Antimicrobial Edible Films and Coatings

2004 ◽  
Vol 67 (4) ◽  
pp. 833-848 ◽  
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.

scholarly journals Antimicrobial Efficiency of Edible Films in Food Industry

2015 ◽  
Vol 43 (2) ◽  
pp. 302-312 ◽  
Author(s):  
Dan Cristian VODNAR ◽  
Oana Lelia POP ◽  
Francisc Vasile DULF ◽  
Carmen SOCACIU
Keyword(s):  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Meat Products ◽  
Edible Films ◽  
Packaging Materials ◽  
Dual Purpose ◽  
Natural Substances ◽  
Antimicrobial Films

In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community.

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

1982 ◽  
Vol 45 (4) ◽  
pp. 374-383 ◽  
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.

scholarly journals Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO2 Nanotubes on the Quality and Shelf Life of Chilled Meat

2019 ◽  
Vol 20 (5) ◽  
pp. 1184 ◽  
Author(s):  
Zhibiao Feng ◽  
Lele Li ◽  
Qiannan Wang ◽  
Guangxin Wu ◽  
Chunhong Liu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Titanium Dioxide ◽  
Shelf Life ◽  
Whey Protein ◽  
Antimicrobial Agents ◽  
Titanium Dioxide Nanoparticles ◽  
Low Cost ◽  
Edible Films ◽  
Edible Coatings ◽  
Reduce Weight Loss

Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings with glycerol (Gly) as plastic and titanium dioxide nanotubes (TNTs) as antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than titanium dioxide nanoparticles (TNPs), but also increased interactions with WPNFs. The WPNF/TNT film had a smooth and continuous surface and was homogeneous with good mechanical properties. WPNF/TNT edible coatings (ECs) can help improve lipid peroxidation and antioxidant activity, limit microbial growth, reduce weight loss, and extend the shelf life of chilled beef. Given that the WPNF/TNT film components are low cost and show high antioxidant and antimicrobial activity, these optimized films have potential applications for various food products, including raw and chilled meat.

scholarly journals Functional and technological properties of food additive "Magnetofood" in production of shaped jelly marmalade on agar and pectin

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
I. Tsykhanovska ◽  
V. Yevlash ◽  
R. Trishch ◽  
T. Lazarieva ◽  
A. Alexandrov ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Food Additive ◽  
Gelling Agent ◽  
Technological Properties ◽  
Ζ Potential ◽  
Surface Active Properties ◽  
Wide Range ◽  
The Stability ◽  
Physical And Chemical

Jelly and marmalade products are "lyophilic colloids" – lyophilic colloidal-dispersed, ie microheterogeneous (multi- or polyphasic) systems based on high molecular weight compounds (gelatin, pectin, agar, etc.). Therefore, the problem of stabilizing their polyphasic structure is relevant. In addition, the expansion and improvement of the production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of the colloidal disperse system, improving the quality and extending the shelf life of finished products. Promising technological applications have food additives in the nanometer range, due to specific and stable physical and chemical parameters, a wide range of functional and technological properties. The paper proposes the solution of the problem of stabilization of the polyphase structure of jelly-marmalade products and the formation of their quality by using the food additive "Magnetofood" (based on double oxide of divalent and trivalent iron: FeO×Fe2O3). "Magnetofood" - highly dispersed powder with a particle size (70–80) nm, which has a fairly diverse functional and technological potential: high ζ-potential and surface activity; clusterophilicity and amphiphilicity; complexing, thickening, structuring, stabilizing, thixotropic properties. This allows us to recommend "Magnetofood" as a food additive of complex action to improve the quality and prolong the shelf life of jelly-marmalade products, in particular jelly-shaped marmalade. The surface-active properties of nanoparticles of the food additive "Magnetofood" are determined: a rather significant value of ζ-potential (34-44) mV, amphiphilicity (marginal wetting angle Q<90o by polar-nonpolar medium) - show signs of stability and stability on polyphasic colloidal-dispersed systems , which increases in acidic environments, in solutions of polysaccharides, proteins on average by (55±)%, which is due to clusterophilicity and self-organization of nanoparticles "Magnetofood" into electrostatic complexes with proteins, polysaccharides and their spatial structuring. It was found that the addition of "Magnetofood" in the mass fraction (0,10–0,20)% to the mass of the structurant increases the viscosity of aqueous solutions of gelling agents in (1,22–1,27) times for agar and in (1,24–1,29) times for pectin and the rate of structuring of gel masses in (1,73±0,01) times for agar and in (1,67±0,01) times for pectin due to the structure-forming action of nanoparticles "Magnetofood". In addition, the ability of the gel structure to thixotropy increases by (1,4–1,5) times and the mechanical strength of the gel well by (1,32–1,80) times for agar and (1,49–1,57) times for pectin due to the stabilizing action of Magnetofood nanoparticles, which allows to reduce the amount of gelling agent by (9.0–11.0)% for agar and by (7.0–9.0)% for pectin.

scholarly journals A Review on Antimicrobial Packaging from Biodegradable Polymer Composites

Polymers ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 174
Author(s):  
Siti Hasnah Kamarudin ◽  
Marwah Rayung ◽  
Falah Abu ◽  
So’bah Ahmad ◽  
Fatirah Fadil ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antimicrobial Agents ◽  
Active Packaging ◽  
Biodegradable Films ◽  
Plastic Pollution ◽  
Antimicrobial Packaging ◽  
Current Trends ◽  
Wide Range ◽  
Green Polymers ◽  
Antibacterial Nanoparticles

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.

scholarly journals Effect of packaging materials and treatments on the shelf life of chicken breast treated with antimicrobial agents and stored under refrigerated condition

2007 ◽  
Vol 23 (5-6-1) ◽  
pp. 141-154 ◽  
Author(s):  
M.A. Kenawi ◽  
H.A. Abdel-Aal ◽  
H.M. Abbas
Keyword(s):  
Shelf Life ◽  
Antimicrobial Agents ◽  
Bacterial Count ◽  
Potassium Sorbate ◽  
Chicken Breast ◽  
Total Bacterial Count ◽  
Packaging Materials ◽  
Polyethylene Bags ◽  
Vacuum Storage ◽  
Better Than

Sliced chicken breast were treated by dippin in 8% Sodium lactate (SL) for 2 minutes or in 5 % Potassium sorbate (PS) for 5 minutes. The treated and untreated slices were packaged in two different packaging materials, Low density polyethylene bags (LDPE) at atmospheric pressure, and Laminated pouches (B-650) undervacuum, then stored refrigerated at 4?C for 24 days. Color evaluation, total volatile basic nitrogen (TVBN), total bacterial count (TC), psychrophilic bacterial count, coliform group, and sensory evaluation were done in order to study the effect of treatments on the quality and the shelf life of the product. The data indicated that the treatment by (SL) or (PS) solutions was significantly increased the shelf life of the product compared with the untreated samples. It is also showed that the influence of (PS) treatment was the most effective in prolonging the shelf life of the sliced chicken breast among all samples. The influence of vacuum storage in keeping quality was better than storage in (LDPE) at atmosheric pressure condition. Also, the shelf life of vacuum packaged treated samples was significantly increased compared with the samples packaged in (LDPE) without vacuum. In conclusion, samples treated by (PS) and packaged under vacuum had the longest shelf life and the best quality than the others.

scholarly journals Effect of the type of packaging on the oxidative stability of pine nuts (Pinus pinea L.) grown in Chile

2018 ◽  
Vol 16 (1) ◽  
pp. 255-262 ◽  
Author(s):  
Henríquez ◽  
Loewe ◽  
Saavedra ◽  
Córdova ◽  
Lutz
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Principal Component ◽  
Acid Value ◽  
Pinus Pinea ◽  
Packaging Materials ◽  
Life Study ◽  
Pine Nut ◽  
Wide Range ◽  
Different Temperatures

Pine nut (Pinus pinea L.) is a nutritious, expensive tree nut. During storage, it is exposed to a wide range of environmental deteriorative conditions. This study describes the oxidative stability of pine nuts kept in pouches made of three different packaging materials and stored at three different temperatures. The packaging materials evaluated were low-density polyethylene (LDP), high-density polyethylene (HDP), and high-barrier metallized film (MF). Temperatures evaluated were 4, 20, and 60°C. In addition, a control unpacked sample was also evaluated in identical conditions. The oxidative parameters evaluated were acid value and peroxide value. Data analyses include a shelf-life study and a principal component analysis. The results obtained indicate what the best packaging material at 20°C was MF with a shelf-life of 703 d. At 4°C, the shelf-life of pine nuts stored in HDP was 1148 d. It is concluded that it is fundamental to use an adequate packaging to protect the seeds from environmental conditions that promote deterioration.

scholarly journals Utilization of Agro-Industrial Wastes as Edible Coating and Films for Food Packaging Materials

2021 ◽  
Author(s):  
Urmila Choudhary ◽  
Basant Kumar Bhinchhar ◽  
Vinod Kumar Paswan ◽  
Sheela Kharkwal ◽  
Satya Prakash Yadav ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Edible Films ◽  
Food Preservation ◽  
Solid Wastes ◽  
Industrial Wastes ◽  
Packaging Materials ◽  
Edible Coatings ◽  
Biodegradable Packaging ◽  
Synthetic Materials

Mostly, food packaging employs synthetic materials obtained from nonrenewable sources. These packaging materials are based on petrochemicals and cause substantial environmental problems by producing massive amounts of non-biodegradable solid wastes. Edible coatings and films are considered as the potential solution to these problems of non-biodegradable packaging solid wastes for maintaining food-environment interactions, retaining food quality, and extending shelf life. In addition, edible coatings and films offer prevention from microbial spoilage of packed foods by controlling moisture and gas barrier characteristics. Increasing environmental concerns and consumer demands for high-quality eco-friendly packaging have fueled the advancement of innovative packaging technologies, for instance, the development of biodegradable films from renewable agricultural and food processing industry wastes. Therefore, the current chapter presents the application of edible coatings and films as an alternative to conventional packaging, emphasizing the fundamental characterization that these biodegradable packaging should hold for specific applications such as food preservation and shelf life enhancement. The primary employed components (e.g., biopolymers, bioactive, and additives components), manufacturing processes (for edible films or coatings), and their application to specific foods have all been given special consideration in this chapter. Besides, a future vision for the use of edible films and coatings as quality indicators for perishable foods is presented.

scholarly journals Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites With Antioxidant and Antimicrobial Activity

2021 ◽  
Vol In Press (In Press) ◽  
Author(s):  
Sayed Mahdi Hossaeini Marashi ◽  
Mohammad Hashemi ◽  
Enayat Berizi ◽  
Mojtaba Raeisi ◽  
Seyyed Mohammad Ali Noori
Keyword(s):  
Shelf Life ◽  
Whey Protein ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Food Products ◽  
Antimicrobial Activities ◽  
Edible Films ◽  
Poultry Meat ◽  
Wide Range ◽  
The Impact

: Food spoilage is one of the major elements of food insecurity that has acquired significant attention over recent decades due to global human population growth. Several studies have investigated increasing shelf life of food products using natural and environmentally friendly compounds. Whey protein (WP) can be an important additive material because it is well-known for its high value of nutrition and well characteristics for the formation of edible films. Furthermore, natural bioactive compounds have been incorporated with WP-based films to confer their antioxidant and antimicrobial activities. Herein, nanotechnology has been effectively potentiated the antimicrobial and antioxidant properties of WP films. A wide range of bioactive agents has been embedded in the WP films, such as essential oils (EOs), TiO2, nano-clay, and even lactic acid bacteria. The current paper reviews the antioxidant and antimicrobial effects of different types of WP films and their applications in food products. This study also discussed the impact of WP films on shelf life, chemical and microbiological quality indices of meats, processed meats, poultry meat products, and fish.

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

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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