Table 1.
Previous recent research on active packaging for seafood products.
| Active Agent | Polymer Materials | Seafood Product | Packaging Properties | Seafood Qualities | Source |
|---|---|---|---|---|---|
| Nanoparticles SiO, ZnO, CuO, SiO-ZnO, Si-CuO and ZnO-CuO. | Gelatin/ polyvinyl alcohol |
Shrimp (Penaeus vannamei) |
Nanoparticles exhibited antimicrobial properties against S. aureus, L. monocytogenes, E. coli, P. fluorescens, Vibrio and Aeromonas, with inhibition zone 20.1–22.1 mm and 7.2–12 mm for SiO-ZnO and CuO, respectively. | SiO-ZnO was more effective than CuO in controlling TVB-N, Shewanella putrefaciens, Enterobacteriaceae, and Pseudomonas spp. of shrimp. | [24] |
| ZnO, TiO2, or ZnO/TiO2 | Gelatin/ polyvinyl alcohol |
White shrimp | ZnO + TiO2 was more effective against Gram-negative bacteria than Gram-positive bacteria with the inhibition zone of 8.11 to 12.63 mm. | Active film improved shrimp shelf-life (12 days) compared to the control (6 days). | [68] |
| Sardinella protein isolate (SPI) | Chitosan | Shrimp | Structural and thermal properties of chitosan were improved with SPI incorporation, but it exhibited lower mechanical properties. | Shrimp packed in SPI film had psychotropic and mesophilic bacteria of 0.49 and 0.44 log CFU/g, respectively, lower than control (2.21 and 5.79 log CFU/g) on day 9. | [69] |
| Potato peel phenolic | Starch | Smoked sea bream fillet | Films showed a yellowish color and improvement in water tolerance, elasticity, and antioxidant activity (56–85% of ABTS inhibition). | Fillets packed in active film had a pleasant smell and flavor, an increase in golden color, and higher stiffness than fillets packed in control film. | [67] |
| Chitosan or lysozyme | PLA | Grass carp fillet | The film provides an antimicrobial agent to form an amine bond to inhibit E. coli and S. aureus. | Active film prolonged the fillet up to 3 days. PLA/chitosan was more effective in inhibiting bacterial growth than PLA/lysozyme. | [70] |
| Essential oil (Carvacrol, citral and α-terpineol) | PLA/PBAT | Pacific white shrimp | Essential oil modified barrier properties and microstructure affected by polymer-essential oil interacted via hydrogen bonding and carbonyl groups. | Shrimp deterioration was prevented by active film. Citral and carvacrol more effectively stabilized protein conformation in muscle tissues, retained drip loss and adhesion between the cephalothorax and abdomen. | [37] |
| Green tea ground waste | Potato starch, gelatin, carboxymethyl cellulose (CMC) | Salmon | The film had high water vapor permeability (WVP) but limited germination due to a low pH. The DPPH radical scavenging of the tray containing tea waste was 80.75%. | The active tray + film provided potential inhibition against biogenic amine accumulation, 19% lower spoilage bacteria of salmon than the control after 6 days of storage. | [71] |
| Carob (Ceratonia siliqua L.) seed macerate | Cellulose and water-based biodegradable adhesive | Atlantic salmon fillets | Salmon packaged in active film had a lower pH, drip-loss, TBARS and TVB-N up to 5 days of storage compared to the control. | [72] | |
| Solanum betaceum (chilto) seed and peel extract | Pectin enriched extract | Atlantic salmon fillets | The active agent reduced mechanical properties and WVP. | Pectin containing phenolic extract showed better salmon lipid and protein oxidation protection than anthocyanin during 10 days of storage. | [73] |
| Maqui berry extract (MBE) | Cowpea starch | Salmon | MBE decreased rigidity, increased flexibility, UV-light blocking and antioxidant properties of cowpea starch film. | Cowpea starch film with 20% MBE retarded lipid oxidation of salmon. | [74] |
| Cinnamon leaf essential oil (CLE) | Bombacaceae gum | Salmon | CLE decreased tensile strength and WVP, while 1.25% CLE increased radical scavenging 1.8 times compared to the control. | Active film retarded lipid oxidation, malonaldehyde and hydroperoxide generation in salmon. | [75] |
| Nostoc commune Vauch polysaccharides (NVP) | sodium CMC | Salmon | Ratio NVP:CMC at 1:3 showed the strongest hydrogen bond and denser structure. | Salmon coated with NVP + CMC had a lower pH value, lipid and protein oxidation, preserved color and texture during 8 days of chilling storage. | [76] |
| Lysozyme (LYS) and green tea extract (GTE) | Gelatine/rice starch g-pads | Smoked salmon | Gelatin/rice starch-based g-pads mechanically improved after LYS and GTE addition, showing 1.8 and 1.7 log Listeria innocua reduction, respectively. | Salmon packaged with g-pads containing LYS and GTE had 1.5–1.9 log lower Listeria load than the control. | [77] |
| Cinnamaldehyde (CIN) | CMC or collagen (COL) | Tilapia | Collagen/6% CIN delayed TPC and Vibrio parahaemolyticus by up to 1.82 log cfu/g than control at day 14 of storage, with lower TVB-N and TBARS. Shelf-life of tilapia was 3 days longer than the control. | [78] | |
| Cinnamaldehyde | Corn starch/polyvinyl alcohol | Large yellow croaker | Fish packaged in active film exhibited lower myofibril secondary and tertiary oxidation, water loss, water migration, and lipid oxidation. | [79] | |
| Cyclic adenosine monophosphate (cAMP) | Red seaweed polysaccharide | Large yellow croaker | Barrier properties, surface wettability, mechanical strength, and antimicrobial activity against Gram positive and negative bacteria were promoted. | Shelf-life of large yellow croaker packaged in active film was 2 days longer than control, with lower microbial growth and TVB-N. | [80] |