Antimicrobial and antioxidant active packaging for meat and poultry

Coma, Véronique

doi:10.1533/9780857095718.4.477

Cited by 8 publications

(8 citation statements)

References 74 publications

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“…The presence of hydroxyl group (-OH) in antioxidant compounds usually acts as a hydrogen donor, inactivates the free radicals generated from the lipid oxidation. They scavenge the free radicals by donating electrons to them, this feature makes them potentiated anti-oxidant that prevents other compounds from oxidizing (Coma, 2012). It results in the development of new radicals, which are unable to extract the hydrogen (H) atoms from unsaturated FAs (Coma, 2012).…”

Section: Antioxidant Effects Of Eosmentioning

confidence: 99%

“…They scavenge the free radicals by donating electrons to them, this feature makes them potentiated anti-oxidant that prevents other compounds from oxidizing (Coma, 2012). It results in the development of new radicals, which are unable to extract the hydrogen (H) atoms from unsaturated FAs (Coma, 2012). Hence, these subsequent radicals can react with similar radicals or free radicals leading to the formation of non-radical species (Jayasena and Jo, 2014).…”

Section: Antioxidant Effects Of Eosmentioning

confidence: 99%

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Essential oils as alternatives to chemical feed additives for maximizing livestock production

Akram

Asghar

Jalal

2021

J Hellenic Vet Med Soc

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This review is aimed at providing basic and current knowledge about possible mechanisms and nutritional applications of essential oils (EOs) for food animals. Public concern on the excessive use of antibiotics in livestock production has started extensive research to find safe and efficient options. EOs extracted from aromatic plants are known to have a range of biologically active properties that can be applied to modern animal production. Primarily, EOs possess anti-inflammatory, anti-microbial, and digestion enhancing effects as they improve digestive enzymes, improve feed conversion ratio, modulate ruminal fermentation, add antioxidant properties, and underpin animal immunity. The dietary supplementation of EOs demonstrated as a simple and proficient approach to enhance the performance of livestock. However, mechanisms involved in enhancing animal performance, modulating ruminal fermentation, and microflora are still unclear. Moreover, limited information is available regarding interactions among feed, EOs, and gut ecosystem of animals. EOs could be used as nutraceuticals with possible commercial applications in modern animal nutrition such as antimicrobials, antioxidants, growth promoters, and immunomodulators, alternatives to chemical feed additives. This knowledge encourages further investigations about EOs to realize their full potential and build up their standard use in livestock production.

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Section: Antioxidant Effects Of Eosmentioning

confidence: 99%

Section: Antioxidant Effects Of Eosmentioning

confidence: 99%

Essential oils as alternatives to chemical feed additives for maximizing livestock production

Akram

Asghar

Jalal

2021

J Hellenic Vet Med Soc

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“…Nevertheless, many antimicrobial agents have limited effect on the microorganisms, used as food additives. The selection of antimicrobial compounds for food packaging materials should be based on the nature of active agents and their inhibition mechanisms, physicochemical characteristics of foods and the organoleptic property of active compounds, packaging manufacturing process and their effect on the efficiency of active agents, storage conditions, toxicity and regulatory issues, microflora of foods and the physiology of target microorganisms, and releasing mechanisms of active substances into foods [6]. Thereafter, antimicrobial compounds will be classified according to their nature.…”

Section: Antimicrobial Compounds Incorporated In the Edible Filmsmentioning

confidence: 99%

Edible Films Incorporated with Active Compounds: Their Properties and Application

Rawdkuen¹

2019

Active Antimicrobial Food Packaging

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Antimicrobial compounds are food additives, which play a major role to reduce food spoilage. There are three main groups of antimicrobial compounds such as chemical agent, natural extract, and probiotics. The direct incorporations of the active compounds on the surface of food may have limited benefit because they are rapidly diffused from the food surface into the food product, resulting in the limited efficacy of these compounds. Thus, incorporation of antimicrobial compounds into packaging matrix, especially biopolymer film is a promising technique to reduce contaminations and inhibit, retard, and/or kill the microorganisms. Edible films are thin layer of natural polymers used to maintain the physicochemical quality of foods and extend their shelf life. A variety of biopolymeric-based materials including polysaccharides, proteins, and lipids have been extensively used for antimicrobial packaging and can be used as a carrier of active compounds. Incorporation of antimicrobial compounds may or may not enhance the mechanical properties and water vapor permeability of biopolymer films. The applications of active films can reduce contamination through the releasing of antimicrobial compound, thus reducing the risk from pathogen, extending shelf life of the packaged foods, and providing better quality with high safety.

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“…Gıda bozulmalarına neden olan mikrobiyal gelişme sonucu, üründe kötü koku, aroma kayıpları, renk değişimi ve doku bozulmaları meydana gelmekle birlikte ürünlerin genel kalitesi ve güvenliği zarar görmekte, raf ömrü azalmakta ve bunun sonucunda gıda kaynaklı hastalık riski artmaktadır (Ahmed ve ark., 2017). Gıda kaynaklı hastalıklar ise dünyadaki birçok devlet için gıda güvenliği konusundaki endişeleri arttırmaktadır (Coma, 2012).…”

Section: Introductionunclassified

Use of antimicrobial packaging systems in the production and storage of meat and meat products

Sezer¹,

Bozkurt²

2021

Food Health

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Many microbiological, enzymatic, physicochemical, and biochemical changes occur during the production and storage of fresh and processed meat products, which tend to deteriorate more easily by their nature. Nevertheless, consumers mainly prefer cost-effective foods that have a longer shelf life and minimally modified natural properties, can be easily prepared, and in which fewer additives are used. For these reasons, the food packaging industry has turned towards developing new applications with different functions that are not found in traditional packaging methods, such as antimicrobial packaging systems, especially for the protection and improvement of food quality and safety. In this type of packaging, in addition to improving food safety and quality, the shelf life of the product is extended by slowing down the growth rate of microorganisms. Thus, the existing growth of microorganisms during the transportation and storage of the product is also prevented. Therefore, the preservatives taken into the human body with foods are reduced, and the negative effects on health are also avoided. In these systems, the application of antimicrobial food packaging components to the packaging material can be performed by the addition of antimicrobial agents into the polymer, coating polymer surfaces with antimicrobial agents, immobilizing antimicrobial agents on the polymer, and using polymers with antimicrobial properties. In this review, antimicrobial packaging and application methods were generally explained, and innovative packaging systems and their use in meat and meat products were evaluated.

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Antimicrobial and antioxidant active packaging for meat and poultry

Cited by 8 publications

References 74 publications

Essential oils as alternatives to chemical feed additives for maximizing livestock production

Essential oils as alternatives to chemical feed additives for maximizing livestock production

Edible Films Incorporated with Active Compounds: Their Properties and Application

Use of antimicrobial packaging systems in the production and storage of meat and meat products

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