Novel food packaging systems with natural antimicrobial agents

Abstract

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.

Changes in Tomato Metabolism by Applying 1,8-Cineole

“…This is the first time that biotransformation of 1,8-cineole to 2-hydroxy-1,8-cineole in intact tomato cells is described; previous reports have been on fungi [18,19], and rabbits [8]. It has been stated that essential oils aside from having antibiotic effects, they are also involved in fruit quality [20]; there have even been designed food packing with that type of antimicrobial agents [21].…”

Fostering the antiviral activity of green tea extract for sanitizing purposes through controlled storage conditions

“…All these factors justify the highest health risk associated to HuNoVs outbreaks in applications, either directly added into the product formulation, incorporated into the 61 packaging material or used as natural sanitizers (Irkin & Esmer, 2015 …”

Inactivation of Listeria in Foods Packed in Films Activated with Enterocin AS-48 plus Thymol Singly or in Combination with High-Hydrostatic Pressure Treatment

“…One approach to reduce transmission of foodborne pathogens is the application of biologically-derived compounds like bacteriocins and phytochemicals in antimicrobial food packagings [6][7][8]. Antimicrobial packaging increases the shelf life, safety, and quality of many food products by reducing microbial growth in non-sterile foods and minimizing the hazard of post-contamination of processed products [9].…”