Sustainable nanofiber-based strategies for improving quality and safety in meat systems

Abstract

Nanofiber technology has emerged as a sustainable strategy to improve the quality and safety of meat systems. With their high surface area, tunable porosity, and encapsulation efficiency, nanofibers enable applications in active packaging, intelligent sensing, and functional reformulation. Biopolymer-based nanofiber films, particularly from plant (pea and mungbean) proteins, enhance oxygen and moisture barriers, extend shelf life, and provide mechanical stability. When combined with natural antimicrobials or antioxidants, they allow controlled release systems that reduce microbial growth and lipid oxidation without compromising sensory attributes. Moreover, intelligent nanofiber packaging contributes to real-time spoilage detection, while functional reformulation supports phosphate and nitrite replacement. Recent advances highlight protein isolates as promising materials for nanofiber production, aligning with sustainability and circular economy principles. Although challenges remain in scalability, cost, and regulatory approval, nanofibers represent a versatile platform for developing clean-label and eco-friendly meat systems.