Edible packaging based on Spirulina platensis: advances and challenges in meat and fish preservation

Abstract Objective To evaluate, through a systematic literature review, the potential of bioactive edible coatings containing Spirulina platensis in preserving the quality and extending the shelf life of meats and fish, highlighting their antioxidant, antimicrobial, and sensory effects. Methods A systematic review of studies published between 2010 and 2025 was conducted, addressing the application of S. platensis in edible coatings formulated with different polymeric matrices, such as chitosan, gelatin, and vegetable polysaccharides. Studies that investigated the application of these coatings in meat and fish products were analyzed, considering microbiological, oxidative, physicochemical, and sensory parameters related to food preservation. Results The analyzed studies demonstrated that the incorporation of S. platensis in edible coatings significantly contributes to the reduction of microbial load and the control of lipid oxidation, in addition to favoring the maintenance of the sensory characteristics of the food. The application of these coatings resulted in shelf-life extensions ranging from 4 to 28 days, depending on the food matrix, coating composition, and microalgae concentration used. Conclusion Spirulina platensis shows high potential as a functional component in edible coatings and packaging applied to meats and fish. However, challenges related to the stability of bioactive compounds, the influence of blue-green coloration on sensory acceptance, and viability on an industrial scale still need to be overcome. Strategies such as microencapsulation and optimization of concentrations used show promise for expanding its technological application.