Materiality of Edible Film Packaging in Muscle Foods: A Worthwhile Conception

Abstract

Muscle foods are extremely extensive food products that are relished throughout the world. They are known for their exclusive nutritional content and bio-availability however, at the same time, they also provide apposite media for the growth of pathogenic and spoilage microorganisms. Packaging seems to be a substantial approach to overcome this problem, but most of the packaging involves the usage of non-biodegradable and non-renewable material like plastic, nylon, polyester, etc. The alarming situation caused by synthetic material has been realized worldwide and several scientists, agencies, and the food industry are working globally to explore materials that are derived from the natural source. Biodegradable films are an excellent alternative to conventional plastics. These biodegradable films and coatings are derived from various biological sources and are receiving considerable importance in recent years. Different meat and meat product needs specific packaging condition and these active, composite bio-based films are having a wide potential in the meat sector. This review gathers the research and findings over the period of time-related to biodegradable edible film applied to muscle foods.

Materialization of novel composite bio‐based active edible film functionalized with essential oils on antimicrobial and antioxidative aspect of chicken nuggets during extended storage

“…In recent years, multicomponent or composite edible film from natural origin has been materialized as an emerging concept to improve film parameters, for the ability to withstand mechanical stress and handling during the transport (Bhagath & Manjula, 2019; Bharti et al, 2020). These binary films are advantageous over single‐component film of being improved tensile strength (TS), elongation at break (Thakur et al., 2016), and excellent barrier properties (Tavassoli‐Kafrani, Shekarchizadeh, & Masoudpour‐Behabadi, 2016).…”

Packaging potential of Ipomoea batatas and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization

“…The single polymer edible film can provide protection to food products; whereas, the films developed from a single starch component exhibit poor barrier and mechanical properties (Bharti, Pathak, Alam, Arya, Basak, et al, 2020; Thakur et al, 2019). These inferior properties can be alleviated by the synergistic effect of different polymers (Al‐Hassan & Norziah, 2012).…”

Green Design of Novel Starch-Based Packaging Materials Sustaining Human and Environmental Health

“…Lipids are a category of hydrophobic or amphiphilic molecules including: fatty acids, mono-, di-and triglycerides, animal and vegetable oils and fats, fat-soluble vitamins, sterols, phospholipids, lecithins, sphingolipids, natural resins, waxes [109]. They are important structural constituents, and fuel molecules providing the necessary energy for health promotion and supporting immunity (especially omega-3 fatty acids, conjugated linoleic acid), [110].…”

“…Therefore, lipids could be used either as coatings applied directly to food to provide a moisture barrier, or in combination with polysaccharides or proteins to create packaging films and coatings with low Water Vapor Permeability (WVP) and acting as a good barrier against gases such as O 2 and CO 2 [117]. It has been also suggested that the incorporation of lipids into films/coatings can improve cohesiveness, flexibility, hydrophobicity, and the moisture barrier properties of packaging [109].…”

“…The most commonly used proteins in food industry are those derived from milk, whey, eggs, soybean, wheat, corn, sunflower, peanut, cottonseed, rice, fish, silk, etc. [31,109].…”