Edible coatings and films in meat preservation: Materials, functional mechanisms, and technological challenges

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Abstract
Background and Aim: Meat is highly susceptible to oxidative deterioration, moisture loss, discoloration, and microbial contamination during processing, storage, and distribution, leading to reduced quality, shortened shelf-life, and increased food waste. Growing consumer demand for natural, safe, and environmentally sustainable preservation strategies has accelerated interest in edible coatings and films as alternatives to conventional synthetic preservatives and petroleum-based packaging. This review provides a comprehensive overview of recent advances in edible coatings and films for meat preservation, emphasizing biomaterial selection, functional mechanisms, technological innovations, practical applications, and remaining challenges. The reviewed literature demonstrates that protein-, polysaccharide-, and lipid-based biopolymers, either individually or as composite formulations, effectively improve meat preservation by reducing oxygen (O2) and water vapor permeability, delaying lipid oxidation, maintaining color stability, minimizing moisture loss, and suppressing the growth of spoilage and pathogenic microorganisms. Incorporation of functional additives, including natural antioxidants, antimicrobial compounds, probiotics, and nanoencapsulated bioactives, further enhances preservation efficacy while supporting the development of active packaging systems. Recent innovations, including nanocomposite formulations, smart edible films incorporating freshness indicators, and integration with complementary preservation technologies such as modified atmosphere packaging, high-pressure processing, cold plasma, and ultraviolet treatment, have further expanded the functionality and commercial potential of edible coating technologies. Nevertheless, widespread industrial adoption remains constrained by challenges related to formulation stability, mechanical performance, large-scale manufacturing, cost-effectiveness, regulatory harmonization, nanoparticle safety, consumer acceptance, and validation under commercial processing conditions. Future research should prioritize standardized evaluation protocols, optimization of multifunctional composite formulations, long-term safety assessment of nano-enabled systems, industrial scalability, and integration with intelligent packaging technologies to facilitate commercial implementation. Overall, edible coatings and films represent sustainable, multifunctional, and environmentally friendly preservation systems capable of improving meat quality, safety, and shelf-life while reducing dependence on synthetic preservatives and conventional plastic packaging. Continued technological innovation and regulatory alignment will be essential to accelerate their transition from laboratory research to routine industrial application and support the development of next-generation sustainable meat preservation systems. Keywords: active packaging, biopolymer, edible coating, edible film, meat preservation, nanoencapsulation, shelf-life extension, smart packaging.
Funding Information
  • the Indonesia Endowment Fund for Education (61/II.7/HK/2024)

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