Edible Films on Meat and Meat Products

In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materials which are widely used in the meat processing industry, take a long time to regenerate and biodegrade, thus they adversely affect the environment. Therefore, the necessity for the development of eco-friendly packaging materials for meat processing, which are easily degradable and recyclable, came to the fore. The objective of this review is to describe the application of natural compound-derived edible films with their antioxidant and antibacterial activities in meat and meat products. For several decades, polysaccharides (cellulose, starch, pectin, gum, alginate, carrageenan and chitosan), proteins (milk, collagen and isolated soy protein) and lipids (essential oil, waxes, emulsifiers, plasticizers and resins) were studied as basic materials for edible films to reduce plastic packaging. There are still high consumer demands for eco-friendly alternatives to petrochemical-based plastic packaging, and edible films can be used in a variety of ways in meat processing. More efforts to enhance the physiological and functional properties of edible films are needed for commercial application to meat and meat products.

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Marine Biopolymers: Applications in Food Packaging

Processes ◽

10.3390/pr9122245 ◽

2021 ◽

Vol 9 (12) ◽

pp. 2245

Author(s):

Niaz Mahmud ◽

Joinul Islam ◽

Reza Tahergorabi

Keyword(s):

Chemical Composition ◽

Food Packaging ◽

Extraction Methods ◽

Edible Films ◽

Economic Benefits ◽

Packaging Materials ◽

Significant Component ◽

Packaging System ◽

Plastic Packaging ◽

Packaged Foods

Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.

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The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

Coatings ◽

10.3390/coatings10020166 ◽

2020 ◽

Vol 10 (2) ◽

pp. 166 ◽

Cited By ~ 2

Author(s):

Roxana Gheorghita (Puscaselu) ◽

Gheorghe Gutt ◽

Sonia Amariei

Keyword(s):

Sodium Alginate ◽

Water Solubility ◽

Meat Product ◽

Meat Products ◽

Edible Films ◽

Meat Industry ◽

Product Packaging ◽

Natural Materials ◽

Plastic Packaging ◽

Wide Range

The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alternative is the use bio-based polymer packaging materials. Research carried out in the laboratory context and products tested at the industrial level have confirmed the success of replacing plastic-based packaging with new, edible or completely biodegradable foils. Of the polysaccharides used to obtain edible materials, sodium alginate has the ability to form films with certain specific properties: resistance, gloss, flexibility, water solubility, low permeability to O2 and vapors, and tasteless or odorless. Initially used as coatings for perishable or cut fresh fruits and vegetables, these sodium alginate materials can be applied to a wide range of foods, especially in the meat industry. Used to cover meat products, sodium alginate films prevent mass loss and degradation of color and texture. The addition of essential oils prevents microbial contamination with Escherichia coli, Salmonella enterica, Listeria monocytogenes, or Botrytis cinerea. The obtained results promote the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions. These natural materials have become the packaging of the future.

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Antimicrobial Efficiency of Edible Films in Food Industry

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha43210048 ◽

2015 ◽

Vol 43 (2) ◽

pp. 302-312 ◽

Cited By ~ 7

Author(s):

Dan Cristian VODNAR ◽

Oana Lelia POP ◽

Francisc Vasile DULF ◽

Carmen SOCACIU

Keyword(s):

Shelf Life ◽

Food Industry ◽

Food Packaging ◽

Antimicrobial Agents ◽

Meat Products ◽

Edible Films ◽

Packaging Materials ◽

Dual Purpose ◽

Natural Substances ◽

Antimicrobial Films

In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community.

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High-Throughput Fabrication of Antibacterial Starch/PBAT/AgNPs@SiO2 Films for Food Packaging

Nanomaterials ◽

10.3390/nano11113062 ◽

2021 ◽

Vol 11 (11) ◽

pp. 3062

Author(s):

Shengxue Zhou ◽

Xiaosong Zhai ◽

Rui Zhang ◽

Wentao Wang ◽

Loong-Tak Lim ◽

...

Keyword(s):

High Throughput ◽

Food Packaging ◽

Composite Films ◽

Barrier Properties ◽

Production Method ◽

Antibacterial Activities ◽

Surface Hydrophobicity ◽

Commercial Application ◽

Packaging Materials ◽

Escherichia Coli Bacteria

In this current work, antimicrobial films based on starch, poly(butylene adipate-co-terephthalate) (PBAT), and a commercially available AgNPs@SiO2 antibacterial composite particle product were produced by using a melt blending and blowing technique. The effects of AgNPs@SiO2 at various loadings (0, 1, 2, 3, and 4 wt%) on the physicochemical properties and antibacterial activities of starch/PBAT composite films were investigated. AgNPs@SiO2 particles were more compatible with starch than PBAT, resulting in preferential distribution of AgNPs@SiO2 in the starch phase. Infusion of starch/PBAT composite films with AgNPs@SiO2 marginally improved mechanical and water vapor barrier properties, while surface hydrophobicity increased as compared with films without AgNPs@SiO2. The composite films displayed superior antibacterial activities against both Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. The sample loaded with 1 wt% AgNPs@SiO2 (SPA-1) showed nearly 90% inhibition efficiency on the tested microorganisms. Furthermore, a preliminary study on peach and nectarine at 53% RH and 24 °C revealed that SPA-1 film inhibited microbial spoilage and extended the product shelf life as compared with SPA-0 and commercial LDPE packaging materials. The high-throughput production method and strong antibacterial activities of the starch/PBAT/AgNPs@SiO2 composite films make them promising as antimicrobial packaging materials for commercial application.

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Protein-Based Films and Coatings for Food Industry Applications

Polymers ◽

10.3390/polym13050769 ◽

2021 ◽

Vol 13 (5) ◽

pp. 769

Author(s):

Vlad Mihalca ◽

Andreea Diana Kerezsi ◽

Achim Weber ◽

Carmen Gruber-Traub ◽

Jürgen Schmucker ◽

...

Keyword(s):

Food Packaging ◽

Meat Products ◽

Water Vapor Permeability ◽

Food Product ◽

Edible Films ◽

Vapor Permeability ◽

Area Of Interest ◽

Industry Applications ◽

Economic Perspectives ◽

Materials Used

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

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Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

Foods ◽

10.3390/foods10061241 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1241

Author(s):

Yuthana Phimolsiripol ◽

Srirana Buadoktoom ◽

Pimporn Leelapornpisid ◽

Kittisak Jantanasakulwong ◽

Phisit Seesuriyachan ◽

...

Keyword(s):

Shelf Life ◽

Antioxidant Activities ◽

Antibacterial Properties ◽

Meat Products ◽

Thiobarbituric Acid ◽

Antibacterial Activities ◽

Life Extension ◽

Microbial Count ◽

Basella Alba ◽

Chilled Pork

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate Staphylococcus aureus and Escherichia coli with the optimal condition of 80% power for 40 min. For shelf-life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100–120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

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Starch–Mucilage Composite Films: An Inclusive on Physicochemical and Biological Perspective

Polymers ◽

10.3390/polym13162588 ◽

2021 ◽

Vol 13 (16) ◽

pp. 2588

Author(s):

Mansuri M. Tosif ◽

Agnieszka Najda ◽

Aarti Bains ◽

Grażyna Zawiślak ◽

Grzegorz Maj ◽

...

Keyword(s):

Mechanical Properties ◽

Barrier Properties ◽

Edible Films ◽

Packaging Material ◽

Polymer Materials ◽

Synthesis Process ◽

Packaging Materials ◽

Packaging Film ◽

Biodegradable Packaging ◽

Effective Manner

In recent years, scientists have focused on research to replace petroleum-based components plastics, in an eco-friendly and cost-effective manner, with plant-derived biopolymers offering suitable mechanical properties. Moreover, due to high environmental pollution, global warming, and the foreseen shortage of oil supplies, the quest for the formulation of biobased, non-toxic, biocompatible, and biodegradable polymer films is still emerging. Several biopolymers from varied natural resources such as starch, cellulose, gums, agar, milk, cereal, and legume proteins have been used as eco-friendly packaging materials for the substitute of non-biodegradable petroleum-based plastic-based packaging materials. Among all biopolymers, starch is an edible carbohydrate complex, composed of a linear polymer, amylose, and amylopectin. They have usually been considered as a favorite choice of material for food packaging applications due to their excellent forming ability, low cost, and environmental compatibility. Although the film prepared from bio-polymer materials improves the shelf life of commodities by protecting them against interior and exterior factors, suitable barrier properties are impossible to attain with single polymeric packaging material. Therefore, the properties of edible films can be modified based on the hydrophobic–hydrophilic qualities of biomolecules. Certain chemical modifications of starch have been performed; however, the chemical residues may impart toxicity in the food commodity. Therefore, in such cases, several plant-derived polymeric combinations could be used as an effective binary blend of the polymer to improve the mechanical and barrier properties of packaging film. Recently, scientists have shown their great interest in underutilized plant-derived mucilage to synthesize biodegradable packaging material with desirable properties. Mucilage has a great potential to produce a stable polymeric network that confines starch granules that delay the release of amylose, improving the mechanical property of films. Therefore, the proposed review article is emphasized on the utilization of a blend of source and plant-derived mucilage for the synthesis of biodegradable packaging film. Herein, the synthesis process, characterization, mechanical properties, functional properties, and application of starch and mucilage-based film are discussed in detail.

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Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

The Scientific World JOURNAL ◽

10.1155/2014/248935 ◽

2014 ◽

Vol 2014 ◽

pp. 1-18 ◽

Cited By ~ 70

Author(s):

Irais Sánchez-Ortega ◽

Blanca E. García-Almendárez ◽

Eva María Santos-López ◽

Aldo Amaro-Reyes ◽

J. Eleazar Barboza-Corona ◽

...

Keyword(s):

Shelf Life ◽

Meat Products ◽

Barrier Properties ◽

Storage Conditions ◽

Edible Films ◽

Animal Origin ◽

Chemical Additives ◽

Processed Meats ◽

Physicochemical Changes ◽

Preservation Technology

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

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