NDLI: An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study

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An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study

Content Provider	MDPI
Author	Ambrosio, Rosa Luisa Gogliettino, Marta Agrillo, Bruna Proroga, Yolande T. R. Balestrieri, Marco Gratino, Lorena Cristiano, Daniela Palmieri, Gianna Anastasio, Aniello
Copyright Year	2022
Description	Fresh fish are highly perishable, owing mainly to their moisture content, high amount of free amino acids and polyunsaturated fatty acids. Microorganisms and chemical reactions cause the spoilage, leading to loss in quality, human health risks and a market value reduction. Therefore, the fishing industry has always been willing to explore new technologies to increase quality and safety of fish products through a decrease of the microbiological and biochemical damage. In this context, antimicrobial active packaging is one such promising solution to meet consumer demands. The main objective of this study was to evaluate the effects of an active polypropylene-based packaging functionalized with the antimicrobial peptide 1018K6 on microbial growth, physicochemical properties and the sensory attributes of raw salmon fillets. The results showed that application of 1018K6-polypropylene strongly inhibited the microbial growth of both pathogenic and specific spoilage organisms (SSOs) on fish fillets after 7 days. Moreover, salmon also kept its freshness as per volatile chemical spoilage indices (CSIs) during storage. Similar results were obtained on hamburgers of Sarda sarda performing the same analyses. This work provides further evidence that 1018K6-polymers have good potential as antimicrobial packaging for application in the food market to enhance quality and preserve the sensorial properties of fish products.
Starting Page	338
e-ISSN	23048158
DOI	10.3390/foods11030338
Journal	Foods
Issue Number	3
Volume Number	11
Language	English
Publisher	MDPI
Publisher Date	2022-01-25
Access Restriction	Open
Subject Keyword	Foods Antimicrobial Polymers Antimicrobial Peptides Fresh Fish Spoilage Fish Quality Food Safety Food Packaging
Content Type	Text
Resource Type	Article

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