The Novel Antioxidant Active Packaging Approach: A Combination of Aquafaba and Essential Oils to Prevent Lipid Oxidation in Fish

Abstract

Active packaging commonly consists of several bioactive compounds that improve sensory characteristics, protect quality, and expand the shelf life of food items. With a better understanding of the importance of plant-based protein sources, the utilization of by-products of any food item has gained interest in both academia and industry. Aquafaba, as an accepted legume by-product, offers several benefits in the food industry owing to its gelling property and high emulsifier and stabilizer capacity. Over the years, essential oils have been used as an antioxidant agent in the active packaging approach to prevent lipid oxidation, especially in highly perishable foods.

Keywords

• Aquafaba
• seafood
• essential oil