Application of Essential Oil-Based Antimicrobial Active Packaging in Seafoods: A-review

Document Type : Scientific Paper

Author

Food science and technology, agriculture college. Isfahan university of technology. Isfahan. Iran

Abstract

Fish products with significant nutritional value and good physiological effects have a great market and consumption potential. According to high protein and low fat composition of fish that make fish products easy to deteriorate it is difficult to store, and resulting in great waste. Active packaging is an innovative approach developed to protect or extend the shelf life of food products, ensuring quality, safety and integrity. Active packaging technologies include some physical, chemical, or biological actions that modify the interactions between the package and the product for the desired result. Essential oils (EOs) are one of the compounds used in antimicrobial active packaging as antimicrobial agents. Essential oils are produced by different part of plants as defensive mechanisms against microorganisms. In recent years, the effectiveness of a wide range of EOs against lipid oxidation and microbial growth has been extensively demonstrated by many authors. It has been reported that oregano EO is the most frequently used for applications as fish preservatives, followed by rosemary and thyme EOs.

Keywords


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