Journal
FOOD RESEARCH INTERNATIONAL
Volume 113, Issue -, Pages 93-101Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2018.06.073
Keywords
Antioxidant active packaging; Biopolymers; Plant extracts; Essential oils; Film production; Meat packaging
Categories
Funding
- INIA (Spain) [RTA 2017-00021-00-00]
- CYTED [116RT0503]
- Croatian Science Foundation [IP-2016-06-1913]
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Spoilage of meat products during processing, distribution and exposure in the markets have an important negative impact on meat industry from an economic point of view. Two of the main problems of meat and products during processing and subsequent storage are lipid oxidation and deterioration due to microorganism growth. In this context, several packaging alternatives have been developed by meat industry in order to limit these losses and to extend the meat products' shelf life. Over the last years, the use of active packaging has been proposed as an alternative to traditional packaging. The principle of active packaging, particularly antioxidant active packaging, consists of including active agents in the packaging which interact with meat and/or its environment, either by trapping pro-oxidant compounds or by releasing antioxidant compounds in order to delay degradation due to lipid oxidation. Therefore, the use of active packaging is presented as a future option to solve the problems derived from oxidative deterioration of meat and meat products. However, its use will depend on the costs involved in the development of this active packaging. Therefore, this review will give an overview about the use of active packaging and natural antioxidants, the active film development techniques, as well as the use of biopolymers as substitutes for synthetic polymers and their direct application in the meat industry.
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