A practiced nanobiotechnology approach with the scope of nutrition, food safety, dietetics, gastronomy, and sustainability for humans by fish meat and fish products preservation – A review
Online veröffentlicht: 26. Juli 2023
Seitenbereich: 725 - 734
Eingereicht: 25. Jan. 2023
Akzeptiert: 12. Apr. 2023
DOI: https://doi.org/10.2478/aoas-2023-0037
Schlüsselwörter
© 2023 Zafer Ceylan et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Fish is a unique source for human consumption and also the food industry. In this sense, different nanobiotechnology-based applications especially have been used for providing food safety, improving the taste and preferences of fish meat, keeping the nutritional components in fish meat for human consumption, and eliminating nutritional losses with cooking. Nanofibers, nanoparticles, nanoliposomes, and nanoemulsions are good candidates for preserving fish meat from microbial spoilage and oxidative deterioration. Nanoliposomes particularly fabricated with seaweeds have delayed (free fatty acid, peroxide value, etc.) the rapid undesired formation in fish meat or fish oil. Besides nanoliposome, being revealed that especially nanoparticles (from biopolymer) and nanoemulsions mostly obtained from citrus oils effectively delay the rapid oxidation in fish meat. Also with these applications, the nutritional quality of processed products has been protected. In this regard, it is reported that nanofiber applications integrated with sous-vide cooking or baking of fish meat like salmon meat samples effectively can protect against nutritional losses in fish meat. Probiotic bacteria such as