Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

Abstract

The functions of packaging materials are to prevent moisture loss, drip, reduce lipid oxidation, improve some of their sensorial properties (color, taste and smell) and provide microbial stability of foods. Edible films can be made from protein, polysaccharides and lipids or by combination of any of these to form a composite film. Nanocomposites are composite films made by incorporation of nanoparticles. Edible packaging and coating of the meat and meat products enhances the self-life by the incorporation of the active compound (such as antimicrobial and antioxidant compound) in to the packaging matrix. Incorporation of the some ingredients in the matrix may also improve the nutritional as well as sensory attributes of the packed products. Edible packaging material also reduces environmental pollution by overcoming the burden degradation as edible films are biodegradable and thus eco-friendly.

Cheese whey as potential resource for antimicrobial edible film and active packaging production

“…In order to prolong it, most of manufacturers uses food packaging. A packaging system should protect the product from contamination during handling, storage, and sale until it reaches retailers and consumers [57]. Non-degradable packaging still has widely applied by food industry.…”

“…The US Environmental Protection Agency (EPA) reports that 31% of municipal solid waste (MSW) is packaging waste [58]. Edible films as a packaging material can be an effective solution of reducing waste because of their degradable characteristics [57].…”

“…The ideal edible film has high water holding ability; controls gas exchanges; inhibits solute transport, organic vapour transfers, as well as oil and fat migration; improves mechanical properties of food to simplify handling and carriage; has neutral sensory characteristics, improving sensory properties of food products [57]. Edible films should consist of components produced mainly from edible biopolymers and food grade additives.…”

Phage Therapy in Bacterial Infections Treatment: One Hundred Years After the Discovery of Bacteriophages

“…Although C. jejuni does not significantly influence the wellbeing of chickens, it is a human pathogen that does not only induce the food poisoning, but is also responsible for its long-term consequences, i.e. development of Guillain–Barre syndrome, reactive arthritis and post-infectious irritable bowel syndrome [52]. Therefore, decreasing the load of C. jejuni in poultry products decreases the risk of people getting sick, and in that sense phage therapy may also be considered to have an indirect “probiotic” activity.…”

Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety

“…There are several works in the literature reporting on the bactericide and fungicide properties of natural compounds incorporated into edible films and coatings (Bermudez‐Oria, Rodriguez‐Gutierrez, Vioque, Rubio‐Senent, & Fernandez‐Bolanos, ; Bosquez‐Molina, Jesús, Bautista‐Baños, Verde‐Calvo, & Morales‐López, ; Guo, Yadav, & Jin, ; Umagiliyage, Becerra‐Mora, Kohli, Fisher, & Choudhary, ; Umaraw & Verma, ). However, to the best of our knowledge, there is no information about antiviral edible films and coatings.…”