Enhancing the lipid stability of foods of animal origin using edible packaging systems

• DOI: 10.1016/j.fochx.2024.101185
• Publication Date: 2024-02-14T05:48:38Z
• Authors: Zuhaib F. Bhat; Hina F. Bhat; Mehnaza Manzoor; Gholamreza Abdi; Rana Muhammad Aadil; Abdo Hassoun; Abderrahmane Aït-...
• Keywords: Lipid Oxidation; Active packaging

Foods of animal origin are prone to oxidation due their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way preserving animal-derived foods been reported retard using antioxidant molecules from side-streams, waste, agricultural by-products. Studies evaluated previously undocumented film materials novel bioactive additives for edible foods. However, none the studies is specifically focused on evaluating available enhancing stability. This paper thoroughly examines discusses application containing controlling The analyses interprets main findings recently published research papers. active principles used stability summarised underlying mechanisms discussed in detail. should aim at cheaper readily natural ingredients future production affordable systems.