Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products

Fresh and processed meat products are staple foods worldwide. However, these products are considered perishable foods and their deterioration depends partly on the inner and external properties of meat. Beyond conventional meat preservation approaches, electrospinning has emerged as a novel effectiv...

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Bibliographic Details
Published in:Coatings (Basel) 2022-05, Vol.12 (5), p.644
Main Authors: Gagaoua, Mohammed, Pinto, Vânia Zanella, Göksen, Gülden, Alessandroni, Laura, Lamri, Melisa, Dib, Amira Leila, Boukid, Fatma
Format: Article
Language:English
Subjects:
Active control
Agricultural sciences
Animal production studies
Antiinfectives and antibacterials
Antioxidants
Biopolymers
Commercialization
Electric fields
Electrospinning
Fibers
Food
Food contamination & poisoning
Food engineering
Food packaging
Food safety
Life extension
Life Sciences
Lipids
Meat
Meat industry
Meat processing
Meat products
Meat quality
Microorganisms
Polymers
Polyvinyl alcohol
Product quality
Proteins
Salmonella
Shelf life
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Summary:Fresh and processed meat products are staple foods worldwide. However, these products are considered perishable foods and their deterioration depends partly on the inner and external properties of meat. Beyond conventional meat preservation approaches, electrospinning has emerged as a novel effective alternative to develop active and intelligent packaging. Thus, this review aims to discuss the advantages and shortcomings of electrospinning application for quality and safety preservation of meat and processed meat products. Electrospun fibres are very versatile, and their features can be modulated to deliver functional properties such as antioxidant and antimicrobial effects resulting in shelf-life extension and in some cases product quality improvement. Compared to conventional processes, electrospun fibres provide advantages such as casting and coating in the fabrication of active systems, indicators, and sensors. The approaches for improving, stabilizing, and controlling the release of active compounds and highly sensitive, rapid, and reliable responsiveness, under changes in real-time are still challenging for innovative packaging development. Despite their advantages, the active and intelligent electrospun fibres for meat packaging are still restricted to research and not yet widely used for commercial products. Industrial validation of lab-scale achievements of electrospinning might boost their commercialisation. Safety must be addressed by evaluating the impact of electrospun fibres migration from package to foods on human health. This information will contribute into filling knowledge gaps and sustain clear regulations.
ISSN:2079-6412
2079-6412
DOI:10.3390/coatings12050644