Green Coating Polymers in Meat Preservation
Autori
Gagaoua, MohammedBhattacharya, Tanima
Lamri, Melisa
Oz, Fatih
Dib, Amira Leila
Oz, Emel
Uysal-Unalan, Ilke
Tomašević, Igor
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono-or mul-tilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin for-mation in fresh meat, thereby contributing to the final sensory attributes of the food and meat prod-ucts. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or syn-thesized, via the green route in... enhancing the physicochemical, mechanical, antimicrobial, and an-tioxidant properties for extending shelf-life. The interaction of the package with meat contact sur-faces and the advanced polymer composite sensors for meat toxicity detection are further consid-ered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.
Ključne reči:
Bioactive compounds / Biodegradable packaging / Edible coatings / Meat packaging / Smart packaging / SustainabilityIzvor:
Coatings, 2021, 11, 11, 1379-Izdavač:
- MDPI
DOI: 10.3390/coatings11111379
ISSN: 2079-6412
WoS: 000724621800001
Scopus: 2-s2.0-85119014419
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Gagaoua, Mohammed AU - Bhattacharya, Tanima AU - Lamri, Melisa AU - Oz, Fatih AU - Dib, Amira Leila AU - Oz, Emel AU - Uysal-Unalan, Ilke AU - Tomašević, Igor PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5972 AB - Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono-or mul-tilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin for-mation in fresh meat, thereby contributing to the final sensory attributes of the food and meat prod-ucts. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or syn-thesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and an-tioxidant properties for extending shelf-life. The interaction of the package with meat contact sur-faces and the advanced polymer composite sensors for meat toxicity detection are further consid-ered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products. PB - MDPI T2 - Coatings T1 - Green Coating Polymers in Meat Preservation IS - 11 SP - 1379 VL - 11 DO - 10.3390/coatings11111379 ER -
@article{ author = "Gagaoua, Mohammed and Bhattacharya, Tanima and Lamri, Melisa and Oz, Fatih and Dib, Amira Leila and Oz, Emel and Uysal-Unalan, Ilke and Tomašević, Igor", year = "2021", abstract = "Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono-or mul-tilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin for-mation in fresh meat, thereby contributing to the final sensory attributes of the food and meat prod-ucts. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or syn-thesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and an-tioxidant properties for extending shelf-life. The interaction of the package with meat contact sur-faces and the advanced polymer composite sensors for meat toxicity detection are further consid-ered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.", publisher = "MDPI", journal = "Coatings", title = "Green Coating Polymers in Meat Preservation", number = "11", pages = "1379", volume = "11", doi = "10.3390/coatings11111379" }
Gagaoua, M., Bhattacharya, T., Lamri, M., Oz, F., Dib, A. L., Oz, E., Uysal-Unalan, I.,& Tomašević, I.. (2021). Green Coating Polymers in Meat Preservation. in Coatings MDPI., 11(11), 1379. https://doi.org/10.3390/coatings11111379
Gagaoua M, Bhattacharya T, Lamri M, Oz F, Dib AL, Oz E, Uysal-Unalan I, Tomašević I. Green Coating Polymers in Meat Preservation. in Coatings. 2021;11(11):1379. doi:10.3390/coatings11111379 .
Gagaoua, Mohammed, Bhattacharya, Tanima, Lamri, Melisa, Oz, Fatih, Dib, Amira Leila, Oz, Emel, Uysal-Unalan, Ilke, Tomašević, Igor, "Green Coating Polymers in Meat Preservation" in Coatings, 11, no. 11 (2021):1379, https://doi.org/10.3390/coatings11111379 . .