Table 2.
Application of natural antimicrobial and antioxidant preservatives from different fish and fishery products.
| Antimicrobial | Preservatives | Fish/Fish Products | Storage Life | Main Effects | Reference |
|---|---|---|---|---|---|
| Plant origin | Wild mint leaf and cumin seed | Rainbow trout muscle | Up to 12–18 days | Total viable count and psychrotrophic bacteria ↓, peroxide value ↓, thiobarbituric acid reactive substances ↓, lipid oxidation ↓, sensory quality ↑ | [63] |
| Pure lemon essential oil (p-cymene 14.36%, D-limonene 52.85% and β-pinene 13.69%) | Fish spoilage bacteria | Shelf life increased | Photobacterium damselae ↓, Vibrio vulnificus ↓, Proteus Mirabilis ↓, Serratia liquefaciens ↓, Enterococcus faecalis ↓, Pseudomonas luteola ↓, shelf life ↑ | [64] | |
| Cinnamon oil (Immersion 0.1%) | Common carp muscle | Up to 2 days | Total volatile base nitrogen ↓, total viable count ↓, biogenic amines ↓, H2S producing bacteria ↓, lactic acid bacteria ↓, Pseudomonas and Aeromonas ↓, shelf life ↑, sensory quality ↑ | [65] | |
| Salvia officinalis L. | Rainbow trout muscle | Shelf life increased (up to 25 days) | Total mesophilic count, Pseudomonas, Enterobacteriaceae, psychrophilic and H2S producing bacteria, formation of total volatile base nitrogen and free fatty acid ↓, shelf life ↑ | [66] | |
| Marinated crayfish (Immersion 30 mL/L) | Rosemary and thyme | Up to 42–70 days | Thiobarbituric acid value ↓, total viable count ↓, total volatile basic nitrogen ↓, psychrotrophic bacteria count ↓, lactic acid bacteria ↓, moulds and yeast ↓, sensory score and shelf life ↑ | [67] | |
| Animal origin | Chitosan and lysozyme (Immersion 0.6 mg/mL) |
Large yellow croaker | Shelf life increased (up to 15 days) | Lipid oxidation ↓, thiobarbituric acid value ↓, total volatile basic nitrogen ↓, total viable count ↓ (7.0 log CFU/g), Salmonella, S. aureus, E. coli, P. aeruginosa ↓, shelf life ↑ | [68] |
| Chitosan and glycerol monolaurate (0.1% and 0.3%) |
Grass carp | Up to 15–20 days | Total viable count ↓, psychrophilic bacteria counts ↓, pseudomonads ↓, H2S producing bacteria, thiobarbituric acid value ↓, total volatile basic nitrogen ↓, shelf life ↑ | [69] | |
| Pomegranate peel extract-lysozyme, gelatin | Mackerel | Shelf life increased (up to 9 days) | Mesophilic and psychrotrophic count ↓, bacterial activity ↓, free fatty acids and thiobarbituric acid reactive substances ↓, sensory and shelf life ↑ | [70] | |
| Lactoperoxidase and whey | Rainbow trout muscles | Up to 12–16 days | Mesophiles, S. putrefaciens, pseudomonas spp., P. fluorescens ↓, sensory quality and shelf life ↑ | [71] | |
| Bacteriocins | Lactic acid bacteria and essential oil | Sea bass | 14–21 days | Psychrotrophic bacterial count ↓, mesophilic aerobic plate count ↓, total volatile basic nitrogen ↓, shelf life ↑ | [72] |
| Bacteriocin 7293 | Pangasius fish fillets | Up to 6–7 days | Gram-positive (S. aureus and L. monocytogenes) ↓, Gram-negative (A. hydrophila, S. typhimurium, P. aeruginosa and E. coli) bacteria | [73] | |
| Reuterin isolated by Lactobacillus reuteri INIA P579 | Cold smoked salmon | Shelf life increased (up to 15 days) | E. coli K12 ↓, L. monocytogenes strains ↓, pathogenic bacterial growth ↓, shelf life ↑ | [74] | |
| Bacteriocin EFL4 | Fresh salmon fillets | Shelf life increased (up to 7 days) | S. aureus, E. coli, S. putrefaciens, P. fluorescens and L. monocytogenes ↓, total viable count ↓, total volatile basic nitrogen ↓, shelf life ↑ | [75] | |
| Organic acids | Citric and lactic acid | European lake | Shelf life increased (up to 15 days) | Aerobe and anaerobe ↓, psychrotrophic and enterobacteriaceae counts ↓, proteolytic activity ↓, sensory quality ↑ | [76] |
| Citric and acetic acid (1 and 3%) |
Bolti fish | Shelf life increased (up to 12 days) | Viable bacterial count ↓, coliform, yeast and mould count ↓, psychrophilic bacteria ↓, microbial load ↓ | [77] | |
| Acetic and ascorbic acid | Silver carp | Shelf life increased (up to 9 days) | Total viable count ↓, peroxide value and pH ↓, bacterial activity ↓, sensory quality ↑, shelf life ↑ | [78] | |
| Sodium lactate, sodium acetate, sodium citrate |
Salmon | Shelf life extended (4–7 days) | Aerobic and psychrotrophic count ↓, Pseudomonas spp., lactic acid and Enterobacteriaceae bacteria ↓, H2S producing bacteria ↓, shelf life ↑ | [79] | |
| Extract type | Nisin | Rainbow trout | Shelf life extended (12–16 days) | Lipid oxidation ↓, total viable count ↓, psychrotrophic viable count ↓, bacteriostatic action ↓, total viable count ↓, peroxide value ↓, thiobarbituric acid value ↓, shelf life ↑ | [80] |
| Rosemary extract with nisin stored at 4 °C | Golden pompano fillet | Up to 6 days | Protein degradation ↓, nucleotide breakdown ↓, microbial count and lipid oxidation ↓, total volatile basic nitrogen ↓, colour, texture and sensory attributes ↑, shelf life ↑ | [81] | |
| Urtica dioica extract with whey protein contained poly (ε-caprolactone) | Rainbow trout fillet | Up to 15 days | Antimicrobial and antioxidant activity ↑, bacterial growth ↓, total volatile basic nitrogen and thiobarbituric acid values ↓, inhibition against mesophilic, psychrophilic, lactic acid bacteria and enterobacteriaceae ↑ | [82] | |
| Lactobacillus reuteri combined with modified atmosphere packaging | Tuna burger | Up to 12–13 days | Colour, odour and juiciness ↑, microbial quality ↑, product quality ↑, shelf life ↑ | [83] | |
| Antioxidants | Phenols | Salted silver carp | Up to 6 days | Oxidative stability ↑, thiobarbituric acid reactive substances ↓, lipoxygenase ↓, sensory quality ↑ | [84] |
| Ginger extract supercritical and essential oil (β sesquiphellandrene, α-Zingiberene, β-bisabolene, α-farnesene, α-curcumene) |
Nile tilapia burger | Up to 6–8 days | Thiobarbituric acid reactive substances ↓, antioxidant activity ↑, lipid oxidation ↓ reduced by enzymatic activities (Catalases-CAT, Total superoxide dismutase-SOD and Glutathione peroxidase-GSH-px), shelf life ↑ | [85] | |
| Chitosan with essential oil (clove bud, cinnamon and lemongrass) | Grass carp fillets | Up to 7–11 days | Deterioration of physicochemical quality ↓, microbial growth ↓, oxidative stress ↓, lipid oxidation ↓, shelf life ↑ | [86] | |
| Nisin coated with chitosan | Yellow croaker | Shelf life extended (6–9 days) | Microbial growth ↓, lipid oxidation ↓, protein oxidation ↓, shelf life ↑ | [87] | |
| Nisin combination with high-pressure processing (450 and 600 MPa) at low temperature (−3 °C) | Dry-cured cold smoked salmon | Shelf life increased | Listeria spp. ↓, spoilage microbiota ↓, sensory quality and peelability ↑, consumer preference ↑ | [88] | |
| Satureja thymbra extract (ɣ terpinene, p-cymene, carvacrol and trans-caryophyllene) | Gilthead seabream | Shelf life extended (25–35%) | Lipid oxidation (peroxide value) ↓, antimicrobial activity ↓, shelf life ↑ | [89] | |
| Oregano essential oil | Hake burgers | Shelf life increased (up to 14 days) | bacterial count ↓, lipid oxidation ↓, shelf life ↑ | [90] | |
| Halocnemum strobilaceum (Phenolic content 500 mg GAE/L) | Dolphinfish (Coryphaena hippurus) fillet | Shelf life increased (up to 6–9 days) | Lipid oxidation ↓, peroxide value ↓, malondialdehyde ↓, sensory properties ↑, shelf life ↑ | [91] | |
| Chitosan (2% w/v) and nano-chitosan (2% w/v) | Silver carp | Shelf life increased (3–6 days) | Antimicrobial activity ↓, total volatile basic nitrogen ↓, lipid oxidation ↓, thiobarbituric acid value ↓, mesophilic and psychrophilic bacteria count ↓ | [92] | |
| Chitosan oligosaccharides (COS)—nisin conjugates | Collichthys niveatus | Shelf life increased (4 days) | Sensory and texture deterioration ↓, total viable counts ↓, total volatile basic nitrogen ↓, oxidative spoilage ↓, shelf life ↑ | [93] |
↓ Decrease or inhibit, ↑ Increase.