Active edible films for application in meat products

Detalhes bibliográficos
Autor(a) principal: Hamann, Daniele
Data de Publicação: 2021
Outros Autores: Puton, Bruna Maria Saorin, Colet, Rosicler, Steffens, Juliana, Ceni, Giovana Cristina, Cansian, Rogério Luis, Backes, Geciane Toniazzo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/16379
Resumo: The packaging protects food from actions of external agents, from alterations and contaminations, in addition to adulteration. Edible films are structures produced from biopolymers, which can replace non-biodegradable packaging. These films have been formulated with naturally polymers of polysaccharides, lipids and proteins, isolated or combined with each other. Edible films produced with polysaccharides and proteins are transparent and flexible, although proteins films are less resistant. They act as a barrier, protecting food and increasing shelf life. Additionally, they can carry antimicrobial and antioxidant compounds, being called active films. The antioxidant power is proportional to the amount of the compound added. Natural extracts such as green tea, cloves, ginger and others can be incorporated into the films, wich could improving the mechanical properties of the films and the characteristics of the food. The use of active edible films has been evaluated in the meat industry as an alternative packaging. This review aims to address the use of edible films added with vegetable compounds, with antimicrobial and antioxidant activity, applied to meat products.
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spelling Active edible films for application in meat productsPelículas comestibles activas para aplicación en productos cárnicosFilmes comestíveis ativos para aplicação em produtos cárneos Película comestiblePaquete biodegradablePelícula activaCompuestos naturalesCarne.Filme comestívelEmbalagem biodegradávelFilme ativoCompostos naturaisCarnes.Edible filmBiodegradable packagingActive filmNatural compoundsMeats.The packaging protects food from actions of external agents, from alterations and contaminations, in addition to adulteration. Edible films are structures produced from biopolymers, which can replace non-biodegradable packaging. These films have been formulated with naturally polymers of polysaccharides, lipids and proteins, isolated or combined with each other. Edible films produced with polysaccharides and proteins are transparent and flexible, although proteins films are less resistant. They act as a barrier, protecting food and increasing shelf life. Additionally, they can carry antimicrobial and antioxidant compounds, being called active films. The antioxidant power is proportional to the amount of the compound added. Natural extracts such as green tea, cloves, ginger and others can be incorporated into the films, wich could improving the mechanical properties of the films and the characteristics of the food. The use of active edible films has been evaluated in the meat industry as an alternative packaging. This review aims to address the use of edible films added with vegetable compounds, with antimicrobial and antioxidant activity, applied to meat products.El envase protege los alimentos de la acción de agentes externos, de cambios y contaminación, además de la adulteración. Las películas comestibles son estructuras producidas a partir de biopolímeros, que pueden reemplazar los envases no biodegradables. Estas películas se han formulado con polímeros naturales de polisacáridos, lípidos y proteínas, aislados o combinados entre sí. Las películas comestibles producidas con polisacáridos y proteínas son transparentes y flexibles, aunque las proteínas son menos resistentes. Actúan como una barrera, protegiendo los alimentos y aumentando la vida útil. Además, pueden transportar compuestos antimicrobianos y antioxidantes, que se denominan películas activas. El poder antioxidante es proporcional a la cantidad de compuesto agregado. Se pueden incorporar a las películas extractos naturales como té verde, clavo, jengibre y otros, lo que puede mejorar las propiedades mecánicas de las películas y las características del alimento. El uso de películas comestibles activas se ha evaluado en la industria cárnica como envasado alternativo. Esta revisión tiene como objetivo abordar el uso de películas comestibles añadidas con compuestos vegetales, con actividad antimicrobiana y antioxidante, aplicadas a productos cárnicos.A embalagem protege o alimento de ação de agentes externos, de alterações e contaminações, além de adulterações. Filmes comestíveis são estruturas produzidas a partir de biopolímeros, que podem substituir as embalagens não biodegradáveis. Esses filmes têm sido formulados com polímeros de ocorrência natural de polissacarídeos, lipídeos e proteínas, isolados ou combinados entre si. Filmes comestíveis produzidos com polissacarídeos e proteínas são transparentes e flexíveis, embora os proteicos sejam menos resistentes. Agem como barreira, protegendo o alimento e aumentando a vida de prateleira. Adicionalmente, podem carrear compostos antimicrobianos e antioxidantes, sendo denominados filmes ativos. O poder antioxidante é proporcional à quantidade do composto adicionado. Extratos naturais como chá verde, cravo, gengibre e outros podem ser incorporados aos filmes, que podem melhorar as propriedades mecânicas dos filmes e as características do alimento. A utilização de filmes comestíveis ativos têm sido avaliados na indústria de cárneos como embalagem alternativa. Esta revisão, tem por objetivo abordar a utilização de filmes comestíveis adicionados de compostos vegetais, com atividade antimicrobiana e antioxidante, aplicados em produtos cárneos.Research, Society and Development2021-06-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1637910.33448/rsd-v10i7.16379Research, Society and Development; Vol. 10 No. 7; e13610716379Research, Society and Development; Vol. 10 Núm. 7; e13610716379Research, Society and Development; v. 10 n. 7; e136107163792525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/16379/14615Copyright (c) 2021 Daniele Hamann; Bruna Maria Saorin Puton; Rosicler Colet; Juliana Steffens; Giovana Cristina Ceni; Rogério Luis Cansian; Geciane Toniazzo Backeshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessHamann, Daniele Puton, Bruna Maria SaorinColet, RosiclerSteffens, JulianaCeni, Giovana CristinaCansian, Rogério LuisBackes, Geciane Toniazzo2021-07-18T21:07:03Zoai:ojs.pkp.sfu.ca:article/16379Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:36:56.517138Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Active edible films for application in meat products
Películas comestibles activas para aplicación en productos cárnicos
Filmes comestíveis ativos para aplicação em produtos cárneos
title Active edible films for application in meat products
spellingShingle Active edible films for application in meat products
Hamann, Daniele
Película comestible
Paquete biodegradable
Película activa
Compuestos naturales
Carne.
Filme comestível
Embalagem biodegradável
Filme ativo
Compostos naturais
Carnes.
Edible film
Biodegradable packaging
Active film
Natural compounds
Meats.
title_short Active edible films for application in meat products
title_full Active edible films for application in meat products
title_fullStr Active edible films for application in meat products
title_full_unstemmed Active edible films for application in meat products
title_sort Active edible films for application in meat products
author Hamann, Daniele
author_facet Hamann, Daniele
Puton, Bruna Maria Saorin
Colet, Rosicler
Steffens, Juliana
Ceni, Giovana Cristina
Cansian, Rogério Luis
Backes, Geciane Toniazzo
author_role author
author2 Puton, Bruna Maria Saorin
Colet, Rosicler
Steffens, Juliana
Ceni, Giovana Cristina
Cansian, Rogério Luis
Backes, Geciane Toniazzo
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Hamann, Daniele
Puton, Bruna Maria Saorin
Colet, Rosicler
Steffens, Juliana
Ceni, Giovana Cristina
Cansian, Rogério Luis
Backes, Geciane Toniazzo
dc.subject.por.fl_str_mv Película comestible
Paquete biodegradable
Película activa
Compuestos naturales
Carne.
Filme comestível
Embalagem biodegradável
Filme ativo
Compostos naturais
Carnes.
Edible film
Biodegradable packaging
Active film
Natural compounds
Meats.
topic Película comestible
Paquete biodegradable
Película activa
Compuestos naturales
Carne.
Filme comestível
Embalagem biodegradável
Filme ativo
Compostos naturais
Carnes.
Edible film
Biodegradable packaging
Active film
Natural compounds
Meats.
description The packaging protects food from actions of external agents, from alterations and contaminations, in addition to adulteration. Edible films are structures produced from biopolymers, which can replace non-biodegradable packaging. These films have been formulated with naturally polymers of polysaccharides, lipids and proteins, isolated or combined with each other. Edible films produced with polysaccharides and proteins are transparent and flexible, although proteins films are less resistant. They act as a barrier, protecting food and increasing shelf life. Additionally, they can carry antimicrobial and antioxidant compounds, being called active films. The antioxidant power is proportional to the amount of the compound added. Natural extracts such as green tea, cloves, ginger and others can be incorporated into the films, wich could improving the mechanical properties of the films and the characteristics of the food. The use of active edible films has been evaluated in the meat industry as an alternative packaging. This review aims to address the use of edible films added with vegetable compounds, with antimicrobial and antioxidant activity, applied to meat products.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/16379
10.33448/rsd-v10i7.16379
url https://rsdjournal.org/index.php/rsd/article/view/16379
identifier_str_mv 10.33448/rsd-v10i7.16379
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/16379/14615
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 7; e13610716379
Research, Society and Development; Vol. 10 Núm. 7; e13610716379
Research, Society and Development; v. 10 n. 7; e13610716379
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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