An updated review of influences of active packaging on texture profiles of aquatic products: Maintenance behaviors, mechanisms, synergistic strategies and future challenges

IF 15.4 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jia-Yin Huang , Yu-Lei Chen , Ling-Jing Zhang , Le-Chang Sun , Dong-Xue Wang , Min-Jie Cao , Ya-Qin Hu
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Abstract

Background

Nowadays, rising requirements on food quality and security have facilitated development of active packaging, which are widely applied in the preservation of aquatic products. Most studies focus on their preservation behaviors on basic biochemical parameters, ignoring their performances on other quality indicators. Considering texture is an important parameter for quality evaluation, thorough insights into impacts of active packaging on texture profiles of aquatic products are provided in current review.

Scope and approach

The maintenance behaviors of active packaging on texture of aquatic products were systemically summarized. Deeper maintenance mechanisms in terms of biochemical reactions, protein integrity and water dynamic were proposed subsequently. Meanwhile, synergistic strategies which could be combined with active packaging to further modify texture profiles were explored. Finally, facing challenges and future prospects regarding studies field of active packaging on texture maintenance were discussed.

Key findings and conclusions

Most part of active packaging have been proved their potent potentials in texture maintenance of aquatic products, and those positive impacts depended on kinds of packaging components, concentrations of active substances and physical properties of active packaging. Underlying mechanisms of active packaging on texture maintenance could be proposed from following perspectives: inhibiting biochemical reactions, keeping protein integrity and water dynamic. Additionally, combination with synergistic strategies including other packaging materials and physical processing technologies could further modify texture characteristics. Nevertheless, in-depth studies focusing on the development of controllable-release active packaging, designing of modular active packaging and investigation of deeper underlying texture modification mechanisms of active packaging are critically needed.
活性包装对水产品质地特征影响的最新综述:维持行为、机制、协同策略和未来挑战
随着人们对食品质量和安全要求的不断提高,活性包装技术得到了广泛的应用。大多数研究集中在基本生化参数上的保存行为,而忽略了其在其他品质指标上的表现。考虑到质地是评价水产品质量的重要参数,本文对活性包装对水产品质地的影响进行了深入的研究。系统总结了活性包装对水产品质地的维持行为。随后,从生化反应、蛋白质完整性和水动力学等方面提出了更深层次的维持机制。同时,探索了与活性包装相结合的协同策略,进一步改善了纹理轮廓。最后,对活性包装在质地保持方面的研究面临的挑战和前景进行了展望。主要发现和结论大部分活性包装在水产品的质地保持方面具有潜在的作用,其积极作用取决于包装成分的种类、活性物质的浓度和活性包装的物理性质。活性包装对质地保持的作用机制可从抑制生化反应、保持蛋白质完整性和水分动力学三个方面提出。此外,与包括其他包装材料和物理加工技术在内的协同策略相结合,可以进一步改变质地特征。然而,迫切需要对可控释放活性包装的开发、模块化活性包装的设计以及活性包装更深层次的纹理修饰机制进行深入研究。
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来源期刊
Trends in Food Science & Technology
Trends in Food Science & Technology 工程技术-食品科技
CiteScore
32.50
自引率
2.60%
发文量
322
审稿时长
37 days
期刊介绍: Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.
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