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Application of intelligent packaging for meat products: A systematic review
BACKGROUND: Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important. This packaging system is able to perform intelligent functions to increase shelf life, increase safety and improve pr...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857129/ https://www.ncbi.nlm.nih.gov/pubmed/36571810 http://dx.doi.org/10.1002/vms3.1017 |
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author | Khodaei, Seyedeh Mahsa Gholami‐Ahangaran, Majid Karimi Sani, Iraj Esfandiari, Zahra Eghbaljoo, Hadi |
author_facet | Khodaei, Seyedeh Mahsa Gholami‐Ahangaran, Majid Karimi Sani, Iraj Esfandiari, Zahra Eghbaljoo, Hadi |
author_sort | Khodaei, Seyedeh Mahsa |
collection | PubMed |
description | BACKGROUND: Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important. This packaging system is able to perform intelligent functions to increase shelf life, increase safety and improve product quality. OBJECTIVES: Recently, various types of packaging systems are available for meat products, especially cooked, fresh and processed meats. But because meat products are very perishable, monitoring their quality and safety in the supply chain is very important. This systematic article briefly reviews some of the recent data about the application of intelligent packaging in meat products. METHODS: The search was conducted in Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, from April 1996 to April 2021 using a different combination of the following keyword: intelligent packaging, and meat. RESULTS: The results showed that the intelligent packaging presents several benefits compared to traditional packaging (e.g., antimicrobial, antioxidant, and shelf life extension) at the industrial processing level. Thus, these systems have been applied to improve the shelf life and textural properties of meat and meat products. CONCLUSIONS: It is necessary to control the number of intelligent compounds that are included in the packaging as they clearly influence the quality and nutritional properties as well as the final cost of the food products. |
format | Online Article Text |
id | pubmed-9857129 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-98571292023-01-24 Application of intelligent packaging for meat products: A systematic review Khodaei, Seyedeh Mahsa Gholami‐Ahangaran, Majid Karimi Sani, Iraj Esfandiari, Zahra Eghbaljoo, Hadi Vet Med Sci Other BACKGROUND: Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important. This packaging system is able to perform intelligent functions to increase shelf life, increase safety and improve product quality. OBJECTIVES: Recently, various types of packaging systems are available for meat products, especially cooked, fresh and processed meats. But because meat products are very perishable, monitoring their quality and safety in the supply chain is very important. This systematic article briefly reviews some of the recent data about the application of intelligent packaging in meat products. METHODS: The search was conducted in Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, from April 1996 to April 2021 using a different combination of the following keyword: intelligent packaging, and meat. RESULTS: The results showed that the intelligent packaging presents several benefits compared to traditional packaging (e.g., antimicrobial, antioxidant, and shelf life extension) at the industrial processing level. Thus, these systems have been applied to improve the shelf life and textural properties of meat and meat products. CONCLUSIONS: It is necessary to control the number of intelligent compounds that are included in the packaging as they clearly influence the quality and nutritional properties as well as the final cost of the food products. John Wiley and Sons Inc. 2022-12-26 /pmc/articles/PMC9857129/ /pubmed/36571810 http://dx.doi.org/10.1002/vms3.1017 Text en © 2022 The Authors. Veterinary Medicine and Science published by John Wiley & Sons Ltd. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Other Khodaei, Seyedeh Mahsa Gholami‐Ahangaran, Majid Karimi Sani, Iraj Esfandiari, Zahra Eghbaljoo, Hadi Application of intelligent packaging for meat products: A systematic review |
title | Application of intelligent packaging for meat products: A systematic review |
title_full | Application of intelligent packaging for meat products: A systematic review |
title_fullStr | Application of intelligent packaging for meat products: A systematic review |
title_full_unstemmed | Application of intelligent packaging for meat products: A systematic review |
title_short | Application of intelligent packaging for meat products: A systematic review |
title_sort | application of intelligent packaging for meat products: a systematic review |
topic | Other |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857129/ https://www.ncbi.nlm.nih.gov/pubmed/36571810 http://dx.doi.org/10.1002/vms3.1017 |
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