Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge

Aquatic food products (AFPs) are primarily preferred by consumers due to

their high-quality protein content, omega 3 fatty acids, vitamins,

minerals, and low calories. However, AFPs are easily degraded by

microbial, enzymatic, and chemical reactions. The cold storage,

freezing, chemical preservation, salting as well as vacuum packaging

systems are the major preservation techniques. However, they are

insufficient to extend the shelf life of AFPs. Therefore, researchers

have focused on the availability of nanotechnology to be used in AFPs in

line with the changing consumer demands. Studies on the effectiveness

of nanoemulsion, nanoparticle, and nanofiber forms to increment the

shelf life of AFPs are rapidly increasing. In this review, the

degradation mechanisms of AFPs, the nano-preservation approaches, and

possible mechanisms of action are reviewed with the current knowledge.

The article highlights that nano-preservation approaches in AFPs have

better microbial and physicochemical parameters such as total volatile

basic nitrogen (TVBN), thiobarbituric acid (TBA), peroxide value (PV),

free fatty acid (FFA), pH as well as the shelf life extension compared

to the conventional methods. The antimicrobial activity of

nanostructures reduces the microbial load of AFPs and delays the onset

of oxidative degradation. Consequently, researchers suggest that

nano-approaches may have great potential in extending the shelf life of

AFPs.