<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>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 <italic>L. rhamnosus</italic> and <italic>L. reuteri</italic> which are encapsulated in nanobiotechnology-based material can be successfully used both to preserve the meat and to improve the functional properties of raw or processed/cooked fish meat. These nanobiotechnological approaches improve food safety by limiting microbiological spoilage such as mesophilic and psychrophilic for fish meat samples. The mentioned nanopreservation approaches provide a better solution as compared with conventional methods with fewer materials usage in the food industry. Some studies also support that this is a cost-effective method, especially in terms of food additive usage in foods. Above all, these mentioned processes related to food nanobiotechnology can improve food safety, and limit nutritional losses due to cooking procedures, so this review suggests that the nanobiotechnology-based approaches can be a guiding role for further applications in the food industry.</p>
</abstract>

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 L. rhamnosus and L. reuteri which are encapsulated in nanobiotechnology-based material can be successfully used both to preserve the meat and to improve the functional properties of raw or processed/cooked fish meat. These nanobiotechnological approaches improve food safety by limiting microbiological spoilage such as mesophilic and psychrophilic for fish meat samples. The mentioned nanopreservation approaches provide a better solution as compared with conventional methods with fewer materials usage in the food industry. Some studies also support that this is a cost-effective method, especially in terms of food additive usage in foods. Above all, these mentioned processes related to food nanobiotechnology can improve food safety, and limit nutritional losses due to cooking procedures, so this review suggests that the nanobiotechnology-based approaches can be a guiding role for further applications in the food industry.

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

Department of Molecular Biology and Genetics/Biotechnology, Science Faculty

Department of Food Engineering, Faculty of Engineering

Annals of Animal Science

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...

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

Data publikacji: 26 lip 2023

Zakres stron: 725 - 734

Otrzymano: 25 sty 2023

Przyjęty: 12 kwi 2023

DOI: https://doi.org/10.2478/aoas-2023-0037

Słowa kluczowe
nanobiotechnology, food safety, cooking, nutritional losses, quality

© 2023 Zafer Ceylan et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

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

Data publikacji: 26 lip 2023

Zakres stron: 725 - 734

Otrzymano: 25 sty 2023

Przyjęty: 12 kwi 2023

DOI: https://doi.org/10.2478/aoas-2023-0037

Słowa kluczowenanobiotechnology, food safety, cooking, nutritional losses, quality

© 2023 Zafer Ceylan et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Słowa kluczowe
nanobiotechnology, food safety, cooking, nutritional losses, quality