The Application of Organic and Inorganic Nanoparticles Incorporated in Edible Coatings and Their Effect on the Physicochemical and Microbiological Properties of Seafood

Abstract

Recent bibliographic research highlights the innovative application of organic and inorganic nanoparticles in edible coatings for seafood preservation. Given the high susceptibility of seafood to spoilage, incorporating nanoparticles into coatings presents a promising solution. These nanoparticles possess significant antioxidant and antimicrobial properties, which contribute to maintaining the quality and extending the shelf life of seafood products. This study reviews various materials and synthesis techniques for nanoparticles, assessing their characteristics and suitability for food applications. It emphasizes the role of nanotechnology in enhancing the mechanical properties of biopolymer-based coatings, which are biodegradable and non-toxic, thus promoting environmental sustainability. The findings indicate that nanoparticle-infused coatings effectively improve the physicochemical properties of seafood, such as pH stabilization and the reduction in total nitrogenous volatile bases, while also inhibiting microbial growth. This multifaceted approach not only addresses food waste and safety concerns but also supports the fishing industry by enhancing product quality. Overall, this research underscores the potential of nanoparticle coatings as a viable strategy for seafood preservation, paving the way for future innovations in sustainable food packaging solutions.