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Manuscript ID : 13598 Visit : 133 Page: 16 - 30

Article Type: Original Research

Incorporation of essential oils (EOs) and nanoparticles (NPs) into active packaging systems in meat and meat products: A review

Subject Areas :

Mina Kargozari 1 , Hassan Hamedi 2

1 - Department of Food Science, Tehran-North Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

Received: 2019-03-11 Accepted : 2019-05-08 Published : 2019-05-01

Keywords: Controlled release packaging, Meat products, Nanocomposite, Non-migratory, Shelf life extension, Solvent-casting,

Abstract :

Novel concepts of smart/intelligent, active and eco-friendly food packaging systems, are getting much more attention these days. There have been new functionalities ascribed to the packaging, mostly derived from recent consumer's request for organic and clean-label high-quality products. This paper throws light on the current advances in antimicrobial active packaging of fresh meat and meat-based products. Among the classes of antimicrobials proposed and tested with remarkable antimicrobial power against microorganisms involved in meat spoilage and meat-borne diseases, we focused on plant-derived essential oils (EOs) and nanoparticles (NPs) as they were attractive meat protecting agents according to the literature review, we have made. The various technologies and methods for incorporating antimicrobial compounds into the package including embedding for controlled release, immobilization, and layer-by-layer deposition, photographting and their feasible approach for active meat packaging are surveyed and scrutinized.

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