Table 3.
Applications of biopolymer-liposome hybrid systems in meat products.
| Biopolymer | Loaded Compounds | Meat/Meat Products | Effects | References |
|---|---|---|---|---|
| Chitosan coating | Laurel essential oils + nanosilver | Pork | Protected the quality of pork at 4 °C for 15 days | [36] |
| Satureja plant essential oil | Lamb meat | Effectively retarded microbial growth and chemical spoilage | [83] | |
| Chitosan and pectin coating | Chrysanthemum essential oil |
Chicken | Showed high antibacterial activity against C. jejuni on chicken, while did not affect its quality | [41] |
| Chitosan films | Garlic essential oil | Chicken breast fillet | Showed significant synergistic effects in chemical and bacterial preservation of chicken fillet samples | [84] |
| Chitosan and whey protein films | Garlic essential oil | Sausage | Retarded lipid oxidation and the growth of main spoilage bacterial groups | [85] |
| PEO nanofibers | SiO2-eugenol | Beef | Higher antioxidant activity on beef | [86] |
| PEO/soybean lecithin-based nanofibers | Basil essential oil | Chilled pork | Help maintain the quality of chilled pork during 4-day storage | [43] |
| Chitosan/PEO nanofibers |
Tea tree oil | Chicken | High antibacterial activity against Salmonella | [87] |
| Gelatin/chitosan nanofiber/ZnO nanoparticles nanocomposite film |
Betanin | Beef | The growth of inoculated bacteria, lipid oxidation, and the changes in the pH and color quality of the beef samples were controlled by packaging with the fabricated film | [88] |
| CEO/β-CD proteoliposomes nanofibers | Cinnamon essential oil | Beef | The satisfactory antibacterial efficiency against B. cereus on beef was achieved without any impact on sensory quality of beef | [44] |
PEO: polyethylene oxide; CEO: cinnamon essential oil.