Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products

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dc.authoridZanella Pinto, Vania/0000-0002-7081-5446
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridGAGAOUA, Mohammed/0000-0001-6913-3379
dc.authoridLAMRI, Melisa/0000-0001-7258-7400
dc.authoridAlessandroni, Laura/0000-0002-3533-3791
dc.authoridDIB, Amira Leila/0000-0002-3830-2800
dc.authoridBoukid, Fatma/0000-0003-4857-6351
dc.contributor.authorGagaoua, Mohammed
dc.contributor.authorPinto, Vania Zanella
dc.contributor.authorGoksen, Gulden
dc.contributor.authorAlessandroni, Laura
dc.contributor.authorLamri, Melisa
dc.contributor.authorDib, Amira Leila
dc.contributor.authorBoukid, Fatma
dc.date.accessioned2025-03-17T12:25:17Z
dc.date.available2025-03-17T12:25:17Z
dc.date.issued2022
dc.departmentTarsus Üniversitesi
dc.description.abstractFresh and processed meat products are staple foods worldwide. However, these products are considered perishable foods and their deterioration depends partly on the inner and external properties of meat. Beyond conventional meat preservation approaches, electrospinning has emerged as a novel effective alternative to develop active and intelligent packaging. Thus, this review aims to discuss the advantages and shortcomings of electrospinning application for quality and safety preservation of meat and processed meat products. Electrospun fibres are very versatile, and their features can be modulated to deliver functional properties such as antioxidant and antimicrobial effects resulting in shelf-life extension and in some cases product quality improvement. Compared to conventional processes, electrospun fibres provide advantages such as casting and coating in the fabrication of active systems, indicators, and sensors. The approaches for improving, stabilizing, and controlling the release of active compounds and highly sensitive, rapid, and reliable responsiveness, under changes in real-time are still challenging for innovative packaging development. Despite their advantages, the active and intelligent electrospun fibres for meat packaging are still restricted to research and not yet widely used for commercial products. Industrial validation of lab-scale achievements of electrospinning might boost their commercialisation. Safety must be addressed by evaluating the impact of electrospun fibres migration from package to foods on human health. This information will contribute into filling knowledge gaps and sustain clear regulations.
dc.description.sponsorshipCNPq Brazil [432181/2018-0]
dc.description.sponsorshipThe authors convey special thanks to Tanima Bhattacharya for the earlier scientific discussion on this review. Vania Zanella Pinto acknowledges the support of the project Universal CNPq Brazil grant # 432181/2018-0.
dc.identifier.doi10.3390/coatings12050644
dc.identifier.issn2079-6412
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85130221156
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/coatings12050644
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1595
dc.identifier.volume12
dc.identifier.wosWOS:000803612400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofCoatings
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectmeat safety
dc.subjectmeat preservation
dc.subjectmeat quality and stability
dc.subjectactive and intelligent packaging
dc.subjectinnovative packaging
dc.titleElectrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products
dc.typeReview

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