Antimicrobial coatings and films on meats: A perspective on the application of antimicrobial edible films or coatings on meats from the past to future

• Main Authors: Mohammad Yousefi, Maryam Azizi, Mohammad Amin Mohammadifar, Ali Ehsani
• Format: Article
• Language: English
• Published: DiscoverSys 2018-04-01
• Series: Bali Medical Journal
• Subjects: edible film, edible coating, antibacterial, meat, shelf life
• Online Access: https://balimedicaljournal.org/index.php/bmj/article/view/759

<p><strong>Background:</strong> Edible coatings have responded to demands concerning the production of biodegradable and environment friendly packages. Incorporation of antibacterial materials into edible films provides a valuable protective agent against spoilage of meats. Fish, poultry, and red meats due to their high nutritional content<strong>s</strong> are suitable for bacterial growth and can be preserved a few days in a refrigerator. <strong>Aim:</strong> This study aimed to investigate the importance of antimicrobial edible coatings or films on meats. In this regard, the types, effects, and traits of edible films, types of antibacterial substances incorporated into films or coatings, bacterial diversity of meats and the function of antibacterial films from the past when collagen-like substances were used on sausages to future trends, including the application of nanoparticles in coatings have been discussed. <strong>Results:</strong> Applying antibacterial edible films or coatings on meats to extend the shelf life of meats and meat products.<strong></strong></p>