Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review
Walailak University · Chiang Mai University · +2 more institutions
Abstract
The preservation of tuna fish products, which are extremely perishable seafood items, is a substantial challenge due to their instantaneous spoilage caused by microbial development and oxidative degradation. The current review explores the potential of employing chitosan-gelatin-based edible films and coatings, which are enriched with plant extracts, as a sustainable method to prolong the shelf life of tuna fish products. The article provides a comprehensive overview of the physicochemical properties of chitosan and gelatin, emphasizing the molecular interactions that underpin the formation and functionality of these biopolymer-based films and coatings. The synergistic effects of combining chitosan and gelatin…
Citation impact
- FWCI
- 18.41
- Percentile
- 100%
- References
- 399
Authors
6Topics & keywords
- Gelatin
- Biopreservation
- Chitosan
- Food science
- Chemistry
- Tuna
- Fish <Actinopterygii>
- Fishery