Morris Michael A, Padmanabhan Sibu C, Cruz-Romero Malco C, Cummins Enda, Kerry Joseph P
Advanced Materials and Bioengineering Research (AMBER), School of Chemistry, Trinity College Dublin, College Green, Dublin 2, Ireland.
Advanced Materials and Bioengineering Research (AMBER), School of Chemistry, Trinity College Dublin, College Green, Dublin 2, Ireland; Department of Chemistry, University College Cork, Cork, Ireland.
Meat Sci. 2017 Oct;132:163-178. doi: 10.1016/j.meatsci.2017.04.234. Epub 2017 Apr 28.
Fresh and processed muscle-based foods are highly perishable food products and packaging plays a crucial role in providing containment so that the full effect of preservation can be achieved through the provision of shelf-life extension. Conventional packaging materials and systems have served the industry well, however, greater demands are being placed upon industrial packaging formats owing to the movement of muscle-based products to increasingly distant markets, as well as increased customer demands for longer product shelf-life and storage capability. Consequently, conventional packaging materials and systems will have to evolve to meet these challenges. This review presents some of the new strategies that have been developed by employing novel nanotechnological concepts which have demonstrated some promise in significantly extending the shelf-life of muscle-based foods by providing commercially-applicable, antimicrobially-active, smart packaging solutions. The primary focus of this paper is applied to subject aspects, such as; material chemistries employed, forming methods utilised, interactions of the packaging functionalities including nanomaterials employed with polymer substrates and how such materials ultimately affect microbes. In order that such materials become industrially feasible, it is important that safe, stable and commercially-viable packaging materials are shown to be producible and effective in order to gain public acceptance, legislative approval and industrial adoption.
新鲜的和经过加工的肌肉类食品是极易腐坏的食品，包装在提供防护方面起着至关重要的作用，这样通过延长保质期才能充分实现保鲜效果。传统的包装材料和系统一直很好地服务于该行业，然而，由于肌肉类产品流向越来越远的市场，以及客户对更长产品保质期和储存能力的需求增加，对工业包装形式提出了更高的要求。因此，传统的包装材料和系统将不得不发展以应对这些挑战。本综述介绍了一些通过采用新颖的纳米技术概念而开发的新策略，这些策略通过提供商业适用的、具有抗菌活性的智能包装解决方案，在显著延长肌肉类食品的保质期方面已显示出一些前景。本文的主要重点适用于主题方面，例如：所采用的材料化学、所使用的成型方法、包装功能的相互作用，包括所使用的纳米材料与聚合物基材的相互作用，以及此类材料最终如何影响微生物。为了使此类材料在工业上可行，重要的是要证明安全、稳定且具有商业可行性的包装材料是可生产的且有效的，以便获得公众认可、立法批准和工业采用。
