Use of Natural Preservatıves in Seafood: Plant Extracts, Edıble Fılm And Coatıng

Abstract

In recent years, the demand and consumption of minimally processed food and additive-free commodities which present few changes at sensory quality have increased. In this regard, natural antioxidants and antibacterial agents obtained from plants were preferred. Also the coating film obtained from natural polysaccharides, lipids and protein to protect the quality of food products was successful. This tendency has also led to research on developing new biodegradable packaging materials from natural polymers in order to achieve a partial alternative to plastic packaging. These applications act as oxygen and water barriers, thereby slowing oxidation reactions and retaining moisture, thus enhancing quality and extending product shelf life. In this paper, the use of natural preservatives and natural/edible film coating applications in seafood products preservation were reviewed.