Active packaging from natural ingredients applied to meat: A review

Meat is a highly perishable food that requires proper preparation and treatment in order to extend its longevity. Active packaging is an innovation that continues to be developed for the food industry. Active packaging is a modern technology that aims to extend the shelf life, and maintain or improve the condition of packaged food for the better, by incorporating active ingredients into the packaging that are capable of releasing or absorbing substances from or into the packaged food or the environment. The use of chemicals in meat preservation and packaging gives a sense of worry to consumers. Researchers are looking for alternatives to chemicals, namely from natural ingredients used in the active packaging of meat. The use of natural herbal ingredients combined with various preservatives aims to increase efficiency and minimize the effects on the organoleptic quality of meat. Testing various extracts of natural ingredients into active packaging applied to meat showed good results. The results showed that various natural extracts contain compounds that have antimicrobial, antioxidant, and lipid-activating properties. Natural ingredients such as citrus extracts, propolis extracts, and essential oils of zataria multiflora (zeo), mustard seeds, the green, rambutan, garlic, and Origanum vulgare flowers have antioxidant compounds, and antimicrobial compounds and are able to reduce lipid oxidation activity of meat, and the results of research using mustard seed extracts, the green, garlic, Origanum vulgare flowers able to increase the shelf life of meat.


Introduction
As meat plays an important role in the synthesis of hemoglobin, myoglobin, and certain enzymes, it is a good source of minerals (except calcium).Thiamine, riboflavin, niacin, and B-complex vitamins can be found in lean meat.Essential fatty acids such as linoleic acid, linolenic acid, and oleic acid are found in meat in good concentrations [1].
Regular intake of meat into the body can promote and maintain health and can be used effectively to lower malnutrition and malnutrition in the human body.Lean meat also contains thiamine, riboflavin, niacin, and other B-complex vitamins that have important roles in the body [1].
However, meat is a perishable foodstuff that requires proper handling and care to extend its shelf life.meat content, namely unsaturated fatty acids in phospholipids and triglycerides contained in meat membranes, is susceptible to oxidation.Meat undergoing oxidation conditions can cause various changes in colour, appearance, taste and texture and reduce its nutritional value, which is undesirable for producers and consumers [2][3][4][5].
Based on Panseri et al. [6] Meat is a food that during storage can undergo changes in its sensory and safety properties, and is a food that is prone to rapid deterioration.Meat, which contains protein, essential amino acids, minerals and vitamins, is a substrate that supports the development of oxidative processes and the growth of microorganisms, which are the main factors in meat deterioration [7].so that it can reduce the value of food and also make foods that are not safe for the body to consume.
To overcome the possibility of meat spoilage, various studies have been carried out to increase the shelf life of meat.Because of this, more innovative preservation technologies to maintain the quality and safety of meat are needed, and one of the innovations that can be applied is in the development of product packaging.
Recent consumer needs and demands related to food packaging have changed people's understanding, and people demand an increase in the functional value of food packaging.In general, food packaging should fulfill four main functions: storage, protection, convenience and communication.society leads to improving the functional value of food packaging, especially on matters related to environmental issues and innovations in packaging [8] Packaging systems on food are made to safeguard and provide prevention against food contamination from free air and the outside environment.Packaging is an important part of ensuring the safety and quality of food.Food packaging continues to develop so that food packaging is also able to keep food from damage and minimize damage to the nutritional value of food [9].
An important part of the food processing industry is the process and use of packaging [10].Active packaging is a growing innovation in the food industry.Active packaging is a modern technology that aims to extend the shelf life, and maintain or improve the condition of packaged food for the better, by incorporating active ingredients into the packaging that are capable of releasing or absorbing substances from or into the packaged food or the environment.This innovation has some advantages compared to direct application on food, such as a smaller quantity of active substance used, localization of activities to surfaces, migration from the film to the food matrix (so that with the addition of the active ingredient it can be used to provide an antioxidant effect that can provide longer protection to the food), and the removal of auxiliary steps in standard processes that are intended to inject antioxidants at the industrial processing level such as mixing, soaking, or spraying [11].
Active packaging is an advanced innovation in food preservation technology.Active packaging aims to develop products with improved store longevity and preserve the safety and sensorial quality of the food.Besides acting as a selective hindrance to the migration of water vapor, gases, and solutes, active packaging serves as a carrier agent for functional ingredients like antioxidants, antimicrobials, and flavoring agents in packaged foods [10] However, regardless of how much research on the effectiveness of active packaging has been studied, there are few commercially available antioxidant packs or active packs.The main reason for obstacles in manufacturing active packaging on an industrial scale as well as the insufficient stabilization of antioxidant substances during the process of production of the active packaging [12].
Various review articles on active packaging such as Edible films/coating with tailored properties for active packaging of meat, fish, and derived products [12][13][14], Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review [15], Innovations in the food packaging market: active packaging [16] and A review on active packaging for quality and safety of foods: Current trends, applications, prospects and challenges [17], A review of active packaging in bakery products: Applications and future trends [18] But there is no review article that specifically discusses the addition of natural extracts to active packaging used in meat packaging This review article presents various research results on the use of antioxidant compounds in active packaging tested on various types of meat and poultry obtained from various natural sources that have been studied and researched by scientists.

Factors affecting meat deterioration
The deterioration of meat products during market processing, circulation and dissemination has a detrimental effect on the meat sector from an environmental and economic perspective [19].The alterations that may occur throughout the storage of meat include protein oxidation, lipid oxidation, and an overall increased metmyoglobin percentage [20].
Panseri et.al [6] explained that meat is among the most perishable foods in commerce, namely its safety and sensory properties, which may change during the storage phase.As a great supply of protein, essential amino acids, minerals, and vitamins, it is an extremely good candidate for the development of micro-organisms and for the activation of metabolic processes that constitute the oxidative process [7] which decreases food value and can result in unsafe food.
Meat is a dietary commodity that requires appropriate handling and processing to extend its shelf life in a cold environment [12] Meat, poultry, and their derivative products are perishable commodities that require proper handling to prevent damage and increase shelf life, especially to prevent contamination of spoilage microorganisms in meat.
Lipid oxidation that occurs in meat is the main cause of damage and quality loss in meat and meatrelated products [4].Oxidation is one of the main causes of progressive deterioration that occurs in meat products, which limits and reduces their storage life [10].And addition to lipid oxidation, fresh meat spoilage is caused by the activity of specific spoilage organisms on the meat that can produce metabolites [21].
Lipid oxidation not only leads to the development of rancidity but also has the possibility to cause the formation of toxic aldehyde compounds and nutritional value losses due to the degeneration of polyunsaturated fatty acids (PUFAs).Therefore, controlling oxygen concentration in meat packaging is essential to restrict the reaction rate of such damage and decay [22].
The deterioration of raw meat is caused by the activity of certain putrefactive species that produce various metabolites that can result in unpleasant taste and odor and ultimately lead to a decrease in consumer interest in a meat product [21,23].The damage that occurs in meat encourages researchers to conduct research to prolong the storage period of meat.
There are many innovations and studies to prolong the storage life of meat, such as modifying the air in the package [24] sing vacuum packaging using oxygen absorbers [25], and using irradiation treatment [26].In this paper, we will focus on innovations in meat packaging by developing active packaging.

Active packaging on meat
Active packaging is a novel design technology that combines ingredients in the packaging that release active agents (antimicrobials and antioxidants) into the food or into the surrounding environment of the food to prolong storage life [27].Active packaging is a developed innovation and an alternative to replace traditional packaging and reduce waste through chemical and microbial control of the product and storage environment [28].
Active packaging in the meat industry is an advanced packaging technology/system that enables the product and its surroundings to interface to improve the product's shelf life and/or guarantee its microbial resistance while preserving the quality of the processed food.The use of active packaging with antimicrobials aims to increase shelf life and ensure the food safety of meat and meat products [29].
In the United States, the term "active packaging" broadly applies to packaging systems that protect food from contamination or deterioration by building a barrier from the external environment while interacting with the environment inside the package to control the atmosphere around the package [22].
The principle and working mechanism of active packaging are that the packaging is input with ingredients that can release content that can prevent damage to the packaged meat [30].Various ingredients are put into active packaging to prevent damage to the meat [31].
The application of active packaging is becoming increasingly popular as a replacement for traditional packaging.The concept of active packaging, especially antioxidant active packaging, involves incorporating active substances into the package that interact with the meat and/or its environment, i.e. by trapping pro-oxidant substances or by releasing antioxidant substances in the package to slow down the degradation process due to lipid oxidation.Therefore, the use of packaging actives is presented as a future option to solve problems caused by oxidative damage to meat and meat products [19].
However, in the past few years, customers have increasingly become worried about food safety that uses chemicals in meat pad preservation processing.Since concerns over the dangers of chemical additives have increased in recent years, customers are demanding increased use of natural products as an alternative to pickling ingredients in food products [32].

Extract natural ingredients on active packaging
The use of chemicals in meat preservation and packaging gives consumers concern.Researchers are looking for alternatives to chemicals, namely from natural ingredients used in the active packaging of meat.
A very significant trend in antioxidant-active packaging for meat is the decrease in the use of synthetic additives and their replacement with natural antioxidant ingredients [33].With growing concerns about potential health threats associated with the use of artificial antioxidants commonly found in the food industry (e.g.BHT, BHA, and PG) and increasing customer demand for natural products, there is increasing interest in the use of natural antioxidants that can be utilized in food processing [34].
The use of natural herbal ingredients in conjunction other preservatives can increase the effectiveness and minimize the influence on the organoleptic characteristics of meat [35].The addition of natural extract ingredients that have antioxidant content in packaging materials can protect food from lipid oxidation and can extend its shelf life [36].
Natural compounds with antioxidant properties have been widely studied for their use as food preservatives, including flavonoids, phenolic acids, organic acids, and carotenoids, which are able to reduce lipid oxidation activity by scavenging free radicals, chelating metal ions, or quenching oxygen radicals [37].The following is a list of natural extracts that have been studied to researched to increase the storage life of meat.The extracts of natural ingredients in meat-activated packaging can be seen in Table 1.Testing various natural extracts into active packaging applied to meat showed good results.The results showed that various natural extracts contain antimicrobial, antioxidant, and lipid-activating compounds.
It is efficient to reduce lipid oxidation of cooked turkey meat during storage and maintain its sensory properties, especially tenderness and overall acceptability.In the tested meat samples, the improvement in tenderness could be due to the reduced lipid oxidation in the meat packed with active packaging and the lower pH value causing changes in muscle structure [10].
The results showed that the use of natural extracts derived from mustard seeds [23], rambutan [40], garlic [42] and Origanum vulgare flower extracts [21], the results of the study proved to be able to extend the shelf life of meat.This provides new information about the use of compounds that can replace chemicals in the process of preserving food ingredients, especially meat.

Antioxidant active packaging
Antioxidant packaging agent is made by incorporating various active compounds in the polymer matrix structure or on the surface layer of the polymer film.Commonly found active compounds are tocopherols, essential oils, and plant extracts from plants.These compounds act by absorbing oxygen from the storage space or by releasing antioxidant content to the food or surrounding environment [22].
When manufacturing antioxidant active packaging materials, there are three ways to combine the antioxidant composition with polymer packaging materials: coating technology; extrusion technology; or immobilization [43].
Research results show that natural ingredients contain antioxidant compounds that can be incorporated into active packaging such as green tea [39] rambutan [40] rosemary [44], and has been shown to have a positive impact on packaged meat samples such as increasing the storage life of the meat.

Antimicrobial active packaging
Antimicrobial packaging is an innovative packaging that is able to inhibit the growth phase and prolong the lag phase of microorganisms to ensure food quality and safety and extend the shelf life of meat [22].Various types of antimicrobial packaging have been created and developed to date including direct addition to antimicrobial packaging, coating on the surface of antimicrobial packaging, naturally consumable coatings and films, antimicrobial sachets/wraps, antimicrobial polymers, and antimicrobial packaging that can respond to various stimuli [18].

Conclusion
Various studies have shown positive results in the use of natural extracts as compounds added to active packaging that can be used in meat packaging.Natural ingredients such as citrus extracts, propolis extracts and essential oils of zataria multiflora (zeo), mustard seeds, the green, rambutan, garlic, and Origanum vulgare flowers have antioxidant compounds, antimicrobial compounds and are able to reduce lipid oxidation activity in meat, and the results of research on the use of mustard seed extracts, the green, garlic, Origanum vulgare flowers are able to extend the shelf life of meat.

Limitations and challenging
This review has limited references to the effectiveness of active packaging in inhibiting microbial species.Some studies only focus on the effects of meat and shelf life tests on meat.The challenge in research on active packaging in meat is the identification of microbes inhibited by various natural extracts used in active packaging.

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38] Bahmid N A, Dekker M, Fogliano V and Heising J 2021 Development of a moisture-activated antimicrobial film containing ground mustard seeds and its application on meat in active packaging system Food Packag Shelf Life 30 [39] Panrong T, Karbowiak T and Harnkarnsujarit N 2019 Thermoplastic starch and green tea blends with LLDPE films for active packaging of meat and oil-based products Food Packag Shelf Life 21 [40] Yun D, Qin Y, Zhang J, Zhang M, Qian C and Liu J 2021 Development of chitosan films incorporated with rambutan (Nephelium lappaceum L.) peel extract and their application in pork preservation Int J Biol Macromol 189 900-9 [41] Andrade M A, Rodrigues P V., Barros C, Cruz V, Machado A V, Barbosa C H, Coelho A, Furtado R, Correia C B, Saraiva M, Vilarinho F, Ramos F and Silva A S 2023 Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological Contamination: An Approach Using Active Packaging with Pomegranate Extract Coatings 13 93 [42] Dirpan A, Djalal M and Ainani A F 2022 A Simple Combination of Active and Intelligent Packaging Based on Garlic Extract and Indicator Solution in Extending and Monitoring the Meat Quality Stored at Cold Temperature Foods 11 [43] Gómez-Estaca J, López-de-Dicastillo C, Hernández-Muñoz P, Catalá R and Gavara R 2014 Advances in antioxidant active food packaging Trends Food Sci Technol 35 42-51 [44] Andrade M A, Barbosa C H, Cerqueira M A, Azevedo A G, Barros C, Machado A V, Coelho A, Furtado R, Correia C B, Saraiva M, Vilarinho F, Silva A S and Ramos F 2023 PLA films loaded with green tea and rosemary polyphenolic extracts as an active packaging for almond and beef Food Packag Shelf Life 36 101041

Table 1 .
Extracts of natural ingredients in meat-activated packaging.