32 DECEMBER 2024 • WORLD AQUACULTURE • WWW.WAS.ORG aiming to improve the water barriers. The water vapor permeability of each produced material is represented in Figure 7, indicating that films with glycerol had higher permeability in water. The preservative effect of different plasticizers on HPMCbased films was evaluated by storing gilthead seabream fillets at 2℃ and monitoring microbial spoilage. Figure 8 represents the microbial growth of total viable count during storage at 2℃ with alternative biodegradable films (HPMC with glycerol, oleic acid or linoleic acid) and conventional material (polyvinyl chloride). The results showed that HPMC based films with glycerol, oleic acid or linoleic acid can adequately function for packaging of fresh gilthead seabream fillets without limiting shelf life when compared to conventional material. Acknowledgment This research has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie Grant Agreement no 872217 (ICHTHYS) https:// www.ichthys-eu.org/about). Notes Evmorfia Athanasopoulou1,*, Enrico Maurizzi2,3,4, Francesco Bigi4, Andrea Quartieri4, Andrea Pulvirenti2,3,Tsironi Theofania.1 1 Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855 Greece 2 Department of Life Science, University of Modena and Reggio Emilia, Via John Fitzgerald Kennedy 17/I, Reggio Emilia (RE), 42122, Italy 3 Interdepartmental Research Center for the Improvement of AgroFood Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, Reggio Emilia, Italy 4 Packtin, Via Del Chionso, 14/I, 42122 Reggio Emilia, RE, Italy. * Corresponding author: efiatha@aua.gr References Asim N, M. Badiei and M. Mohammad. 2022. Recent advances in cellulose-based hydrophobic food packaging. Emergent Matter 5:703–718. https://doi.org/10.1007/s42247-021-00314-2 Athanasopoulou, Evmorfia, Francesco Bigi, Enrico Maurizzi, Eva Iris Eleftheria Karellou, Christos S. Pappas, Andrea Quartieri and Theofania Tsironi. 2024. Synthesis and characterization of polysaccharide- and protein-based edible films and application as packaging materials for fresh fish fillets. Scientific Reports 14:517. https://doi.org/10.1038/s41598-024-51163 Athanassiou, A. (editor). 2021. Sustainable food packaging technology. Wiley-VCH, Weinheim, Germany. Balasubramaniam, S. L., A. S. Patel and B. Nayak. 2020. Surface modification of cellulose nanofiber film with fatty acids for developing renewable hydrophobic food packaging. Food Packaging and Shelf Life 26:100587. https://doi.org/10.1016/j. fpsl.2020.100587 Bigi, Francesco, Hossein Haghighi, Heinz Wilhelm Siesler, Fabio Licciardello and Andrea Pulvirenti. 2021. Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications. Food Hydrocolloids 120:106979. https://doi.org/10.1016/j. foodhyd.2021.106979 Bhuyan, Md. Simul, S. Venkatramanan, S. Selvam, Sylvia Szabo, Md. Maruf Hossain, Md. Rashed-Un-Nabi, C. R. Paramasivam, M. P. Jonathan and Md. Shafiqul Islam. 2021. Plastics in marine ecosystem: A review of their sources and pollution conduits. Regional Studies in Marine Science 41:101539. https://doi. org/10.1016/j.rsma.2020.101539 FIGURE 7. The water vapor permeability of HPMC-based packaging films. FIGURE 8. Microbial growth of total viable count for fish fillets packaged with different HPMC-based biodegradable materials or polyvinyl chloride (PVC) during refrigerated storage (2˚C). The water content and the water solubility of the produced materials should be evaluated, as they are among the key factors for the biodegradation rate in the environment and the release rate of active compounds from the film matrix. Films with high solubility are not suitable to package food that has high water content and demands high water resistance.
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