Active edible films for application in meat products

Rogério Luis Cansian,Daniele Hamann,Bruna Maria Saorin Puton,Geciane Toniazzo Backes,Juliana Steffens,Rosicler Colet,Giovana Cristina Ceni

doi:10.33448/rsd-v10i7.16379

Abstract

The packaging protects food from actions of external agents, from alterations and contaminations, in addition to adulteration. Edible films are structures produced from biopolymers, which can replace non-biodegradable packaging. These films have been formulated with naturally polymers of polysaccharides, lipids and proteins, isolated or combined with each other. Edible films produced with polysaccharides and proteins are transparent and flexible, although proteins films are less resistant. They act as a barrier, protecting food and increasing shelf life. Additionally, they can carry antimicrobial and antioxidant compounds, being called active films. The antioxidant power is proportional to the amount of the compound added. Natural extracts such as green tea, cloves, ginger and others can be incorporated into the films, wich could improving the mechanical properties of the films and the characteristics of the food. The use of active edible films has been evaluated in the meat industry as an alternative packaging. This review aims to address the use of edible films added with vegetable compounds, with antimicrobial and antioxidant activity, applied to meat products.

Highlights

Packaging is any form in which food has been conditioned, stored, packaged or filled and according National Health Surveillance Agency is the article that is in direct contact with food, intended to contain it from its manufacture to its delivery to the consumer, in order to protect it from external agents, from alterations and contaminations, as well as from adulteration (Brasil, 2002; Suderman, Isa & Sarbon, 2018; Jaramillo et al, 2016)
Packaging plays an important role in the food industry because its multiple functions
Biopolymers are edible and have the ability to replace traditional plastics, they can act as edible films and/or coatings in contact with food (Hanani, Roos & Kerry, 2014)

Summary

Introduction

Packaging is any form in which food has been conditioned, stored, packaged or filled and according National Health Surveillance Agency is the article that is in direct contact with food, intended to contain it from its manufacture to its delivery to the consumer, in order to protect it from external agents, from alterations and contaminations, as well as from adulteration (Brasil, 2002; Suderman, Isa & Sarbon, 2018; Jaramillo et al, 2016). Packaging plays an important role in the food industry because its multiple functions. Besides to containing the product, the packaging is very important in its conservation, maintaining quality and safety, acting as a barrier against factors responsible for chemical, physical and microbiological deterioration (Jorge, 2013). The materials commonly used as packaging are one of the major solid wastes in the main cities in the world. Polymers from non-renewable sources are associated with environmental pollution issues (Jaramillo et al, 2016; Piñeros-Hernandez et al, 2017). It is estimated that the production of these materials are around 300 million tons, in which the applications of these plastics as packaging represent about 39.6% of the total demand (Piñeros-Hernandez et al, 2017)

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