Antimicrobial Food Packaging—Interaction of Compounds and Bacterial Growth (original) (raw)
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Influence of Factors on Release of Antimicrobials from Antimicrobial Packaging Materials
Critical reviews in food science and nutrition, 2016
Antimicrobial packaging materials (films or coatings) (APMs) have aroused great interest among the scientists or the experts specialized in material science, food science, packaging engineering, biology and chemistry. APMs have been used to package the food such as dairy products, poultry, meat (e.g. beef), salmon muscle, pastry dough, fresh pasta, bakery products, fruits, vegetables and beverages. Some materials have been already commercialized. The ability of APMs to extend the shelf-life of the food depends on the release rate of the antimicrobials (AMs) from the materials to the food. The optimum rate is defined as target release rate (TRR). To achieve TRR, the influencing factors of the release rate should be considered. Herein we reviewed for the first time these factors and their influence on the release. These factors mainly include the AMs, food (or food simulant), packaging materials, the interactions among them, the temperature and environmental relative humidity (RH).
Antimicrobial food packaging: potential and pitfalls
Frontiers in Microbiology, 2015
Nowadays food preservation, quality maintenance, and safety are major growing concerns of the food industry. It is evident that over time consumers' demand for natural and safe food products with stringent regulations to prevent food-borne infectious diseases. Antimicrobial packaging which is thought to be a subset of active packaging and controlled release packaging is one such promising technology which effectively impregnates the antimicrobial into the food packaging film material and subsequently delivers it over the stipulated period of time to kill the pathogenic microorganisms affecting food products thereby increasing the shelf life to severe folds. This paper presents a picture of the recent research on antimicrobial agents that are aimed at enhancing and improving food quality and safety by reduction of pathogen growth and extension of shelf life, in a form of a comprehensive review. Examination of the available antimicrobial packaging technologies is also presented along with their significant impact on food safety. This article entails various antimicrobial agents for commercial applications, as well as the difference between the use of antimicrobials under laboratory scale and real time applications. Development of resistance amongst microorganisms is considered as a future implication of antimicrobials with an aim to come up with actual efficacies in extension of shelf life as well as reduction in bacterial growth through the upcoming and promising use of antimicrobials in food packaging for the forthcoming research down the line.
Antimicrobial food packaging: An overview
2017
This study was focused on the antimicrobial packaging of foods which is one of the new active packaging concept developed as a response to the consumer's demands and market trends. At present food contamination is the major problem in the country which leads to spoilage and growth of pathogenic microorganisms. This can happen when food exposed to the environment during slaughtering, processing, packaging, and shipping. Although some traditional food preservation methods such as drying, heating, freezing, fermentation, and salting are used to extend shelf-life of food, but it is not consummate especially to inhibit the growth of pathogenic microorganisms that may endanger consumers' health. Antimicrobial packaging (AM) is a novel development that incorporates antimicrobial agent into polymer film to suppress the activities of targeted specific microorganisms. However, the uses of these packaging films containing antimicrobial agents are more efficient due to the mechanism of slow migration from the packaging material to the surface of food and they mainly follows the diffusion mass transfer mechanism due to its concentration gradient of the antimicrobial agent. This gradient mainly generated in the packaging system by the active package (higher AM conc.) and the contained food (none or low AM conc.). However, the antimicrobial packaging is still challenging technology and there only a few commercialized products found in the market.
A Comprehensive Review on Antimicrobial Packaging and its Use in Food Packaging
Current Nutrition & Food Science, 2018
Background: The recent food-borne microbial outbreaks in the world have led to the search for more innovative ways to inhibit microbial growth in foods that will maintain their quality, freshness, and safety. One of the options that provide an increased margin of safety and quality in food products is the use of antimicrobial packaging. Antimicrobial packaging is a form of active packaging, which interacts with the product or the headspace between the package and the food system, to obtain a desired outcome. Methods: Different research papers, review papers, books, book chapters and other relevant literature were used for writing this comprehensive review paper. The idea from these bibliographic databases provides enough valuable information for writing this paper. Results: More than 90 research articles were used to provide the enough information related to antimicrobial food packaging technologies. Many papers described the types of antimicrobial packaging and their properties. Various papers were described to assist the role antimicrobial packaging technologies in extending the shelf-life of foods and reduce the risk from pathogens. Various types of antimicrobial substances such as organic acids and their salts, enzymes, bacteriocins, and miscellaneous compounds (triclosan, silver, and fungicides) have been used in synthetic polymers and edible films which were described by number of bibliographic databases. Conclusion: The findings of this review confirmed the importance of different types of antimicrobial food packaging systems that could be constructed by using antimicrobial packaging materials and/or antimicrobial agents inside the package space or inside foods that could inhibit the growth of spoilage and pathogenic microorganisms, and contribute to the improvement of food safety and the extension of shelf-life.
Antimicrobial Compounds in Food Packaging
International Journal of Molecular Sciences
This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was on one of the groups of bioactive components that are used in these packaging, namely antimicrobial agents. Among the antimicrobial agents, we selected those that have already been used in packaging and that promise to be used elsewhere, e.g., in the production of antimicrobial biomaterials. Main groups of antimicrobial agents (i.e., metals and metal oxides, organic acids, antimicrobial peptides and bacteriocins, antimicrobial agents of plant origin, enzymes, lactoferrin, chitosan, allyl isothiocyanate, the reuterin system and bacteriophages) that are incorporated or combined with various types of packaging materials to extend the shelf life of food are described. The further development o...
Antimicrobial Substances for Food Packaging Products The Current Situation20190926 23954 nvigy4
Antimicrobial substances are widely used in many anthropic activities, including sanitary and military services for the human population. These compounds are also known to be used in food production, agricultural activities, and partially correlated industrial sectors. However, there are concerns regarding the link between the abuse of antimicrobial agents in these ambits and the possible detection of antibiotic-resistant microorganisms. Modern food and beverage products are generally found on the market as prepackaged units, with several exceptions. Consequently, positive and negative features of a specific food or beverage should be considered as the result of the synergic action of different components, including the container (or the assembled sum of packaging materials). At present, the meaning of food container also includes the creation and development of new packaging materials that are potentially able to interact with the contained food. "Active" packaging systems can be realized with antimicrobial substances. On the other hand, a careful evaluation of risks and advantages correlated with antimicrobial agents is needed because of possible negative and/or unexpected failures.
Antimicrobial packaging: potential vs. reality—a review
2009
The market need for natural and safe food products and the stringent regulations to prevent food borne infectious diseases and food recalls have motivated researchers into finding novel technologies for antimicrobials delivery which should result in improved safety and quality of the food products over the storage period. Antimicrobial packaging (a subset of "active packaging" and "controlled release packaging") is one such technology that effectively incorporates the antimicrobial into the packaging material and delivers it over the required period of time, thus causing no reduction of the antimicrobial's concentration in the product. This technology has come a long way in the development of different materials and methods to incorporate the antimicrobials and release them based on the application. Numerous natural antimicrobials have been tested using this technology both in medicine and food and are proved to be effective. Although the potential of antimicrobial packaging system is noticeable in laboratory conditions this is not effectively extrapolated into real life situations. This paper aims at discussing the potential of antimicrobial packaging systems, evaluating the reasons for the gap between laboratory conditions and real life situations, and providing possible solutions to overcome this situation.
Encapsulation Systems for Antimicrobial Food Packaging Components: An Update
Molecules, 2020
Antimicrobial active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials ...