The preservation of tuna fish products, which are extremely perishable seafood items, is a substantial challenge due to their instantaneous spoilage caused by microbial development and oxidative degradation. The current review explores the potential of employing chitosan-gelatin-based edible films and coatings, which are enriched with plant extracts, as a sustainable method to prolong the shelf life of tuna fish products. The article provides a comprehensive overview of the physicochemical properties of chitosan and gelatin, emphasizing the molecular interactions that underpin the formation and functionality of these biopolymer-based films and coatings. The synergistic effects of combining chitosan and gelatin are explored, particularly in terms of improving the mechanical strength, barrier properties, and bioactivity of the films. Furthermore, the application of botanical extracts, which include high levels of antioxidants and antibacterial compounds, is being investigated in terms of their capacity to augment the protective characteristics of the films. The study also emphasizes current advancements in utilizing these composite films and coatings for tuna fish products, with a specific focus on their effectiveness in preventing microbiological spoilage, decreasing lipid oxidation, and maintaining sensory qualities throughout storage. Moreover, the current investigation explores the molecular interactions associated with chitosan-gelatin packaging systems enriched with plant extracts, offering valuable insights for improving the design of edible films and coatings and suggesting future research directions to enhance their effectiveness in seafood preservation. Ultimately, the review underscores the potential of chitosan-gelatin-based films and coatings as a promising, eco-friendly alternative to conventional packaging methods, contributing to the sustainability of the seafood industry.

Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch–lipid complexes has attracted significant attention for improving the quantity of resistant starch (RS) content in starchy-based foods. The purpose of this research was to apply ultrasonication to produce intermediate amylose rice (Oryza sativa L.) cv. Noui Khuea (NK) starch–fatty acid (FA) complexes. The effects of ultrasonically synthesized conditions (ultrasonic time, ultrasonic amplitude, FA chain length) on the complexing index (CI) and in vitro digestibility of the starch–FA complex were highlighted. The optimum conditions were 7.5% butyric acid with 20% amplitude for 30 min, as indicated by a high CI and RS contents. The ultrasonically treated starch–butyric complex had the highest RS content of 80.78% with a V-type XRD pattern and an additional FTIR peak at 1709 cm⁻¹. The increase in the water/oil absorption capacity and swelling index were observed in the starch–lipid complex. The pasting viscosity and pasting/melting temperatures were lower than those of native starch, despite the fact that it had a distinct morphological structure with a high proportion of flaky and grooved forms. The complexes were capable of binding bile acid, scavenging the DPPH radical, and stimulating the bifidobacterial proliferation better than native starch, which differed depending on the FA inclusion. Therefore, developing a rice starch–lipid complex can be achieved via ultrasonication.

Drying methods can affect the chemical deterioration and discoloration of fish muscle. This study aimed to monitor the effect of microwave drying at different effective powers in comparison with sun drying on the physicochemical changes of semidried tilapia. Lipid deterioration, protein oxidation and discoloration of semidried tilapia (Oreochromis niloticus) muscle processed by sun drying and microwave drying were investigated. Results of the study revealed that the pH of microwaved tilapia was higher than that of the sun-dried tilapia (p < 0.05) and the pH increased with increasing microwave power (p < 0.05). The sun drying possessed higher degree of lipid oxidation as indicated by thiobarbituric acid-reactive substances (TBARS) with a greater level of lipolysis when compared to microwave drying (p < 0.05). Higher protein carbonyl content was in microwaved tilapia compared to sun-dried one (p < 0.05) and this content increased with increasing microwave power (p < 0.05). Sun drying resulted in a brown discoloration correlated with the highest metmyoglobin formation (p < 0.05), whereas microwave drying, particularly with high power, caused a green discoloration of semidried tilapia as revealed by a negative a* value with a significantly decreased redness index (p < 0.05). Therefore, lipid deterioration, protein oxidation and discoloration of semidried tilapia muscle were strongly influenced by drying methods.