A Review on Antimicrobial Packaging from Biodegradable Polymer Composites

The development of antimicrobial packaging has been growing rapidly due to an increase in awareness and demands for sustainable active packaging that could preserve the quality and prolong the shelf life of foods and products. The addition of highly efficient antibacterial nanoparticles, antifungals, and antioxidants to biodegradable and environmentally friendly green polymers has become a significant advancement trend for the packaging evolution. Impregnation of antimicrobial agents into the packaging film is essential for impeding or destroying the pathogenic microorganisms causing food illness and deterioration. Higher safety and quality as well as an extended shelf life of sustainable active packaging desired by the industry are further enhanced by applying the different types of antimicrobial packaging systems. Antimicrobial packaging not only can offer a wide range of advantages, but also preserves the environment through usage of renewable and biodegradable polymers instead of common synthetic polymers, thus reducing plastic pollution generated by humankind. This review intended to provide a summary of current trends and applications of antimicrobial, biodegradable films in the packaging industry as well as the innovation of nanotechnology to increase efficiency of novel, bio-based packaging systems.

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Packaging perspective of milk and dairy products

Linear vs piecewise Weibull model for genetic evaluation of sires for longevity in Simmental cattle ◽

10.15567/mljekarstvo.2019.0101 ◽

2019 ◽

Vol 69 (1) ◽

pp. 3-20 ◽

Cited By ~ 4

Author(s):

Mario Ščetar ◽

Kata Galić ◽

Rajka Božanić ◽

Katarina Lisak Jakopović ◽

Mia Kurek ◽

...

Keyword(s):

Carbon Dioxide ◽

Shelf Life ◽

Dairy Products ◽

Dairy Product ◽

Modified Atmosphere Packaging ◽

Active Packaging ◽

Point Of View ◽

Antimicrobial Packaging ◽

Dairy Foods ◽

Edible Packaging

Packaging of dairy products develops continuously along with advances in material technologies, which are in turn a response to demands of consumers. This article aimed to give an overview of currently available dairy packaging systems. Novel dairy packaging systems include new packaging technologies such as the modified atmosphere packaging (MAP) that is widely used nowadays, especially for dairy product like cheese. Application of edible packaging could significantly reduce the costs of cheese packaging by reducing the amount of usually required packaging material. Nanomaterials and active packaging might be useful for extending the shelf life of dairy products by reducing material permeability or negative sensory characteristics of batch processing. Forms of active packaging relevant to dairy foods include oxygen scavenging, carbon dioxide absorbers, moisture and/or flavour/odour taints absorbers; releasing compounds (carbon dioxide, ethanol, antioxidants and/or other preservatives); maintaining temperature control and/or compensating temperature changes and antimicrobial packaging. Antimicrobial packaging is gaining interest from packaging scientists and industry due to its potential for providing quality and their safety benefits. The greatest challenge from the ecological point of view is biodegradable packaging. The main challenges for low waste materials are the durability of the packaging correlated with product shelf life as well as the ecological perspective.

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Use of Sorbates in Meat Products, Fresh Poultry and Poultry Products: A Review1

Journal of Food Protection ◽

10.4315/0362-028x-45.4.374 ◽

1982 ◽

Vol 45 (4) ◽

pp. 374-383 ◽

Cited By ~ 55

Author(s):

MICHAEL C. ROBACH ◽

JOHN N. SOFOS

Keyword(s):

Adverse Effects ◽

Shelf Life ◽

Sodium Nitrite ◽

Antimicrobial Agents ◽

Sorbic Acid ◽

Meat Products ◽

Potassium Sorbate ◽

Processed Meat ◽

Poultry Products ◽

Wide Range

Extensive research conducted in recent years has examined the efficiency of both potassium sorbate and sorbic acid (sorbates) as antimicrobial agents in a wide range of processed meat, and fresh and processed poultry products. In addition to their action against pathogens, effects of sorbates on product shelf-life, sensory qualities, and nitrosamine formation have also been examined in laboratory, pilot plant and commercial scale studies. The use of sorbates in these products appears to extend several benefits to both producers and consumers. Extensive studies involving bacon have shown a major reduction in nitrosamine levels associated with inclusion of potassium sorbate and reduction of sodium nitrite in the curing brine. Simultaneously, the low sodium nitrite/potassium sorbate combinations have maintained or even improved antibotulinal activity in temperature-abused products. In addition, potassium sorbate or sorbic acid have delayed growth and toxin production by Clostridium botulinum in other products including cooked and cured red meat and poultry sausages. The compounds have also been shown to extend the shelf-life and delay growth of other pathogenic microorganisms in several products including bacon; cooked, cured meat sausages; cooked, cured or uncured poultry products; fresh poultry; and other meats, including dry cured and fermented products. Sensory evaluation studies have shown that sorbate levels recommended for use in these products (0.26%) do not have adverse effects on product quality characteristics. Allergic type symptoms attributed to experimental bacon from one study were not linked directly with either potassium sorbate or other formulation ingredients, and all available information does not indicate development of any adverse effects from use of sorbates at recommended levels. In summary, the results of studies conducted in meat products indicate that sorbates deserve consideration as potential alternatives to current formulations or processes involved in the manufacture of processed meat and fresh and processed poultry products.

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Antimicrobial Edible Films and Coatings

Journal of Food Protection ◽

10.4315/0362-028x-67.4.833 ◽

2004 ◽

Vol 67 (4) ◽

pp. 833-848 ◽

Cited By ~ 333

Author(s):

ARZU CAGRI ◽

ZEYNEP USTUNOL ◽

ELLIOT T. RYSER

Keyword(s):

Shelf Life ◽

Antimicrobial Agents ◽

Food Additives ◽

Wheat Gluten ◽

Edible Films ◽

Packaging Materials ◽

Wide Range ◽

Materials Research ◽

Corn Zein ◽

Yeasts And Molds

Increasing consumer demand for microbiologicallysafer foods, greater convenience,smaller packages, and longer product shelf life is forcing the industry to develop new food-processing,cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf life. The food industry has at its disposal a wide range of nonedible polypropylene- and polyethylene-based packaging materials and various biodegradable protein- and polysaccharide-based edible films that can potentially serve as packaging materials. Research on the use of edible films as packaging materials continues because of the potential for these films to enhance food quality, food safety, and product shelf life. Besides acting as a barrier against mass diffusion (moisture, gases, and volatiles), edible films can serve as carriers for a wide range of food additives, including flavoring agents, antioxidants, vitamins, and colorants. When antimicrobial agents such as benzoic acid, sorbic acid, propionic acid, lactic acid, nisin, and lysozyme have been incorporated into edible films, such films retarded surface growth of bacteria, yeasts, and molds on a wide range of products, including meats and cheeses. Various antimicrobial edible films have been developed to minimize growth of spoilage and pathogenic microorganisms, including Listeria monocytogenes, which may contaminate the surface of cooked ready-to-eat foods after processing. Here, we review the various types of protein-based (wheat gluten, collagen, corn zein, soy, casein, and whey protein), polysaccharide-based (cellulose, chitosan, alginate, starch, pectin, and dextrin), and lipid-based (waxes, acylglycerols, and fatty acids) edible films and a wide range of antimicrobial agents that have been or could potentially be incorporated into such films during manufacture to enhance the safety and shelf life of ready-to-eat foods.

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Use of antimicrobial packaging systems in the production and storage of meat and meat products

Food and Health ◽

10.3153/fh21016 ◽

2021 ◽

Vol 7 (2) ◽

pp. 150-163

Author(s):

Yasemin Çelebi Sezer ◽

Hüseyin Bozkurt

Keyword(s):

Shelf Life ◽

Food Packaging ◽

Antimicrobial Agents ◽

Meat Products ◽

Antimicrobial Properties ◽

Cost Effective ◽

Processed Meat ◽

Negative Effects ◽

Antimicrobial Packaging ◽

And Storage

Many microbiological, enzymatic, physicochemical, and biochemical changes occur during the production and storage of fresh and processed meat products, which tend to deteriorate more easily by their nature. Nevertheless, consumers mainly prefer cost-effective foods that have a longer shelf life and minimally modified natural properties, can be easily prepared, and in which fewer additives are used. For these reasons, the food packaging industry has turned towards developing new applications with different functions that are not found in traditional packaging methods, such as antimicrobial packaging systems, especially for the protection and improvement of food quality and safety. In this type of packaging, in addition to improving food safety and quality, the shelf life of the product is extended by slowing down the growth rate of microorganisms. Thus, the existing growth of microorganisms during the transportation and storage of the product is also prevented. Therefore, the preservatives taken into the human body with foods are reduced, and the negative effects on health are also avoided. In these systems, the application of antimicrobial food packaging components to the packaging material can be performed by the addition of antimicrobial agents into the polymer, coating polymer surfaces with antimicrobial agents, immobilizing antimicrobial agents on the polymer, and using polymers with antimicrobial properties. In this review, antimicrobial packaging and application methods were generally explained, and innovative packaging systems and their use in meat and meat products were evaluated.

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Revisión: Envasado activo de los alimentos / Review: Active food packaging

Food Science and Technology International ◽

10.1177/108201320000600203 ◽

2000 ◽

Vol 6 (2) ◽

pp. 97-108 ◽

Cited By ~ 42

Author(s):

M. Fernández Álvarez

Keyword(s):

Food Packaging ◽

Antimicrobial Agents ◽

Technological Development ◽

Legal Aspects ◽

Active Packaging ◽

Oxygen Scavengers ◽

First Case ◽

Active Food Packaging ◽

Wide Range ◽

Natural Forms

A great technological development for food packaging has been developed over the past few decades to satisfy consumer demands relating to more natural forms of preservation, and methods to control packaging and storage for assurance and food safety. Active packaging is, certainly, one of the most important innovations in this field. Active packages are designed to perform a role other than to provide an inert barrier between the product and the outside environment, using the possible interactions between food and package in a positive way to improve product quality and acceptability. Active food packaging is a heterogeneous concept involving a wide range of possibilities which globally can be grouped in two main goals: (i) to extend shelf life, and (ii) to facilitate processing and consumption of foods. In the first case, active packaging solutions include the systems studied to control the mechanisms of deterioration inside the package (i.e. oxygen scavengers, moisture absorbers or antimicrobial agents). In relation to the second goal, active packaging allows us to match the package to the properties of the food, to reduce costs of processing, or even to perform some processing operations in-package or to control the product history and quality. This paper reviews the different applications of active packaging and their commercial use, together with some legal aspects and future trends.

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Gelatine Film Incorporated with Clitoria ternatea-Derived Anthocyanin Microcapsules, An Effective Food Packaging Material Against Foodborne Pathogens

Food Technology and Biotechnology ◽

10.17113/ftb.59.04.21.7069 ◽

2021 ◽

Vol 59 (4) ◽

Author(s):

Chean Ring Leong ◽

Nurul Shahida Daud ◽

Woei Yenn Tong ◽

See Yuan Cheng ◽

Wen Nee Tan ◽

...

Keyword(s):

Antimicrobial Agent ◽

Shelf Life ◽

Foodborne Pathogens ◽

Food Packaging ◽

Antimicrobial Agents ◽

Packaging Material ◽

Active Packaging ◽

Natural Antimicrobial ◽

Clitoria Ternatea ◽

Packaging Films

Research background. Microbial contamination in food products is one of the significant causes of food spoilage and foodborne illnesses. The use of active packaging films incorporated with antimicrobial agents can be a measure to extend food quality and shelf life. Nevertheless, synthetic antimicrobial agents such as silver, copper, titanium, and zinc in the packaging films raised concerns among consumers due to toxicity issues. Experimental approach. The current study aimed to develop biodegradable gelatine-based edible films incorporated with microcapsules of Clitoria ternatea-derived anthocyanin as a natural antimicrobial agent. The impact of anthocyanin microcapsule incorporation on the morphology, thermal, mechanical, water vapor barrier, and physicochemical properties of the gelatine films were evaluated in this study. The effectiveness of the developed films against foodborne pathogens and their application for perishable food protection again microbial spoilage were also studied. Results and conclusions. The results show that incorporating anthocyanin microcapsules enhances the gelatine film physical and mechanical properties by increasing the thickness, tensile strength, Young's modulus, and elongation at break of the films. SEM analysis revealed that the films surface morphology with anthocyanin microcapsules exhibit a homogeneous and smooth surface texture compared to the control. The thermogravimetric analysis also showed a slight improvement in the thermal properties of the developed films. Agar well diffusion assay revealed that the developed films exhibit significant inhibition against a broad-spectrum of bacterium. Furthermore, the films composed of gelatine anthocyanin microcapsules significantly reduced the total viable count of microorganisms in the bean curd at the storage time interval of 12 days compared with the control films. Novelty and scientific contribution. Increasing global awareness for healthy and safe food with minimal synthetic ingredients as preservatives has sparked the search for use of antimicrobial agents of natural origins in active food packaging material. In this study, a safe and effective active packaging film was developed using the environmental friendly biopolymer, gelatine films incorporated with microcapsules of Clitoria ternatea-derived anthocyanin as a natural antimicrobial agent. This study demonstrated that such a method not only be able to improve the film physical properties but also significantly prolong the shelf life of food products from microbial spoilage.

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Discovery of Antibacterial Agents Inhibiting the Energy-Coupling Factor (ECF) Transporters by Structure-Based Virtual Screening

10.26434/chemrxiv.11728710 ◽

2020 ◽

Author(s):

Eleonora Diamanti ◽

Inda Setyawati ◽

Spyridon Bousis ◽

leticia mojas ◽

lotteke Swier ◽

...

Keyword(s):

Virtual Screening ◽

Antibacterial Agents ◽

Antimicrobial Agents ◽

Energy Coupling ◽

Coupling Factor ◽

Design Synthesis ◽

Screening Design ◽

Starting Point ◽

Wide Range ◽

Vitamin Uptake

Here, we report on the virtual screening, design, synthesis and structure–activity relationships (SARs) of the first class of selective, antibacterial agents against the energy-coupling factor (ECF) transporters. The ECF transporters are a family of transmembrane proteins involved in the uptake of vitamins in a wide range of bacteria. Inhibition of the activity of these proteins could reduce the viability of pathogens that depend on vitamin uptake. Because of their central role in the metabolism of bacteria and their absence in humans, ECF transporters are novel potential antimicrobial targets to tackle infection. The hit compound’s metabolic and plasma stability, the potency (20, MIC Streptococcus pneumoniae = 2 µg/mL), the absence of cytotoxicity and a lack of resistance development under the conditions tested here suggest that this scaffold may represent a promising starting point for the development of novel antimicrobial agents with an unprecedented mechanism of action.<br>

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Heterocycle Compounds with Antimicrobial Activity

Current Pharmaceutical Design ◽

10.2174/1381612826666200206093815 ◽

2020 ◽

Vol 26 (8) ◽

pp. 867-904 ◽

Cited By ~ 2

Author(s):

Maria Fesatidou ◽

Anthi Petrou ◽

Geronikaki Athina

Keyword(s):

Heterocyclic Compounds ◽

Bacterial Infections ◽

Scientific Community ◽

Antimicrobial Agents ◽

Fungal Infections ◽

Biological Activities ◽

Literature Survey ◽

New Findings ◽

Wide Range ◽

Number Of Microorganisms

Background: Bacterial infections are a growing problem worldwide causing morbidity and mortality mainly in developing countries. Moreover, the increased number of microorganisms, developing multiple resistances to known drugs, due to abuse of antibiotics, is another serious problem. This problem becomes more serious for immunocompromised patients and those who are often disposed to opportunistic fungal infections. Objective: The objective of this manuscript is to give an overview of new findings in the field of antimicrobial agents among five-membered heterocyclic compounds. These heterocyclic compounds especially five-membered attracted the interest of the scientific community not only for their occurrence in nature but also due to their wide range of biological activities. Method: To reach our goal, a literature survey that covers the last decade was performed. Results: As a result, recent data on the biological activity of thiazole, thiazolidinone, benzothiazole and thiadiazole derivatives are mentioned. Conclusion: It should be mentioned that despite the progress in the development of new antimicrobial agents, there is still room for new findings. Thus, research still continues.

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