Trends in chitosan-based films and coatings: A systematic review of the incorporated biopreservatives, biological properties, and nanotechnology applications in meat preservation
Journal
Food Packaging and Shelf Life
Journal Volume
42
Pages
101259
Date Issued
2024-03
Author(s)
Abstract
Bio-based packaging and biopreservatives are promising methods for overcoming current economic, environmental, and health concerns in the meat processing industries. Edible films and coatings have proven to be effective in controlling microbial spoilage, quality deterioration, and pathogen growth in various meat products. The ready availability, low cost, and Generally Recognized as Safe (GRAS)-compatibility of chitosan make it the most common biopolymer used for film and coating production. This study is a comprehensive review of the current trends in chitosan-based edible films and coatings applied for meat preservation. An overview of the commonly incorporated biopreservatives in chitosan films and coatings is provided with an emphasis on their biological effects and toxicology parameters. The beneficial effects and safety concerns of using nanotechnology in the integrated biopreservatives of films and coatings are also discussed. To sum up, biopreservatives possess great antimicrobial and/or antioxidant properties, making them suitable natural food additives for meat preservation. Its incorporation into chitosan-based edible films and coatings can lessen pathogenic spoilage and environmentally unfavorable factors, thus extending the quality and shelf life of meat products. Among commonly used biopreservatives, toxicity studies of non- lactic acid bacteria bacteriocins and nanoparticles are limited or uncertain; therefore, more assessments must be made to clarify their potential health risks and effects. In association with the current trend in chitosan-based film and coating, nanoencapsulated biopreservatives are promising materials for effective meat preservation; however, prior to commercial application, more in-depth assessments regarding their safety and economical aspects are needed.
Subjects
Biological effects, Biopreservatives, Chitosan, Meat preservation, Nanotechnology, Safety concern
Publisher
Elsevier
Type
journal article