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Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food's constituents, protein denaturation, lipid oxidation, and discoloration. This study reviewed the development of functional packaging biomaterials that interact with food and the environment to improve food's sensory properties and consumer safety. Bioactive packaging incorporates additive compounds such as essential oils, natural extracts, and chemical substances to produce composite polymers and polymer blends. The findings showed that the incorporation of additive compounds enhanced the packaging's functionality and improved the compatibility of the polymer–polymer matrices and that between the polymers and active compounds. Food preservatives are alternative substances for food packaging that prevent food spoilage and preserve quality. The safety of food contact materials, especially the flavor/odor contamination from the packaging to the food and the mass transfer from the food to the packaging, was also assessed. Flavor is a key factor in consumer purchasing decisions and also determines the quality and safety of meat products. Novel functional packaging can be used to preserve the quality and safety of packaged meat products. [ABSTRACT FROM AUTHOR]

Biodegradable polymers typically have inferior barrier properties compared to petroleum-based nonbiodegradable plastic. The addition of zinc oxide nanoparticles may enhance the functional properties of biodegradable packaging and extends the shelf life of packaged foods. Polybutylene adipate-co-terephthalate (PBAT) and thermoplastic starch (TPS) blended ZnO (1–5%) nanocomposite films were developed via blown extrusion for functional active meat packaging. The nanocomposite film morphology showed agglomeration of the nanoparticles, causing poor mechanical properties. Nanovoids formed at the interface between the polymer and nanoparticles, increasing permeability. Dispersion of ZnO nanofillers modified C O and C-O ester bonding in PBAT and increased hydrogen bonding with TPS. The interaction between ZnO and polymers increased the dispersion and reduced the agglomeration of nanoparticles. The highest ZnO content at 5% resulted in a stronger interaction between ZnO and TPS due to increased amorphous starch content, which improved homogeneous dispersion within the matrices, reducing nanoparticle size. The ZnO nanocomposite films reduced lipid oxidation and delayed microbial growth, resulting in a lower total viable count, lactic acid bacteria and yeast and mold in packaged pork meat. Higher ZnO concentrations from 3% showed microbial inhibitory effects. The growth of microorganisms was controlled by residual oxygen, morphology of the films and nanoparticle characteristics. The nanocomposite films effectively extended the shelf life by more than 3 days under refrigerated conditions. [Display omitted] • Continuous blown extrusion of starch blended PBAT was achieved with up to 5% ZnO. • Hydrogen bond between ZnO and amorphous starch increased strength. • ZnO above 3% effectively prevented microbial growth and increased lipid stability. • Zn-meat interaction modified protein conformation was delayed at high ZnO levels. • Starch-ZnO nanocomposites extended shelf-life of packaged meat by more than 3 days. [ABSTRACT FROM AUTHOR]

• Superior oxygen barrier in starch/polybutylene adipate terephthalate at 5% nitrite. • Biodegradable films with 3% and 5% nitrite enhanced and stabilized redness of pork. • Residual nitrite was less than 0.7 ppm, while stabilizing redness in packaged meat. • Active films prevented microbial growth, stabilized lipid and shelf-life of meat. • Nitrite plasticized, improved melting of starch and miscible of polymer blends. Functional bioplastic packaging was produced from thermoplastic starch (TPS) with nitrite (1–5%) and polybutylene adipate terephthalate (PBAT) (PBAT/TPS at 30/70 and 40/60) via blown-film extrusion. TPS-nitrite interaction increased thermal destabilization and decreased α-relaxation temperature of TPS phase, indicating improved plasticization and disruption of starch granules. Nitrite modified C=O bonding of PBAT and improved compatibility with TPS networks, resulting in compact microstructures that reduced oxygen and water vapor permeability. Films containing nitrite showed up to 39.7% decrease (p ≤0.05) in mechanical properties while effectively improving and stabilizing redness of vacuum-packaged pork during storage for 12 days. Nitrite release led to up to 0.66 ppm residual nitrite, which corresponded to formation of nitrosyl myoglobin (3.4–9.6 ppm), and effectively reduced total viable count, lactic acid bacteria and yeast and molds (p ≤0.05). Stabilized lipid components also increased with increasing nitrite. Novel nitrite-containing biodegradable film enhanced functional properties and retained quality of packaged meat. [ABSTRACT FROM AUTHOR]

Biodegradable polymers can be used for eco-friendly, functional, active packaging to preserve food quality. Incorporation of titanium dioxide (TiO2) nanoparticles into polymer packaging enhances ethylene-scavenging activity and extends the shelf-life of fresh produce. In this study, TiO2 nanoparticles were incorporated into biodegradable poly(butylene adipate-co-terephthalate) (PBAT)- and thermoplastic cassava starch (TPS)-blended films to produce nanocomposite packaging via blown-film extrusion. The effects of TiO2 on morphology, packaging properties, and applications as functional packaging for fresh produce were investigated. Increased TiO2 in the film packaging increased amorphous starch content and hydrogen bonding by interacting with the TPS phase of the polymer blend, with negligible chemical interaction with the PBAT component and identical mechanical relaxation in the PBAT phase. Surface topography indicated void space due to non-homogeneous dispersion causing increased oxygen and carbon dioxide permeability. Homogeneous dispersion of fine TiO2 nanoparticles increased mechanical strength and reduced oxygen, carbon dioxide, and water vapor permeability. Films containing TiO2 also showed efficient oxygen-scavenging activity that removed residual oxygen from the package headspace dependent on the levels and morphology of nanoparticles in the film matrices. Banana fruit packaged in films containing TiO2 recorded slower darkening color change and enhanced shelf-life with increasing TiO2 content. [ABSTRACT FROM AUTHOR]

Plasticized hydroxypropyl cassava thermoplastic starch (TPS) with glycerol was blended with polybutylene adipate terephthalate (PBAT) via blown-film extrusion. Effects of PBAT/TPS ratios (60/40 and 50/50) and degrees of substitution (DS) for hydroxypropyl groups in TPS on film properties were investigated. All PBAT/TPS blend films were determined for morphology, thermal stability, thermomechanical, mechanical and barrier properties. Higher DS increased film clarity and glossy surface, improved compatibility between PBAT and TPS, reduced crystallinity and enhanced exposure of hydroxyl groups and hydrogen-bonding of the films. Blending caused phase separation with dispersed starch granules in continuous PBAT matrices, giving high surface roughness. Increased TPS and DS facilitated formation of co-continuous structures and miscibility, improving elongation by approximately 210%. Different DS modified microstructure and hydrophilicity of PBAT/TPS films which consequently reduced water vapor permeability by 34%. Modified DS in hydroxypropyl starch efficiently improved clarity, mechanical and barrier properties of bioplastic packaging. • Increased degree of hydroxypropylation in TPS improved clarity of PBAT blend films. • Hydroxypropyl group improved miscibility and homogeneous structure of polymer blend. • Film elongation increased by 210% with increasing degree of hydroxypropylation. [ABSTRACT FROM AUTHOR]