Technological strategies for the use of plant-derived compounds in the preservation of fish products

Abstract

New approaches to reducing synthetic preservatives in the preservation of foods draw the attention of plant-derived bioactive compounds, especially for application in foods highly susceptible to spoilage, such as fish products. The review presents relevant data from procurement, application, and methodological research trends to investigate the potential effects of plant-derived bioactive compounds on shelf life extension in fish products. The systematization of data allowed observation that the different methods of extraction and application of bioactive plant compounds result in different effects, such as the reduction of lipid oxidation, antimicrobial effects, and maintenance of sensory characteristics, benefiting the extension of shelf life. In general, plant-derived bioactive compounds are an alternative for the preservation of fish products; however, approaches to the composition of the compounds can contribute to the optimization and efficiency of the process from a technical point of view and industrial viability.

Keywords: Antimicrobial; Essential oils; Lipid oxidation; Phenolic compounds; Seafood; Shelf life.