Plant-based packaging coating targets meat and fish shelf life benefits

By Joseph James Whitworth

- Last updated on GMT

Related tags Packaging

Esseoquattro files patent for packaged meat and fish improvements
Esseoquattro files patent for packaged meat and fish improvements
Inhibiting the development of biogenic amines in meat and fish is the target of a new patent identifying plant-based packaging coatings as an option.

The patent states that the extract, or the essential oil of rosemary, oregano and salvia or their mixtures, when incorporated in a suitable packaging material can perform an inhibiting and controlling activity on biogenic amines.

Biogenic amines are molecules emitted by meat and fish when they decay and are responsible for the smell given off by rotting foods.

The aim is to prolong the preservation of fresh food keeping the organoleptic characteristics.

Antimicrobial action

The antimicrobial action is attributed to classes of compounds such as terpene hydrocarbons, oxygenated terpenes, aldehydes, ketones and esters, or substances like carnosic acid, carnosol, rosmarinic acid (contained in rosemary) or eugenol, carvacrol, thymol (contained in oregano).

Without the use of any fixing resin, the oil is distributed via spraying over the inner part of the packaging coming into direct contact with the food and can be distributed uniformly on the surface of the packaging.

Inventors Roberta Ortolani, Gianni Sagratini, Veronica Sirocchi and Sauro Vittori said the coating should be placed on the surface facing towards or in contact with the food.

They identified vacuum and modified atmosphere packaging (MAP) and added polyethylene terephthalate (PET) deserves particular mention as a packaging material.

Biogenic amines issue

The patent was filed by Esseoquattro Spa, based in Italy, which has a Research and Development group with the Food Quality and Safety department, University of Camerino, for the creation of packaging.

It discloses a material for packaging foods with a first layer made of paper, coupled to a second layer made of polyethylene or from biodegradable end compostable plastic material and an optional third metallic layer.

The material must not excessively absorb any active agent, in the form of migration from the surface facing towards or in contact with the food or its diffusion in the internal atmosphere of the packaging, said the inventors.

This isn’t the first time the issue of biogenic amines has been looked at, Fraunhofer developed a colour-changing intelligent sensor film that can be integrated into meat or fish packaging in 2011, which responds to biogenic amines produced by foods.

Related topics Processing & Packaging

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