Hashemi Seyed Mohammad Bagher, Kaveh Shima, Abedi Elahe, Phimolsiripol Yuthana
Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran.
Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan 49189-43464, Iran.
Foods. 2023 Aug 30;12(17):3268. doi: 10.3390/foods12173268.
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.
肉类和鱼类产品的高含水量和营养成分使其容易变质。因此，肉类行业面临的最重要挑战之一是延长肉类和鱼类产品的保质期。近年来，人们对合成化合物健康问题的关注度不断提高，限制了它们在食品配方中的应用。因此，对天然生物活性化合物的需求很大。由于这些化合物具有疏水性、高挥发性以及对加工和环境条件敏感，在食品工业中直接使用它们面临着各种障碍。纳米技术是克服这些挑战的一种很有前景的方法。因此，本文旨在综述有关基于生物聚合物的可食用薄膜或涂层对肉类和鱼类产品保质期影响的最新知识。本研究首先讨论基于生物聚合物（果胶、藻酸盐和壳聚糖）的可食用薄膜或涂层对肉类产品氧化稳定性和微生物生长的影响。接下来概述纳米包封系统（纳米乳液和纳米脂质体）以及含有纳米系统的可食用薄膜或涂层对肉类和鱼类产品保质期的影响。
