Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat
The poultry processing sector provides a sustainable source of animal protein of high nutritional quality. Plant essential oils were proposed as natural alternatives to enhance safety and extend the shelf life of poultry meat. However, the applications to this sector are limited due to the low stabi...
| Main Authors: | , , , , , |
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| Format: | Article |
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Taylor and Francis
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/96434/ |
| _version_ | 1848862363693875200 |
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| author | Marzlan, Anis Asyila Meor Hussin, Anis Shobirin Bourke, Paula Chaple, Sonal Barroug, Soukaina Muhialdin, Belal J. |
| author_facet | Marzlan, Anis Asyila Meor Hussin, Anis Shobirin Bourke, Paula Chaple, Sonal Barroug, Soukaina Muhialdin, Belal J. |
| author_sort | Marzlan, Anis Asyila |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The poultry processing sector provides a sustainable source of animal protein of high nutritional quality. Plant essential oils were proposed as natural alternatives to enhance safety and extend the shelf life of poultry meat. However, the applications to this sector are limited due to the low stability and rapid oxidation of the essential oil. The emergence of active packaging incorporating essential oils has expanded potential food applications. Critical factors for successful development of active packaging interventions include appropriate essential oil selection, polymer source selection (carbohydrates-based, proteins-based), the bioactivity as a function of the packaging matrix as well as the target and food constituents, the minimum inhibition concentrations achievable in conjunction with processing conditions. The large gap between the commercially available active packaging and the demand for sustainable environmentally friendly packaging is an important limitation for current applications in chicken meat. Therefore, this article reviews the antimicrobial and antioxidant activity, the green extraction approaches and the applications of essential oils in controlled release packaging (CRP). Moreover, this review aims to fill gap between the CRP and their limitations to expand their potential applications in chicken meat. |
| first_indexed | 2025-11-15T13:15:50Z |
| format | Article |
| id | upm-96434 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:15:50Z |
| publishDate | 2021 |
| publisher | Taylor and Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-964342023-01-26T02:26:18Z http://psasir.upm.edu.my/id/eprint/96434/ Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat Marzlan, Anis Asyila Meor Hussin, Anis Shobirin Bourke, Paula Chaple, Sonal Barroug, Soukaina Muhialdin, Belal J. The poultry processing sector provides a sustainable source of animal protein of high nutritional quality. Plant essential oils were proposed as natural alternatives to enhance safety and extend the shelf life of poultry meat. However, the applications to this sector are limited due to the low stability and rapid oxidation of the essential oil. The emergence of active packaging incorporating essential oils has expanded potential food applications. Critical factors for successful development of active packaging interventions include appropriate essential oil selection, polymer source selection (carbohydrates-based, proteins-based), the bioactivity as a function of the packaging matrix as well as the target and food constituents, the minimum inhibition concentrations achievable in conjunction with processing conditions. The large gap between the commercially available active packaging and the demand for sustainable environmentally friendly packaging is an important limitation for current applications in chicken meat. Therefore, this article reviews the antimicrobial and antioxidant activity, the green extraction approaches and the applications of essential oils in controlled release packaging (CRP). Moreover, this review aims to fill gap between the CRP and their limitations to expand their potential applications in chicken meat. Taylor and Francis 2021 Article PeerReviewed Marzlan, Anis Asyila and Meor Hussin, Anis Shobirin and Bourke, Paula and Chaple, Sonal and Barroug, Soukaina and Muhialdin, Belal J. (2021) Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat. Food Reviews International, 38. pp. 1-12. ISSN 8755-9129; ESSN: 1525-6103 https://www.tandfonline.com/doi/abs/10.1080/87559129.2021.2013499?journalCode=lfri20 10.1080/87559129.2021.2013499 |
| spellingShingle | Marzlan, Anis Asyila Meor Hussin, Anis Shobirin Bourke, Paula Chaple, Sonal Barroug, Soukaina Muhialdin, Belal J. Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat |
| title | Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat |
| title_full | Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat |
| title_fullStr | Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat |
| title_full_unstemmed | Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat |
| title_short | Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat |
| title_sort | combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat |
| url | http://psasir.upm.edu.my/id/eprint/96434/ http://psasir.upm.edu.my/id/eprint/96434/ http://psasir.upm.edu.my/id/eprint/96434/ |