What is it about?

Worldwide aquaculture production is increasing, but with this increase comes quality and safety-related problems. Hence, there is an urgent need to develop potent technologies to extend the shelf life of fish. Due to the features of propolis as a natural preservative (antioxidant and antimicrobial agent), it could be integrated with xanthan gum in formulating gel-based edible coating to extend the shelf life of fish and fishery products.

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Why is it important?

There is no published data on the application of a xanthan/propolis composite coating to preserve fish and fish products’ quality and shelf life. This article will open new avenues to widely utilizing propolis in bioactive packaging industrial fields as a potent, natural, safer, and cost-effective alternative to synthetic preservatives.

Perspectives

Writing this article was a great pleasure for me. This article also leads to natural food preservatives groups contacting me and ultimately to greater involvement in natural food preservatives research and collaborations.

Prof. Aly Farag El Sheikha
Jiangxi Agricultural University

Read the Original

This page is a summary of: Edible Xanthan/Propolis Coating and Its Effect on Physicochemical, Microbial, and Sensory Quality Indices in Mackerel Tuna (Euthynnus affinis) Fillets during Chilled Storage, Gels, June 2022, MDPI AG,
DOI: 10.3390/gels8070405.
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