scholarly journals Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2282
Author(s):  
Sneh Punia Punia Bangar ◽  
Vandana Chaudhary ◽  
Neha Thakur ◽  
Priyanka Kajla ◽  
Manoj Kumar ◽  
...  
Keyword(s):  
Food Packaging ◽  
Antimicrobial Agents ◽  
Inhibitory Concentration ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Natural Antimicrobial ◽  
Potential Applications ◽  
Edible Packaging ◽  
Vegetables And Fruits

Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.

scholarly journals Antimicrobial agents from Malaysian plants and their potential use in food packaging material: Review

2017 ◽  
Vol 19 ◽  
pp. 57 ◽  
Author(s):  
FA Mustapha ◽  
J Jai ◽  
F Hamidon ◽  
ZI Md Sharif ◽  
N Mohd Yusof
Keyword(s):  
Antimicrobial Agent ◽  
Food Packaging ◽  
Chemical Engineering ◽  
Antimicrobial Agents ◽  
Defense Mechanism ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Main Role ◽  
Engineering Research ◽  
Medicinal Properties

<p>Malaysia is among 12 countries in the world that rich in biodiversity including an assortment of plants with potential sources for new antimicrobial agents. Despite the fact that various plants have been screened, the requirement for detail study on antimicrobial compounds from plants is preceded as safer and better agent to inhibit growth of microbes. Therefore, selected Malaysia plants with medicinal properties are listed for further review in their antimicrobial activity and their major compound that act as antimicrobial agent. The major groups of the antimicrobial constituents are phenolics, phenolic acids, quinones, saponins, flavonoids, tannins, coumarins, terpenoids and alkaloids. These compounds are secondary metabolites that play the main role in plant defense mechanism. They also exhibited inhibitory effect on various microorganisms such as <em>Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Escherichia coli </em>and <em>Candida albicans</em>. Compounds derived from Malaysian plants have the potential to be used as antimicrobial additive as most of their extracts containing active compounds such as caffeic acid, pyrogallol, catechin and curcumin. Extraction method of plants extract is done either by conventional method of maceration and extraction under reflux and steam distillation or modern method of microwave assisted extraction, supercritical fluid extraction and ultrasound-assisted solvent extraction. Even though plants extracts with medicinal properties are gaining fame for their antimicrobial properties, however the study on incorporation of the extracts into edible films as antimicrobial food packaging is limited. The advantages of using an edible film with antimicrobial agent plants for food products are it safe to use and it able to extend the shelf life while reducing packaging waste.</p><p>Chemical Engineering Research Bulletin 19(2017) 57-66</p><strong></strong>

scholarly journals Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging

2017 ◽  
Vol 105 ◽  
pp. 51-63 ◽  
Author(s):  
Bahareh Saberi ◽  
Suwimol Chockchaisawasdee ◽  
John B. Golding ◽  
Christopher J. Scarlett ◽  
Costas E. Stathopoulos
Keyword(s):  
Food Packaging ◽  
Antimicrobial Agents ◽  
Guar Gum ◽  
Edible Films ◽  
Natural Antimicrobial ◽  
Active Food Packaging ◽  
Pea Starch

scholarly journals Sputter-Deposited Ag Nanoparticles on Electrospun PCL Scaffolds: Morphology, Wettability and Antibacterial Activity

Coatings ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 345
Author(s):  
Daniele Valerini ◽  
Loredana Tammaro ◽  
Roberta Vitali ◽  
Gloria Guillot ◽  
Antonio Rinaldi
Keyword(s):  
Ag Nanoparticles ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Antimicrobial Properties ◽  
Deposition Process ◽  
Polymer Fibers ◽  
Antibacterial Action ◽  
Porous Scaffolds ◽  
Electrospinning Technique ◽  
Sputtering Deposition

Porous scaffolds made of biocompatible and environmental-friendly polymer fibers with diameters in the nano/micro range can find applications in a wide variety of sectors, spanning from the biomedical field to textiles and so on. Their development has received a boost in the last decades thanks to advances in the production methods, such as the electrospinning technique. Conferring antimicrobial properties to these fibrous structures is a primary requirement for many of their applications, but the addition of antimicrobial agents by wet methods can present a series of drawbacks. In this work, strong antibacterial action is successfully provided to electrospun polycaprolactone (PCL) scaffolds by silver (Ag) addition through a simple and flexible way, namely the sputtering deposition of silver onto the PCL fibers. SEM-EDS analyses demonstrate that the polymer fibers get coated by Ag nanoparticles without undergoing any alteration of their morphological integrity upon the deposition process. The influence on wettability is evaluated with polar (water) and non-polar (diiodomethane) liquids, evidencing that this coating method allows preserving the hydrophobic character of the PCL polymer. Excellent antibacterial action (reduction > 99.995% in 4 h) is demonstrated against Escherichia coli. The easy fabrication of these PCL-Ag mats can be applicable to the production of biomedical devices, bioremediation and antifouling systems in filtration, personal protective equipment (PPE), food packaging materials, etc.

scholarly journals Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Ghita Amor ◽  
Mohammed Sabbah ◽  
Lucia Caputo ◽  
Mohamed Idbella ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Biological Properties ◽  
Oil Composition ◽  
Packaging System ◽  
Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

scholarly journals Use of Lemongrass Leaf Ethanol Extract for Developing Alginate Based Antibacterial Edible Films

2020 ◽  
Vol 10 (2) ◽  
pp. 99-107
Keyword(s):  
Antibacterial Activity ◽  
Moisture Content ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Water Solubility ◽  
Brown Seaweed ◽  
Ethanol Extract ◽  
Edible Films ◽  
Edible Film ◽  
Alcohol Extract

Alginates extracted from brown seaweed have a variety of prospective applications such as thickeners, stabilizers, or restructuring agents. Due to its properties as a natural polysaccharide, alginate is very potential to be used as edible films for food packaging purposes. Edible films are developed for food protection being excellent barriers to gases but not to moisture. Incorporation of antimicrobial agents into edible film formulation can extend product shelf life and reduce the risk of pathogenic bacterial growth on food. Therefore, this study was aimed to develop an alginate based antibacterial edible film. Antibacterial agent extracted from lemongrass leaves using ethanol was employed. The study was conducted by varying the addition levels of lemongrass ethanol extract to the alginate based edible films, i.e. 0.5%, 1.0% and 1.5%. Before being added to the alginate based edible films, the lemongrass ethanol extract was investigated for its antibacterial activity. The edible films obtained were analyzed in terms of physical, mechanical and chemical and microbiological parameters, including thickness, water vapor transmission rate (WVTR), brightness, tensile strength, elongation, moisture content, water solubility and antibacterial activity. Results showed that the higher addition levels of lemongrass ethanol extract tended to produce alginate based edible films with lower WVTR and brightness value as well as higher elongation, moisture content and water solubility. Edible film added with lemongrass ethanol extract resulted in this study demonstrated antibacterial activity against Staphylococcus aureus. The addition of lemongrass alcohol extract at 0.5% was considered as a recommended concentration level for producing alginate based antibacterial edible films.

scholarly journals Novel Materials in the Preparation of Edible Films and Coatings—A Review

Coatings ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 674 ◽  
Author(s):  
Sabina Galus ◽  
Emine Aytunga Arik Kibar ◽  
Małgorzata Gniewosz ◽  
Karolina Kraśniewska
Keyword(s):  
Food Packaging ◽  
Edible Films ◽  
Plant Residues ◽  
The Novel ◽  
Coating Technology ◽  
Film Forming ◽  
Quality Of Food ◽  
Novel Processing ◽  
Processing Techniques

The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.

scholarly journals Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds

2021 ◽  
Vol 5 ◽  
Author(s):  
Vandana Chaudhary ◽  
Neha Thakur ◽  
Priyanka Kajla ◽  
Shubham Thakur ◽  
Sneh Punia
Keyword(s):  
Bioactive Compounds ◽  
Food Systems ◽  
Food Packaging ◽  
Edible Films ◽  
Oxidation Reactions ◽  
Environment Friendly ◽  
Edible Packaging ◽  
Delivery Vehicles ◽  
Packaging Industry ◽  
Safe Food

Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.

scholarly journals Antimicrobial metal-based nanoparticles: a review on their synthesis, types and antimicrobial action

2020 ◽  
Vol 11 ◽  
pp. 1450-1469
Author(s):  
Matías Guerrero Correa ◽  
Fernanda B Martínez ◽  
Cristian Patiño Vidal ◽  
Camilo Streitt ◽  
Juan Escrig ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Cell Damage ◽  
Metal Oxide Nanoparticles ◽  
High Surface ◽  
Antimicrobial Properties ◽  
Antimicrobial Action ◽  
Oxide Nanoparticles ◽  
Synthesis Methods

The investigation of novel nanoparticles with antimicrobial activity has grown in recent years due to the increased incidence of nosocomial infections occurring during hospitalization and food poisoning derived from foodborne pathogens. Antimicrobial agents are necessary in various fields in which biological contamination occurs. For example, in food packaging they are used to control food contamination by microbes, in the medical field the microbial agents are important for reducing the risk of contamination in invasive and routine interventions, and in the textile industry, they can limit the growth of microorganisms due to sweat. The combination of nanotechnology with materials that have an intrinsic antimicrobial activity can result in the development of novel antimicrobial substances. Specifically, metal-based nanoparticles have attracted much interest due to their broad effectiveness against pathogenic microorganisms due to their high surface area and high reactivity. The aim of this review was to explore the state-of-the-art in metal-based nanoparticles, focusing on their synthesis methods, types, and their antimicrobial action. Different techniques used to synthesize metal-based nanoparticles were discussed, including chemical and physical methods and “green synthesis” methods that are free of chemical agents. Although the most studied nanoparticles with antimicrobial properties are metallic or metal-oxide nanoparticles, other types of nanoparticles, such as superparamagnetic iron-oxide nanoparticles and silica-releasing systems also exhibit antimicrobial properties. Finally, since the quantification and understanding of the antimicrobial action of metal-based nanoparticles are key topics, several methods for evaluating in vitro antimicrobial activity and the most common antimicrobial mechanisms (e.g., cell damage and changes in the expression of metabolic genes) were discussed in this review.

scholarly journals Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1616
Author(s):  
Monserrat Escamilla-García ◽  
Raquel A. Ríos-Romo ◽  
Armando Melgarejo-Mancilla ◽  
Mayra Díaz-Ramírez ◽  
Hilda M. Hernández-Hernández ◽  
...  
Keyword(s):  
Essential Oils ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Negative Impact ◽  
Micrococcus Luteus ◽  
Antimicrobial Properties ◽  
Antimicrobial Effect ◽  
Rheological Parameters ◽  
Force Microscopy ◽  
Synthetic Materials

Food packaging faces the negative impact of synthetic materials on the environment, and edible coatings offer one alternative from filmogenic suspensions (FS). In this work, an active edible FS based on chitosan (C) and quinoa protein (QP) cross-linked with transglutaminase was produced. Thyme (T) and rosemary (R) essential oils (EOs) were incorporated as antimicrobial agents. Particle size, Z potential, and rheological parameters were evaluated. The antimicrobial activity against Micrococcus luteus (NCIB 8166) and Salmonella sp. (Lignieres 1900) was monitored using atomic force microscopy and image analysis. Results indicate that EOs incorporation into C:QP suspensions did not affect the Z potential, ranging from −46.69 ± 3.19 mV to −46.21 ± 3.83 mV. However, the polydispersity index increased from 0.51 ± 0.07 to 0.80 ± 0.04 in suspensions with EO. The minimum inhibitory concentration of active suspensions against Salmonella sp. was 0.5% (v/v) for thyme and 1% (v/v) for rosemary. Entropy and fractal dimension of the images were used to confirm the antimicrobial effect of EOs, which modified the surface roughness.

The versatile effect of L- and D-Cateslytin on bacteria and yeast biofilms according to configuration, medium and dose

2020 ◽  
Author(s):  
Lydie Ploux ◽  
Min Jin ◽  
Sophie Hellé ◽  
Cosette Betscha ◽  
Jean-Marc Strub ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Antimicrobial Agents ◽  
Antimicrobial Properties ◽  
P Value ◽  
Microbial Cells ◽  
Response System ◽  
Stress Response System ◽  
Biofilm Development ◽  
The Impact

&lt;p&gt;L- and D-Cateslytin (CTL) are antimicrobial peptides (AMP) derived from chromogranin A, a protein of the stress response system. Their antimicrobial properties have been thoroughly characterized and already exploited in biomaterials. However, effects on biofilms of yeast and bacteria have never been specifically addressed. We have investigated the impact of both L and D configurations of CTL on the growth of biofilms formed by Candida albicans, Escherichia coli or Staphylococcus aureus microorganisms.&lt;/p&gt; &lt;p&gt;The study was conducted in different media and two strategies of treatment were tested, consisting of administrating the peptide either just at the beginning of biofilm development i.e. on just adhering pioneer microbial cells or on a biofilm already allowed to develop for 24h. We also considered whether the peptide was modified in contact with the medium or/and microbial metabolites. Planktonic and sessile populations of microbial cells were analyzed by spectrophotometry, crystal violet staining, MTT and confocal microscopy with staining by Syto9&amp;#210; and propidium iodide. Identification of the peptides and their derived fragments was investigated by HPLC and Mass-Spectroscopy.&lt;/p&gt; &lt;p&gt;In general, CTL-D exhibited higher antibiofilm performances than CTL-L. In addition, concentrations necessary to inhibit biofilm formation were found to vary from ten to eighty times the MICs determined in planktonic cultures. Nevertheless, the results also demonstrate that sessile microorganisms and biofilms are sensitive to CTL (L and D conformations) differently that planktonic populations. Significant (p-value &lt; 0.01) effects were observed on both sessile and planktonic populations and with both strategies of treatments, but they highly varied with medium, species and CTL configuration. Typically, better antibiofilm effect than common antibiotics was reached in some specific conditions, while enhancement of aggregation or biofilm formation occurred in another medium and for other doses. Nevertheless,&lt;/p&gt; &lt;p&gt;Finally, this confirms the quality of CTL peptides as new antimicrobial agents and reveals their anti-biofilm properties. This also specifies the conditions of use necessary to benefit of the highest performances.&lt;/p&gt;

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