Edible films/coating with tailored properties for active packaging of meat, fish and derived products

Abstract

Abstract Background Meat, fish and derived products are perishable food items with quick deterioration under improper storage. Edible films and/or coatings present an interesting approach to preserve and package these foods. These are composed of biopolymers generated from food industry wastes or underutilized sources of proteins, lipids, or polysaccharides that are biodegradable, edible and can act as carriers with active agents from natural sources. Scope and approach The protective effect of active films and coatings in meat, fish and derived products against quality decay during storage is described. This review reinforces the benefits of active films and coatings incorporated with natural extracts, essential oils, natural polymers, protein hydrolysates, enzymes, and nanocomponents (materials and emulsions) to extend the shelf life of both fresh and processed meat and fish. Key findings and conclusions Edible films and coatings with active components are suitable for the preservation of fish, meat and derived products. These packaging approaches enhance the storage period of these products by preventing moisture loss and purge accumulation; delaying microbial spoilage and restricting the growth of pathogenic microorganisms; slowing lipid, protein, and pigment oxidation; and prolonging the period that products are sensory acceptable. Moreover, active agents can also improve the sensory and quality characteristics of packaged products. The main concerns among consumers are awareness and safety whereas cost and large-scale preparation are the main concerns for professionals in the food industry. It can be concluded that edible films and coatings have promising future in preservation and packaging of meat, fish and derived products.