Innovative Radish-Based Film for Fresh and Safe Salmon Packaging

Jim Crocker
20th June, 2024

Innovative Radish-Based Film for Fresh and Safe Salmon Packaging

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Bohai University developed safe, cost-effective carbon dots from radish residues to preserve fish
  • These carbon dots have strong antioxidant and antibacterial properties, outperforming traditional preservatives
  • Films made with these carbon dots extended the shelf life of salmon fillets by four days without toxicity
The spoilage of refrigerated marine fish represents a significant global economic issue, with losses exceeding 25 billion euros annually. Traditional preservatives used to combat this problem often face challenges such as limited functionality, potential toxicity, and high costs. In response to these issues, a recent study by researchers at Bohai University has developed multifunctional, safe, cost-effective, and environmentally friendly carbon dots derived from radish residues (R-CDs) using a one-pot hydrothermal method[1]. The surface of these R-CDs is enriched with hydroxyl groups, which endow them with broad-spectrum antioxidant and antibacterial properties. For instance, R-CDs demonstrated a remarkable 72.92% inhibition rate on lipid peroxidation, significantly outperforming vitamin C, which had a 46% inhibition rate. Additionally, R-CDs showed impressive scavenging rates of 93.8% for 2,2-diphenyl-1-picrylhydrazyl free radicals and 99.36% for 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid-free radicals. These properties make R-CDs highly effective in combating spoilage bacteria such as Aeromonas sobria and Hafnia alvei by disrupting cell structures and influencing intracellular substance content. Importantly, the study found that co-cultivation with R-CDs did not exhibit significant cytotoxicity, indicating their safety for use in food preservation. To facilitate practical application, the researchers incorporated R-CDs into films using starch and chitosan (S/CS/R-CDs films). These films were then tested for their efficacy in preserving salmon fillets. The S/CS/R-CDs films effectively inhibited the growth of spoilage bacteria, lipid oxidation, and protein decomposition, thereby extending the shelf life of salmon fillets by four days. This study builds on previous research highlighting the potential of bio-based edible coatings for preserving fishery products[2]. Edible coatings have been noted for their ability to protect fishery products from biochemical reactions and microbial metabolism, which are primary causes of spoilage. These coatings can improve mechanical properties, moisture and gas barriers, microbial protection, sensory perception, and the shelf-life of food products[3]. For instance, a study on chitosan/bacterial cellulose-based films loaded with tea polyphenol-coated nanoliposomes demonstrated enhanced preservation of fish fillets due to improved mechanical properties and stability[4]. Moreover, the use of ultrasound-assisted chitosan-grafted-chlorogenic acid (CS-g-CA) coatings has shown to significantly inhibit microbial growth, protein degradation, and lipid oxidation in sea bass fillets, thereby extending their shelf life by nine days[5]. These findings underscore the potential of innovative preservation techniques to enhance the quality and longevity of fishery products. The development of R-CDs and their incorporation into S/CS/R-CDs films represent a significant advancement in this field. The multifunctional properties of R-CDs, combined with their safety and cost-effectiveness, make them a promising solution for addressing the challenges associated with fish spoilage. By extending the shelf life of salmon fillets and potentially other fishery products, this approach could help reduce economic losses and improve food safety. In summary, the innovative use of R-CDs derived from radish residues offers a promising method for enhancing the preservation of marine fish. This study not only provides a new tool for combating spoilage but also aligns with the growing demand for environmentally friendly and sustainable food preservation solutions.



Main Study

1) Radish residue carbon dots-based novel starch/chitosan film with high antioxidant, biocompatibility, and antibacterial activities for salmon fillets' active packaging.

Published 17th June, 2024

Related Studies

2) Bio-based edible coatings for the preservation of fishery products: A Review.

3) Preservation of aquatic food using edible films and coatings containing essential oils: a review.

4) Chitosan/bacterial cellulose films incorporated with tea polyphenol nanoliposomes for silver carp preservation.

5) Ultrasound assisted treatment improves the preservation performance of chitosan-grafted-chlorogenic acid on refrigerated sea bass (Lateolabrax japonicus) fillets.

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