ORIGINAL ARTICLE

Antimicrobial coatings and films on meats: A perspective on the application of antimicrobial edible films or coatings on meats from the past to future

Mohammad Yousefi, Maryam Azizi, Mohammad Amin Mohammadifar, Ali Ehsani

Mohammad Yousefi
Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran

Maryam Azizi
Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran

Mohammad Amin Mohammadifar
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark

Ali Ehsani
Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran. Email: ehsani@tbzmed.ac.ir
Online First: January 01, 2018 | Cite this Article
Yousefi, M., Azizi, M., Mohammadifar, M., Ehsani, A. 2018. Antimicrobial coatings and films on meats: A perspective on the application of antimicrobial edible films or coatings on meats from the past to future. Bali Medical Journal 7(1): 87-96. DOI:10.15562/bmj.v7i1.759


Background: Edible coatings have responded to demands concerning the production of biodegradable and environment friendly packages. Incorporation of antibacterial materials into edible films provides a valuable protective agent against spoilage of meats. Fish, poultry, and red meats due to their high nutritional contents are suitable for bacterial growth and can be preserved a few days in a refrigerator. Aim: This study aimed to investigate the importance of antimicrobial edible coatings or films on meats. In this regard, the types, effects, and traits of edible films, types of antibacterial substances incorporated into films or coatings, bacterial diversity of meats and the function of antibacterial films from the past when collagen-like substances were used on sausages to future trends, including the application of nanoparticles in coatings have been discussed. Results: Applying antibacterial edible films or coatings on meats to extend the shelf life of meats and meat products.

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