Abstract
The advancement of active packaging technology has contributed to the need for customer assurance of the quality and protection of fresh foods and agricultural products. An example of active packaging to maintain food quality and improve product protection is the use of antimicrobial pads. Antimicrobial pads are a type of active packaging that releases active agents into the headspace food packaging in order to prevent, inhibit or destroy the growth of microorganisms.. Antimicrobial pads are very easy to apply to food products by placing them on the bottom of the product or inserting them into the packaging material. This literature study discusses the characterization of cellulose as a major component in the manufacture of pads, techniques for the incorporation of antimicrobial compounds into pads, and suitable applications for the inhibition of microorganisms in food products. Apart from that, this literature study also discusses the advantages and disadvantages of antimicrobial pads as active packs.
Highlights
Food protection and harm are a significant concern
Food damage is caused by physical, chemical and microbial pollutants that affect the quality of food products, from harvesting to storage until marketing (Mohammadi and Jafari 2020)
One of the most effective revolutionary active food packaging systems is the application of Cellulose Pads as antimicrobials
Summary
Food protection and harm are a significant concern. Food damage is caused by physical, chemical and microbial pollutants that affect the quality of food products, from harvesting to storage until marketing (Mohammadi and Jafari 2020). It is necessary to maintain quality and improve product protection, including by using active packaging (Otoni et al 2016, Zhang et al 2017, Aragüez et al 2020). Active packaging is a packaging that modifies certain physiological or environmental conditions by means of agents or active substances interacting between food products with certain mechanisms (Bodbodak and Rafiee 2016). It helps to enhance the product's shelf life and consistency or to achieve the desired characteristics (Biji et al 2015). This literature review purposed to analyze the newest developments of food packaging systems that focus on cellulose the main component of pad production, The Process of Making Cellulosic Matrix Pads as Antimicrobial Food Pads, Release of antimicrobial agents on Cellulosic pads products, The advantages and disadvantages of these concepts are reviewed
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