Review on Edible Film as Food Preservatives Agent

Abstract Fish product is highly perishable and has a short shelf-life. During storage, many reactions occur leading to changes in quality such as endogenous chemical and enzymatic reactions. Safety and shelf-life are related to the presence of food spoilage and pathogenic microorganisms. Spoilage of food products is due to chemical, enzymatic, or microbial activities One-fourth of the world’s food supply and 30% of landed fish are lost through microbial activity alone. With the ever-growing world population and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in order to increase its shelf life and maintain its nutritional value, texture, and flavor. Edible films are thin films prepared from materials, which act as a barrier to external factors and thus protect the food product, extend their shelf life and improve its quality. Proper handling, pre-treatment, and preservation techniques can improve the quality of fish and fish products and increase their shelf life. Therefore, the objective of this paper reviews was to observed the food preservative and edible film on the extended shelf life of Tilapia (Oreochromis niloticus) fillets under refrigerated storage conditions against fish food spoilage-causing microorganisms. Keywords: Oreochromis niloticus; Edible film; Shelf life; Refrigeration; Preservation; Spoilage.