Seda DURSUN
It is used different conservation and packaging techniques to provide food safety by delaying enzymatic and microbial spoilage. One of the important development in this issue is nenotechnology and biopolymer based nanocomposite films, prepared with this technology. Nanotechnology gives the researchers the chance to change the structure of the materials on the molecular scale. Researchers can build up new design of molecules to achieve desirable functionalities. By adding nanoparticles, packages can be more light and fire resistant, can have stronger mechanical and thermal performance, high gas barrier functionalities. People can monitor the freshness of food or indicate whether the frozen food has been thawed. Nanocomposite films are applied mostly to foods with the combination of active/intelligent packaging (antimicrobial films) and edible film/coating technology. Nanocomposite films are obtained from natural biopolymers, such as polisaccharide, protein and lipid. These sources are accepted a good alternative packaging material to substitute for petro-chemical based plastics, due to they are edible, environment-friendly and anticancerogenic. Nanocomposite films are also excellent vehicles for incorporating a wide variety of additives, such as antioxidants, antifungal agents, antimicrobials, colors and other nutrients. Biopolymer based antimicrobial films/edible films are used for a variety of foods including meat, fish, poultry, bread, cheese, fruits and vegetables. The aim of this review is to explain mostly used natural based nanocompoiste films and their applications in seafood, to moot that thereby can producted more safety foods by reducing the waste problem via the films, which are prepared from both main polymer sources and seafood processing waste.
