Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging applications

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dc.contributor.author Morris, Michael A.
dc.contributor.author Padmanabhan, Sibu C.
dc.contributor.author Cruz-Romero, Malco C.
dc.contributor.author Cummins, Enda
dc.contributor.author Kerry, Joseph P.
dc.date.accessioned 2017-08-30T11:30:50Z
dc.date.available 2017-08-30T11:30:50Z
dc.date.issued 2017-04-28
dc.identifier.citation Morris, M. A., Padmanabhan, S. C., Cruz-Romero, M. C., Cummins, E. and Kerry, J. P. (2017) 'Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging applications', Meat Science, 132, pp. 163-178. doi:10.1016/j.meatsci.2017.04.234 en
dc.identifier.volume 132 en
dc.identifier.startpage 163 en
dc.identifier.endpage 178 en
dc.identifier.issn 0309-1740
dc.identifier.uri http://hdl.handle.net/10468/4594
dc.identifier.doi 10.1016/j.meatsci.2017.04.234
dc.description.abstract Fresh and processed muscle-based foods are highly perishable food products and packaging plays a crucial role in providing containment so that the full effect of preservation can be achieved through the provision of shelf-life extension. Conventional packaging materials and systems have served the industry well, however, greater demands are being placed upon industrial packaging formats owing to the movement of muscle-based products to increasingly distant markets, as well as increased customer demands for longer product shelf-life and storage capability. Consequently, conventional packaging materials and systems will have to evolve to meet these challenges. This review presents some of the new strategies that have been developed by employing novel nanotechnological concepts which have demonstrated some promise in significantly extending the shelf-life of muscle-based foods by providing commercially-applicable, antimicrobially-active, smart packaging solutions. The primary focus of this paper is applied to subject aspects, such as; material chemistries employed, forming methods utilised, interactions of the packaging functionalities including nanomaterials employed with polymer substrates and how such materials ultimately affect microbes. In order that such materials become industrially feasible, it is important that safe, stable and commercially-viable packaging materials are shown to be producible and effective in order to gain public acceptance, legislative approval and industrial adoption. en
dc.description.sponsorship Department of Agriculture, Food and the Marine, Ireland (Project No. 11/F/038); Enterprise Ireland (Commercialisation Fund CF/2014/4370); Science Foundation Ireland (AMBER Research Centre Grant 12/RC/2278) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd en
dc.rights © 2017, American Meat Science Association. Published by Elsevier B.V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Antimicrobial en
dc.subject Muscle-based en
dc.subject Shelf-life en
dc.title Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging applications en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2018-04-28
dc.date.updated 2017-08-30T11:22:35Z
dc.description.version Accepted Version en
dc.internal.rssid 409120243
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Enterprise Ireland en
dc.contributor.funder Science Foundation Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Meat Science en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress joe.kerry@ucc.ie en
dc.internal.IRISemailaddress m.cruz@ucc.ie en


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© 2017, American Meat Science Association. Published by Elsevier B.V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017, American Meat Science Association. Published by Elsevier B.V. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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