Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

Abstract

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.

Natural Pectin Polysaccharides as Edible Coatings

“…Edible coatings are currently used in highly perishable foodstuff to protect their nutritional and organoleptic properties by their potential to extend shelf-life and reducing the negative effects caused by processing, such as enzymatic browning, texture breakdown and off-flavors development [56,57]. In addition, edible coatings may contribute to the reduction of gas exchange, moisture and solute migration as well as to the reduction of the respiration and oxidation reaction rates and the decrease of the risk of pathogens growth on food surfaces during storage [58].…”

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

“…The functionality of edible coatings can be expanded by incorporating antimicrobial additives to protect food products from microbial spoilage, extending their shelf-life and safety. Some reports have been recently published with the aim to evaluate and demonstrate the effectiveness against several pathogens of antimicrobial substances incorporated as active additives into edible coatings [5,[11][12][13]. The incorporation of antimicrobial agents into edible coatings and their effectiveness could be improved by using nano-emulsification, which would also reduce essential oils losses by volatilization [14].…”

In vitro antimicrobial activities of Bidens pilosa and Moringa oleifera leaf extracts and their effects on ground beef quality during cold storage

“…Meat preservatives prevent oxidation, enzymatic reaction and growth of foodborne and pathogenic microorganisms that cause deterioration, nutritional and economic losses to meat industries (Falowo, Fayemi, & Muchenje, 2014;Sánchez-Ortega et al, 2014). Presently, most consumers are looking for processed food without the addition of chemical preservatives, such as butylated hydroxytoluene (BHT), tertiary-butylhydroquinone and butylated hydroxyanisole, because of their toxicity and health-associated risk (Lobo, Patil, Phatak, & Chandra, 2010;NTP, 2011).…”