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Table of Contents
Introduction
Fish is a delicate, easily spoiled food that needs careful handling and preservation to stay fresh and safe to eat. Traditional fish packaging often uses non-biodegradable materials like plastic, which can harm the environment. As a result, there’s increasing interest in finding eco-friendly and sustainable alternatives to plastic. Edible packaging is one exciting solution to this issue. It’s made from materials safe to eat, providing a protective barrier around the fish. This type of packaging reduces waste, as it can be consumed or biodegrades naturally. Some edible packaging even has added benefits, like antimicrobial agents to keep fish fresher for longer or flavor enhancers for better taste.
What is Edible Packaging?
Edible packaging is a type of packaging made from ingredients that are safe to eat. This means you can consume it along with the food it holds, offering a biodegradable and often sustainable option to traditional plastic. Common ingredients used to create edible packaging include:
· Starches: such as corn and potato starch.
· Proteins: including milk proteins and gelatin.
· Seaweed, rice paper, and waxes: such as beeswax.
Structure of Edible Packaging
Edible packaging has two main components: the matrix and additives.
· Matrix: This is the main structure made from edible polymers (like starch or protein), providing shape, strength, and protection.
· Additives: These are ingredients mixed into the matrix to boost flexibility, antimicrobial effects, or other beneficial properties.
To keep edible packaging safe for consumption, only food-safe solvents like water or ethanol are used to prepare the material.
Types of Matrix Materials in Edible Packaging for Fish
Matrix materials are the foundation of edible packaging. Here are some commonly used ones for fish packaging:
1. Polysaccharide-Based Matrices
o Chitosan: Made from shellfish chitin, chitosan has natural antimicrobial properties, helping prevent spoilage.
o Alginate: Extracted from seaweed, it provides a strong oxygen and moisture barrier, which helps keep fish fresh.
o Pectin: This fruit-derived polysaccharide helps retain moisture, keeping fish from drying out.
2. Protein-Based Matrices
o Gelatin: Derived from collagen, gelatin creates a flexible, moisture-resistant film around the fish.
o Whey Protein: This milk protein provides strong oxygen-blocking properties, which helps maintain fish freshness.
o Soy Protein: A plant-based option, soy protein can be blended with other materials to form a protective, biodegradable film.
3. Starch-Based Matrices
o Corn and Potato Starch: These are flexible, biodegradable options that offer good mechanical strength when combined with plasticizers.
4. Composite Matrices: By blending proteins and polysaccharides, edible packaging can achieve better moisture and oxygen protection, ideal for preserving fish.
5. Lipid-Based Matrices: Waxes, like beeswax and rice bran wax, are used in coatings to reduce moisture loss, keeping fish juicy and fresh.
Additives in Edible Packaging for Fish
Additives enhance the functionality of edible packaging. Common additives include:
1. Plasticizers: Such as glycerol or sorbitol make the packaging more flexible and less brittle.
2. Antimicrobial Agents: Essential oils like thyme or cinnamon can fight off bacteria and molds, helping fish stay fresh longer.
3. Antioxidants: Vitamin C and green tea extract slow down oxidation, a process that can make fatty fish spoil faster.
4. Cross-Linking Agents: Calcium ions strengthen the film, making it more durable and water-resistant.
5. Emulsifiers: Like lecithin help blend various components for a smoother film structure.
6. Colorants and Flavors: Natural dyes, such as beetroot extract or lemon flavor, enhance appearance and aroma.
7. UV Blockers: Zinc oxide blocks harmful UV rays, protecting fish from light damage.
Bioactive Edible Packaging for Fish
Bioactive edible packaging not only protects but actively preserves fish products. It may contain natural compounds that reduce bacteria growth and control moisture, extending fish’s freshness and safety. Some packaging even includes freshness indicators that change color to show when fish is no longer fresh.
Benefits, Challenges, and Applications of Edible Packaging for Fish
Benefits:
1. Environmental Impact: Reduces plastic waste by being edible or biodegradable.
2. Freshness: Protects fish from moisture and oxygen, helping it stay fresher longer.
3. Antimicrobial Protection: Reduces the growth of harmful bacteria, enhancing food safety.
4. Added Nutrients: Some edible packaging includes extra nutrients, enriching the fish product.
5. Eco-Friendly Appeal: Aligns with consumer preferences for sustainable options.
Challenges:
1. Cost: Edible packaging is currently more expensive than traditional packaging.
2. Balancing Properties: The packaging must be flexible, strong, and effective in protecting the fish.
3. Regulatory Approval: Approval for new materials for food packaging can be a lengthy process.
4. Durability: The edible material must stay intact and effective for the entire shelf life.
5. Consumer Acceptance: People may need time to adapt to the idea of eating the packaging.
Applications:
1. Fresh Fish Wrapping: Edible films help keep fillets moist and flavorful.
2. Fish Snacks: Packaging for items like fish chips can add taste and improve the eating experience.
3. Ready-to-Eat Meals: Edible packaging can simplify the preparation of meals like sushi or seafood salads.
4. Aquaculture: Edible packaging for fish feed pellets can reduce environmental impact.
Conclusion
Edible packaging represents an innovative approach to fish preservation. With benefits like longer shelf life, improved safety, and reduced plastic reliance, edible packaging aligns with sustainable goals in the food industry. Despite challenges like cost and consumer acceptance, edible packaging offers a unique solution that could positively impact the seafood sector. By embracing this technology, the industry can help protect our environment, ensure food safety, and respond to consumers’ growing demand for eco-friendly solutions.
References
- Hassan, B., Chatha, S. A. S., Hussain. A. I., Zia, K. M., & Akhtar, N., (2018). Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. Int. J. Biol.Macromol 109, 1095-1107.
- Lin. L. S., Wang, B. J., & Weng, Y. M., (2009), Preservation of commercial fish ball quality with edible antioxidant-incorporated zein coatings. J. Food Process Pres, 33(5), 605-617.
- Lin, L. S., Wang, B. J., & Weng, Y. M., (2011). Quality preservation of commercial fish balls with antimicrobial zein coatings. J. Food Qual., 34(2), 81-87
- Salgado, P. R., Ortiz, C. M., Musso, Y. S., Di Giorgio, L., & Mauri, A. N., (2015). Edible films. and coatings containing bioactives. Curt. Opin. Food Sci., 5, 86-92.
- Sanchez-Ortega, 1., Garcia-Almendárez, B. E., Santos López, E. M., Amaro-Reyes, A. Barboza-Corona, J. E., & Regalado, C., (2014), Antimicrobial edible films and coatings for meat and meat products preservation. Sci. World J.
Gokulraj, R., Manishkumar R and P. Karthickumar*
College of Fisheries Engineering, TNJFU, Nagapattinam
karthickumar@tnfu.ac.in
