Table 1.
Compilation of studies regarding film and coating agents for seafood products.
| Compound | Additional Treatment |
Species Tested | Results | Reference |
|---|---|---|---|---|
| Chitosan coating | Aspartic acid | Channel catfish (Ictalurus punctatus) | 2 log cycles of reduction after 6 days. Regulation of pH and TVB-N values. |
[45] |
| Chitosan coating | Whey protein and tarragon essential oil | Talang queenfish (Scomberoides commersonnianus) | Extension of TVB-N values under 30 mg/100 g from 8 to 16 days. pH changes contained. Over 2 log cycles of psychrotrophic and mesophilic bacteria reduction after 8 days. |
[46] |
| Chitosan coating | Gallic acid | Horse mackerel (Trachurus trachurus) |
4 days of extension of shelf life when nanoparticles and gallic acid were used. Regulation of pH and TVB-N values. Total inhibition of H2S-producing microorganisms. |
[47] |
| Chitosan coating | Propolis extract | Japanese threadfin bream (Nemipterus japonicus) |
Reduced lipid oxidation. Reduced TVB-N and pH values. Over 10 days of extension of shelf life. Improved sensorial characteristics. |
[16] |
| Sodium alginate coating | Zataria multiflora Boiss essential oil | Trout * | Inhibition of total viable bacteria, total psychrophilic bacteria, hydrogen sulfide producing bacteria, and Enterobacteriaceae. | [78] |
| Furcellaran film | Green tea extract and synthetized selenium nanoparticles | Common carp (Cyprinus carpio) | Enhanced antimicrobial activity against E. coli, S. aureus, and MRSA. Great antioxidant activity. |
[79] |
| Chitosan coating | Pomegranate peel extract | Nile tilapia (Oreochromis niloticu) | Inhibition of Enterobacteriaceae, coliform bacteria, Salmonella spp., E. coli, yeast and mold, and Staphylococcus aureus growth to undetectable levels. Control of TVB-N values under acceptable limits. Shelf life extension from <15 to >30 days. Preservation of sensorial characteristics for over 30 days. | [80] |
| Chitosan coating | Clove essential oil and kojic acid | White prawn shrimp (Litopenaeus vannamei) | Over 3 log cycles of total aerobic bacteria growth inhibition. Shelf life extension. Reduced TVB-N and pH increase. Preservation of sensorial characteristics. Reduced weight loss. |
[81] |
| Sodium alginate and chitosan coating | Grapefruit seed extract | White prawn shrimp (Litopenaeus vannamei) | Extension of TVB-N values under acceptable limits from 8 to 12 days. Improved sensorial characteristics. Inhibition of psychrophilic and mesophilic bacteria. Reduced melanosis. |
[82] |
| Sodium alginate coating | Grapefruit seed extract | Shrimp * | Reduced weight loss. Extension of TVB-N values under acceptable limits from 4 to over 8 days. Delay in chemical decay. Reduced melanosis. Enhanced overall acceptability. |
[62] |
| Quinoa starch film | - | Rainbow trout (Oncorhynchus mykiss) | Chemical and biological protective effect. Resulted in slight but significant inhibition of bacterial growth and chemical decay. |
[48] |
| Pectin/chitosan coating | Tarragon essential oil (Artemisia dracunculus) | Narrow-barred Spanish mackerel (Scomberomorus commerson) | Significant reduction in lipid oxidation. Lower bacterial counts. Reduced TVB-N and TBARS values. Extension of shelf life from 8 to over 16 days of storage. | [49] |
| Pectin coating | Gallic acid | Japanese sea bass (Lateolabrax japonicas) | Regulation of TVB-N and pH values. Some acidification of the matrix was observed. Considerable reduction in TBARS values. Sensorial characteristics remained acceptable for at least 5 days longer. | [83] |
| Carboxymethyl cellulose coating | Zataria multiflora Boiss essential oil and grape seed extract | Rainbow trout (Oncorhynchus mykiss) | Better microbial and sensorial scores in treated samples. Organoleptic properties remained acceptable through more extended periods of storage. Decrease in lactic acid bacteria and pseudomonas counts. Regulation of TVB-N increase. | [63] |
Legend: * no binomial classification of species provided by the study.