Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat

Abstract

Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products’ shelf-life, which has a negative impact on the industry and consumers. In recent years, studies have been carried out using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers such as polysaccharides, proteins, and lipids, combined with active compounds, can be an alternative approach. This article focused on recent studies that used alternative biodegradable polymeric matrices in conjunction with natural compounds with antioxidant/antimicrobial activity on chicken meat. Its impact on physicochemical, microbiological, and sensory characteristics was evident, as well as the effect on its shelf-life. In general, different combinations of active edible films or coatings had a positive effect on the chicken meat. Different studies reported that the main results were a decrease in microbial growth and pathogen survival, a slowdown in lipid oxidation evolution, and an improvement in sensory quality and shelf-life (an increase from 4 to 12 days).

Keywords

• active packaging
• edible films
• edible coatings
• antimicrobial properties
• antioxidant properties
• shelf-life