology 6 (2013), 1713–1719.
28. Guo, M., Jin, T.Z., Scullen, O.J., Sommers, C.H., Effects of antimicrobial coatings and cryogenic freezing on survival and growth of Listeria innocua on frozen ready-to-eat shrimp during thawing. Journal of Food Science 78 (2013), 1195–1200.
29. Hamzeh, A., Rezaei, M., The Effects of sodium alginate on quality of ainbow trout (Oncorhynchus mykiss) fillets stored at 4 ± 2 C. Journal of Aquatic Food Product Technology 21 (2012), 14–21.
30. Heising, J.K., Van Boekel, M.A.J.S., Dekker, M., Mathematical models for the trimethylamine (TMA) formation on packed cod fish fillets at different temperatures. Food Research International 56 (2014), 272–278.
31. Heydari, R., Bavandi, S., Javadian, S.R., Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4 C. Food Science and Nutrition 3 (2015), 188–194.
32. Jeon, Y.J., Kamil, J.Y., Shahidi, F., Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry 50 (2002), 5167–5178.
33. Jiang, M., Liu, S., Wang, Y., Effects of antimicrobial coating from catfish skin gelatin on quality and shelf life of fresh white shrimp (Penaeus vannamei). Journal of Food Science 76 (2011), 204–209.
34. Jiang, Z., Neetoo, H., Chen, H., Control of Listeria monocytogenes on cold-smoked salmon using chitosan-based antimicrobial coatings and films. Journal of Food Science 76 (2011), 22–26.
35. Kester, J.J., Fennema, O.R., Edible films and coatings: A review. Food Technology 40:12 (1986), 47–59.
36. Kilincceker, O., Dogan, I.S., Kucukoner, E., Effect of edible coatings on the quality of frozen fish fillets. LWT- Food Science and Technology 42 (2009), 868–873.
37. Kim, I.H., Yang, H.J., Noh, B.S., Chung, S.J., Min, S.C., Development of a defatted mustard meal-based composite film and its application to smoked salmon to retard lipid oxidation. Food Chemistry 133 (2012), 1501–1509.
38. Li, T., Li, J., Hu, W., Li, X., Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives. Food Chemistry 138 (2013), 821–826.
39. Lin, L.S., Wang, B., Weng, Y.M., Preservation of commercial fish ball quality with edible antioxidant-incorporated zein coatings. Journal of Food Processing and Preservation 33 (2009), 605–617.
40. Lin, L.S., Wang, B.J., Weng, Y.M., Quality preservation of commercial fish balls with antimicrobial zein coatings. Journal of Food Quality 34 (2011), 81–87.
41. Liu, L., Liu, L., Liu, C.K., Fishman, M.L., Hicks, K.B., Composite films from pectin and fish skin gelatin or soybean flour protein. Journal of Agricultural and Food Chemistry 55 (2007), 2349–2355.
42. López, J.R., Lorenzo, L., Marcelino-Pozuelo, C., Marin-Arjona, M.C., Navas, J.I., Pseudomonas baetica: pathogenicity for marine fish and development of protocols for rapid diagnosis. Microbiology Letter 364:3 (2017), 286–295.
43. López-Caballero, M.E., Gómez-Guillén, M.C., Pérez-Mateos, M., Montero, P., A chitosan–gelatin blend as a coating for fish patties. Food Hydrocolloids 19 (2005), 303–311.
44. Lu, F., Ding, Y., Ye, X., Liu, D., Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets. LWT- Food Science and Technology 43 (2010), 1331–1335.
45. Matak, K.E., Tahergorabi, R., Jaczynski, J., A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods. Food Research International 77 (2015), 697–703.
46. Min, B.J., Oh, J.H., Antimicrobial activity of catfish gelatin coating containing origanum (Thymus capitatus) oil against Gram-negative pathogenic bacteria. Journal of Food Science 74 (2009), 143–148.
47. Min, S., Harris, L.J., Krochta, J.M., Listeria monocytogenes inhibition by whey protein films and coatings incorporating the lactoperoxidase system. Journal of Food Science 70 (2005), 317–324.
48. Mohan, C.O., Ravishankar, C.N., Lalitha, K.V., Gopal, T.S., Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloids 26 (2012), 167–174.
49. Motalebi, A.A., Seyfzadeh, M., Effects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka. Iranian Journal of Fisheries Sciences 11 (2012), 132–144.
50. Murray, J.F.C., Limited, H., Reigate, X., Cellulose. Phillips, G.O., Williams, P.A., (eds.) Handbook of hydrocolloids, 2000, Woodhead Publishing Limited, Cambridge, 219–245.
51. Muzzarelli, R.A.A., Chitosan-based dietary foods. Carbohydrate Polymer 29 (1996), 309–316.
52. No, H.K., Meyers, S.P., Prinyawiwatkul, W., Xu, Z., Applications of chitosan for improvement of quality and shelf life of foods: A Review. Journal of Food Science 72 (2007), 87–100.
53. Nowzari, F., Shábanpour, B., Ojagh, S.M., Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout. Food Chemistry 141 (2013), 1667–1672.
54. Ou, C., Tsay, S., La, C., Weng, Y., Using gelatin-based antimicrobial edible coating to prolong shelf-life of tilapia fillets. Journal of Food Quality 25 (2002), 213–222.
55. Pietrowski, B.N., Tahergorabi, R., Jaczynski, J., Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils. Food Hydrocolloids 27 (2012), 384–389.
56. Qiu, X., Chen, S., Liu, G., Yang, Q., Quality enhancement in the Japanese sea bass (Lateolabrax japonicus) fillets stored at 4 C by chitosan coating incorporated with citric acid or licorice extract. Food Chemistry 162 (2014), 156–160.
57. Rodriguez-Turienzo, L., Cobos, A., Diaz, O., Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar). Journal of Food Engineering 119 (2013), 433–438.
58. Rodriguez-Turienzo, L., Cobos, A., Diaz, O., Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar). Innovative Food Science and Emerging Technologies 14 (2012), 92–98.
59. Rodriguez-Turienzo, L., Cobos, A., Moreno, V., Caride, A., Vieites, J.M., Diaz, O., Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation. Food Chemistry 128 (2011), 187–194.
60. Sánchez-Ortega, I., García-Almendárez, B.E., Santos-López, E.M., Amaro-Reyes, A., Barboza-Corona, J.E., Regalado, C., Antimicrobial edible films and coatings for meat and meat products preservation. The Scientific World Journal 2014 (2014), 1–18.
61. Sedigh-Jasour, M., Ehsani, A., Mehryar, L., Naghibi, S.S., Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation. Journal of the Science of Food and Agriculture 95 (2015), 1373–1378.
62. Seyfzadeh, M., Motalebi, A.A., Kakoolaki, S., Gholipour, H., Chemical, microbiological and sensory evaluation of gutted Kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage. Iranian Journal of Fisheries Sciences 12 (2013), 140–153.
63. Shokri, S., Ehsani, A., Jasour, M.S., Efficacy of Lactoperoxidase system-whey protein coating on shelf-life extension of rainbow trout fillets during cold storage (4 C). Food Bioprocess Technology 8 (2015), 54–62.
64. Soares, N.M., Fernandes, T.A., Vicente, A.A., Effect of variables on the thickness of an edible coating applied on frozen fish–Establishment of the concept of safe dipping time. Journal of Food Engineering 171 (2016), 111–118.
65. Soares, N.M., Mendes, T.S., Vicente, A.A., Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation–A pilot-scale study. Journal of Food Engineering 119 (2013), 316–323.
66. Song, H.Y., Shin, Y.J., Song, K.B., Preparation of a barley bran protein–gelatin composite film containing grapefruit seed extract and its application in salmon packaging. Journal of Food Engineering 113 (2012), 542–547.
67. Song, Y., Liu, L., Shen, H., You, J., Luo, Y., Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control 22 (2011), 608–615.
68. Souza, B.W., Cerqueira, M.A., Ruiz, H.A., Martins, J.T., Casariego, A., Teixeira, J.A., et al. Effect of chitosan-based coatings on the shelf life of salmon (Salmo salar). Journal of Agricultural and Food Chemistry 58 (2010), 11456–11462.
69. Stuchell, Y.M., Krochta, J.M., Edible coatings on frozen king salmon: effect of whey protein isolate and acetylated monoglycerides on moisture loss and lipid oxidation. Journal of Food Science 60 (1995), 28–31.
70. Tammineni, N., Ünlü, G., Min, S.C., Development of antimicrobial potato peel waste-based edible films with oregano essential oil to inhibit Listeria monocytogenes on cold-smoked salmon. International Journal of Food Science and Technology 48 (2013), 211–214.
71. Wong, Y.C., Ahmad-Mudzaqqir, M.Y., Wan-Nu, W.A., Extraction of essential oil from Cinnamon (Cinnamomum zeylanicum). Oriental Journal of Chemistry 30 (2014), 37–47.
72. Yang, F., Hu, S., Lu, Y., Yang, H., Zhao, Y., Li, L., Effects of coatings of polyethyleneimine and thyme essential oil combined with chitosan on sliced fresh Channa argus during refrigerated storage. Journal of Food Process Engineering 38 (2015), 225–233.