New advances in biological preservation technology for aquatic products
Abstract Aquatic products, characterized by their high moisture content, abundant nutrients, and neutral pH, create an optimal environment for the rapid proliferation of spoilage organisms, lipid oxidation, and autolytic degradation. These factors collectively expedite the spoilage and deterioration...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-02-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00372-4 |
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| _version_ | 1823861551424077824 |
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| author | Xiaobao Nie Zhijie Zuo Ruichang Zhang Si Luo Yongzhou Chi Xiangyang Yuan Chengwen Song Yongjiang Wu |
| author_facet | Xiaobao Nie Zhijie Zuo Ruichang Zhang Si Luo Yongzhou Chi Xiangyang Yuan Chengwen Song Yongjiang Wu |
| author_sort | Xiaobao Nie |
| collection | DOAJ |
| description | Abstract Aquatic products, characterized by their high moisture content, abundant nutrients, and neutral pH, create an optimal environment for the rapid proliferation of spoilage organisms, lipid oxidation, and autolytic degradation. These factors collectively expedite the spoilage and deterioration of aquatic products during storage and transportation within the supply chain. To maintain the quality and extend the shelf-life of aquatic products, appropriate preservation methods must be implemented. The growing consumer preference for bio-preservatives, is primarily driven by consumer demands for naturalness and concerns about environmental sustainability. The present review discusses commonly employed bio-preservatives derived from plants, animals, and microorganisms and their utilization in the preservation of aquatic products. Moreover, the preservation mechanisms of bio-preservatives, including antioxidant activity, inhibition of spoilage bacteria and enzyme activity, and the formation of protective films are reviewed. Integration of bio-preservation techniques with other methods, such as nanotechnology, ozone technology, and coating technology that enhance the fresh-keeping effect are discussed. Importantly, the principal issues in the application of bio-preservation technology for aquatic products and their countermeasures are presented. Further studies and the identification of new bio-preservatives that preserve the safety and quality of aquatic products should continue. |
| format | Article |
| id | doaj-art-4fa8e319134d4706a3e50c596f2bc2b7 |
| institution | Kabale University |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-4fa8e319134d4706a3e50c596f2bc2b72025-02-09T12:56:12ZengNature Portfolionpj Science of Food2396-83702025-02-019112210.1038/s41538-025-00372-4New advances in biological preservation technology for aquatic productsXiaobao Nie0Zhijie Zuo1Ruichang Zhang2Si Luo3Yongzhou Chi4Xiangyang Yuan5Chengwen Song6Yongjiang Wu7School of Life Science and Food Engineering, Huaiyin Institute of TechnologySchool of Life Science and Food Engineering, Huaiyin Institute of TechnologyDepartment of Food and Drugs, Shandong Institute of Commerce and TechnologySchool of Life Science and Food Engineering, Huaiyin Institute of TechnologySchool of Life Science and Food Engineering, Huaiyin Institute of TechnologySchool of Life Science and Food Engineering, Huaiyin Institute of TechnologySchool of Life Science and Food Engineering, Huaiyin Institute of TechnologyCollege of Smart Agriculture, Chongqing University of Arts and SciencesAbstract Aquatic products, characterized by their high moisture content, abundant nutrients, and neutral pH, create an optimal environment for the rapid proliferation of spoilage organisms, lipid oxidation, and autolytic degradation. These factors collectively expedite the spoilage and deterioration of aquatic products during storage and transportation within the supply chain. To maintain the quality and extend the shelf-life of aquatic products, appropriate preservation methods must be implemented. The growing consumer preference for bio-preservatives, is primarily driven by consumer demands for naturalness and concerns about environmental sustainability. The present review discusses commonly employed bio-preservatives derived from plants, animals, and microorganisms and their utilization in the preservation of aquatic products. Moreover, the preservation mechanisms of bio-preservatives, including antioxidant activity, inhibition of spoilage bacteria and enzyme activity, and the formation of protective films are reviewed. Integration of bio-preservation techniques with other methods, such as nanotechnology, ozone technology, and coating technology that enhance the fresh-keeping effect are discussed. Importantly, the principal issues in the application of bio-preservation technology for aquatic products and their countermeasures are presented. Further studies and the identification of new bio-preservatives that preserve the safety and quality of aquatic products should continue.https://doi.org/10.1038/s41538-025-00372-4 |
| spellingShingle | Xiaobao Nie Zhijie Zuo Ruichang Zhang Si Luo Yongzhou Chi Xiangyang Yuan Chengwen Song Yongjiang Wu New advances in biological preservation technology for aquatic products npj Science of Food |
| title | New advances in biological preservation technology for aquatic products |
| title_full | New advances in biological preservation technology for aquatic products |
| title_fullStr | New advances in biological preservation technology for aquatic products |
| title_full_unstemmed | New advances in biological preservation technology for aquatic products |
| title_short | New advances in biological preservation technology for aquatic products |
| title_sort | new advances in biological preservation technology for aquatic products |
| url | https://doi.org/10.1038/s41538-025-00372-4 |
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