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      Innovative Seafood Preservation Technologies: Recent Developments

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          Abstract

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          The present review summarizes the findings of recent studies on innovative seafood processing technologies including high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing as well as referencing the legal aspects pertaining to these technologies.

          Abstract

          Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.

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          Antimicrobial properties of chitosan and mode of action: a state of the art review.

          Ming Kong, Xi Chen, Ke Xing … (2010)
          Owing to its high biodegradability, and nontoxicity and antimicrobial properties, chitosan is widely-used as an antimicrobial agent either alone or blended with other natural polymers. To broaden chitosan's antimicrobial applicability, comprehensive knowledge of its activity is necessary. The paper reviews the current trend of investigation on antimicrobial activities of chitosan and its mode of action. Chitosan-mediated inhibition is affected by several factors can be classified into four types as intrinsic, environmental, microorganism and physical state, according to their respective roles. In this review, different physical states are comparatively discussed. Mode of antimicrobial action is discussed in parts of the active compound (chitosan) and the target (microorganisms) collectively and independently in same complex. Finally, the general antimicrobial applications of chitosan and perspectives about future studies in this field are considered. Copyright © 2010 Elsevier B.V. All rights reserved.
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            Bacteriocins: developing innate immunity for food.

            Paul D. Cotter, Colin Hill, R. Paul Ross (2005)
            Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges. Many bacteriocins are produced by food-grade lactic acid bacteria, a phenomenon which offers food scientists the possibility of directing or preventing the development of specific bacterial species in food. This can be particularly useful in preservation or food safety applications, but also has implications for the development of desirable flora in fermented food. In this sense, bacteriocins can be used to confer a rudimentary form of innate immunity to foodstuffs, helping processors extend their control over the food flora long after manufacture.
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              Plant products as antimicrobial agents.

              Marjorie Murphy Cowan (1999)
              The use of and search for drugs and dietary supplements derived from plants have accelerated in recent years. Ethnopharmacologists, botanists, microbiologists, and natural-products chemists are combing the Earth for phytochemicals and "leads" which could be developed for treatment of infectious diseases. While 25 to 50% of current pharmaceuticals are derived from plants, none are used as antimicrobials. Traditional healers have long used plants to prevent or cure infectious conditions; Western medicine is trying to duplicate their successes. Plants are rich in a wide variety of secondary metabolites, such as tannins, terpenoids, alkaloids, and flavonoids, which have been found in vitro to have antimicrobial properties. This review attempts to summarize the current status of botanical screening efforts, as well as in vivo studies of their effectiveness and toxicity. The structure and antimicrobial properties of phytochemicals are also addressed. Since many of these compounds are currently available as unregulated botanical preparations and their use by the public is increasing rapidly, clinicians need to consider the consequences of patients self-medicating with these preparations.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Animals (Basel)
                Journal ID (iso-abbrev): Animals (Basel)
                Journal ID (publisher-id): animals
                Title: Animals : an Open Access Journal from MDPI
                Publisher: MDPI
                ISSN (Electronic): 2076-2615
                Publication date (Electronic): 06 January 2021
                Publication date Collection: January 2021
                Volume: 11
                Issue: 1
                Electronic Location Identifier: 92
                Affiliations
                [1 ]Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; abadeka@ 123456uoi.gr (A.V.B.); i.kosma@ 123456uoi.gr (I.S.K.)
                [2 ]Department of Agriculture, University of Ioannina, 47100 Arta, Greece; nathan@ 123456uoi.gr
                Author notes
                [* ]Correspondence: mkontomi@ 123456uoi.gr
                Author information
                https://orcid.org/0000-0001-9215-4127
                Article
                Publisher ID: animals-11-00092
                DOI: 10.3390/ani11010092
                PMC ID: 7825328
                PubMed ID: 33418992
                SO-VID: b08d0b5d-8a85-4136-8f24-dcecc474acf8
                Copyright © © 2021 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 11 November 2020
                Date accepted : 02 January 2021
                Categories
                Subject: Review

                Keywords: seafood spoilage,food safety,high hydrostatic pressure,natural preservatives,ozonation,irradiation,pulse light technology,retort pouch processing
                Data availability:
                Keywords: seafood spoilage, food safety, high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology, retort pouch processing

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