Abstract
The globalization of food trade, the growing demand for minimally processed, easy-to-prepare, ready-to-eat food, and the proliferation of centralized food processing pose serious problems for food safety. Outbreaks of infectious diseases of alimentary origin stimulate the search for innovative ways to increase the safety and shelf life of ready-to-eat foods. No less important is the problem of solid waste disposal, a significant share of which is food packaging. Therefore, in the last decade, interest in edible films and packaging has increased significantly. Essential oils are natural antibacterial agents that can be successfully used in edible films as a substitute for synthetic compounds. Numerous studies have shown that antimicrobial films and coatings with the inclusion of essential oils are effective in reducing the level of pathogenic microorganisms such as Listeria monocytogenes, Salmonella Typhi, Staphylococcus aureus, Escherichia coli O157: H7 and others. Essential oils have the status of GRAS (Generally Recognized as Safe) registered by the European Commission and the United States. They contain a wide variety of secondary metabolites that are capable of inhibiting or slowing the growth of bacteria, yeasts and moulds. In addition to external application on the surface of food systems, the components of essential oils can diffuse into food to neutralize the target microorganisms. The article summarizes current information on the sources, properties, limitations and potential application of volatile essential oils and their compounds in edible films and packaging to ensure food safety. Despite the many advantages, the inclusion of these compounds in the composition of edible films requires additional research, in particular to determine the optimal inhibitory concentrations, mechanical and functional properties of the films and so on. Key words: essential oils, edible films, antibacterial additives, biodegradation, food safety.
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