Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions

Abstract

Most of the scientific studies and innovations in food packaging have focused on the inhibition or prevention of microbial growth as well as avoiding further microbial deterioration of food products. Among current food packaging techniques, active packaging, particularity antimicrobial active packaging, has attracted much attention due to the diversity in the materials used, the methods of application, and the variety of food products that can be protected. Direct and indirect techniques can be utilized to introduce antimicrobial compounds into food packaging materials. The increasing importance of the application of antimicrobial packaging has inspired a better understanding of these materials and the factors influencing the effectiveness of antimicrobial systems. This article is a review on the materials used for delivering antimicrobial substances with a focus on their main mechanisms of action and release when used for food contact applications. In this regard, the effects of antimicrobial agents on packaging properties will be discussed. Many challenges, including the controlled release of antimicrobial agents and the development of active packaging materials (mainly bio-based materials) with adequate barrier properties, transparency, tensile strength and other characteristics to meet the requirements of food protection and food safety, still remain to be solved in these new approaches to antimicrobial active packaging.