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Systematic Review of the Use of Postbiotics as Antimicrobial and Antioxidant Compounds in Meat Product Packaging
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A Adeli Mosabbab   , Gh Eslamian *  , N Majdi |
| Shahid Beheshti University of Medical Sciences , gh_eslamian@yahoo.com |
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Abstract: (34 Views) |
Background and objectives: Meat and its products are essential food groups in the human diet, providing high nutritional value as the main source of proteins with high biological value, vitamins, and minerals. Nowadays, among antimicrobial compounds, those of microbial origin are being considered due to their greater reproducibility and lower production costs. Postbiotics encompass a wide range of microbial compounds used as crude cell extracts or semi-pure compounds. This review study aims to investigate the application of postbiotic compounds in the packaging of various types of meat products and their effects on the antimicrobial, antioxidant, and sensory properties of the products.
Materials and Methods: A comprehensive search of English and Persian databases was conducted from October 2016 to May 2024 using keywords including postbiotic, probiotic, biotic, metabiotic, paraprobiotic, biogenic, probiotic secretions, packaging, active packaging, food packaging, food shelf-life, film, and meat packaging. Articles focusing on postbiotics and meat packaging were identified and included in the review.
Results: The review included 11 experimental studies that evaluated the antimicrobial, antioxidant, and sensory effects of postbiotic-containing packaging on meat products. The studies demonstrated consistent antimicrobial and antioxidant effects, with some specifically showing a reduction in Listeria growth and improved sensory properties.
Conclusion: Postbiotics exhibit antimicrobial and antioxidant properties that can effectively extend the shelf life of meat products and enhance their quality. Incorporating postbiotics into packaging materials offers a natural and sustainable alternative to synthetic preservatives. These findings suggest that postbiotics have the potential to improve the safety and shelf stability of meat products. |
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| Keywords: Post biotics, Probiotics, Packaging, Meat products |
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Full-Text [PDF 682 kb]
(11 Downloads)
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Article type: Review |
Subject:
Food Science
Received: 2024/12/21 | Accepted: 2025/01/29
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