A novel seaweed-based biodegradable and active food film to reduce freezer burn in frozen salmon

Highlights

• New seaweed-based films enhance seafood preservation.
• Innovative packaging reduces environmental impact.
• Seaweed extracts meet FAO guidelines for sustainability.
• Improved film properties prolong frozen seafood shelf-life.

Abstract

The imperative to replace conventional plastic food packaging has led to the development of edible and biodegradable alternatives. This study has formulated an effective packaging solution for the preservation of frozen salmon. Alginate films were prepared by integrating ethanolic extracts from two edible seaweeds, Sargassum muticum and Grateloupia turuturu. The optical and mechanical properties of the films, as well as their effectiveness in preserving frozen salmon over a 6-month period at −18 °C, were assessed and compared to other alginate and synthetic plastic films. The quality parameters of the final product were also assessed. Films incorporating Grateloupia extract exhibited a 34% reduction in thickness and 51% lower moisture content when compared to alginate. Meanwhile, those containing Sargassum extract demonstrated improved water resistance, with a 11% decrease in solubility. The seaweed-incorporated films demonstrated gradual biodegradation over time. Samples packaged with these films displayed a substantial decrease in colour changes, ranging from 58% to 64%, compared to commercial plastic film packaging. This enhanced protection against freezer burn is likely due to the presence of lipid-derivate compounds in the Grateloupia extract. The findings of this study suggest the potential use of alginate-based films incorporated with Grateloupia and Sargassum extracts as edible and biodegradable packaging for frozen fish, offering a sustainable and improved alternative to synthetic plastic films.