ArticleFoods (Basel, Switzerland)2022
An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 32 citations in OpenAlex.
- Integration of freshness monitoring and active packaging technologies for aquatic products.Journal of food and drug analysis · 2026Review
- Smart packaging materials based nanoencapsulated bromothymol as monitoring sensors for spoilage of chilled fillet.Journal of food science and technology · 2026Article
- Active Antimicrobial Packaging Systems: Mechanisms of Microbial Control and Applications in Food Preservation.Biology · 2026Review
- Preservation of Atlantic Salmon (Foods (Basel, Switzerland) · 2025Article
- Surface Functionalization of Cellulose-Based Packaging with a New Antimicrobial Decapeptide: A Sustainable Solution to Improve the Quality of Meat Products.Foods (Basel, Switzerland) · 2025Article
- Preparation and Characterization of Antioxidative and pH-Sensitive Films Based on κ-Carrageenan/Carboxymethyl Cellulose Blended with Purple Cabbage Anthocyanin for Monitoring Hairtail Freshness.Foods (Basel, Switzerland) · 2025Article
- Article
- The synergistic effect of dielectric barrier discharge plasma and phycocyanin on shelf life of Oncorhynchus mykiss rainbow fillets.Scientific reports · 2024Article
- Study on antimicrobial activity of sturgeon skin mucus polypeptides (Rational Design, Self-Assembly and Application).Food chemistry: X · 2024Article
- Article
- Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish.Foods (Basel, Switzerland) · 2023Review
- The Antimicrobial Peptide 1018-K6 Interacts Distinctly with Eukaryotic and Bacterial Membranes, the Basis of Its Specificity and Bactericidal Activity.International journal of molecular sciences · 2022Article
- Effect of novel active packaging containing antimicrobial peptide on the shelf-life of fish burgers (Italian journal of food safety · 2022Article
- Valorization of Berries' Agro-Industrial Waste in the Development of Biodegradable Pectin-Based Films for Fresh Salmon (International journal of molecular sciences · 2022Article
- Introduction to the Special Issue: Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
Abstract
Fresh fish are highly perishable, owing mainly to their moisture content, high amount of free amino acids and polyunsaturated fatty acids. Microorganisms and chemical reactions cause the spoilage, leading to loss in quality, human health risks and a market value reduction. Therefore, the fishing industry has always been willing to explore new technologies to increase quality and safety of fish products through a decrease of the microbiological and biochemical damage. In this context, antimicrobial active packaging is one such promising solution to meet consumer demands. The main objective of this study was to evaluate the effects of an active polypropylene-based packaging functionalized with the antimicrobial peptide 1018K6 on microbial growth, physicochemical properties and the sensory attributes of raw salmon fillets. The results showed that application of 1018K6-polypropylene strongly inhibited the microbial growth of both pathogenic and specific spoilage organisms (SSOs) on fish fillets after 7 days. Moreover, salmon also kept its freshness as per volatile chemical spoilage indices (CSIs) during storage. Similar results were obtained on hamburgers of
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.