Edible packaging systems for enhancing the sensory quality of animal-derived foods

被引：10

作者：

Bhat, Zuhaib F. ^{[1
]}

Bhat, Hina F. ^{[2
]}

Manzoor, Mehnaza ^{[3
]}

Proestos, Charalampos ^{[4
]}

Hassoun, Abdo ^{[5
]}

Dar, B. N. ^{[6
]}

Aadil, Rana M. ^{[7
]}

Ait-Kaddour, Abderrahmane ^{[8
]}

Bekhit, Alaa El-Din A. ^{[9
]}

机构：

[1] SKUAST J, Div Livestock Prod Technol, Jammu, India

[2] SKUAST K, Div Anim Biotechnol, Srinagar, India

[3] Indian Inst Integrat Med, Fermentat & Microbial Biotechnol Div, CSIR, Jammu, India

[4] Univ Athens, Dept Chem, Lab Food Chem, Zografos, Greece

[5] Univ Picardie Jules Verne, Univ Lille, Univ Artois, Univ Littoral Cote Opale,UMRt 1158 BioEcoAgro,INRA, F-62200 Boulogne Sur Mer, France

[6] IUST, Dept Food Technol, Jammu, J&K, India

[7] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad, Pakistan

[8] Univ Clermont Auvergne, INRAE, VetAgro Sup, UMRF, F-15000 Aurillac, France

[9] Univ Otago, Dept Food Sci, Dunedin, New Zealand

来源：

FOOD CHEMISTRY | 2023年 / 428卷

关键词：

Sensory quality; Animal foods; Edible packaging; Bioactive agents; Storage; LIPID OXIDATIVE STABILITY; STORAGE QUALITY; PROCESSING TECHNOLOGIES; IMPROVED DIGESTIBILITY; TERMINALIA-ARJUNA; ESSENTIAL OIL; CHITOSAN; COATINGS; FILMS;

D O I：

10.1016/j.foodchem.2023.136809

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Maintaining the sensory quality of animal-derived foods from paddock to plate is a big challenge due to their fatty acid profile and susceptibility to oxidative changes and microbial spoilage. Preventive measures are taken by manufacturers and retailers to offset the adverse effects of storage to present animal foods to consumers with their best sensory attributes. The use of edible packaging systems is one of the emerging strategies that has recently attracted the attention of researchers and food processors. However, a review that specifically covers the edible packaging systems focused on improving the sensory quality of animal-derived foods is missing in the literature. Therefore, the objective of this review is to discuss in detail various edible packaging systems currently available and their mechanisms for enhancing the sensory properties of animal-derived foods. The review includes the findings of recent papers published during the last 5 years and summarises the novel materials and bioactive agents.

引用

页数：16

共 84 条

[1] Chitosan edible coating incorporated with resveratrol and Satureja bachtiarica essential oil as natural active packaging: In vitro antibacterial and antioxidant properties, and its impact on the shelf life of fresh chicken fillet and growth of inoculated Escherichia coli O157:H7 [J].