Wongphan Phanwipa, Promhuad Khwanchat, Srisa Atcharawan, Laorenza Yeyen, Oushapjalaunchai Chayut, Harnkarnsujarit Nathdanai
Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
Polymers (Basel). 2024 Apr 28;16(9):1232. doi: 10.3390/polym16091232.
Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food's constituents, protein denaturation, lipid oxidation, and discoloration. This study reviewed the development of functional packaging biomaterials that interact with food and the environment to improve food's sensory properties and consumer safety. Bioactive packaging incorporates additive compounds such as essential oils, natural extracts, and chemical substances to produce composite polymers and polymer blends. The findings showed that the incorporation of additive compounds enhanced the packaging's functionality and improved the compatibility of the polymer-polymer matrices and that between the polymers and active compounds. Food preservatives are alternative substances for food packaging that prevent food spoilage and preserve quality. The safety of food contact materials, especially the flavor/odor contamination from the packaging to the food and the mass transfer from the food to the packaging, was also assessed. Flavor is a key factor in consumer purchasing decisions and also determines the quality and safety of meat products. Novel functional packaging can be used to preserve the quality and safety of packaged meat products.
肉的品质和保质期是影响消费者认知和安全的重要参数。有几个因素会导致肉制品的变质和腐败，包括微生物生长、食品成分中的化学反应、蛋白质变性、脂质氧化和变色。本研究综述了与食品和环境相互作用以改善食品感官特性和消费者安全的功能性包装生物材料的发展情况。生物活性包装包含添加剂化合物，如精油、天然提取物和化学物质，以生产复合聚合物和聚合物共混物。研究结果表明，添加化合物的加入增强了包装的功能性，提高了聚合物 - 聚合物基质以及聚合物与活性化合物之间的相容性。食品防腐剂是用于食品包装的替代物质，可防止食品变质并保持品质。还评估了食品接触材料的安全性，特别是从包装到食品的风味/气味污染以及从食品到包装的质量转移。风味是消费者购买决策的关键因素，也决定了肉制品的质量和安全性。新型功能性包装可用于保持包装肉制品的质量和安全。
