![]() The Complexity of ECs for Meats: Essential Properties of Consideration 3.1. It was found that the emulsion system was stable for 4 weeks while preserving resveratrol from lipid oxidation and its antimicrobial properties. An example of this correlation is the study of O/W system with droplet size <200 nm, encapsulating resveratrol. This implies that the particle size (influenced by homogenization and the process conditions) impacts the emulsion stability and, thereby, its encapsulation efficiency, more of which will be covered in the subsequent sections. Since the emulsion is thermodynamically unstable, surfactants are introduced to reduce the interfacial tension between the dispersed phase and the dispersed medium. This yields uniformly distributed droplets in the dispersed medium. During homogenization, the large droplets undergo size reduction upon applying mechanical sheer force. Homogenization devices are best suited to obtain an emulsion of particular particle size. For emulsions to function as a coating, it is crucial to consider the relation of particle size to the release mechanism and the fate of the droplets throughout the storage life. The particle size of the emulsion droplets influences the properties or behavior of the emulsions. Suffice it to say that one composition cannot be generalized for a food class, creating a spacious area for the researchers to explore.Įmulsions can be categorized as macroemulsions (0.1–0.5 μm), nanoemulsions (20–100 nm), and microemulsions (5–50 nm). The major challenge in preparing the films and coatings is the selection of appropriate raw materials that will serve all the required mechanical and barrier properties and their optimum ratio. EFs are first prepared as a laminate in one or multiple layers, dried, and then applied on the food products, whereas ECs are either sprayed on the products, or the products are immersed in the EC and then dried. The principal difference between EFs and ECs lies in the application method. Since then, the idea of edible films and coatings has achieved incredible advancements. Lipid coating was also used similarly in the sixteenth century in the US to preserve fruits. The concept of EFs and ECs can be dated back to ancient China, where lipid coating was applied on lemons and oranges. In general, ECs are highly sustainable and effective packaging systems for meat industries.Įdible films (EFs) and coatings (ECs) are food-based packaging systems applied to food to safeguard it from detrimental changes and ensure preservation. ECs fabricated with antimicrobial/antioxidant properties present promising results in increasing the shelf life of meat while preserving its sensory aspects. ![]() Lastly, the review presents the limitations of the literature while discussing the future trends. Furthermore, it discusses the lipid and protein oxidation and antimicrobial characteristics of ECs, which are necessary for other aspects to be relevant. The study begins by classifying emulsions based on composition and particle size, followed by a discussion on the physical properties, such as ingredient separation, rheology, and thermal characteristics. Therefore, the following review focuses on the essential aspects of developing ECs for meat. However, their construction has many challenges, especially for meat. ![]() Efficiently developed coatings can preserve food, increase nutritional composition, and control antioxidants’ release simultaneously. Emulsion coatings (ECs) are highly trending in the food packaging industry. ![]() However, the energy crisis and environmental pollution demand an economically feasible and environmentally sustainable preservation method. Advanced packaging systems and food preservation techniques are highly beneficial in this regard. One of the biggest challenges faced by the meat industry is maintaining the freshness of meat while extending its shelf life. ![]()
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