Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods
Abstract
:1. Introduction
2. Active Packaging in Muscle Foods
2.1. Active Packaging with Essential Oils, Oleoresins, and Their Nanocarriers
Meat/Meat Products | Essential Oil and Metal-Oxide | Polymeric Matrix | Inhibitory Effect Against | Reference |
---|---|---|---|---|
Lamb meat | TiO2 NPs-rosemary essential oil | Whey protein isolate film | Lipid oxidation, protein degradation, and PTC | [27] |
Minced pork meat | Rosemary oleoresin | Coating of PET film | Lipid oxidation and protein degradation | [35] |
Shrimp | Ginger essential oil | PBAT/PLA film | TVC, Bacillus cereus | [36] |
Chicken sausage | Ag NPs | PVA/MMT film | TVC | [45] |
Ready-to-eat Yao pork meat | Star anise essential oil and antimicrobial mixture NEs | Artemisia sphaerocephala Krasch. gum coating | Protein degradation, TVC and Escherichia coli | [47] |
Chicken meat | ZnO NPs | Carboxymethyl cellulose film | Lipid oxidation, protein degradation, TVC, LABC, and Staphylococcus aureus | [48] |
Pork meat | Thyme essential oil | Curdlan and PVA film | Lipid oxidation, protein degradation, and TVC, and Escherichia coli | [62] |
Chicken nugget | Nutmeg essential oil | Manihot esculenta starch/carrageenan film | Lipid oxidation, TVC, PPC, and YMC | [63] |
Salmon fillets | Cinnamon leaf essential oil | Bombacaceae gum film | Primary oxidative products | [64] |
Fish burger | Sage essential oil | Chitosan film | TVC, PTC, Pseudomonas spp., and Shewanella spp | [66] |
Poultry meat | Rosemary essential oil | Chitosan/MMT film | Lipid oxidation, TVC, and TCB | [68] |
Poultry meat | Ginger essential oil | Chitosan/MMT film | Lipid oxidation, TVC, and TCB | [68] |
Chicken meat | Zataria multiflora essential oil | Chitosan coating | Lipid oxidation, protein degradation, TVC, PPC, LABC, and Pseudomonas spp. | [71] |
Chicken meat | Black cumin essential oil | Chitosan/alginate multilayer film | TVC and PTC | [72] |
Shrimp | Cinnamon essential oil NPhs | PVA/boric acid film | TBC, Pseudomonas aeruginosa | [73] |
Lamb meat | Satureja plant essential oil NLs | Chitosan coating | Lipid oxidation, TVC, LABC, and Pseudomonas spp. | [74] |
Cooked sausage | Garlic essential oil NLs | Chitosan or whey protein film | Lipid oxidation, APC, PTC, and LABC | [75] |
Beef | TiO2 NTs | Whey protein nanofibrils film | Lipid oxidation and TVC | [76] |
Pork meat | ZnO NPs | Chitosan film | TBC | [77] |
Pork meat | Ag NPs-laurel essential oil NLs | PE/chitosan coating | Protein degradation | [78] |
Smoked salmon | ZnO NPs | Gracilaria vermiculophylla agar film | Salmonella Typhimurium | [79] |
2.2. Active Packaging with Metal and Metal Oxide Nanoparticles
2.3. Active Packaging with Plant Extracts and Their Nanocarriers
2.4. Active Packaging with Other Active Compounds and Their Nanocarriers
2.5. Active Packaging with Enzymes
2.6. Active Packaging with Bioactive Peptides and Their Nanocarriers
2.7. Active Packaging with Surfactants
2.8. Active Packaging with Bacteriophages
3. Future Trends in the Development of Active Packaging for Muscle Foods
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Meat/Meat Products | Extract and Other Active Compounds | Polymeric Matrix | Inhibitory Effect Against | Reference |
---|---|---|---|---|
Fish fillets | Amaranthus leaf extract | PVA/gelatin film | Lipid oxidation, protein degradation, TBC, Staphylococcus aureus and fecal coliforms | [88] |
Minced chicken meat | Amaranthus leaf extract | PVA/gelatin film | Lipid oxidation, protein degradation, TBC, Staphylococcus aureus and fecal coliforms | [88] |
Chicken meat | Lemon peel polyphenol extract | Chitosan or pullulan coating | Lipid oxidation, TBC, and ENT | [90] |
Chicken fillets | Grape seed extract | Chitosan/nanocellulose film | Lipid oxidation, TVC, and TCB | [91] |
Pork meat | Pomegranate peel extract nanoencapsulation | Zein film | Listeria monocytogenes | [92] |
Pork meat | Grape seed extract | Chitosan–gelatine edible coating | Lipid and protein oxidation | [93] |
Minced beef | Green tea extract | Polyamide film | Lipid and protein oxidation | [94] |
Sliced salami | Rambutan peel extract-cinnamon oil | Whey protein isolate film | TVC | [95] |
Beef | Betanin nanoliposomes/ZnO NPs | Gelatin/chitosan nanofibers film | Lipid oxidation, Staphylococcus aureus, and Escherichia coli | [96] |
Chicken meat | curcumin-cinnamon essential oil NEs | Pectin coating | Lipid oxidation, protein degradation, and TVC, PPC, YMC | [97] |
Pork meat | Sodium nitrate | LLDPE/TPS film | Lipid and protein oxidation, TVC, LABC, and PPC | [98] |
Pork meat | Resveratrol/oregano essential oil NEs | Pectin coating | Lipid and protein oxidation, TVC | [99] |
Cooked ham | Carvacrol/chitosan | Cassava starch film | Listeria monocytogenes | [100] |
Fish fillets | Chitoson/curcumin NPs | Zein/potato starch film | Lipid oxidation and protein degradation | [101] |
Fish fillets | Chitosan/gallic acid | Coated LDPE film | Lipid and protein degradation, and TVC | [102] |
Sliced dry-cured ham | α-tocopherol/chitosan NPs | Chitosan/montmorillonite coating | Lipid oxidation | [103] |
Meat/Meat Products | Enzymes and Other Peptides | Polymeric Matrix | Inhibitory Effect Against | Reference |
---|---|---|---|---|
Ready-to-eat Yao pork meat | Nisin, polylysine and star anise essential oil NEs | Artemisia sphaerocephala Krasch. gum coating | Protein oxidation and protein degradation | [47] |
Fish burger | Lactoperoxidase | Chitosan film | Lipid oxidation, TVC, PTC, Pseudomonas spp., and Shewanella spp. | [66] |
Pork meat | Nisin | Chitosan/gelatin coating | Lipid and protein oxidation, and TVC | [93] |
Pork belly | Catechin-lysozyme | Rice flour–gelatine–nanoclay film | Lipid oxidation and TVC | [109] |
Fish fillets | Lactoperoxidase | Whey protein coating | Protein degradation, TVC, PTC, Shewanella putrefaciens, and Pseudomonas fluorescens | [110] |
Fish fillets | Lactoperoxidase/α-tocopherol | Whey protein coating | Lipid oxidation | [110] |
Fish fillets | Lysozyme | Collagen coating | Protein degradation and TVC | [111] |
Beef | ε-polylysine/mixed plant extracts | ε-polylysine coating | YMC, TVC, and TCB | [112] |
Fish meat | Maillard peptides | Gelatin/chitosan film | Lipid oxidation, protein degradation, and TVC | [113] |
Whole shrimp | Fish skin gelatin hydrolysates | Fish skin gelatin or commercial bovine gelatin coating | Lipid and protein oxidation, protein degradation, TVC, PTC, and LABC | [114] |
Fish fillets | Fish protein hydrolysate or clove essential oil | Agar film | TVB-N, TVC, H2S-producing organisms, Pseudomonas spp., ENT, and LABC | [115] |
Chicken soup | Thyme essential oil/β-cyclodextrin/ε-polylysine NPs | Gelatin nanofiber coating | Campylobacter jejuni | [116] |
Ready-to-eat Carbonado chicken meat | Rosemary extract/ε-polylysine NEs | Gelatin/chitosan coating | Lipid oxidation, protein degradation, TVC, YMC and ENT | [117] |
Meat/Meat Products | Surfactants and Phages | Polymeric Matrix | Inhibitory Effect Against | Reference |
---|---|---|---|---|
Sliced beef | Lauric arginate | Pullulan-coated PE | Escherichia coli cocktail | [125] |
Sliced chicken meat | Lauric arginate | Pullulan-coated PE | Salmonella cocktail | [125] |
Sliced turkey meat | Lauric arginate | Pullulan-coated PE | Listeria monocytogenes and Staphylococcus aureus cocktail | [125] |
Sliced turkey meat | Lauric arginate/nisin Z | Pullulan film | Salmonella Typhimurium and Salmonella Enteritidis | [126] |
Sliced beef | Lauric arginate/nisin Z | Pullulan film | Escherichia coli O157:H7, O111 and O26 | [126] |
Sliced ham | Lauric arginate/nisin Z | Pullulan film | Staphylococcus aureus and Listeria monocytogenes | [126] |
Sliced fish | Lauric arginate/nisin Z | Coated TPS/PBAT film | Vibrio parahaemolyticus ATCC 17802 and Salmonella Typhimurium ATCC 1402 | [127] |
Beef | Liposome-encapsulated phage | Chitosan film | Escherichia coli O157:H7 | [128] |
Chicken fillet | Phages φIBB-PF7A | Sodium alginate-based film | Pseudomonas fluorescens | [129] |
Ready-to-eat sliced turkey | Listeria phage A511 | Xanthan gum-coated PLA | Listeria monocytogenes | [130] |
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Jacinto-Valderrama, R.A.; Andrade, C.T.; Pateiro, M.; Lorenzo, J.M.; Conte-Junior, C.A. Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods. Foods 2023, 12, 3662. https://doi.org/10.3390/foods12193662
Jacinto-Valderrama RA, Andrade CT, Pateiro M, Lorenzo JM, Conte-Junior CA. Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods. Foods. 2023; 12(19):3662. https://doi.org/10.3390/foods12193662
Chicago/Turabian StyleJacinto-Valderrama, Rickyn A., Cristina T. Andrade, Mirian Pateiro, José M. Lorenzo, and Carlos Adam Conte-Junior. 2023. "Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods" Foods 12, no. 19: 3662. https://doi.org/10.3390/foods12193662