article · Frontiers in Sustainable Food Systems
Edible coatings offer an environmentally friendly approach to reducing packaging waste and prolonging the shelf life of food products. Applying chitosan coatings combined with beetroot, curcumin, or garlic extracts significantly improves the preservation of chilled tuna filets over 14 days of refrigerated storage. These coatings successfully restrict the accumulation of toxic biogenic amines such as histamine, cadaverine, and putrescine compared to untreated filets. Furthermore, the coatings slow down biochemical spoilage indicators, including total volatile base, trimethylamine, thiobarbituric acid index, and pH changes. Sensory testing indicates that filets coated with these natural formulations maintain high quality and consumer acceptability throughout storage. Chitosan enriched with curcumin extract proved the most effective across all measured biochemical, safety, and sensory parameters, highlighting the viability of active plant-based coatings for seafood preservation.
Fish spoilage generates hazardous biogenic amines, such as histamine, which pose serious health risks to consumers and lead to significant food waste. Using edible coatings derived from natural compounds offers a safe, sustainable method to maintain seafood quality during cold storage. This approach reduces the reliance on synthetic packaging materials while directly enhancing the safety, freshness, and shelf life of perishable marine products.
This research presents an applied, laboratory-tested method for seafood processors, distributors, and food packaging developers seeking to extend the shelf life of chilled fish. The edible coatings could serve as natural preservation solutions that simultaneously reduce packaging waste and mitigate food safety risks associated with biogenic amines. Because the findings are based on a 14-day refrigerated trial, further scale-up and industrial testing would be necessary before commercial deployment.
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Edible films and coatings offer great potential to support sustainable food production by lowering packaging waste, extending product shelf life, and actively preserving food quality. Using edible coatings containing plant extracts with antioxidant and antibacterial characteristics could help to enhance the quality and shelf life of fish products. In this study, the combination effect of chitosan with beetroot, curcumin, and garlic extracts on biogenic amines (BAs) reduction, biochemical quality [pH, thiobarbituric acid index (TBA), trimethylamine (TMA), and total volatile base (TVB)], shelf life and sensory characteristics of tuna filets was investigated over 14 days of refrigerated storage compared to control (uncoated) samples. The results showed that the coated samples experienced a lower increase in BAs levels than the control samples. Among the treated samples, chitosan incorporated with curcumin (CH-C) showed the highest reduction in BAs formation (1.45 – 19.33, 0.81 – 4.45, and 1.04 – 8.14 mg/kg), followed by chitosan with garlic (CH-G) (1.54 – 21.74, 0.83 – 5.77, and 1.08 – 8.84 mg/kg), chitosan with beetroot extract (CH-B) (1.56 – 31.70, 0.84 – 6.79, and 1.07 – 10.82 mg/kg), and chitosan without extract addition (CH) (1.62 – 33.83, 0.71 – 7.82 and 1.12 – 12.66 mg/kg) compared to control samples (1.62 – 59.45, 0.80 – 11.96, and 1.14 – 20.34 mg/kg) for histamine, cadaverine, and putrescine, respectively. In addition, the rate of increase in pH, TBA, TMA, and TVB of all coated treatments was lower than in the control samples. Sensory evaluation results revealed that chitosan-treated samples incorporated with beetroot, garlic, and curcumin extracts showed good quality and acceptability characteristics. Overall, chitosan edible coatings incorporated with beetroot, garlic, and curcumin extracts reduced the formation of biogenic amine, delayed biochemical deterioration, and extended the shelf life of tuna filets. Among the treated samples, CH-C demonstrated a remarkable superiority in all the studied parameters. Therefore, this study provides a promising strategy for the incorporation of active compounds in edible coatings to improve the quality and safety of foods during storage.
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DOI: 10.3389/fsufs.2023.1177010
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