Abstract
Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or synthesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and antioxidant properties for extending shelf-life. The interaction of the package with meat contact surfaces and the advanced polymer composite sensors for meat toxicity detection are further considered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.
Highlights
Muscle foods and their products are highly nutritious; they are beneficial for human health and wellbeing
Chitosan-based edible coatings were already proven as an effective active packaging material for meat preservation during storage, especially as their preservative efficiency was further enhanced when fabricated with other natural antimicrobials and antioxidants, such as cinnamon oil, gallic acid, and polylysine [72,73,74,75,76]
It seemed that the conventional ginger essential oils (EOs) exhibited limited antimicrobial activity on pathogenic bacteria; whereas, when they were included in the nanoemulsion system, its inhibition zone increased against the pathogens [138]
Summary
Muscle foods and their products are highly nutritious; they are beneficial for human health and wellbeing. Industries have been focusing on the reduction of global waste and seeking for cost-effective production pathways for better economic strategies in the synthesis of biopolymers or biodegradable-grafted polymers [4]. In this context, the key issue is sustainable packaging development from renewable sources and by-products as added value. Several studies highlighted that oxidation resulting in discoloration and dryness of texturized meat products can be prevented by such coatings and edible films [8] These thin layer of materials, unlike their enhanced barrier properties, even retard the loss of aroma of the food materials, thereby maintaining the sensory attributes of the products. The research gaps are further addressed where an eco-design strategy is suggested for future advanced packaging materials of muscle foods in the food industry for better meat quality and consumer acceptability
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