Coatings based on natural antioxidant for meat products

Demand for safe and healthy meat products with minimal synthetic antioxidants was dramatically increased. In addition, research on meat packaging is building momentum, primarily driven by severe consumer concerns about safety and quality. Therefore, the meat industry requires natural antioxidants to slow down the chemical oxidation processes.

Plant extract improves stored meat product quality

The current review examined the incorporation of natural antioxidants into active films and coatings, and other impacts on the various biopolymer films’ barrier, optical, physical, mechanical, antioxidant, and antibacterial properties are well discussed. Likewise, the potential use of natural antioxidants in meat packaging was also evaluated. As a natural preservative, plant extract improves stored meat product quality by microflora growth limitation and prevents lipid/protein oxidation. Accordingly, plant extract presents a future option for developing environmentally friendly active films in the meat industry.

The review has been published in Progress in Organic Coatings, Volume 166, May 2022.