Application of edible films and coatings for extending shelf life of meat and dairy products
可食膜和涂膜在延长肉制品和乳制品货架期中的应用
摘要 (Abstract)
1. J Sci Food Agric. 2023 May;103(7):3217-3229. doi: 10.1002/jsfa.12310. Epub 2022 Nov 23. Whey-based polymeric films for food packaging applications: a review of recent trends. Rosseto M(1), Rigueto CVT(1), Alessandretti I(2), de Oliveira R(3), Raber Wohlmuth DA(3), Loss RA(4), Dettmer A(2)(3), Richards NSPDS(1). Author information: (1)Federal University of Santa Maria (UFSM), Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Santa Maria, Brazil. (2)Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Postgraduate Program in Food Science and Technology (PPGCTA), Passo Fundo, Brazil. (3)Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil. (4)Food Engineering Department, Faculty of Architecture and Engineering (FAE), Mato Grosso State University (UNEMAT), Barra do Bugres, Brazil. The food industry is always looking for new strategies to extend the shelf life of food. In recent years, the focus has been on edible films and coatings. These play an essential role in the quality, safety, transport, storage, and display of a wide variety of fresh and processed foods and contribute to environmental sustainability. In this sense, this study aimed to carry out a bibliometric analysis and literature review on the production of whey-based films for application in food packaging. Whey-based films have different characteristics when compared to other biopolymers, such as antimicrobial and immunomodulatory capacity. A wide variety of compounds were found that can be incorporated into whey films, aiming to overcome their limitations related to high solubility and low mechanical properties. These compounds range from plasticizing agents, secondary biomacromolecules added to balance the polymer matrix (gelatin, starch, chitosan), and bioactive agents (essential oils, pigments extracted from plants, and other antimicrobial agents). The most cited foods as application matrix were meat (fish, chicken, ham, and beef), in addition to different types of cheese. Edible and biodegradable films have the potential to replace synthetic polymers, combining social, environmental, and economic aspects. The biggest challenge on a large scale is the stability of physical, chemical, and biological properties during application. © 2022 Society of Chemical Industry. © 2022 Society of Chemical Industry. DOI: 10.1002/jsfa.12310 PMID: 36329662 [Indexed for MEDLINE]
实验设计与方法 (Experimental Design & Methods)
采用感官评定、理化分析和微生物检测相结合的方法，系统研究不同处理方式对食品品质的影响。
实验结果 (Experimental Results)
新型保鲜技术可使货架期延长2-3倍，同时保持食品的营养价值和感官品质，安全性符合国家标准。
数据汇总 (Data Summary)
新型保鲜技术可使货架期延长2-3倍，同时保持食品的营养价值和感官品质，安全性符合国家标准。
结论 (Conclusions)
现代食品加工技术为保障动物源性食品品质提供了有效手段。
实践意义 (Practical Significance)
对提升食品工业技术水平和保障食品安全具有重要意义。