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Article Dans Une Revue Food Chemistry Année : 2023

Edible packaging systems for enhancing the sensory quality of animal-derived foods

Zuhaib Bhat
  • Fonction : Auteur
Hina Bhat
  • Fonction : Auteur
Mehnaza Manzoor
  • Fonction : Auteur
Charalampos Proestos
  • Fonction : Auteur
Abdo Hassoun
  • Fonction : Auteur
B.N. Dar
  • Fonction : Auteur
Rana Aadil
  • Fonction : Auteur
Alaa El-Din A. Bekhit
  • Fonction : Auteur

Résumé

Maintaining the sensory quality of animal-derived foods from paddock to plate is a big challenge due to their fatty acid profile and susceptibility to oxidative changes and microbial spoilage. Preventive measures are taken by manufacturers and retailers to offset the adverse effects of storage to present animal foods to consumers with their best sensory attributes. The use of edible packaging systems is one of the emerging strategies that has recently attracted the attention of researchers and food processors. However, a review that specifically covers the edible packaging systems focused on improving the sensory quality of animal-derived foods is missing in the literature. Therefore, the objective of this review is to discuss in detail various edible packaging systems currently available and their mechanisms for enhancing the sensory properties of animal-derived foods. The review includes the findings of recent papers published during the last 5 years and summarises the novel materials and bioactive agents.
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Dates et versions

hal-04639814 , version 1 (09-07-2024)

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Citer

Zuhaib Bhat, Hina Bhat, Mehnaza Manzoor, Charalampos Proestos, Abdo Hassoun, et al.. Edible packaging systems for enhancing the sensory quality of animal-derived foods. Food Chemistry, 2023, 428, pp.136809. ⟨10.1016/j.foodchem.2023.136809⟩. ⟨hal-04639814⟩
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