Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle...

Area of Science:

• Food Science
• Materials Science
• Microbiology

Background:

• Muscle foods are perishable and typically require additives to prevent spoilage.
• There is a growing trend to reduce or replace conventional food additives.
• Active packaging technology offers a potential solution for preserving muscle foods.

Purpose of the Study:

• To review the application of nano-sized active substances in muscle food packaging.
• To assess the effectiveness of active packaging in inhibiting oxidation and microbial growth.
• To highlight the potential of active packaging for developing clean-label meat products.

Main Methods:

• Review of scientific literature on nano-sized active substances in food packaging.
• Analysis of studies detailing the incorporation of nanocarriers and nanoparticles (essential oils, metal oxides, extracts, enzymes, peptides, surfactants, bacteriophages) into polymeric matrices.
• Evaluation of reported shelf-life extension and inhibitory effects on oxidation and microbial growth.

Main Results:

• Nano-sized active substances incorporated into packaging matrices effectively inhibit lipid and protein oxidation.
• Active packaging demonstrates significant inhibitory effects against spoilage and pathogenic microorganisms in muscle foods.
• Shelf life of muscle foods is extended through the use of active packaging technologies.

Conclusions:

• Active packaging utilizing nano-sized substances is a viable strategy for preserving muscle foods and developing clean-label products.
• This technology offers an alternative to traditional additives for inhibiting oxidation and microbial spoilage.
• Further research is crucial to investigate the potential migration of additives from active packaging under various storage conditions to ensure safety.