Bio-based smart materials for fish product packaging: a review

Abelti, AL, Teka, TA, Forsedo, SF, Tamiru, M, Bultosa, G, Alkhtib, A ORCID: https://orcid.org/0000-0002-3381-0304 and Burton, E ORCID: https://orcid.org/0000-0003-2784-6922, 2022. Bio-based smart materials for fish product packaging: a review. International Journal of Food Properties, 25 (1), pp. 857-871. ISSN 1094-2912

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Abstract

Conventional packaging offers protection, containment, communication, and convenience to packaged food. The most commonly used packaging materials are petrochemical-based plastics which generate massive wastes that persist for a long time in the environment after their use. Bio-based materials are the best option to replace this synthetic plastic. This review presents the importance of packaging fish products using polysaccharides, proteins, polyhydroxyalkanoates, polylactic acids, pullulan, and xanthan gums loaded with different nanofillers and bioactive molecules. Bio-based smart materials easily decompose into carbon dioxide, methane, water, and inorganic compounds. Biopolymers can be produced from natural biomass, bio-monomers, and microorganisms. These biopolymers demonstrate excellent physiochemical, thermal, and mechanical properties when mixed or alone as fish packaging materials. Integration of nanofillers and bioactive molecules improves mechanical, gas barrier, antioxidant and antimicrobial properties of bio-based materials. Bioactive molecules like anthocyanins, betalains, curcumin, and clove oil are sensitive to pH, temperature, light, and time. Bioactive molecules can be loaded into bio-based packaging materials to monitor the real-time freshness of fish products during storage. It is concluded that bio-based smart materials have the potential for fish packaging, do not harm the environment, and easily interact with nanofillers and bioactive molecules.

Item Type:	Journal article
Publication Title:	International Journal of Food Properties
Creators:	Abelti, A.L., Teka, T.A., Forsedo, S.F., Tamiru, M., Bultosa, G., Alkhtib, A. and Burton, E.
Publisher:	Informa UK Limited
Date:	2022
Volume:	25
Number:	1
ISSN:	1094-2912
Identifiers:	Number Type 10.1080/10942912.2022.2066121 DOI 1540663 Other
Rights:	© 2022 Alemu Lema Abelti, Tilahun Abera Teka, Sirawdink Fikreyesus Forsedo, Metekia Tamiru, Geremew Bultosa, Ashraf Alkhtib and Emily Burton. Published with license by Taylor & Francis Group, LLC. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Divisions:	Schools > School of Animal, Rural and Environmental Sciences
Record created by:	Laura Ward
Date Added:	27 Apr 2022 12:38
Last Modified:	27 Apr 2022 12:38
URI:	https://irep.ntu.ac.uk/id/eprint/46212

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