Recent developments of natural antimicrobials and antioxidants on fish and fishery food products

Abstract

Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery‐derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.

The Impact of COVID-19 Pandemic on Seafood Safety and Human Health

“…Natural antimicrobials (Plant origin turmeric rhizome, bay leaf, black pepper, oregano, Indian surge tree, red spider lilly, tonka bean, Cinnamomum aromaticum Nees, Vitis vinifera , Japanese apricot, honey, astaxanthin) are rich source of metabolites (essential oils, polyphenolic compounds, triterpenoids, alkaloids, saponins) used to treat several potentially fatal bacterial ( Staphylococcus spp., Streptococcus spp., Listeria monocytogenes , Enterococcus ) and viral infections (dengue virus, herpes simple virus, human coronaviruses, SARS-CoV, SARS-CoV-2). Additionally, they improve the action of antibiotics by acting as coadjuvant used to treat several potentially fatal viral infections ( da Silva Antonio et al, 2020 ; López-Malo et al, 2020 ) and are being used against COVID-19 ( Li et al, 2005 ; Chang et al, 2012 ; Nishide et al, 2019 ; Rosmalena et al, 2019 ; da Silva Antonio et al, 2020 ; Talukdar et al, 2020 ; Wang et al, 2020 ; Ali et al, 2021 ; Rathod et al, 2021a , b ; Stan et al, 2021 ; Zannella et al, 2021 ). The presence of peptides, polyphenols, hydroxybenzoic acid, hydroxycinnamic acid, lignans, fatty acids, tannins, and alkaloids, have been tested due to their high bioavailability, low toxicity with antiviral abilities without development of resistance ( da Silva Antonio et al, 2020 ; López-Malo et al, 2020 ; Nebigil et al, 2020 ).…”

The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

“…Fishes are highly perishable in nature, being degraded by the action of microorganisms and oxidation. Microorganisms, spoilage, and pathogenic by-products of lipid oxidation generate products responsible for fish spoilage and are responsible for food borne illness [ 6 , 7 , 8 ]. Considering the importance of oxygen in inducing oxidation of lipids [ 6 , 7 ], vacuum packaging technology is constantly being integrated with other technologies for the preservation of foods [ 9 ].…”

“…Microorganisms, spoilage, and pathogenic by-products of lipid oxidation generate products responsible for fish spoilage and are responsible for food borne illness [ 6 , 7 , 8 ]. Considering the importance of oxygen in inducing oxidation of lipids [ 6 , 7 ], vacuum packaging technology is constantly being integrated with other technologies for the preservation of foods [ 9 ]. Furthermore, considering the highly perishable nature of fish and fishery products, the wide range of preservatives (antioxidants and antimicrobials) from synthetic sources are used for the preservation of aquatic food products [ 6 ].…”

“…Considering the importance of oxygen in inducing oxidation of lipids [ 6 , 7 ], vacuum packaging technology is constantly being integrated with other technologies for the preservation of foods [ 9 ]. Furthermore, considering the highly perishable nature of fish and fishery products, the wide range of preservatives (antioxidants and antimicrobials) from synthetic sources are used for the preservation of aquatic food products [ 6 ]. The additions of synthetic preservatives have been known to have negative effects, while some synthetic preservatives have been banned in some countries [ 6 ].…”

“…Furthermore, considering the highly perishable nature of fish and fishery products, the wide range of preservatives (antioxidants and antimicrobials) from synthetic sources are used for the preservation of aquatic food products [ 6 ]. The additions of synthetic preservatives have been known to have negative effects, while some synthetic preservatives have been banned in some countries [ 6 ]. Therefore, the preservatives from natural sources are constantly being evaluated for the preservation of aquatic food products.…”