Shelf Life Extension of Marine Food by the Use of Biopolymer-Based Edible Coatings
DOI:
https://doi.org/10.70749/ijbr.v3i11.2667Keywords:
Edible coatings, Biopolymers, Marine food, Shelf life extension, Antimicrobial, Antioxidant, Sustainable, PackagingAbstract
Marine foods including fish, shellfish, and cephalopods, represent nutrient-dense commodities, vital for global food security and human health. However, their high moisture content, enzymatic activity, and susceptibility to microbial contamination make them highly perishable, resulting in substantial postharvest losses. Conventional preservation methods, such as freezing, vacuum packaging, and modified atmosphere storage, offer limited protection and may compromise on product quality. In recent years, biopolymer-based edible coatings have emerged as a sustainable and effective strategy to enhance the shelf life of foods. Derived from natural sources such as polysaccharides, proteins, and lipids, these coatings create a thin, edible barrier that regulates moisture & oxygen transfer, and microbial growth while maintaining sensory and nutritional properties. Moreover, addition of bioactive compounds, including essential oils, antioxidants, and probiotics, further improves functional performance. Additionally, recent advances in nanotechnology and composite biopolymers have enhanced mechanical strength, controlled release of active agents, and broadened industrial applications of edible coatings. Nevertheless, edible coatings represent a promising alternative to synthetic packaging, aligning with sustainability goals and consumer demand for safe, minimally processed foods.
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