Edible Bio Packaging Materials and Its Application in Meat Products Processing
Food packaging materials protect food from physical, chemical and biological hazards such as moisture, light, gases, aromas and microorganism by maintaining its quality and prolongs it’s shelf life. Packaging requirements of food are much more stringent than for most other commodities. At present the most commonly used packaging materials for food are metals, glass, plastics, foils and paper boards. As they are non edible they have to be removed from package at the time of use. The use of synthetic films has led to big ecological problems because these materials are non-biodegradable. It is estimated the packaging materials generate approximately 30 per cent by weight of municipal waste. Out of 30 per cent packaging waste, 13 per cent is due to plastic materials which are not biodegradable. Increasing environmental issues, awareness among consumers and growing market of convenience foods have augmented the need for development of packaging material which is easily recyclable or preferable edible. The problems in disposing of the huge quantities of waste generated by nonbiodegradable food packaging have led to the study of biopolymers as materials to be used as edible coatings in food packaging. In recent years, there has been a growing emphasis on sustainable practices and eco-friendly alternatives across various industries, including food packaging. Traditional packaging materials, often derived from non-renewable resources, contribute to environmental concerns such as pollution and waste. Edible bio-packaging materials have emerged as a promising solution to address these issues. This essay explores the concept of edible bio-packaging materials and their application in the processing of meat products, highlighting the potential benefits for both the environment and the food industry.
Bio polymer packaging
Biodegradable polymers are derived from replenishable agricultural feed stocks, animal sources, marine food processing industry wastes or microbial sources. Because of environmental issues of packaging materials, edible films and coatings offers alternative of eco-friendly packaging system. The natural biopolymers that are used in food packaging have the advantages to be available from replenishable resources, biocompatible, biodegradable. The structure of monomer used in polymer preparation is directly effective on the properties that are required in different areas of work such as thermal stability, flexibility, good barrier to gases, good Biopolymer based packaging materials originated from naturally renewable resources such as polysaccharides, proteins and lipids or combinations of those components have the potential to replace current synthetic plastics. Some authors classified the polymers according to the method of production or their source as · Polymers directly extracted or removed from vegetal or animal biomass such as polysaccharides and proteins. · Polymers produced by classical chemical synthesis starting from renewable bio-based monomers such as polylactic acid (PLA). · Polymers produced by microorganisms such as polyhydroxyalkanoates, cellulose, barrier to water, resistance to chemicals, biocompatibility and biodegradability .xanthan, pullulan. The functional properties of bio polymer edible films and coating are similar to those of synthetic packaging films. Edible flims are usually formed as free – standing thin sheets, while edible coatings are thin flims formed directly on the food product. Besides being biodegradable and compostable, edible films are act as barriers against moisture, oxygen, oil and solute migration. Bio polymer based edible films and coatings can also improve the mechanical handling of food products including meat products. Edible films can also be used to retain volatine flavor compounds and even for binding specific food additive.
Polysaccharide films
Polysaccharides used for edible films or coatings and are made from cellulose, starch derivatives, pectin derivatives, cellulose, seaweed extracts, exudate gums, microbial fermentation gums and chitosan. These flim materials have a high degree of interaction amongst their polymer chains. This restricts chain motion, resulting in low gas permeability. Polysaccharides are generally very hydrophilic resulting in poor water vapor and gas barrier properties. Additionally polysaccharide films and coatings can be used to extend the shelf-life of muscle foods by preventing dehydration, oxidative rancidity and surface browning. When applied to wrapped meat products and subjected to smoking and steam, the polysaccharide film actually dissolves and becomes integrated into the meat surface. Meats treated with the polysaccharide film in this manner exhibited higher yields, improved structure and texture, and reduced moisture loss. Edible starch based films can retard microbial growth by lowering the water activity within the package, thereby reducing drip loss of meat products and binding water that otherwise would be available for microbial growth. Desirable properties attributed to alginate films, include moisture retention, reduction in shrink, improved product texture, juiciness, color, and odor of treated muscle foods. Carrageenan based coatings have been used to prolong the shelf life of a variety of muscle foods including poultry and fish. Cellulose casings also are widely used by the meat industry in the manufacture of ready-to-eat meat and poultry products, including frankfurters, sausages, bologna, and other small diameter meat products subject to thermal processing. Currently, very little information exists to the application of pectin-based edible films on muscle foods. Next to cellulose, Chitosan is the most abundant natural polymer available. Some desirable properties of chitosan are that it forms films without the addition of additives, exhibits good oxygen and carbon dioxide permeability, as well as excellent mechanical properties and antimicrobial activity against bacteria yeasts, and molds. However, one disadvantage with chitosan is its high sensitivity to moisture.
Lipid films
Edible lipid or resin coatings can be prepared from waxes (e.g., carnauba, beeswax, and paraffin), oils (vegetable, animal, and mineral) and surfactants. There are a number of advantages for coating foods with lipids. These flims have good moisture barrier properties because the tightly packed crystalline structure of lipids restricts the passage of water vapour molecules. However, lipid coating lack structural integrity and do not adverse well to hydrophilic cut surfaces. Enrobing muscle foods with fats, has been performed primarily to reduce shrinkage of the food product, as well as to provide oxygen or moisture barriers. However, lipid-based films are vulnerable to oxidation, racking, flaking, retention of offflavors, as well as bitter aftertastes. Waxes are used as barrier films to gas and moisture (skin on fresh fruits) and to improve the surface appearance of various foods waxes (notably paraffin, carnauba, candellila and bee wax) are the most efficient edible compounds providing a humidity barrier. Most lipids in the solid state can be stretched to only about 102% of their original length before fracturing. Acetylated glycerol monostearate, however, can be stretched up to 800% of its original length. Acetylated monoglyceride coatings have been used on poultry and meat cuts to retard moisture loss during storage.
Protein films
Casein, whey protein, gelatin/collagen, fibrinogen, soy protein, wheat gluten, corn zein, and egg albumen have been processed into edible films. Due to their hydrophilic nature, these materials have good filim forming properties, but no resistance to water vapour in a high relative humidity environment. Protein films are generally formed from solutions or dispersions of the protein as the solvent/carrier evaporates. The solvent/carrier is generally limited to water, ethanol or ethanol-water mixtures. Protein-based films adhere well to hydrophilic surfaces, provide barriers for oxygen and carbon dioxide, but do not resist water diffusion. Casein and whey are the two common milk proteins that have been used in the manufacture of edible films. These proteins are desirable as components of these films because of their nutritional value, excellent mechanical and barrier properties, solubility in water, ability to act as emulsifiers, and because of their industrial surplus. Additionally, the application of protein films to muscle foods may present health problems, especially for individuals with food allergies associated with milk, egg, peanut, soybean, or rice proteins. Gelatin films could be formed from 20- 30% gelatin, 10-30% plasticizer (glycerin or sorbitol) and 40-70% water followed by drying the gelatin gel. In addition, gelatin films have been formed as coatings on meats to reduce oxygen, moisture and oil transport. Zein has excellent film forming properties and can be used for fabrication of biodegradable films. Zein films are relatively good water vapor barriers compared to other edible films. Gelatin/collagen based edible films also may serve as gas and solute barriers, thereby improving the quality and shelf life of muscle foods. These commercially available collagen films have been purported to reduce shrink loss, increase permeability of smoke to the meat product, increase juiciness, allow for easy removal of nets after cooking or smoking, and absorb fluid exudates. Limited information exists on the use of cereal and oil-seed proteins as edible films for meats. Soy protein can be used in the manufacture of adhesives, plastics, and packaging materials and can be a good alternative to the petroleum polymers. Whey proteins are a by-product from the cheese industry, and consist of whey protein isolates and whey protein concentrate. Whey proteins are capable to form elastic films and they have been employed as raw material for biodegradable packaging because they have good oxygen barrier and moderate moisture permeability.
Composite films
Composite flims consisting of lipids and hydrocolloids (proteins or polysaccharide) combine the advantages of each. This approach enables one to utilize the distinct functional characteristics of each class of film former. The combination between polymers to form films could be from proteins and carbohydrates, proteins and lipids, carbohydrates and lipids or synthetic polymers and natural polymers. The main objective of producing composite films is to improve the permeability or mechanical properties as dictated by the need of a specific application. These heterogeneous films are applied either in the form of an emulsion, suspension, or dispersion of the non-miscible constituents, or in successive layers (multilayer coating or films), or in the form of a solution in a common solvent. Two or more materials can be combined to improve gas exchange, adherence to coated products, or moisture vapor permeability properties.
Application of biopolymers in meat and meat products
The application of edible films to meat products is accomplished by indirect or direct application. For direct application, a number of methods have been employed including foaming, dipping, spraying, casting, brushing, wrapping or rolling. For foam applications, a foaming agent may be added to the coating or compressed air blown into the applicator tank. Then, the edible biopolymers foam is applied to the meat food by flaps or brushes as it moves over rollers. In some instances, submerging the meat products into a tank of the emulsion may work best, especially when applying several coats, when smoothing out irregular surfaces, or when costs need to be controlled. After dipping, the excess coating usually drips off and the remaining material is allowed to set or solidify on the meat product. In some cases, a heated air drier may be applied to speed up the setting process or to remove excess water. When a thinner, more uniform biopolymers edible film is required for certain surfaces, films may be best applied by spraying. Spray applications are also suitable when applying films to a particular side or when a dual application must be used for crosslinking, as is practiced with alginate coatings. Just as with foams, heated air can be applied after spraying to speed up the drying process or improve uniform distribution on the surfaces. With regard to indirect application of bio-based films to meat products, casting technologies may be employed. In this process, filmforming solutions may be poured onto a smooth, flat and level surface, with or without a mold to contain the solution, and allowed to dry or set. When performed in this manner, casting produces freestanding films with a desired thickness, smoothness, and flatness. When handled or processed as described, cast films may be firm and flexible enough to be wrapped around product surfaces. When it comes to applying films, gels or coatings to muscle foods, they should exhibit a number of functional properties such as moisture barrier ability, water or lipid solubility, color, appearance, transparency, desired mechanical or rheological characteristics and be non toxic. These properties can be influenced by the addition of compounds including plasticizers, cross-linking agents, antimicrobials, antioxidants or textural additives. Not only should these films exhibit flexibility, permeability, gas and solute migration or porosity following incorporation of these additives, but these films also should be resistant to breakage and abrasion.
Edible Bio-Packaging: A Sustainable Solution
Definition and Composition:
Edible bio-packaging refers to packaging materials that are not only biodegradable but also safe for consumption. These materials are typically derived from renewable resources such as plant-based polymers, starches, and proteins.
Reducing Environmental Impact:
- Edible bio-packaging materials offer a sustainable alternative to conventional packaging, reducing the reliance on fossil fuels and minimizing the environmental impact associated with traditional packaging waste.
Biodegradability:
- Unlike conventional plastics that persist in the environment for extended periods, edible bio-packaging materials are designed to break down naturally, contributing to reduced plastic pollution.
Consumer Safety:
- Edible bio-packaging materials are safe for consumption and pose no harm to human health. They eliminate the need for chemical additives commonly found in traditional packaging.
Application in Meat Products Processing
Freshness and Quality Preservation:
- Edible bio-packaging materials can be tailored to create barrier properties that protect meat products from external factors, including oxygen and moisture, thereby extending shelf life and preserving freshness.
Customizable Shapes and Sizes:
- These materials offer flexibility in design, allowing for the creation of customized packaging shapes and sizes that cater to specific meat products, optimizing storage and presentation.
Reducing Food Waste:
- The use of edible bio-packaging can contribute to reducing food waste by enhancing the preservation of meat products, minimizing spoilage, and ensuring longer shelf life.
Enhanced Consumer Experience:
- Edible packaging materials can enhance the overall consumer experience by providing innovative and sustainable packaging solutions. Consumers appreciate the eco-friendly approach and the reduced environmental impact of such packaging.
Challenges and Future Prospects
Cost and Scalability:
- One of the challenges faced in the adoption of edible bio-packaging is the current higher production cost compared to traditional materials. However, ongoing research aims to address this issue and enhance the scalability of production.
Regulatory Compliance:
- The approval and regulatory compliance of edible bio-packaging materials for use in the food industry require careful consideration. Standards and guidelines need to be established to ensure safety and functionality.
Advancements in Material Science:
- Continued research and advancements in material science are essential for developing edible bio-packaging materials with improved mechanical properties, barrier performance, and overall suitability for various food products.
Consumer Education:
- Increasing consumer awareness and education regarding the benefits of edible bio-packaging materials can foster wider acceptance and promote their integration into mainstream food packaging practices.
Conclusion
The adoption of edible bio-packaging materials in the processing of meat products represents a significant step toward a more sustainable and environmentally conscious food industry. By addressing the challenges associated with traditional packaging materials and offering innovative solutions, edible bio-packaging materials contribute to reducing waste, preserving freshness, and enhancing the overall consumer experience. As research and development in this field continue to progress, the future holds promising opportunities for the widespread implementation of edible bio-packaging, transforming the way we approach packaging in the meat products industry and beyond.Biopolymers packaging materials have been developed from polysaccharides, proteins, and lipids or combinations of those components have the potential to replace current synthetic plastics. Biopolymers packaging is gaining interest from researchers and meat industry due to its biodegradable and compostable characteristics. Bio based edible, or biopolymer packaging extends the shelf life and imparts desirable characteristics to the processed meat and poultry products. Biopolymers have vast diversity and therefore their applications in meat and poultry products packaging are various and multiple.
Compiled & Shared by- This paper is a compilation of groupwork provided by the
Team, LITD (Livestock Institute of Training & Development)
Image-Courtesy-Google
Reference-On Request.
Edible and bio-based food packaging
Edible and bio-based food packaging
