Applications of Natural Antimicrobials in Food Packaging and Preservation (original) (raw)
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Novel food packaging systems with natural antimicrobial agents
Journal of Food Science and Technology, 2015
A new type of packaging that combines food packaging materials with antimicrobial substances to control microbial surface contamination of foods to enhance product microbial safety and to extend shelf-life is attracting interest in the packaging industry. Several antimicrobial compounds can be combined with different types of packaging materials. But in recent years, since consumer demand for natural food ingredients has increased because of safety and availability, these natural compounds are beginning to replace the chemical additives in foods and are perceived to be safer and claimed to alleviate safety concerns. Recent research studies are mainly focused on the application of natural antimicrobials in food packaging system. Biologically derived compounds like bacteriocins, phytochemicals, enzymes can be used in antimicrobial food packaging. The aim of this review is to give an overview of most important knowledge about application of natural antimicrobial packagings with model food systems and their antimicrobial effects on food products.
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...
INTERNATIONAL JOURNAL OF AGRICULTURE, BIOLOGY & ENVIRONMENT, 2020
Natural compounds due to their less toxicity for human health are desired for antimicrobial food packaging. Natural compounds derived from plants, animals and microorganisms such as oils, phenols, terpenes, aliphatic compounds, aldehydes, organic acids and glucosinolates. Polyphenol around food inhibits gas exchange, moisture, flavor and other soluble transfer, hence, increase shelf life. Less use of phenols in food is enhanced by using polyphenols in the food industry, that maintain superficial expression, lowering bacterial activity at upper surfaced of vegetables, fruits and raw muscle food. From hypothetical studies, it is estimated that synthetic or artificial antibacterial agents are more beneficial as compared to the natural. Microbe's free food is an innovative demand of the food industry and it is need of the hour to use cheaper safer and healthy ways for the preservation of food. The meat industry is dependent on the antimicrobial packaging which is necessary for the safety of the meat. Efficient packaging and antimicrobial agents are the main aspects of the best quality and safety of meat and meat products. This review gives new insight into natural compounds used for antimicrobial food packaging and the application of antimicrobial food packaging.
Application of Natural Antimicrobials for Food Preservation
Journal of Agricultural and Food Chemistry, 2009
In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed 10 along with their potential applications in food systems. Chemical and biochemical antimicrobial 11 compounds derived from these natural sources and their activity against a range of pathogenic and 12 spoilage microorganisms pertinent to food, together with their effects on food organoleptic proper-13 ties, are outlined. Factors influencing the antimicrobial activity of such agents are discussed 14 including extraction methods, molecular weight, and agent origin. These issues are considered in 15 conjunction with the latest developments in the quantification of the minimum inhibitory (and 16 noninhibitory) concentration of antimicrobials and/or their components. Natural antimicrobials can 17 be used alone or in combination with other novel preservation technologies to facilitate the 18 replacement of traditional approaches. Research priorities and future trends focusing on the impact 19 of product formulation, intrinsic product parameters, and extrinsic storage parameters on the design 20 of efficient food preservation systems are also presented. 21 22 KEYWORDS: Antimicrobial activity; chemical compounds; plant/animal/microbial antimicrobials 23 mechanism; minimum inhibitory concentration 24 42 and/or safety of food products is enhanced by using natural or 43 controlled microflora, mainly lactic acid bacteria (LAB) and/or 44 their antibacterial products such as lactic acid, bacteriocins, and 45 others (2). Typical examples of investigated compounds are 46 lactoperoxidase (milk), lysozyme (egg white, figs), saponins and 47 flavonoids (herbs and spices), bacteriocins (LAB), and chitosan 48 (shrimp shells) (3). Antimicrobial compounds present in foods can 49 extend the shelf life of unprocessed or processed foods by reducing 50 the microbial growth rate or viability (4). Originally, spices and 51 herbs were added to change or to improve taste. Some of these 52 substances are also known to contribute to the self-defense of 53 plants against infectious organisms (5, 6). 54 Extensive research has investigated the potential application of 55 natural antimicrobial agents in food preservation. In this review, 56 antimicrobials and their chemical and biochemical components 57 from a range of natural sources and their applications in food 58 systems are reviewed. Natural antimicrobials in food preservation 59 can be used alone or in combination with other nonthermal 60 technologies. Naturally derived antimicrobial systems from 61 plant, animal, and microbial origin are detailed, and the latest 62 developments in the quantification of the minimum (and non-63 inhibitory) concentration of antimicrobials and/or their compo-64 nents are presented. 65 PLANT ORIGIN ANTIMICROBIAL AGENTS 66 Edible, medicinal, and herbal plants and their derived essential 67 oils (EO) (and their hydrosols, i.e., byproducts of an essential oil 68 purification procedure) and isolated compounds contain a large 69 number of secondary metabolites that are known to retard or 70 inhibit the growth of bacteria, yeast, and molds (7, 8). Many of 71 these compounds are under investigation and are not yet 72 exploited commercially. The antimicrobial compounds in plant 73 materials are commonly found in the essential oil fraction of 74 leaves (rosemary, sage, basil, oregano, thyme, and marjoram), 75 flowers or buds (clove), bulbs (garlic and onion), seeds (caraway,
Natural antimicrobials for food preservation
Journal of Pharmacognosy and Phytochemistry, 2017
Many nontraditional preservation techniques are being developed to satisfy consumer demand of nutritious food. Generally, foods are thermally treated with temperatures varying from 60 to 100 C for few seconds or a minute to destroy vegetative microorganisms. The energy transferred to the food during thermal treatment can affect the organoleptic and nutritional attributes. Ensuring food safety and at the same time meeting such demands for retention of nutrition and quality attributes has resulted in increased interest in alternative preservation techniques for inactivating microorganisms and enzymes in foods. Flavour, odor, color, texture, and nutritional value of a food are its important quality attributes. Use of natural preservatives derived from plants, animals, or microflora is being increasing studied to fulfill consumer demands. Use of natural or controlled microflora, mainly lactic acid bacteria (LAB) and/or their antibacterial products such as lactic acid, bacteriocins, and ...
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.
An Overview of the Use of Plant Extracts in Antimicrobial Packaging
Proceedings of the International Conference on Science Technology and SocialSciences – Physics, Material and Industrial Technology (ICONSTAS-PMIT 2023) , Advances in EngineeringResearch 238,, 2024
Antimicrobial packaging is a critical innovation in enhancing food safety by integrating substances that can inhibit or kill microorganisms directly in the packaging material. In this article, we reviewed common antimicrobial mechanisms, application of plant extracts in antimicrobial packaging, packaging materials, and methods of incorporation of antimicrobial agents into packaging material. Antimicrobial packaging can disrupt the cell membranes of microorganisms, interfere with enzyme activity, and hinder DNA replication and protein synthesis, thus providing a multifaceted approach to microbial control. The effectiveness of antimicrobial packaging is further amplified by its ability to disrupt the biofilm matrix on food surfaces, which is a common protective mechanism employed by microorganisms to withstand conventional cleaning methods. Plant extracts, known for their natural antimicrobial properties, have become a focal point in developing these advanced packaging materials. Incorporating these extracts into packaging can be achieved through various methods, including surface coating, solvent casting, extrusion, electrospinning, layer-by-layer assembly, and encapsulation. Advancements in antimicrobial packaging not only extend the shelf life of food products but also ensure safer consumption by reducing the risk of foodborne illnesses. The integration of plant extracts into packaging materials represents a sustainable and effective approach to addressing microbial contamination in the food industry.
Food applications of natural antimicrobial compounds
Frontiers in microbiology, 2012
In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.
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.
Antibiotics
Food waste is key global problem and more than 90% of the leftover waste produced by food packaging factories is dumped in landfills. Foods packaged using eco-friendly materials have a longer shelf life as a result of the increased need for high-quality and secure packaging materials. For packaging purposes, natural foundation materials are required, as well as active substances that can prolong the freshness of the food items. Antimicrobial packaging is one such advancement in the area of active packaging. Biodegradable packaging is a basic form of packaging that will naturally degrade and disintegrate in due course of time. A developing trend in the active and smart food packaging sector is the use of natural antioxidant chemicals and inorganic nanoparticles (NPs). The potential for active food packaging applications has been highlighted by the incorporation of these materials, such as polysaccharides and proteins, in biobased and degradable matrices, because of their stronger ant...