Green Coating Polymers in Meat Preservation
Abstract
:1. Introduction
2. Green Coating Polymers as Potential Matrices for Meat Preservation
2.1. Polymers Isolated from Biomass
2.1.1. Polysaccharides
2.1.2. Proteins
2.1.3. Lipids
2.2. Chemically Synthesized Polymers from Bio-Based Monomers
2.3. Polymers from Genetically Engineered Microorganisms
3. Brief Overview on the Preparation Techniques of Green Coating and Film Polymers
4. More Specific Applications of Green Coating Polymers in Meat Preservation
4.1. Enhancement of Mechanical Properties and Barrier Properties in Active Polymer Packages
4.2. Protection against Lipid Peroxidation and Discoloration
4.3. Antimicrobial Activity
5. Brief Overview of the Role of Functional Polymers in Smart Packaging
6. Conclusions and Future Perspectives
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Types of Films | Additive | Technique | Meat Types | References |
---|---|---|---|---|
Chitosan | Green leaf extract | Homogenization followed by dipping | Pork chops | [77] |
Chitosan | Liquid smoke | Magnetic stirring followed by dipping | Beef | [113] |
Corn starch | Zataria multiflora root extract essential oil | Nanoemulsion followed by dipping | Chicken breast | [114] |
Chitosan | N/A | Solution casting | Chilled meat | [115] |
LLDPE-coated chitosan gel matrix | Composite of allyl isothiocyante β cyclodextrin | Deposition coating layer on plastic films | Beef | [116] |
LLDPE and cassava composite | Sappan and cinnamon extract | Blow extrusion | Beef | [117] |
Green Polymers | Additive | Overall Effect/Role | Meat Types | References |
---|---|---|---|---|
Alginate | Curcumin | Improvement in mechanical, barrier, antioxidant properties | Pork | [133] |
Thermoplastic starch (TPS) | Sappan and cinnamon | Controlled oxygen permeability, inhibition of the formation of metmyoglobin due to lipid oxidation, antimicrobial effect | Beef | [117] |
TPS, acetylated starch (AS), native starch (NS) | Green tea extract | Promotion of the formation of oxymyoglobin, retardation of lipid oxidation and free radical formation, reduction of the total viable count | Bacon | [130] |
Gelatin, alginate | N/A | Color preservation | Pastirma | [134] |
Alginate | Basil extract | Antioxidant | Beef sausage | [135] |
Gelatin | Chitosan | Antioxidant, color preservation | Beef | [136] |
Carboxymethyl cellulose | Epigallocatechin | Antioxidant | Pork | [137] |
Sodium caseinate | Ginger extract essential oil nanocapsules | Antioxidant, color preservation | Chicken breast fillets | [138] |
Gelatin | Zinc nanoparticles | Antimicrobial | Chicken fillets | [139] |
Lepidium perfoliatum seed mucilage | Chicory extract oil | Antimicrobial | Beef slices | [140] |
Plantago major seed mucilage | Citrus lemon seed oil | Antimicrobial | Buffalo meat | [141] |
Alginate | Propionic acid, thyme oil | Antimicrobial | Chicken | [142] |
Alginate | Thyme and garlic oil | Antimicrobial | Lamb | [143] |
Carageenan | Oregano oil | Antimicrobial | Chicken patty | [144] |
Maize starch guar gum and xanthan composite | Oregano oil | Enhanced vitamin and mineral content, antimicrobial | Osmotically treated pork slices | [145] |
Starch and D-glucose | AgNP | Antimicrobial | Chicken sausage | [146] |
Chitosan, polyethelene oxide | Pomegranate peel extract | Antimicrobial | Meat | [147] |
Chitosan | Nanocellulose | Antimicrobial | Ground meat | [124] |
Turmeric starch | Gelatin | Antimicrobial | Frankfurter sausages | [38] |
Polylactic acid | Nisin | Antimicrobial | Fresh beef | [52] |
Bacterial cellulose | Zinc nanocomposite | Antimicrobial | Chicken breast | [58] |
Bacterio nanocellulose | Sakacin | Antimicrobial | Beef patties | [59] |
Pectin fish gelatin blend | Olive oil | Significant reduction of lipid oxidation and increased meat preservation | Stored beef | [11] |
Pectin | Oregano oil and resveratrol | Antioxidant and antimicrobial | Pork loin | [62] |
Alginate | Pineapple peel bioactive hydralcoholic acid | Antimicrobial | Beef steaks | [67] |
Chitosan | Bamboo vinegar | Antioxidant | Pork chops | [78] |
Chitosan | Thyme oil | Antimicrobial | Ready-to-eat pork | [79] |
Pullulan | Nisin, thymol, lauric arginate | Antimicrobial | Raw beef, turkey, chicken | [86] |
Yuba | Oregano essential oil, grapefruit seed extract, and their mixture | Antimicrobial | Beef patties | [91] |
Whey protein | Phytochemicals from Laurus nobilis L. and Salvia officinalis | Antioxidant | Cooked meatballs | [93] |
Acetylated starch | Green tea extract | Color protective, antioxidant | Bacon | [148] |
Soya protein isolate/guar gum blend | Nisin | Antimicrobial | Chicken breast fillets | [118] |
Gelatin/polyvinyl alcohol composites | Amaranthus leaf extract | Color protective, antioxidant | Chicken | [149] |
Methylcellulose/chitosan nanofibers | Barberry anthocyanin | Freshness indicator | Meat | [150] |
Qodume Shirazi seed mucilage | Lavender essential oil | Antimicrobial | Ostrich meat | [151] |
Gelatin | Curcumin nanoemulsions | Antimicrobial | Chicken | [125] |
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Gagaoua, M.; Bhattacharya, T.; Lamri, M.; Oz, F.; Dib, A.L.; Oz, E.; Uysal-Unalan, I.; Tomasevic, I. Green Coating Polymers in Meat Preservation. Coatings 2021, 11, 1379. https://doi.org/10.3390/coatings11111379
Gagaoua M, Bhattacharya T, Lamri M, Oz F, Dib AL, Oz E, Uysal-Unalan I, Tomasevic I. Green Coating Polymers in Meat Preservation. Coatings. 2021; 11(11):1379. https://doi.org/10.3390/coatings11111379
Chicago/Turabian StyleGagaoua, Mohammed, Tanima Bhattacharya, Melisa Lamri, Fatih Oz, Amira Leila Dib, Emel Oz, Ilke Uysal-Unalan, and Igor Tomasevic. 2021. "Green Coating Polymers in Meat Preservation" Coatings 11, no. 11: 1379. https://doi.org/10.3390/coatings11111379