Sustainable Nanocomposite Films and Coatings for Meat Product Preservation: Recent Advances, Challenges, and Future Perspectives
Wondemu Bogale Teseme, Shuai Wei, Jun Zhang, Shucheng Liu · 2026
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Description
Wondemu Bogale Teseme, Shuai Wei, Jun Zhang, and Shucheng Liu review biodegradable nanocomposite films and coatings for keeping meat fresh. Meat spoils fast through germs, fat oxidation, moisture loss, and color fade. Tiny reinforcements and active agents folded into plant-based films can block gases, kill germs, and slow oxidation at once.
Loading too much nanomaterial backfires, causing clumps, cracks, lost flexibility, and more particle migration into food. Most studies still run at lab scale with mismatched test methods and little real-store validation. Safety checks over long storage, firm rules, cost, and buyer trust all lag the lab promise. The authors call for safe-by-design recipes and shared test standards before shelves can adopt the films.
Catalog record
| CREATOR | Wondemu Bogale Teseme, Shuai Wei, Jun Zhang, Shucheng Liu |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 110 KB |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |