The Application of Organic and Inorganic Nanoparticles Incorporated in Edible Coatings and Their Effect on the Physicochemical and Microbiological Properties of Seafood
Recent bibliographic research highlights the innovative application of organic and inorganic nanoparticles in edible coatings for seafood preservation. Given the high susceptibility of seafood to spoilage, incorporating nanoparticles into coatings presents a promising solution. These nanoparticles p...
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| Veröffentlicht in: | Processes 2024-09, Vol.12 (9), p.1889 |
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| creator | Ozuna-Valencia, Karla Hazel Moreno-Vásquez, María Jesús Graciano-Verdugo, Abril Zoraida Rodríguez-Félix, Francisco Robles-García, Miguel Ángel Barreras-Urbina, Carlos Gregorio Quintero-Reyes, Idania Emedith Cornejo-Ramírez, Yaeel Isbeth Tapia-Hernández, José Agustín |
| description | Recent bibliographic research highlights the innovative application of organic and inorganic nanoparticles in edible coatings for seafood preservation. Given the high susceptibility of seafood to spoilage, incorporating nanoparticles into coatings presents a promising solution. These nanoparticles possess significant antioxidant and antimicrobial properties, which contribute to maintaining the quality and extending the shelf life of seafood products. This study reviews various materials and synthesis techniques for nanoparticles, assessing their characteristics and suitability for food applications. It emphasizes the role of nanotechnology in enhancing the mechanical properties of biopolymer-based coatings, which are biodegradable and non-toxic, thus promoting environmental sustainability. The findings indicate that nanoparticle-infused coatings effectively improve the physicochemical properties of seafood, such as pH stabilization and the reduction in total nitrogenous volatile bases, while also inhibiting microbial growth. This multifaceted approach not only addresses food waste and safety concerns but also supports the fishing industry by enhancing product quality. Overall, this research underscores the potential of nanoparticle coatings as a viable strategy for seafood preservation, paving the way for future innovations in sustainable food packaging solutions. |
| doi_str_mv | 10.3390/pr12091889 |
| format | Article |
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Given the high susceptibility of seafood to spoilage, incorporating nanoparticles into coatings presents a promising solution. These nanoparticles possess significant antioxidant and antimicrobial properties, which contribute to maintaining the quality and extending the shelf life of seafood products. This study reviews various materials and synthesis techniques for nanoparticles, assessing their characteristics and suitability for food applications. It emphasizes the role of nanotechnology in enhancing the mechanical properties of biopolymer-based coatings, which are biodegradable and non-toxic, thus promoting environmental sustainability. The findings indicate that nanoparticle-infused coatings effectively improve the physicochemical properties of seafood, such as pH stabilization and the reduction in total nitrogenous volatile bases, while also inhibiting microbial growth. This multifaceted approach not only addresses food waste and safety concerns but also supports the fishing industry by enhancing product quality. Overall, this research underscores the potential of nanoparticle coatings as a viable strategy for seafood preservation, paving the way for future innovations in sustainable food packaging solutions.</description><identifier>ISSN: 2227-9717</identifier><identifier>EISSN: 2227-9717</identifier><identifier>DOI: 10.3390/pr12091889</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Antioxidants ; Biopolymers ; Coatings ; Composite materials ; Environmental impact ; Environmental protection ; Environmental sustainability ; Food industry ; Food packaging ; Food preservation ; Food quality ; Food safety ; Food waste ; Innovations ; Lipids ; Mechanical properties ; Microbiology ; Microorganisms ; Nanoemulsions ; Nanomaterials ; Nanoparticles ; Nanotechnology ; Oils & fats ; Physicochemical properties ; Polymers ; Preservation ; Proteins ; R&D ; Research & development ; Seafood ; Shelf life ; Silver ; Spoilage ; Technological change ; Toxicity</subject><ispartof>Processes, 2024-09, Vol.12 (9), p.1889</ispartof><rights>COPYRIGHT 2024 MDPI AG</rights><rights>2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). 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Given the high susceptibility of seafood to spoilage, incorporating nanoparticles into coatings presents a promising solution. These nanoparticles possess significant antioxidant and antimicrobial properties, which contribute to maintaining the quality and extending the shelf life of seafood products. This study reviews various materials and synthesis techniques for nanoparticles, assessing their characteristics and suitability for food applications. It emphasizes the role of nanotechnology in enhancing the mechanical properties of biopolymer-based coatings, which are biodegradable and non-toxic, thus promoting environmental sustainability. The findings indicate that nanoparticle-infused coatings effectively improve the physicochemical properties of seafood, such as pH stabilization and the reduction in total nitrogenous volatile bases, while also inhibiting microbial growth. 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Given the high susceptibility of seafood to spoilage, incorporating nanoparticles into coatings presents a promising solution. These nanoparticles possess significant antioxidant and antimicrobial properties, which contribute to maintaining the quality and extending the shelf life of seafood products. This study reviews various materials and synthesis techniques for nanoparticles, assessing their characteristics and suitability for food applications. It emphasizes the role of nanotechnology in enhancing the mechanical properties of biopolymer-based coatings, which are biodegradable and non-toxic, thus promoting environmental sustainability. The findings indicate that nanoparticle-infused coatings effectively improve the physicochemical properties of seafood, such as pH stabilization and the reduction in total nitrogenous volatile bases, while also inhibiting microbial growth. 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| ispartof | Processes, 2024-09, Vol.12 (9), p.1889 |
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| source | MDPI - Multidisciplinary Digital Publishing Institute; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Antioxidants Biopolymers Coatings Composite materials Environmental impact Environmental protection Environmental sustainability Food industry Food packaging Food preservation Food quality Food safety Food waste Innovations Lipids Mechanical properties Microbiology Microorganisms Nanoemulsions Nanomaterials Nanoparticles Nanotechnology Oils & fats Physicochemical properties Polymers Preservation Proteins R&D Research & development Seafood Shelf life Silver Spoilage Technological change Toxicity |
| title | The Application of Organic and Inorganic Nanoparticles Incorporated in Edible Coatings and Their Effect on the Physicochemical and Microbiological Properties of Seafood |
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