Edible packaging systems for enhancing the sensory quality of animal-derived foods

Maintaining the sensory quality of animal-derived foods from paddock to plate is a big challenge due to their fatty acid profile and susceptibility to oxidative changes and microbial spoilage. Preventive measures are taken by manufacturers and retailers to offset the adverse effects of storage to present animal foods to consumers with their best sensory attributes. The use of edible packaging systems is one of the emerging strategies that has recently attracted the attention of researchers and food processors. However, a review that specifically covers the edible packaging systems focused on improving the sensory quality of animal-derived foods is missing in the literature. Therefore, the objective of this review is to discuss in detail various edible packaging systems currently available and their mechanisms for enhancing the sensory properties of animal-derived foods. The review includes the findings of recent papers published during the last 5 years and summarises the novel materials and bioactive agents.

Automated summary

Maintaining the sensory quality of animal-derived foods is challenging due to their susceptibility to oxidative changes and microbial spoilage. Edible packaging systems have emerged as a strategy to enhance the sensory properties of these foods. However, a review specifically focusing on these systems is lacking in the literature. This review aims to discuss the available edible packaging systems and their mechanisms for improving the sensory quality of animal-derived foods.