article · Polymers
Bee products such as chitosan and propolis can be formulated with selenium nanoparticles to produce edible coatings that preserve fresh fish meat. Chitosan nanoparticles were extracted from honeybee corpses, and propolis was used to synthesise selenium nanoparticles. When tested against foodborne bacteria, including Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus, the nanocomposites showed strong antibacterial activity, with the combination of bee chitosan, propolis, and selenium nanoparticles proving most potent. Applying these nanocomposite formulations as edible coatings onto catfish fillets significantly extended quality during seven days of cold storage. The coatings curtailed microbial proliferation, reduced indicators of chemical spoilage, and retained sensory attributes including appearance, odour, and colour. The combined triple nanocomposite was the most effective biopreservative across all measured parameters.
Fresh fish such as catfish deteriorates rapidly during storage, causing severe food waste and risks from bacterial contamination. Developing natural edible coatings from bee-derived materials and trace minerals provides a practical biopreservation method to prolong shelf life, control foodborne pathogens, and maintain sensory standards during refrigerated storage without relying solely on conventional synthetic preservatives.
This work demonstrates an applied, laboratory-tested biopreservation coating relevant to seafood processors and distributors seeking to extend the shelf life of fresh fillets. The technology relies on bee by-products and green-synthesised nanoparticles. The intervention is at a tested experimental stage, requiring production scale-up, regulatory assessment for edible nano-ingredients, and commercial supply chain trials before reaching the market.
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Bee products, e.g., chitosan and propolis (Pro), have extraordinary importance in many disciplines including food biopreservation. Fish meat is highly susceptible to vast spoilage, especially catfish (<i>Clarias gariepinus</i>) products. The current work involved the extraction of bees' chitosan nanoparticles (BCht), Pro, Pro-mediated SeNPs and their composites, to evaluate them as potential antimicrobial and preservative nano-compounds, for the preservation of catfish fillets and augment their quality. BCht was extracted from bees (<i>Apis mellifera</i>) corpses and had a 151.9 nm mean particle diameter. The Pro was used for biosynthesis of SeNPs, which had 11.2 nm mean diameters. The entire compounds/composites exhibited powerful antibacterial acts against <i>Escherichia coli</i>, <i>Staphylococcus aureus</i> and <i>Salmonella typhimurium</i>, where <i>S aureus</i> had the uppermost resistance. BCht/Pro/SeNPs were the most forceful toward all bacterial strains. The constructed edible coatings (ECs) from produced compounds/composites (BCht, Pro, Pro/SeNPs, Pro/BCht and BCht/Pro/SeNPs) had elevated efficiency for preserving catfish fillets during cold storages for 7 days. The microbiological (total counts, psychrophilic bacteria, yeast and molds), spoilage chemical parameters (TVB-N, TBARS) and sensorial attributes (appearance, odor, color, overall quality) of ECs-treated fillets indicated the nanocomposite's efficiency for protecting the fish from microbial growth, the progress of chemical spoilage indicators and maintaining the sensorial quality of treated stored fillets. The most effective nanocomposite for maintaining the entire fillet's quality was the BCht/Pro/SeNP. The based ECs on BNCt, Pro/SeNPs and their nanocomposites could be endorsed for prospective employment in the biopreservation of various seafoods.
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DOI: 10.3390/polym14122378
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