Emulsion-based coatings for preservation of meat and related products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63557139" target="_blank" >RIV/70883521:28110/23:63557139 - isvavai.cz</a>
Alternative codes found
RIV/61989592:15310/23:73617411
Result on the web
<a href="https://www.mdpi.com/2304-8158/12/4/832" target="_blank" >https://www.mdpi.com/2304-8158/12/4/832</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods12040832" target="_blank" >10.3390/foods12040832</a>
Alternative languages
Result language
angličtina
Original language name
Emulsion-based coatings for preservation of meat and related products
Original language description
One of the biggest challenges faced by the meat industry is maintaining the freshness of meat while extending its shelf life. Advanced packaging systems and food preservation techniques are highly beneficial in this regard. However, the energy crisis and environmental pollution demand an economically feasible and environmentally sustainable preservation method. Emulsion coatings (ECs) are highly trending in the food packaging industry. Efficiently developed coatings can preserve food, increase nutritional composition, and control antioxidants’ release simultaneously. However, their construction has many challenges, especially for meat. Therefore, the following review focuses on the essential aspects of developing ECs for meat. The study begins by classifying emulsions based on composition and particle size, followed by a discussion on the physical properties, such as ingredient separation, rheology, and thermal characteristics. Furthermore, it discusses the lipid and protein oxidation and antimicrobial characteristics of ECs, which are necessary for other aspects to be relevant. Lastly, the review presents the limitations of the literature while discussing the future trends. ECs fabricated with antimicrobial/antioxidant properties present promising results in increasing the shelf life of meat while preserving its sensory aspects. In general, ECs are highly sustainable and effective packaging systems for meat industries.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
12
Issue of the periodical within the volume
4
Country of publishing house
CH - SWITZERLAND
Number of pages
17
Pages from-to
832
UT code for WoS article
000945154700001
EID of the result in the Scopus database
2-s2.0-85148880106