Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds

Abstract

The high water and nutritional contents of meat and fish products make them susceptible to spoilage. Thus, one of the most important challenges faced by the meat industry is extending the shelf life of meat and fish products. In recent years, increasing concerns associated with synthetic compounds on health have limited their application in food formulations. Thus, there is a great need for natural bioactive compounds. Direct use of these compounds in the food industry has faced different obstacles due to their hydrophobic nature, high volatility, and sensitivity to processing and environmental conditions. Nanotechnology is a promising method for overcoming these challenges. Thus, this article aims to review the recent knowledge about the effect of biopolymer-based edible films or coatings on the shelf life of meat and fish products. This study begins by discussing the effect of biopolymer (pectin, alginate, and chitosan) based edible films or coatings on the oxidation stability and microbial growth of meat products. This is followed by an overview of the nano-encapsulation systems (nano-emulsions and nanoliposomes) and the effect of edible films or coatings incorporated with nanosystems on the shelf life of meat and fish products.

Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review

“…76,87 Preparing biodegradable films and coatings involves the formulation of polymer-based solutions or dispersions, which are then applied to the surface of meat products using various techniques such as dipping, spraying, or casting. 88 These films and coatings function as protective barriers, effectively reducing moisture loss, oxygen permeability, and microbial contamination, thereby extending the shelf life of meat and meat products. Recent advances in biodegradable films and coatings for meat preservation have focused on enhancing their functional properties and performance or incorporating antioxidant and antimicrobial molecules such as peptides and protein hydrolysate to formulate active packaging (Table 2, Figure 4).…”

“…Developing and utilizing biodegradable films and coatings have emerged as promising strategies for preserving meat and meat products. , These innovative materials offer a sustainable alternative to traditional packaging methods while addressing concerns about environmental sustainability and food waste . Biodegradable films and coatings are typically derived from natural polymers such as proteins, polysaccharides, and lipids. , Preparing biodegradable films and coatings involves the formulation of polymer-based solutions or dispersions, which are then applied to the surface of meat products using various techniques such as dipping, spraying, or casting . These films and coatings function as protective barriers, effectively reducing moisture loss, oxygen permeability, and microbial contamination, thereby extending the shelf life of meat and meat products.…”