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Edible Packaging for Fish and Fishery Products

Year: 2025

Type: article

Abstract: food packaging. In seafood preservation, edible packaging offers an effective, eco-friendly solution. Made from natural biopolymers like proteins, polysaccharides, and lipids, these films and coatings protect fish products from oxidation, moisture loss, and microbial spoilage. This article outlines recent used in edible packaging, including materials like chitosan, gelatin, starch, alginate, whey protein, zein, fatty acids, and waxes, along with their functions. Techniques for film formation (wet and dry methods) and coating application (dipping, spraying, and brushing) are also discussed. Edible packaging provides a sustainable substitute for plastics, despite issues including moisture sensitivity and fragility. Its wider use could transform seafood packaging and advance international goals for sustainability.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.17054850

Author: Khilesh Kumar1, Jitender Kumar Jakhar1*, Domendra Dhruve1*, Laxmikant1, Kavita Hathile1, M. K. Gendley2, Sunita Jakhar3

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

SDGs: Life below water, Responsible consumption and production, Zero hunger

Open Access status: green

OpenAlex ID: W7079987256

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