Polyvinyl alcohol-based films for active meat packaging: Preservation mechanisms and applications – A mini-review

Abstract

Polyvinyl alcohol (PVA), as a biocompatible, transparent, and film-forming polymer, has gained considerable attention in the development of active packaging systems for meat and aquatic products. The chemical structure of PVA and its ability to form hydrogen bonds enable its combination with natural polymers, nanoparticles, and bioactive compounds, leading to improved mechanical and barrier properties as well as enhanced antimicrobial and antioxidant activities of the resulting films. Recent studies indicate that PVA-based films can effectively inhibit microbial growth, lipid and protein oxidation, moisture migration, and structural deterioration in various meat products, including fish and aquatic species, red meat, pork, and poultry, thereby extending their shelf life under refrigerated conditions. The use of natural pigments and pH-sensitive or volatile nitrogen–responsive compounds has enabled the development of PVA-based intelligent films that allow visual monitoring of meat freshness without causing harmful effects to the food. Despite these advances, several challenges remain, such as the moisture sensitivity of PVA, the potential for nanoparticle migration, industrial scalability, and safety and regulatory requirements. This paper reviews the use of PVA in a range of meat products, explaining the functional aspects, benefits, limitations, and future directions for the development of active and intelligent packaging systems.