Biopolymer-Based Antimicrobial Packaging: A Review

Abstract

The term antimicrobialpackaging encompasses any packaging technique(s) used to control microbial growth in a food product. These include packaging materials and edible films and coatings that contain antimicrobial agents and also techniques that modify the atmosphere within the package. In recent years, antimicrobial packaging has attracted much attention from the food industry because of the increase in consumer demand for minimally processed, preservative-free products. Reflecting this demand, the preservative agents must be applied to packaging in such away that only low levels of preservatives come into contact with the food. The film or coating technique is considered to be more effective, although more complicated to apply. New antimicrobial packaging materials are continually being developed. Many of them exploit natural agents to control common food-borne microorganisms. Current trends suggest that, in due course, packaging will generally incorporate antimicrobial agents, and the sealing systems will continue to improve. The focus of packaging in the past has been on the appearance, size, and integrity of the package. A greater emphasis on safety features associated with the addition of antimicrobial agents is perhaps the next area for development in packaging technology.

Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects onEscherichia coliO157:H7 andStaphylococcus aureus

“…The antimicrobial and antifungal effects of ginger essential oil were found to be high in some studies (Alzoreky & Nakahara, 2003;Bonjar et al, 2004;Chao et al, 2000;Martins et al, 2001;Sharma & Sharma, 2011;Shetty, 1997;Stoyanova et al, 2006;Wei & Shibamoto, 2010) but weak or absent in others (Onyeagba Ugbogu, Okeke & Iroakasi, 2004;Wannissorn et al, 2005;Zaika, 1988). Additionally, the antimicrobial effect of ginger was found to vary depending on certain factors, such as plant species, harvesting time, geographical conditions and the ratio of active ingredient (Cagri et al, 2002;Cha & Chinnan, 2004;Joerger, 2007;Sağdıç, Kuşçu, Özcan, & Özçelik 2002;Torlak & Nizamoglu, 2011). In our study, it was found that the addition of 1.5% (v/v) of ginger essential oil to WPI+S+Alg-based coating had a bacteriostatic effect on E. coli O157:H7 and a bactericidal effect on S. aureus during 30 days of storage.…”

Effects of Chitosan and Aloe Vera Gel Coating on Quality Characters of Pistachio

“…Active packaging technology is a relatively novel concept beneficial for extending the product shelf-life, maintaining its nutritional and sensory quality, as well as contributing to the microbial safety [2]. The ability of edible film or coating as a type of active packaging to carry some products additives such as antioxidants, antimicrobials, colorants, flavors, fortified nutrients and spices are being studied [3].…”

Study of Glucosamine Production from Shrimp Shells by Fermentation Using Trichoderma harzianum

“…As a result, the moisture content will become less [31]. It is shown by the moisture content of shrimp shells which is about 60-65% [32]. Chitinolytic Activity of T. harzianum Molds Chitinolytic activity of molds is defined as the ability of molds to degrade chitin into other simpler compounds, e.g.…”