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Green active films/coatings based on seafood by-products (chitosan and gelatin): a powerful tool in food packaging

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Abstract

Waste from the fishing and seafood industries has become a global problem and has increased over the past decade. Waste from the fish and seafood industry mainly refers to the waste and by-products resulting from the processing and storage of fish and marine-based products, resulting in the generation of a large volume of such waste. Many components of basic interest, such as chitosan and gelatin, are often contained in this waste and can be utilized in a multitude of applications, including food packaging. Chitosan and gelatin as natural polymers exhibit excellent characteristics such as edibility, degradability, and film-forming properties and are interesting biomaterials for the development of edible packaging in the food industry. In this review, the main methods of producing green active films/coatings from chitosan and gelatin are examined. The most commonly used method is casting, along with electrospinning and thermoplastic method. The characteristics of the films/coatings resulting from these materials are also analyzed with main emphasis on the characteristics related to the improvement and/or maintenance of food quality, such as mechanical characteristics, barrier characteristics, and optical characteristics. Applications of food packaging from chitosan and gelatin as innovative strategies in the field of biodegradable materials and biopolymers are additionally described. The aim of this review is to highlight the newly developed chitosan/gelatin composite film as an emerging and novel tool in food packaging and the opportunity to substitute the synthetic ones.

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Abbreviations

AA:

Antioxidant activity

AKEO:

Apricot kernel essential oil

CH:

Chitosan

CH-MBE:

Chitosan-maqui berry extract

ΔE :

Color difference

DDGS:

Distiller dried grains with solubles

DHA:

Docosahexaenoic acid

G:

Gelatin

EPA:

Eicosapentaenoic acid

EAB:

Elongation at break

EOs:

Essential oils

EGCG:

Epigallocatechin gallate

EVOH:

Ethylene vinyl alcohol

EC:

European Commission

FG:

Fish gelatin

FAO:

Food and Agriculture Organization of the United Nations

G:

Gelatin

GRAS:

Generally recognized as safe

GVCA:

Global value chain analysis

GTE:

Green tea extract

HNTs:

ΗAlloysite nanotubes

LCA:

Life cycle assessment

L*:

Lightness

LFE:

Lycium barbarum Fruit extract

MBE:

Maqui berry extracts

PHAs:

Polyhydroxyalkanoates

PLA:

Polylactic acid

PVDC:

Polyvinylidene dichloride

a*:

Redness/greenness

RH:

Relative humidity

S/F/G:

Starch/furcellaran/gelatin

TEO:

Tea tree essential oils

TS:

Tensile strength

FDA:

United States Food and Drug Administration

WVP:

Water vapor permeability

WHO:

World Health Organization

b*:

Yellowness/blueness

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Authors and Affiliations

  1. Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, 3029, Sfax, Tunisia

    Slim Smaoui & Moufida Chaari

  2. Department of Food Science and Technology, University of the Peloponnese, 24100, Antikalamos, Kalamata, Greece

    Sofia Agriopoulou & Theodoros Varzakas

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  1. Slim Smaoui
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  2. Moufida Chaari
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  3. Sofia Agriopoulou
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  4. Theodoros Varzakas
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Slim Smaoui: conceptualization, investigation, methodology, formal analysis, writing original draft, and writing—reviewing and editing; Moufida Chaari: investigation writing—original draft, and writing—review and editing; Sofia Agriopoulou: writing—review and editing, investigation, supervision, and resources; Theodoros Varzakas: writing—review and editing and investigation.

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Smaoui, S., Chaari, M., Agriopoulou, S. et al. Green active films/coatings based on seafood by-products (chitosan and gelatin): a powerful tool in food packaging. Biomass Conv. Bioref. (2024). https://doi.org/10.1007/s13399-024-05669-0

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