☆ 4.7 Review

Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat

FOODS (2023)

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Review Food Science & Technology

Application of natural extracts as active ingredient in biopolymer based packaging systems

Ditimoni Dutta et al.

Summary: Active packaging systems are novel techniques designed for food products to extend shelf life and reduce consumer complaints. The use of biodegradable packaging systems and natural compounds in active packaging has gained commercial importance. The development and application of innovative active packaging systems are expected to increase in the future for improved food safety, quality, and stability.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2023)

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Article Food Science & Technology

Plant-derived active substances incorporated as antioxidant, antibacterial or antifungal components in coatings/films for food packaging applications

Arshied Manzoor et al.

Summary: Many studies have examined the characteristics of different materials for the development of edible coatings/films for food applications. Researchers are increasingly using plant-based active substances, such as plant extracts and essential oils, in these coatings/films to provide antimicrobial and antioxidant properties. These plant-derived compounds have been proven to improve the quality and safety of various foods. This comprehensive review focuses on the applications and safety regulations of plant-derived active substances in edible coatings/films.

FOOD BIOSCIENCE (2023)

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Review Food Science & Technology

Lipid and Lipid-containing Composite Edible Coatings and Films

Basharat Yousuf et al.

Summary: Edible coatings and films are a promising strategy for preserving food quality and extending shelf life, with lipids playing a crucial role in this process. The use of lipids in edible coatings and films is becoming a key focus in research.

FOOD REVIEWS INTERNATIONAL (2022)

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Review Food Science & Technology

Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation

Wenzhang Chen et al.

Summary: Biodegradable films made from food ingredients are being developed as sustainable alternatives to plastics, with a focus on creating active packaging materials. These films are carefully designed to meet the required properties for commercial applications.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Food Science & Technology

Characterization of novel probiotic nanocomposite films based on nano chitosan/nano cellulose/gelatin for the preservation of fresh chicken fillets

Shaghayegh Salimiraad et al.

Summary: In this study, nano cellulose-nano chitosan-gelatin films containing Lactobacillus casei and Bacillus coagulans were produced and their effects on microbial and chemical properties of chicken fillets were examined. The results showed that the addition of probiotic bacteria to the films had significant effects on certain properties of the films, and the survival rate of the probiotics was negatively correlated with the storage period. Compared to the control group, the probiotic film slowed down the oxidative and microbial spoilage of the fillets.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Effects of active alginate edible coating enriched with hydroxyapatite-quercetin complexes during the cold storage of fresh chicken fillets

Francesca Malvano et al.

Summary: Alginate edible coatings enriched with quercetin glycosides and hydroxyapatite/quercetin complexes were found to be effective in slowing down the spoilage of fresh chicken fillets during cold storage, inhibiting the growth of spoilage bacteria and maintaining the quality of the chicken fillets.

FOOD PACKAGING AND SHELF LIFE (2022)

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Article Chemistry, Applied

Recent progress in konjac glucomannan-based active food packaging films and property enhancement strategies

Wanli Zhang et al.

Summary: Konjac glucomannan (KGM), a safe and edible polysaccharide substance, can be converted into active food packaging films. However, the pure KGM-based film lacks mechanical properties and gas barrier properties due to its strong hydrophilicity, so strategies are needed to improve its performance.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Innovative application of the Echinacea purpurea (L.) extract-phospholipid phytosomes embedded within Alyssum homolocarpum seed gum film for enhancing the shelf life of chicken meat

Mohammad Molaveisi et al.

Summary: Phytosomal encapsulation has been used to enhance the shelf life of food products, showing a reduction in water solubility and improvement in tensile strength, radical scavenging properties, and shelf life of meat.

FOOD BIOSCIENCE (2022)

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Review Agriculture, Dairy & Animal Science

Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction

Wojciech Wojcik et al.

Summary: The consumption of meat, including poultry meat, is increasing, resulting in an increase in biogenic amine content due to meat storage and food spoilage processes. Various methods, such as the use of herbal extracts, can be used to prevent the formation of biogenic amines. Excessive consumption of biogenic amines can be toxic. The lack of established limits for biogenic amine content in meat, including poultry meat, is a challenge for scientists, producers, and consumer organizations.

ANIMALS (2022)

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Article Agricultural Engineering

Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat

Anis Asyila Marzlan et al.

Summary: Incorporating torch ginger inflorescence essential oil (TGIEO) into a starch-based edible film (TF) for chicken meat packaging showed significant antibacterial and antioxidant properties.

INDUSTRIAL CROPS AND PRODUCTS (2022)

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Review Food Science & Technology

Edible Films and Coatings as Food-Quality Preservers: An Overview

Elsa Diaz-Montes et al.

Summary: Food preservation technologies are evolving to meet the demands of extending shelf-life, while also focusing on environmental friendliness, health benefits, and nutritional properties. Edible films and coatings offer a promising alternative for preserving perishable foods with biodegradable and eco-friendly features.

FOODS (2021)

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Review Polymer Science

Protein-Based Films and Coatings for Food Industry Applications

Vlad Mihalca et al.

Summary: Food packaging is of great interest to food producers, marketers, and consumers due to its impact on food quality and the environment. Commonly used materials for food packaging include plastic, glass, metal, and paper, with edible films becoming increasingly popular. Proteins are used for coatings and films in food packaging, with various vegetable and animal protein sources discussed in the review. Mechanical properties, thickness, moisture content, and other factors play a significant role in the utilization of protein-based packages.

POLYMERS (2021)

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Article Food Science & Technology

Characterization of edible film based on grape juice and cross-linked maize starch and its effects on the storage quality of chicken breast fillets

Meral Yildirim-Yalcin et al.

Summary: The study investigated the effects of grape juice, maize starch, and glycerol on the properties of edible film. The optimized film had low solubility, yellowness index, and oxygen and water permeability coefficients, as well as high phenolic content. Coating chicken fillets with grape juice-based edible film reduced lipid oxidation and inhibited microbial growth during cold storage.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Agronomy

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality-A Review

Anna Kocira et al.

Summary: The recent significant increase in the development of edible films and coatings is expected to have a major impact on the quality of fruit and vegetables in the future. This environmentally friendly approach focuses on quality, nutrition, and extended shelf life.

AGRONOMY-BASEL (2021)

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Review Food Science & Technology

Antimicrobial-coated films as food packaging: A review

Yezhi Fu et al.

Summary: Antimicrobial food packaging involves using antimicrobials to package foods for protection against harmful microorganisms, with options including thermal film-making technology and surface coating techniques. Surface coating is considered more promising for heat-sensitive antimicrobials, offering advantages in preserving packaging materials' properties and minimizing antimicrobial quantities for efficacy. The review explores antimicrobial food packaging films through surface coating, covering components, coating technologies, migration profiles, advantages/drawbacks, and potential challenges in industrial production.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

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Article Biochemistry & Molecular Biology

Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat

Xi Zhou et al.

Summary: The addition of camellia oil in KGM/KC coatings showed significant antimicrobial and antioxidant effects, leading to an extension of the shelf-life of chicken meat by reducing weight loss, pH, TBARS, TVN, and microbial counts.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Review Food Science & Technology

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

Olumide Adedokun Odeyemi et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

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Article Food Science & Technology

Development of edible gelatin composite films enriched with polyphenol loaded nanoemulsions as chicken meat packaging material

Muhammad Rehan Khan et al.

CYTA-JOURNAL OF FOOD (2020)

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Article Biochemistry & Molecular Biology

Development and characterization of carboxymethyl cellulose based probiotic nanocomposite film containing cellulose nanofiber and inulin for chicken fillet shelf life extension

Negin Zabihollahi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Review Food Science & Technology

Edible films/coating with tailored properties for active packaging of meat, fish and derived products

Pramila Umaraw et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Review Materials Science, Multidisciplinary

Novel Materials in the Preparation of Edible Films and Coatings-A Review

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Article Food Science & Technology

Active edible films based on semi-refined κ-carrageenan: Antioxidant and color properties and application in chicken breast packaging

Abdulaal Farhan et al.

FOOD PACKAGING AND SHELF LIFE (2020)

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Review Food Science & Technology

Film formation and deposition methods of edible coating on food products: A review

Rajat Suhag et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Functional Properties of Biopolymer-Based Films Modified with Surfactants: A Brief Review

Ahmad Adlie Shamsuri et al.

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Article Food Science & Technology

Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage

Johanna Garavito et al.

FOODS (2020)

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Article Chemistry, Multidisciplinary

A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage

Karthikeyan Venkatachalam et al.

RSC ADVANCES (2020)

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Article Food Science & Technology

Development of dehydrated products from peach palm-tucupi blends with edible film characteristics using refractive window

Rebeca Desiree Sousa da Costa et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

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Article Food Science & Technology

The effects of novel bioactive carboxymethyl cellulose coatings on food borne pathogenic bacteria and shelf life extension of fresh and sauced chicken breast fillets

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LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Food Science & Technology

Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage

Saul Ruiz-Cruz et al.

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Article Biochemistry & Molecular Biology

Chitosan coatings incorporated with propolis extract and Zataria multiflora Boiss oil for active packaging of chicken breast meat

Tooraj Mehdizadeh et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Review Green & Sustainable Science & Technology

Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues

Bernhard Wohner et al.

SUSTAINABILITY (2019)

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Protection of foods against oxidative deterioration using edible films and coatings: A review

Samar Sahraee et al.

FOOD BIOSCIENCE (2019)

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Review Infectious Diseases

Food Safety through Natural Antimicrobials

Emiliano J. Quinto et al.

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Article Food Science & Technology

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

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Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods

Ana Guimaraes et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)

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Article Food Science & Technology

Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets

Soheila Noori et al.

FOOD CONTROL (2018)

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Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product

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FOOD RESEARCH INTERNATIONAL (2018)

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Active packaging films with natural antioxidants to be used in meat industry: A review

Ruben Dominguez et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Review Food Science & Technology

Packaging concepts for fresh and processed meat - Recent progresses

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INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

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Review Biochemistry & Molecular Biology

Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review

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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

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Article Biotechnology & Applied Microbiology

Effects of lactoperoxidase system-alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

Mohammad Yousefi et al.

JOURNAL OF FOOD SAFETY (2018)

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Article Food Science & Technology

The antibacterial effect of whey protein-alginate coating incorporated with the lactoperoxidase system on chicken thigh meat

Roghayeh Molayi et al.

FOOD SCIENCE & NUTRITION (2018)

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Article Food Science & Technology

The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets

Ece Sogut et al.

FOOD PACKAGING AND SHELF LIFE (2018)

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Review Microbiology

An overview of the antimicrobial resistance mechanisms of bacteria

Wanda C. Reygaert

AIMS MICROBIOLOGY (2018)

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Review Food Science & Technology

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

Pramila Umaraw et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

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Article Food Science & Technology

Effect of kafirin-based films incorporating citral and quercetin on storage of fresh chicken fillets

Stephen Gitonga Giteru et al.

FOOD CONTROL (2017)

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Article Chemistry, Applied

A novel bioactive edible coating based on sodium alginate and galbanum gum incorporated with essential oil of Ziziphora persica: The antioxidant and antimicrobial activity, and application in food model

Hassan Hamedi et al.

FOOD HYDROCOLLOIDS (2017)

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Letter Multidisciplinary Sciences

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Melanie Bergmann et al.

NATURE (2017)

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Article Chemistry, Physical

Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage

Parviz Hassanzadeh et al.

RADIATION PHYSICS AND CHEMISTRY (2017)

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Review Food Science & Technology

Recent Advances on Edible Films Based on Fruits and Vegetables-A Review

Caio G. Otoni et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

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Article Materials Science, Coatings & Films

Thermoforming studies of corn starch-derived biopolymer film filled with nanoclays

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JOURNAL OF PLASTIC FILM & SHEETING (2016)

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Article Food Science & Technology

Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration

Mojtaba Raeisi et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)

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Review Polymer Science

Recent advances in regenerated cellulose materials

Sen Wang et al.

PROGRESS IN POLYMER SCIENCE (2016)

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Review Food Science & Technology

Crosslinking in polysaccharide and protein films and coatings for food contact - A review

Henriette M. C. Azeredo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

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Review Food Science & Technology

Novel food packaging systems with natural antimicrobial agents

Reyhan Irkin et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

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Natural food additives: Quo vadis?

Marcio Carocho et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

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Meat spoilage: a critical review of a neglected alteration due to ropy slime producing bacteria

Maria F. Iulietto et al.

ITALIAN JOURNAL OF ANIMAL SCIENCE (2015)

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Review Polymer Science

Natural-based plasticizers and biopolymer films: A review

Melissa Gurgel Adeodato Vieira et al.

EUROPEAN POLYMER JOURNAL (2011)

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Review Food Science & Technology

Edible films and coatings: Structures, active functions and trends in their use

Victor Falguera et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)

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