Skip to content
2000
Volume 16, Issue 2
  • ISSN: 2772-574X
  • E-ISSN: 2772-5758

Abstract

The massive and uncontrolled use of petroleum-based plastic food packaging has resulted in serious environmental problems. As a result, the food packaging industry should improve packaging materials based on biodegradable polymers, such as chitosan. Edible food coating maintains and improves the shelf life and condition of packaged foods. Researchers have widely investigated the potential applications of biodegradable natural polymers, such as chitosan, cellulose, starch, whey protein, and gelatin in the food packaging industry. Among the natural biodegradable materials available, chitosan and its derivatives have attracted great interest because they have antimicrobial, antifungal, and metal-chelating properties. They are biodegradable polysaccharides and are non-toxic; therefore, they are considered perfect materials for food coating. Adding other active materials, such as fruit extracts, phenolic compounds, and essential oils, can significantly enhance the antimicrobial and antioxidant capacity of chitosan-based packaging materials. Thus, this article investigates the recent updates in food packaging applications based on chitosan essential oil composites.

© 2025 Bentham Science Publishers
Loading

Article metrics loading...

/content/journals/rafna/10.2174/012772574X301555240503070126
2024-05-17
2025-10-11

  • From This Site

    /content/journals/rafna/10.2174/012772574X301555240503070126
    dcterms_title,dcterms_subject,pub_keyword
    -contentType:Contributor -contentType:Concept -contentType:Institution
    10
    5
Loading full text...

Full text loading...

References

  1. DasA.K. NandaP.K. DasA. BiswasS. Hazards and safety issues of meat and meat products.Food. Saf. Human. Heal.201914516810.1016/B978‑0‑12‑816333‑7.00006‑0
     [Google Scholar]
  2. HalagardaM. WójciakK.M. Health and safety aspects of traditional European meat products. A review.Meat Sci.202218410862310.1016/j.meatsci.2021.10862334753110
     [Google Scholar]
  3. CrummettD. The ethics of consuming meat.Meat and Meat Replacements.Woodhead Publishing202328130110.1016/B978‑0‑323‑85838‑0.00006‑7
     [Google Scholar]
  4. FarinaP. AscrizziR. BediniS. CastagnaA. FlaminiG. MacalusoM. MannucciA. PieracciY. RanieriA. SciampagnaM.C. VenturiF. ContiB. Chitosan and essential oils combined for beef meat protection against the oviposition of Calliphora vomitoria, water loss, lipid peroxidation, and colour changes.Foods20221124399410.3390/foods1124399436553736
     [Google Scholar]
  5. DomínguezR PateiroM GagaouaM BarbaFJ ZhangW LorenzoJM A comprehensive review on lipid oxidation in meat and meat products.Antioxidants201981042910.3390/antiox8100429
     [Google Scholar]
  6. WuH. RichardsM.P. UndelandI. Lipid oxidation and antioxidant delivery systems in muscle food.Compr. Rev. Food Sci. Food Saf.20222121275129910.1111/1541‑4337.1289035080797
     [Google Scholar]
  7. GranataG. StracquadanioS. LeonardiM. NapoliE. MalandrinoG. CafisoV. StefaniS. GeraciC. Oregano and thyme essential oils encapsulated in chitosan nanoparticles as effective antimicrobial agents against foodborne pathogens.Molecules20212613405510.3390/molecules2613405534279395
     [Google Scholar]
  8. HyldgaardM. MygindT. MeyerR.L. Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components.Front. Microbiol.201231210.3389/fmicb.2012.0001222291693
     [Google Scholar]
  9. NikolićM. GlamočlijaJ. FerreiraI.C.F.R. CalhelhaR.C. FernandesÂ. MarkovićT. MarkovićD. GiweliA. SokovićM. Chemical composition, antimicrobial, antioxidant and antitumor activity of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus vulgaris L. essential oils.Ind. Crops Prod.20145218319010.1016/j.indcrop.2013.10.006
     [Google Scholar]
  10. AgrimontiC. WhiteJ.C. TonettiS. MarmiroliN. Antimicrobial activity of cellulosic pads amended with emulsions of essential oils of oregano, thyme and cinnamon against microorganisms in minced beef meat.Int. J. Food Microbiol.201930510824610.1016/j.ijfoodmicro.2019.10824631238193
     [Google Scholar]
  11. KačániováM. TerentjevaM. VukovicN. PuchalskiC. RoychoudhuryS. KunováS. KlūgaA. TokárM. KluzM. IvanišováE. The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fish.Saudi Pharm. J.20172581108111610.1016/j.jsps.2017.07.00530166897
     [Google Scholar]
  12. PedoneseF. FratiniF. PistelliL. PortaF.M. Di CiccioP. FischettiR. TurchiB. NuvoloniR. Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin.Ital. J. Food Saf.201764693910.4081/ijfs.2017.693929564238
     [Google Scholar]
  13. YunJ. WuC. LiX. FanX. Improving the microbial food safety of fresh fruits and vegetables with aqueous and vaporous essential oils.Natural and Bio-Based Antimicrobials for Food ApplicationsACS Symposium201812878711710.1021/bk‑2018‑1287.ch005
     [Google Scholar]
  14. Trajkovska PetkoskaA. DaniloskiD. D’CunhaN.M. NaumovskiN. BroachA.T. Edible packaging: Sustainable solutions and novel trends in food packaging.Food Res. Int.202114010998110.1016/j.foodres.2020.10998133648216
     [Google Scholar]
  15. YemenicioğluA. Application of active edible packaging for different food categories.Edible Food Packaging with Natural Hydrocolloids and Active Agentsintechopen202226433010.1201/9780429329890‑7
     [Google Scholar]
  16. JeevahanJ. ChandrasekaranM. Nanoedible films for food packaging: A review.J. Mater. Sci.20195419122901231810.1007/s10853‑019‑03742‑y
     [Google Scholar]
  17. JayakumarA. RadoorS. KimJ.T. RhimJ.W. NandiD. ParameswaranpillaiJ. SiengchinS. Recent innovations in bionanocomposites-based food packaging films : A comprehensive review.Food Packag. Shelf Life20223310087710.1016/j.fpsl.2022.100877
     [Google Scholar]
  18. BhowmikS. AgyeiD. AliA. Bioactive chitosan and essential oils in sustainable active food packaging: Recent trends, mechanisms, and applications.Food Packag. Shelf Life20223410096210.1016/j.fpsl.2022.100962
     [Google Scholar]
  19. RoutS. TambeS. DeshmukhR.K. MaliS. CruzJ. SrivastavP.P. AminP.D. GaikwadK.K. AndradeE.H.A. OliveiraM.S. Recent trends in the application of essential oils: The next generation of food preservation and food packaging.Trends Food Sci. Technol.202212942143910.1016/j.tifs.2022.10.012
     [Google Scholar]
  20. Yilmaz AtayH. 2019. Antibacterial Activity of Chitosan-Based Systems. In: Jana, S., Jana, S. (eds) Functional Chitosan. Springer, Singapore.10.1007/978‑981‑15‑0263‑7_15
     [Google Scholar]
  21. PopescuP.A. PaladeL.M. NicolaeI.C. PopaE.E. MiteluțA.C. DrăghiciM.C. MateiF. PopaM.E. Chitosan-based edible coatings containing essential oils to preserve the shelf life and postharvest quality parameters of organic strawberries and apples during cold storage.Foods20221121331710.3390/foods1121331736359930
     [Google Scholar]
  22. El BayomiR.M. ShataR.H.M. MahmoudA.F.A. Effects of edible chitosan coating containing Salvia rosmarinus essential oil on quality characteristics and shelf life extension of rabbit meat during chilled storage.J. Food Meas. Charact.20231732464247410.1007/s11694‑023‑01804‑z
     [Google Scholar]
  23. GhorpadeV. S. Preparation of hydrogels based on natural polymers via chemical reaction and cross-linking.Hydrog. Base. Nat. Polym.20209111810.1016/B978‑0‑12‑816421‑1.00004‑5
     [Google Scholar]
  24. Roshandel-hesariN. Mokaber-EsfahaniM. TaleghaniA. AkbariR. Investigation of physicochemical properties, antimicrobial and antioxidant activity of edible films based on chitosan/casein containing Origanum vulgare L. essential oil and its effect on quality maintenance of cherry tomato.Food Chem.202239613365010.1016/j.foodchem.2022.13365035839728
     [Google Scholar]
  25. dos SantosJ.W.S. GarciaV.A.S. VenturiniA.C. CarvalhoR.A. da SilvaC.F. YoshidaC.M.P. Sustainable coating paperboard packaging material based on chitosan, palmitic acid, and activated carbon: Water vapor and fat barrier performance.Foods20221124403710.3390/foods1124403736553777
     [Google Scholar]
  26. XuT. GaoC. FengX. YangY. ShenX. TangX. Structure, physical and antioxidant properties of chitosan-gum arabic edible films incorporated with cinnamon essential oil.Int. J. Biol. Macromol.201913423023610.1016/j.ijbiomac.2019.04.18931047924
     [Google Scholar]
  27. KasaiD.R. RadhikaD. ChalannavarR.K. ChougaleR.B. MudigoudarB. A Study on Edible Polymer Films for Food Packaging Industry.Current Scenario and Advancements. In Advances in Rheology of Materials.IntechOpen2022122010.5772/intechopen.107997
     [Google Scholar]
  28. MoshoodT.D. NawanirG. MahmudF. MohamadF. AhmadM.H. AbdulGhaniA. Sustainability of biodegradable plastics: New problem or solution to solve the global plastic pollution?Curr. Res. Green. Sustain.Chem.2022510027310.1016/j.crgsc.2022.100273
     [Google Scholar]
  29. ShlushE. Davidovich-PinhasM. Bioplastics for food packaging.Trends Food Sci. Technol.2022125668010.1016/j.tifs.2022.04.026
     [Google Scholar]
  30. FatullayevaS. TagiyevD. ZeynalovN. MammadovaS. AliyevaE. Recent advances of chitosan-based polymers in biomedical applications and environmental protection.J. Polym. Res.202229725910.1007/s10965‑022‑03121‑3
     [Google Scholar]
  31. HasanM.M. HabibM.L. AnwaruzzamanM. KamruzzamanM. KhanM.N. RahmanM.M. Processing techniques of chitosan-based interpenetrating polymer networks, gels, blends, composites and nanocomposites.Handbook of Chitin and ChitosanElsevier B.V.20202619310.1016/B978‑0‑12‑817968‑0.00003‑2
     [Google Scholar]
  32. KadokawaJ. Processing techniques of chitin-based gels, blends, and composites using ionic liquids.ACS Sustainable Chem. Eng.20208102411025110.1016/B978‑0‑12‑817968‑0.00002‑0
     [Google Scholar]
  33. PellisA. GuebitzG.M. NyanhongoG.S. Chitosan: Sources, processing and modification techniques.Gels20228739310.3390/gels807039335877478
     [Google Scholar]
  34. ElgadirM.A. MariodA.A. Gelatin and chitosan as meat by-products and their recent applications.Foods20221216010.3390/foods1201006036613275
     [Google Scholar]
  35. ShiekhK.A. NgiwngamK. TongdeesoontornW. Polysaccharide-based active coatings incorporated with bioactive compounds for reducing postharvest losses of fresh fruits.Coatings2021121810.3390/coatings12010008
     [Google Scholar]
  36. JaegerS.R. VidalL. AresG. ChheangS.L. SpinelliS. Healthier eating: Covid-19 disruption as a catalyst for positive change.Food Qual. Prefer.20219210422010.1016/j.foodqual.2021.10422036567730
     [Google Scholar]
  37. ArfinT. Active ingredients enabled edible coatings and films improve shelf life of food: An overview.Biomaterials in Food Packaging MohdY. Shafat AhmadK. 1st Jenny Stanford Publishing2022498110.1201/9781003256786‑2
     [Google Scholar]
  38. LiX. ZhangR. HassanM.M. ChengZ. MillsJ. HouC. RealiniC.E. ChenL. DayL. ZhengX. ZhangD. HicksT.M. Active packaging for the extended shelf-life of meat: Perspectives from consumption habits, market requirements and packaging practices in China and New Zealand.Foods20221118290310.3390/foods1118290336141031
     [Google Scholar]
  39. PapadochristopoulosA. KerryJ.P. FeganN. BurgessC.M. DuffyG. Natural anti-microbials for enhanced microbial safety and shelf-life of processed packaged meat.Foods2021107159810.3390/foods1007159834359468
     [Google Scholar]
  40. Montero-PradoP. Ruiz MoralesG. A. Recent advances in research and development to increase shelf life and safety of packaged foods. Agronomía Mesoamericana 20223334838910.15517/am.v33i3.48389
     [Google Scholar]
  41. WangH. DingF. MaL. ZhangY. Edible films from chitosan-gelatin: Physical properties and food packaging application.Food Biosci.20214010087110.1016/j.fbio.2020.100871
     [Google Scholar]
  42. ChenJ. ZhangJ. LiuD. ZhangC. YiH. LiuD. Preparation, characterization, and application of edible antibacterial three-layer films based on gelatin–chitosan–corn starch–incorporated nisin.Food Packag. Shelf Life20223410098010.1016/j.fpsl.2022.100980
     [Google Scholar]
  43. FlórezM. CazónP. VázquezM. Active packaging film of chitosan and Santalum album essential oil: Characterization and application as butter sachet to retard lipid oxidation.Food Packag. Shelf Life20223410093810.1016/j.fpsl.2022.100938
     [Google Scholar]
  44. GadkariR. R. GargH. ChowdhuryA. AliW. Chitosan-based bionanocomposites for food packaging applications.Bionanocomposites for Food Packaging Applications202218120010.1016/B978‑0‑323‑88528‑7.00006‑X
     [Google Scholar]
  45. NazurahR.N.F. NoranizanM.A. Nor-KhaizuraM.A.R. Nur HananiZ.A. The potential of chitosan-based film with curry leaf essential oil as natural insect-repellent food packaging.Food Packag. Shelf Life2022341210099310.1016/j.fpsl.2022.100993
     [Google Scholar]
  46. WangD. YangH. LuX. WuY. BlasiF. The inhibitory effect of chitosan-based films, incorporated with essential oil of Perilla frutescens leaves, against botrytis cinerea during the storage of strawberries.Processes202210470610.3390/pr10040706
     [Google Scholar]
  47. KumarA. YadavS. PramanikJ. SivamaruthiB.S. JayeoyeT.J. PrajapatiB.G. ChaiyasutC. Chitosan-based composites: Development and perspective in food preservation and biomedical applications.Polymers20231515315010.3390/polym1515315037571044
     [Google Scholar]
  48. KhezerlouA. TavassoliM. Alizadeh SaniM. EhsaniA. McClementsD.J. Smart packaging for food spoilage assessment based on Hibiscus sabdariffa L. anthocyanin-loaded chitosan films.J. Composit. Sci.202371040410.3390/jcs7100404
     [Google Scholar]
  49. MujtabaM. LipponenJ. OjanenM. PuttonenS. VaittinenH. Trends and challenges in the development of bio-based barrier coating materials for paper/cardboard food packaging; a review.Sci. Total Environ.2022851Pt 215832810.1016/j.scitotenv.2022.15832836037892
     [Google Scholar]
  50. CruzR.M.S. KrauterV. KrauterS. AgriopoulouS. WeinrichR. HerbesC. ScholtenP.B.V. Uysal-UnalanI. SogutE. KopacicS. LahtiJ. RutkaiteR. VarzakasT. Bioplastics for food packaging: Environmental Impact, trends and regulatory aspects.Foods20221119308710.3390/foods1119308736230164
     [Google Scholar]
  51. HoqueM. McDonaghC. TiwariB.K. KerryJ.P. PathaniaS. Effect of high-pressure processing on the packaging properties of biopolymer-based edible coatings: A Review.Polymers20221415300910.3390/polym1415300935893971
     [Google Scholar]
  52. LiT. ZhaoL. WangY. WuX. LiaoX. Effect of high-pressure processing on the preparation and characteristic changes of biopolymer-based edible coatings in Food Packaging Applications.Food Eng. Rev.202113345446410.1007/s12393‑020‑09265‑6
     [Google Scholar]
  53. HaghighiH. De LeoR. BedinE. PfeiferF. SieslerH.W. PulvirentiA. Comparative analysis of blend and bilayer films based on chitosan and gelatin enriched with LAE (lauroyl arginate ethyl) with antimicrobial activity for food packaging applications.Food Packag. Shelf Life201919313910.1016/j.fpsl.2018.11.015
     [Google Scholar]
  54. HaghighiH. LeugoueS.K. PfeiferF. SieslerH.W. LicciardelloF. FavaP. PulvirentiA. Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications.Food Hydrocoll.202010010541910.1016/j.foodhyd.2019.105419
     [Google Scholar]
  55. StanzioneM. ZulloR. BuonocoreG. G. LavorgnaM. Effect of the presence of bioactive compounds embedded into active packaging edible coatings on their mechanical and barrier properties.Releasing Systems in Active Food Packaging, Preparation and ApplicationsSpringerLink202218722110.1007/978‑3‑030‑90299‑5_8
     [Google Scholar]
  56. BizymisA.P. GiannouV. TziaC. Improved properties of composite edible coatings based on chitosan by using cellulose nanocrystals and beta-cyclodextrin.Appl. Sci.20221217872910.3390/app12178729
     [Google Scholar]
  57. KandasamyS. YooJ. YunJ. KangH.B. SeolK.H. KimH.W. HamJ.S. Application of whey protein-based edible films and coatings in food industries: An updated overview.Coatings2021119105610.3390/coatings11091056
     [Google Scholar]
  58. WangX. LiK. ZhangX. GaoT. ZhangL. ShenY. YangL. Performance of chitosan/γ-polyglutamic acid/curcumin edible coating and application in fresh beef preservation.Food. Sci. Technol.2023434112
     [Google Scholar]
  59. KunamP.K. RamakanthD. AkhilaK. GaikwadK.K. Bio-based materials for barrier coatings on paper packaging.Biomass Convers. Biorefin.202211610.1007/s13399‑022‑03241‑236090305
     [Google Scholar]
  60. Salavati HamedaniM. RezaeigolestaniM. MohsenzadehM. Optimization of antibacterial, physical and mechanical properties of novel chitosan/olibanum gum film for food packaging application.Polymers20221419396010.3390/polym1419396036235904
     [Google Scholar]
  61. ZubairM. ShahzadS. HussainA. PradhanR.A. ArshadM. UllahA. Current trends in the utilization of essential oils for polysaccharide- and protein-derived food packaging materials.Polymers2022146114610.3390/polym1406114635335477
     [Google Scholar]
  62. ZhangZ.J. LiN. LiH.Z. LiX.J. CaoJ.M. ZhangG.P. HeD.L. Preparation and characterization of biocomposite chitosan film containing Perilla frutescens (L.) Britt. essential oil.Ind. Crops Prod.201811266066710.1016/j.indcrop.2017.12.073
     [Google Scholar]
  63. NavarraM. MannucciC. DelbòM. CalapaiG. Citrus bergamia essential oil: from basic research to clinical application.Front. Pharmacol.201563610.3389/fphar.2015.0003625784877
     [Google Scholar]
  64. SapułaP. Bialik-WąsK. MalarzK. Are natural compounds a promising alternative to synthetic cross-linking agents in the preparation of hydrogels?Pharmaceutics202315125310.3390/pharmaceutics1501025336678882
     [Google Scholar]
  65. Skopinska-WisniewskaJ. TuszynskaM. Olewnik-KruszkowskaE. Comparative study of gelatin hydrogels modified by various cross-linking agents.Materials202114239610.3390/ma1402039633466924
     [Google Scholar]
  66. AzadbakhtE. MaghsoudlouY. KhomiriM. KashiriM. Development and structural characterization of chitosan films containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage.Food Packag. Shelf Life201817657210.1016/j.fpsl.2018.03.007
     [Google Scholar]
  67. LiY. WuC. WuT. YuanC. HuY. Antioxidant and antibacterial properties of coating with chitosan–citrus essential oil and effect on the quality of Pacific mackerel during chilled storage.Food Sci. Nutr.2019731131114310.1002/fsn3.95830918656
     [Google Scholar]
  68. GoE.J. SongK.B. Effect of java citronella essential oil addition on the physicochemical properties of Gelidium corneum-chitosan composite films.Food Sci. Biotechnol.202029790991510.1007/s10068‑020‑00740‑832582453
     [Google Scholar]
  69. VenkatachalamK. RakkapaoN. LekjingS. Physicochemical and antimicrobial characterization of chitosan and native glutinous rice starch-based composite edible films: Influence of different essential oils incorporation.Membranes202313216110.3390/membranes1302016136837664
     [Google Scholar]
  70. ArdjoumN. ChibaniN. ShankarS. SalmieriS. DjidjelliH. LacroixM. Incorporation of Thymus vulgaris essential oil and ethanolic extract of propolis improved the antibacterial, barrier and mechanical properties of corn starch-based films.Int. J. Biol. Macromol.202322457858310.1016/j.ijbiomac.2022.10.14636270401
     [Google Scholar]
  71. DasS. GhoshA. MukherjeeA. Nanoencapsulation-based edible coating of essential oils as a novel green strategy against fungal spoilage, mycotoxin contamination, and quality deterioration of stored fruits: An overview.Front. Microbiol.20211276841410.3389/fmicb.2021.76841434899650
     [Google Scholar]
  72. WangZ. HuangJ. YunD. YongH. LiuJ. Antioxidant packaging films developed based on chitosan grafted with different catechins: Characterization and application in retarding corn oil oxidation.Food Hydrocoll.202213310797010.1016/j.foodhyd.2022.107970
     [Google Scholar]
  73. YaghoubiM. AyasehA. AlirezaluK. NematiZ. PateiroM. LorenzoJ.M. Effect of chitosan coating incorporated with artemisia fragrans essential oil on fresh chicken meat during refrigerated storage.Polymers202113571610.3390/polym1305071633652853
     [Google Scholar]
  74. PerestreloR. SilvaC. SilvaP. CâmaraJ.S. Rapid spectrophotometric methods as a tool to assess the total phenolics and antioxidant potential over grape ripening: a case study of Madeira grapes.J. Food Meas. Charact.20181231754176210.1007/s11694‑018‑9790‑8
     [Google Scholar]
  75. Moncada-BasualtoM. Olea-AzarC. Spectrophotometric methods and electronic spin resonance for evaluation of antioxidant capacity of food. ShuklaA. Spectroscopic Techniques & Artificial Intelligence for Food and Beverage AnalysisSpringerSingapore2020537510.1007/978‑981‑15‑6495‑6_3
     [Google Scholar]
  76. ChristodoulouM.C. Orellana PalaciosJ.C. HesamiG. JafarzadehS. LorenzoJ.M. DomínguezR. MorenoA. HadidiM. Spectrophotometric methods for measurement of antioxidant activity in food and pharmaceuticals.Antioxidants20221111221310.3390/antiox1111221336358583
     [Google Scholar]
  77. Gulcinİ. AlwaselS.H. DPPH radical scavenging assay.Processes2023118224810.3390/pr11082248
     [Google Scholar]
  78. LingQ. ZhangB. WangY. XiaoZ. HouJ. XiaoC. LiuY. JinZ. Chemical composition and antioxidant activity of the essential oils of citral-rich chemotype Cinnamomum camphora and Cinnamomum bodinieri.Molecules20222721735610.3390/molecules2721735636364183
     [Google Scholar]
  79. SulistijowatiR. HusainR. DatauM.C. Antioxidant, antibacterial and antifungal activity of edible coating chitosan-galactose complex.Proceedings of the IOP Conference Series: Earth and Environmental ScienceMakassar, Indonesia,22 June 2019, pp.012032.10.1088/1755‑1315/370/1/012032
     [Google Scholar]
  80. ZhangP. NewhouseT.R. Oxidation stepping stones: α-oxytriflation enables asymmetric arylation of amides.Chem2019571690169210.1016/j.chempr.2019.06.008
     [Google Scholar]
  81. AdilettaG. ZampellaL. ColettaC. PetriccioneM. Chitosan coating to preserve the qualitative traits and improve antioxidant system in fresh figs (Ficus carica L.).Agriculture2019948410.3390/agriculture9040084
     [Google Scholar]
  82. Martínez-GonzálezM.C. Bautista-BañosS. Correa-PachecoZ.N. Corona-RangelM.L. Ventura-AguilarR.I. Del Río-GarcíaJ.C. Ramos-GarcíaM.L. Effect of nanostructured chitosan/propolis coatings on the quality and antioxidant capacity of strawberries during storage.Coatings20201029010.3390/coatings10020090
     [Google Scholar]
  83. Muñoz-TebarN. Pérez-ÁlvarezJ.A. Fernández-LópezJ. Viuda-MartosM. Chitosan edible films and coatings with added bioactive compounds: Antibacterial and antioxidant properties and their application to food products: A review.Polymers202315239610.3390/polym1502039636679276
     [Google Scholar]
  84. KumarS. MukherjeeA. DuttaJ. Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives.Trends Food Sci. Technol.20209719620910.1016/j.tifs.2020.01.002
     [Google Scholar]
  85. KraskouskiA. HileuskayaK. NikalaichukV. LadutskaA. KabanavaV. YaoW. YouL. Chitosan-based Maillard self-reaction products: Formation, characterization, antioxidant and antimicrobial potential.Carbohy. Polym. Technol. Applic.2022410025710.1016/j.carpta.2022.100257
     [Google Scholar]
  86. LiuY. YuanY. DuanS. LiC. HuB. LiuA. WuD. CuiH. LinL. HeJ. WuW. Preparation and characterization of chitosan edible coatings with three kinds of molecular weight for food packaging.Int. J. Biol. Macromol202015524925910.1016/j.ijbiomac.2020.03.21732234438
     [Google Scholar]
  87. Vanden BraberN.L. ParedesA.J. RossiY.E. PorporattoC. AllemandiD.A. BorsarelliC.D. CorreaS.G. MontenegroM.A. Controlled release and antioxidant activity of chitosan or its glucosamine water-soluble derivative microcapsules loaded with quercetin.Int. J. Biol. Macromol.201811239940410.1016/j.ijbiomac.2018.01.08529421395
     [Google Scholar]
  88. KurniasihM. Purwati DewiR.S. Toxicity tests, antioxidant activity, and antimicrobial activity of chitosan.IOP Conf. Series Mater. Sci. Eng.201834901203710.1088/1757‑899X/349/1/012037
     [Google Scholar]
  89. ZhangH. LiangY. LiX. KangH. Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slices.Meat Sci.202016610813710.1016/j.meatsci.2020.10813732272381
     [Google Scholar]
  90. ZhangL. ChenY. TengY. ZhangZ. Study of chitosan-proanthocyanidin high antioxidant antibacterial edible coatings.Pack. Eng.20204110310910.19554/j.cnki.1001‑3563.2020.15.016
     [Google Scholar]
  91. IqbalM.W. RiazT. YasminI. LeghariA.A. AminS. BilalM. QiX. Chitosan‐based materials as edible coating of cheese: A review.Stärke20217311-12210008810.1002/star.202100088
     [Google Scholar]
  92. JakubowskaE. GierszewskaM. Szydłowska-CzerniakA. NowaczykJ. Olewnik-KruszkowskaE. Development and characterization of active packaging films based on chitosan, plasticizer, and quercetin for repassed oil storage.Food Chem.202339913393410.1016/j.foodchem.2022.13393435998489
     [Google Scholar]
  93. PiresJ.R.A. de SouzaV.G.L. FernandoA.L. Chitosan/montmorillonite bionanocomposites incorporated with rosemary and ginger essential oil as packaging for fresh poultry meat.Food Packag. Shelf Life20181714214910.1016/j.fpsl.2018.06.011
     [Google Scholar]
  94. ChenX. ChenW. LuX. MaoY. LuoX. LiuG. ZhuL. ZhangY. Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging.Food Res. Int.202114711049110.1016/j.foodres.2021.11049134399487
     [Google Scholar]
  95. QiuL. ZhangM. ChitrakarB. AdhikariB. YangC. Effects of nanoemulsion-based chicken bone gelatin-chitosan coatings with cinnamon essential oil and rosemary extract on the storage quality of ready-to-eat chicken patties.Food Packag. Shelf Life20223410093310.1016/j.fpsl.2022.100933
     [Google Scholar]
  96. AbdollahzadehM. ElhamiradA.H. ShariatifarN. SaeidiaslM. ArminM. Effects of nano-chitosan coatings incorporating with free/nano-encapsulated essential oil of Golpar Heracleum persicum L.) on quality characteristics and safety of rainbow trout (Oncorhynchus mykiss).Int. J. Food Microbiol.202338510999610.1016/j.ijfoodmicro.2022.10999636403331
     [Google Scholar]
  97. LiuT. LiJ. TangQ. QiuP. GouD. ZhaoJ. Chitosan-based materials: An overview of potential applications in food packaging.Foods20221110149010.3390/foods1110149035627060
     [Google Scholar]
  98. DuranA. KahveH.I. The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef.Meat Sci.202016210796110.1016/j.meatsci.2019.10796131706632
     [Google Scholar]
  99. OberlintnerA. BajićM. KalčíkováG. LikozarB. NovakU. Biodegradability study of active chitosan biopolymer films enriched with Quercus polyphenol extract in different soil types.Environ. Technol. Innov.20212110131810.1016/j.eti.2020.101318
     [Google Scholar]
  100. WrońskaN. KatirN. Nowak-LangeM. El KadibA. LisowskaK. Biodegradable chitosan-based films as an alternative to plastic packaging.Foods20231218351910.3390/foods1218351937761228
     [Google Scholar]
  101. StoleruE. VasileC. OpricăL. YilmazO. Influence of the chitosan and rosemary extract on fungal biodegradation of some plasticized PLA-based materials.Polymers202012246910.3390/polym1202046932085447
     [Google Scholar]
  102. PhuongN.T.H. KogaA. NkedeF.N. TanakaF. TanakaF. Application of edible coatings composed of chitosan and tea seed oil for quality improvement of strawberries and visualization of internal structure changes using X-ray computed tomography.Prog. Org. Coat.202318310773010.1016/j.porgcoat.2023.107730
     [Google Scholar]
  103. Gómez-ContrerasP. Figueroa-LopezK.J. Hernández-FernándezJ. Cortés RodríguezM. Ortega-ToroR. Effect of different essential oils on the properties of edible coatings based on yam [Dioscorea rotundata L.] starch and its application in strawberry Fragaria vesca L.] preservation.Appl. Sci.202111221105710.3390/app112211057
     [Google Scholar]
  104. NawazA. IrshadS. Ali KhanI. KhalifaI. WalayatN. Muhammad AadilR. KumarM. WangM. ChenF. ChengK.W. LorenzoJ.M. Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry.Food Res. Int.2022157711132210.1016/j.foodres.2022.11132235761609
     [Google Scholar]
  105. ur RahmanU. SaharA. IshaqA. AadilR.M. ZahoorT. AhmadM.H. Advanced meat preservation methods: A mini review.J. Food Saf.2018384e1246710.1111/jfs.12467
     [Google Scholar]
  106. SohaibM. AnjumF.M. SaharA. ArshadM.S. RahmanU.U. ImranA. HussainS. Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review.Int. J. Food Prop.201720112581259310.1080/10942912.2016.1246456
     [Google Scholar]
  107. NadeemH.R. AkhtarS. IsmailT. SestiliP. LorenzoJ.M. RanjhaM.M.A.N. JoosteL. HanoC. AadilR.M. Heterocyclic aromatic amines in meat: Formation, isolation, risk assessment, and inhibitory effect of plant extracts.Foods2021107146610.3390/foods1007146634202792
     [Google Scholar]
  108. SilvaS. B. SouzaD. LacerdaL. D. Food applications of chitosan and its derivatives.Chitin and Chitosan: Properties and ApplicationsWiley Online Library20191610.1002/9781119450467.ch13
     [Google Scholar]
  109. BaghiF. GharsallaouiA. DumasE. GhnimiS. Advancements in biodegradable active films for food packaging: Effects of nano/microcapsule incorporation.Foods202211576010.3390/foods1105076035267394
     [Google Scholar]
  110. Boškovi’cM. Gliši’cM. Djordjevi’cJ. Vraneševi’cJ. Djordjevi’cV. Balti’cM.Z. Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils.IOP Conf. Ser.: Earth Environ. Sci.201933301203810.1088/1755‑1315/333/1/012038
     [Google Scholar]
  111. LiZ. LinS. AnS. LiuL. HuY. WanL. Preparation, characterization and anti-aflatoxigenic activity of chitosan packaging films incorporated with turmeric essential oil.Int. J. Biol. Macromol.201913142043410.1016/j.ijbiomac.2019.02.169 30831165
     [Google Scholar]
  112. KeykhosravyK. KhanzadiS. HashemiM. AzizzadehM. Protective effect of chitosan‐loaded nanoemulsion containing Zataria multiflora Boiss and Bunium persicum Boiss essential oils as coating on lipid and protein oxidation in chill stored turkey breast fillets.J. Food Sci.202287125126510.1111/1750‑3841.16011 34961941
     [Google Scholar]
  113. HomayonpourP. JalaliH. ShariatifarN. AmanlouM. Effects of nano-chitosan coatings incorporating with free/nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet.Int. J. Food Microbiol.202134110904710.1016/j.ijfoodmicro.2021.109047 33515813
     [Google Scholar]
  114. VieiraB.B. MafraJ.F. BispoA.S.R. FerreiraM.A. SilvaF.L. RodriguesA.V.N. Evangelista-BarretoN.S. Combination of chitosan coating and clove essential oil reduces lipid oxidation and microbial growth in frozen stored tambaqui (Colossoma macropomum) fillets.Lebensm. Wiss. Technol.201911610854610.1016/j.lwt.2019.108546
     [Google Scholar]
  115. AmadioC. FarrandoS. ZimmermannM. Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers.Rev. Fac. Cienc. Agrar. Univ. Nac. Cuyo201951117318910.1016/j.foodres.2021.110491
     [Google Scholar]
  116. KhareA.K. AbrahamR.J.J. RaoV.A. BabuR.N. RubanW. Effect of chitosan coating enriched with cinnamon oil [Cinnamomum zeylanicum] on storage stability of refrigerated chicken meat nuggets.J. Anim. Res.20166218110.5958/2277‑940X.2015.00160.6
     [Google Scholar]
  117. MaghamiM. MotalebiA.A. AnvarS.A.A. Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage.Food Sci. Nutr.2019793030304110.1002/fsn3.1161 31572596
     [Google Scholar]
  118. JiJ. ShankarS. RoyonF. SalmieriS. LacroixM. Essential oils as natural antimicrobials applied in meat and meat products a review.Crit. Rev. Food Sci. Nutr.2023638993100910.1080/10408398.2021.1957766 34309444
     [Google Scholar]
  119. Ribeiro-SantosR. AndradeM. Sanches-SilvaA. Application of encapsulated essential oils as antimicrobial agents in food packaging.Curr. Opin. Food Sci.2017144788410.1016/j.cofs.2017.01.012
     [Google Scholar]
  120. OzF. ZamanA. KayaM. Effect of chitosan on the formation of heterocyclic aromatic amines and some quality properties of meatball.J. Food Process. Preserv.2017414e1306510.1111/jfpp.13065
     [Google Scholar]
  121. MirsadeghiH. AlishahiA. OjaghM. PourashouriP. The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso (Huso huso) fillet.J. Food Process. Preserv.2019431210.1111/jfpp.14253
     [Google Scholar]
  122. MoallaS. AmmarI. FauconnierM.L. DanthineS. BleckerC. BesbesS. AttiaH. Development and characterization of chitosan films carrying Artemisia campestris antioxidants for potential use as active food packaging materials.Int. J. Biol. Macromol.202118325426610.1016/j.ijbiomac.2021.04.113 33892038
     [Google Scholar]
  123. MahdaviV. HosseiniS.E. SharifanA. Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger.Food Sci. Nutr.20186226927910.1002/fsn3.544 29564092
     [Google Scholar]
  124. AmorG. SabbahM. CaputoL. IdbellaM. De FeoV. PortaR. FechtaliT. MaurielloG. Basil Essential Oil: Composition, antimicrobial properties and microencapsulation to produce active chitosan films for Food Packaging.Foods202110112110.3390/foods10010121 33430030
     [Google Scholar]
  125. CazónP. AntoniewskaA. RutkowskaJ. VázquezM. Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil.Int. J. Biol. Macromol.202118636537610.1016/j.ijbiomac.2021.07.035 34246681
     [Google Scholar]
  126. Grande-TovarC.D. SerioA. Delgado-OspinaJ. PaparellaA. RossiC. Chaves-LópezC. Chitosan films incorporated with Thymus capitatus essential oil: Mechanical properties and antimicrobial activity against degradative bacterial species isolated from tuna (Thunnus sp.) and swordfish (Xiphias gladius).J. Food Sci. Technol.201855104256426510.1007/s13197‑018‑3364‑y 30228424
     [Google Scholar]
  127. PriyadarshiR. Sauraj, KumarB. DeebaF. KulshreshthaA. Negi Y.S. Chitosan films incorporated with Apricot (Prunus armeniaca) kernel essential oil as active food packaging material.Food Hydrocoll.20188515816610.1016/j.foodhyd.2018.07.003
     [Google Scholar]
  128. OjaghS.M. RezaeiM. RazaviS.H. HosseiniS.M.H. Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water.Food Chem.2010122116116610.1016/j.foodchem.2010.02.033
     [Google Scholar]
  129. AbdollahiM. RezaeiM. FarziG. A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan.J. Food Eng.2012111234335010.1016/j.jfoodeng.2012.02.012
     [Google Scholar]
  130. MoradiM. TajikH. Razavi RohaniS.M. OromiehieA.R. Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready‐to‐eat mortadella‐type sausages during refrigerated storage.J. Sci. Food Agric.201191152850285710.1002/jsfa.4531 21796636
     [Google Scholar]
  131. ArivianiS. KusumawatiM. AtmakaW. Chitosan-garlic essential oil incorporation on beef meatball edible coatings as antioxidant-based functional food.IOP Conf. Ser.: Mater. Sci. Eng.201963310203210.1088/1757‑899X/633/1/012032
     [Google Scholar]
  132. BhartiS.K. PathakV. AlamT. AryaA. BasakG. AwasthiM.G. Materiality of edible film packaging in Muscle Foods: A worthwhile conception.J. Packag. Technol. Res.20204111713210.1007/s41783‑020‑00087‑9
     [Google Scholar]
  133. ChhikaraS. KumarD. Edible coating and edible film as food packaging material: A Review.J. Packag. Technol. Res.20226111010.1007/s41783‑021‑00129‑w
     [Google Scholar]
  134. StanD. EnciuA.M. MateescuA.L. IonA.C. BrezeanuA.C. StanD. TanaseC. Natural compounds with antimicrobial and antiviral effect and nanocarriers used for their transportation.Front. Pharmacol.20211272323310.3389/fphar.2021.723233 34552489
     [Google Scholar]
  135. YanD. LiY. LiuY. LiN. ZhangX. YanC. Antimicrobial properties of chitosan and chitosan derivatives in the treatment of enteric infections.Molecules20212623713610.3390/molecules26237136 34885715
     [Google Scholar]
  136. ĐorđevićN. KarabegovićI. CvetkovićD. ŠojićB. SavićD. DanilovićB. Assessment of chitosan coating enriched with free and nanoencapsulated Satureja montana L. essential oil as a novel tool for beef preservation.Foods20221118273310.3390/foods11182733 36140860
     [Google Scholar]
  137. HashemiM. Baluchi ZehiZ. KhanzadiS. RezaieM. NooriS.M.A. AfshariA. Characteristics and antibacterial effect of chitosan coating nanoemulsion containing Zataria multiflora and bunium persicum essential oils against listeria monocytogenes.Jundishapur J. Nat. Pharm. Prod.202217410.5812/jjnpp‑120819
     [Google Scholar]
  138. WangL. LiuT. LiuL. LiuY. WuX. Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meat.Meat Sci.202218510870610.1016/j.meatsci.2021.108706 34839192
     [Google Scholar]
  139. ShahvandariF. KhanikiG.J. ShariatifarN. MahmoudzadehM. SaniM.A. AlikordM. KamkarA. Chitosan/cumin [Cuminum cyminum L. essential oil edible biodegradable coating: its effect on microbial, physical and sensory properties of chicken meat during refrigeration. Carpath.J. Food Sci. Technol.2021131758910.34302/crpjfst/2021.13.1.7
     [Google Scholar]
  140. Mojaddar LangroodiA. NematollahiA. SayadiM. Chitosan coating incorporated with grape seed extract and Origanum vulgare essential oil: an active packaging for turkey meat preservation.J. Food Meas. Charact.20211532790280410.1007/s11694‑021‑00867‑0
     [Google Scholar]
  141. LekjingS. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage.Meat Sci.201611119219710.1016/j.meatsci.2015.10.003 26473294
     [Google Scholar]
  142. KarakostaL.K. VatavaliK.A. KosmaI.S. BadekaA.V. KontominasM.G. Combined effect of chitosan coating and laurel essential oil [Laurus nobilis] on the microbiological, chemical, and sensory attributes of water buffalo meat.Foods20221111166410.3390/foods11111664 35681413
     [Google Scholar]
  143. SaniI.K. PirsaS. TağıŞ. Preparation of chitosan/zinc oxide/Melissa officinalis essential oil nano-composite film and evaluation of physical, mechanical and antimicrobial properties by response surface method.Polym. Test.20197910600410.1016/j.polymertesting.2019.106004
     [Google Scholar]
  144. WangL. LiuF. JiangY. ChaiZ. LiP. ChengY. JingH. LengX. Synergistic antimicrobial activities of natural essential oils with chitosan films.J. Agric. Food Chem.20115923124111241910.1021/jf203165k 22034912
     [Google Scholar]
  145. HafsaJ. SmachM. Ben KhedherM.R. CharfeddineB. LimemK. MajdoubH. RouatbiS. Physical, antioxidant and antimicrobial properties of chitosan films containing Eucalyptus globulus essential oil.Lebensm. Wiss. Technol.20166835636410.1016/j.lwt.2015.12.050
     [Google Scholar]
  146. GabaA.B.M. HassanM.A. Abd EL-TawabA.A. Abdelmonem M.A. MorsyM.K. Protective impact of chitosan film loaded oregano and thyme essential oil on the microbial profile and quality attributes of beef meat.Antibiotics202211558310.3390/antibiotics11050583 35625227
     [Google Scholar]
  147. Ghaderi-GhahfarokhiaM. BarzegaraM. SahariaM.A. Ahmadi GavlighiaH. GardiniF. Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties.Int. J. Biol. Macromol.2017102192810.1016/j.ijbiomac.2017.04.002
     [Google Scholar]
/content/journals/rafna/10.2174/012772574X301555240503070126
Loading
Chitosan and Chitosan-Essential Oil Composites as Edible Coatings for Meat and Meat Products: A Review
Recent Pat Food Nutr Agric 16, 109 (2025); https://doi.org/10.2174/012772574X301555240503070126
/content/journals/rafna/10.2174/012772574X301555240503070126
/content/journals/rafna/10.2174/012772574X301555240503070126
Loading

Data & Media loading...


  • Article Type:     Review Article
Keyword(s): chitosan; coating; essential oils; Food; food packaging; meat

Most Cited Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error
Please enter a valid_number test