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Fulltext Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products

Maskur M, Prihanto AA, Firdaus M, Kobun R, Nurdiani R

Ital J Food Saf, 2025 Jan 20;14(1).
PMID: 39882994 DOI: 10.4081/ijfs.2025.12994

The formation of histamine in food is influenced by temperature, and histamine growth can be inhibited by maintaining a cold chain. However, simply relying on temperature control is insufficient, as certain bacteria can produce the enzyme histidine decarboxylase even at temperatures below 5°C. To address this issue, various methods, such as modified atmosphere packaging, high hydrostatic pressure, and irradiation, have been developed to control histamine in fishery products. However, these methods often require significant investments. Therefore, there is a need for a cost-effective solution to overcome this problem. This review explores a cost-effective solution through the utilization of bioactive compounds derived from underexplored seaweeds. Seaweed bioactive compounds, either in their pure form or as extracts, offer a promising alternative method to regulate histamine generation in fishery products due to their antibacterial activity, and this review provides comprehensive insights into the potential of different seaweed-derived bioactive compounds as inhibitors of histamine production, detailing their diverse applications in fishery products. It also explores the mechanism by which bioactive compounds prevent histamine formation by bacteria, focusing on the potential of seaweed bioactive compounds to inhibit bacterial histidine decarboxylase. Future trends in the inhibition of histidine decarboxylation are also discussed. The bioactive compounds considered, such as flavonoids, alkaloids, terpenes, and phenolic acids, exhibit their antibacterial effects through various mechanisms, including the inhibition of DNA and RNA synthesis, disruption of cytoplasmic and cell membranes, and inhibition of enzymes by reacting with sulfhydryl groups on proteins. In conclusion, the integration of underexplored seaweeds in fishery product preservation represents a promising and innovative approach for future food safety and sustainability.
Fulltext Physicochemical Characteristics of Pangasius sp. Skin-Gelatin-Based-Edible Film Enriched with Silver Nanoparticles

Nurdiani R, Prihanto AA, Firdaus M, Aini FN, Nabilah FA, Talib RA, et al.

F1000Res, 2023;12:160.
PMID: 42922468 DOI: 10.12688/f1000research.129024.3

BACKGROUND: Edible films for food packaging can be produced from hydrocolloids, lipids, resins, and composites, including gelatin. Gelatin has good film-forming ability and has been proposed as an alternative to non-biodegradable plastics. The incorporation of naturally active compounds into edible films may protect food products from oxidation and microbial contamination while also affecting the physicochemical properties of the film. Silver nanoparticles (AgNPs) have been used as active agents in food packaging because of their antibacterial and antifungal properties. Therefore, this study aimed to determine the effect of AgNP incorporation on the physicochemical characteristics of edible films prepared from Pangasius sp. skin gelatin.
METHODS: Bruguiera gymnorrhiza mangrove extract was used for the green synthesis of AgNPs. AgNPs at different concentrations (0, 2, 4, and 8%) were incorporated into gelatin-based edible films. The films were evaluated for thickness, tensile strength, elongation at break, water vapour transmission rate, moisture content, pH, and colour.
RESULTS: AgNP incorporation significantly affected the colour of the gelatin-based edible films, with increasing AgNP concentration resulting in darker films. However, despite some numerical variations, AgNP incorporation did not significantly affect film thickness (145-216 μm), tensile strength (14.58-19.72 MPa), elongation at break (21.86-54.19%), water vapour transmission rate (30.91-42.55 g/m 2/day), moisture content (9.57-11.16%), or pH (5.92-6.01).
CONCLUSIONS: AgNP incorporation did not significantly affect the physicochemical properties of the gelatin-based edible films, except for colour. These findings provide baseline information for further development of AgNP-enriched gelatin-based edible films for food packaging applications.
Fulltext Physical and functional properties of fish gelatin-based film incorporated with mangrove extracts

Nurdiani R, Ma'rifah RDA, Busyro IK, Jaziri AA, Prihanto AA, Firdaus M, et al.

PeerJ, 2022;10:e13062.
PMID: 35411257 DOI: 10.7717/peerj.13062

BACKGROUND: The fishery processing industry produces a remarkable number of by-products daily. Fish skin accounts for one of the significant wastes produced. Fish skin, however, can be subjected to extraction to yield gelatine and used as the primary raw material for edible film production. To increase the functionality of edible films, bioactive compounds can be incorporated into packaging. Mangroves produce potential bioactive compounds that are suitable as additional agents for active packaging. This study aimed to create a fish gelatine-based edible film enriched with mangrove extracts and to observe its mechanical and biological properties.
METHODS: Two mangrove species (Bruguiera gymnorhiza and Sonneratia alba) with four extract concentrations (control, 0.05%, 0.15%, 0.25%, and 0.35%) were used to enrich edible films. The elongation, water vapour transmission, thickness, tensile strength, moisture content, antioxidant and antibacterial properties of the resulting packaging were analysed.
RESULTS: The results showed that the mangrove species and extract concentration significantly affected (p

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