Gelatin based preservation technologies on the quality of food: a comprehensive review

文献类型： 外文期刊

第一作者： Ying, Qingfang

作者： Ying, Qingfang;Zhan, Shengnan;Jia, Ru;Wei, Huamao;Qiao, Zhaohui;Huang, Tao;Yu, Haixia;Li, Jihua;Roura, Eugeni;Tan, Xinle;Tan, Xinle

作者机构：

关键词： Gelatin; smart film; edible coating; gelatin hydrolysate; preservation efficiency

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：10.2； 五年影响因子：11.8 ）

ISSN： 1040-8398

年卷期： 2024 年

页码：

收录情况： SCI

摘要： Gelatin has played a great potential in food preservation because of its low price and superior film forming characteristics. This review provides a comprehensive overview of the latest research progress and application of gelatin preservation technologies (film, coating, antifreeze peptide, etc.), discussing their preservation mechanisms and efficiency through the viewpoints of quality and shelf life of animal and aquatic products as well as fruits and vegetables. It showed that bioactive and intelligent gelatin-based films exhibit antibacterial, antioxidant, water resistance and pH responsive properties, making them excellent for food preservation. In addition, pH responsive properties of films also intuitively reflect the freshness of food by color. Similarly, gelatin and its hydrolysate can be widely used in antifreeze peptides to reduce the mass loss of food during freezing and extend the shelf life of frozen food. However, extensive works are still required to extend their commercial application values.

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