Affiliation:
1. Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144411, India
2. School of Biotechnology and Bioinformatics, D.Y. Patil University, Navi Mumbai-400614, India
Abstract
The World population is increasing continuously and to fulfil the requirement of future
generation food supply needs to be increased. Food availability and accessibility can be increased by
increasing production, improving distribution, and reducing the losses. To achieve the goal of improving
the quality of food products, the use of synthetic packaging films has increased and this has
led to serious ecological problems due to their non-biodegradability. Amongst other alternatives to
replace the use of synthetic packaging, the application of biodegradable films and coatings has shown
promising results. The aim of this article is to update the information about the effects of polysaccharide,
protein and lipid-based coatings, and antimicrobial and composite coatings on meat products. In the
future, this data will be helpful for the processors to select the best coating material which can
enhance the quality of different fresh, processed and frozen meat, poultry and seafood.
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
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