Advances and functional perspectives on next-generation edible films and coatings for meat products

Meltem Serdaroğlu; Hülya Serpil Kavuşan

doi:10.18485/meattech.2025.66.3.3

Meltem Serdaroğlu Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey https://orcid.org/0000-0003-1589-971X
Hülya Serpil Kavuşan Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey https://orcid.org/0000-0003-2928-8020

DOI: https://doi.org/10.18485/meattech.2025.66.3.3

Keywords: Edible films, coatings, meat preservation, antioxidants, antimicrobials, multilayer films, Layer-by-Layer (LbL) coating

Abstract

Edible films and coatings (EFCs) are emerging as sustainable alternatives to conventional meat packaging. Composed of plant- and animal-based biopolymers, they act as barriers to oxygen and moisture while providing active protection when combined with natural antioxidants and antimicrobials. Advances in single-layer, multilayer, and Layer-by-Layer (LbL) systems have improved their mechanical strength, barrier performance, and controlled release capabilities. The integration of plant extracts, essential oils, and polyphenols enhances oxidative stability, inhibits microbial growth, and maintains meat quality. Hybrid structures combining plant and animal materials further extend shelf life under refrigeration. With their bioactive and innovative designs, EFCs offer effective solutions for meat preservation and environmental sustainability.