The principles of employing antimicrobial compounds in active packaging: Mechanisms, applications, and future directions

Antimicrobial function of some nano and nanocomposite materials has long been recognized and exploited in various industries, including the packaging sector. Nanocomoposite antimicrobial systems are particularly effective, because of the high surface-to-volume ratio and enhanced surface reactivity of the nanosized antimicrobial agents, making them able to inactivate microorganisms more effectively than their micro- or macro-scale counterparts. Commonly used or tested antimicrobial nano and nanocomposite materials include metal ions (silver, copper, gold, platinum), metal oxide (titanium dioxide, zinc oxide, magnesium oxide), and organically modified nanoclay (quaternary ammonium-modified montmorillonite [MMT]). Natural biopolymers (chitosan), natural antimicrobial agents (nisin, thymol, carvacrol, isothiocyanate, antibiotics), enzymes (peroxidase, lysozyme), and synthetic antimicrobial agents and organic acids (quaternary ammonium salts, EDTA, propionic, benzoic, sorbic acids) are also utilized to provide antimicrobial function. In addition, various combinations of such antimicrobials are exploited by incorporating into packaging materials expecting their synergistic effect. The novel nanocomposite packaging materials with antimicrobial functions have a high potential for an active food packaging.

The interest in producing renewable polymers from natural resources is considerably increased as the need for the reduction of the amount of plastic waste in the environment becomes urgent. Biopolymers are considered as an alternative raw material for the development of biodegradable packaging to plastic produced from petroleum. Starch, a renewable biopolymer consisting of amylose and amylopectin, is the most commonly used agricultural raw material for edible film manufacturing because it has low cost, easy to handle and totally biodegradable. In order to maintain the quality of foods, it is necessary to select the correct materials and appropriate technologies for the production of the packaging. Current trends include the development of packaging that interacts with food, called active biofilms or active packaging. Nanocomposites with antimicrobial function are highly useful for the minimization of the growth of contaminant microorganisms during the processing or storage of food and thereby the extension of shelf-life and improvement of food safety. Thus, this work aims to review the literature to identify the main components used in packaging with nanoparticles and the results in food preservation. For this purpose, a bibliographic survey of the last 5 years was carried out in the databases of Scielo, Science direct, Google academic and Periodicals CAPES, with the following indexers: nanocomposites, nanotechnology, active packaging, and antimicrobial packaging. Some studies demonstrated that metal oxide nanocomposites in packaging provide enhances polymer barrier properties, making the material stronger, more flame resistant, with better thermal properties and having favorable surface wettability and hydrophobicity. Studies have shown that silver nanoparticles have antimicrobial activity against Gram-negative and Gram-positive bacteria and fungi. Also, chitosan nanostructures, a natural composite, have wide antimicrobial effects. Some studies have focused on antimicrobial effects of nanostructures combining chitosan and other antimicrobial agents as carvacrol, oregano and thyme essential oil. It was observed that chitosan nanocomposites combined with layered silicate were significantly more effective against Staphylococcus aureus and Escherichia coli than both pure. Packaging that increases the shelf-life of perishable food while reducing food waste is a sustainable opportunity for innovative technology.

Spices and herbal plant species have been recognized to possess a broad spectrum of active constituents that exhibit antimicrobial (AM) activity. These active compounds are produced as secondary metabolites associated with the volatile essential oil (EO) fraction of these plants. A wide range of AM agents derived from EOs have the potential to be used in AM packaging systems which is one of the promising forms of active packaging systems aimed at protecting food products from microbial contamination. Many studies have evaluated the AM activity of synthetic AM and/or natural AM agents incorporated into packaging materials and have demonstrated effective AM activity by controlling the growth of microorganisms. This review examines the more common synthetic and natural AM agents incorporated into or coated onto synthetic packaging films for AM packaging applications. The focus is on the widely studied herb varieties including basil, oregano, and thyme and their EOs.

The increasing consumer demands for safe and healthier food products have led to the development of novel packaging technologies including antimicrobial edible food packaging by the researcher and further have been focused on the commercialization by the food industries. However, in order to the delivery of food products with high-quality nature, foodborne microorganisms are one of the major reasons for causing food spoilage in packaged and fresh produces. In this circumstance, the application of antimicrobial packaging (AP) can be one of the solutions to provide safe and quality food products with extended storage life. The AP is a category of active packaging, where the use of nanotechnology in developing antimicrobial edible films and coatings provides a tailor-made way to improve the inherent food properties. The inclusion of nanotechnology in AP delivers tunable quality, safety, and stability of packaged food products. Some of the available edible nanostructured materials such as chitosan and inorganic nanomaterials are an effective way of possessing antimicrobial activity against spoilage and pathogenic food microorganisms. Interestingly, several natural resources based on organic and inorganic antimicrobial agents are available at a commercial level. However, nanoparticles are being developed to obtain better effective antimicrobial edible packaging, which has attained a great interest in recent market trends. Among available, the fabrication of nanocomposites-based edible films and nanocoatings are two most important developments in the area of AP with the aid of nanotechnology. Besides, nanoparticles also provide tunable barrier and mechanical properties to the antimicrobial edible packaging film. However, the effectiveness of antimicrobials depends on the release phenomena from packaging material to the food, wherein nanoparticles provide better controlled release. Moreover, the incorporation of nanoparticles into food packaging material is maintained by several available policies and regulations offered by standard authority bodies at national and international levels. In this regard, the present chapter represents the advancement of nanotechnology in AP via developing active edible packaging with controlled release of antimicrobials and also provides improved shelf life while maintaining the quality and safety.

Background: The recent food-borne microbial outbreaks in the world have led to the search for more innovative ways to inhibit microbial growth in foods that will maintain their quality, freshness, and safety. One of the options that provide an increased margin of safety and quality in food products is the use of antimicrobial packaging. Antimicrobial packaging is a form of active packaging, which interacts with the product or the headspace between the package and the food system, to obtain a desired outcome. Methods: Different research papers, review papers, books, book chapters and other relevant literature were used for writing this comprehensive review paper. The idea from these bibliographic databases provides enough valuable information for writing this paper. Results: More than 90 research articles were used to provide the enough information related to antimicrobial food packaging technologies. Many papers described the types of antimicrobial packaging and their properties. Various papers were described to assist the role antimicrobial packaging technologies in extending the shelf-life of foods and reduce the risk from pathogens. Various types of antimicrobial substances such as organic acids and their salts, enzymes, bacteriocins, and miscellaneous compounds (triclosan, silver, and fungicides) have been used in synthetic polymers and edible films which were described by number of bibliographic databases. Conclusion: The findings of this review confirmed the importance of different types of antimicrobial food packaging systems that could be constructed by using antimicrobial packaging materials and/or antimicrobial agents inside the package space or inside foods that could inhibit the growth of spoilage and pathogenic microorganisms, and contribute to the improvement of food safety and the extension of shelf-life. Keywords: Active packaging, antimicrobial packaging, bacteriocins, fungicides, minimally processed, triclosan.

Active antimicrobial food packaging has emerged as a promising solution to address the growing challenges associated with food safety and shelf-life extension. This innovative packaging technology incorporates antimicrobial agents directly into packaging materials to actively inhibit the growth of microorganisms, thereby preventing spoilage and enhancing the safety of perishable food products. This chapter provides a comprehensive overview of the key concepts, advancements, and applications of active antimicrobial food packaging. The review begins by exploring the fundamental principles behind active antimicrobial packaging, elucidating the various antimicrobial agents such as essential oils, antimicrobial peptides, and nanoparticles. It discusses the mechanisms by which these agents exert their antimicrobial effects, including the disruption of cell membranes, inhibition of enzymatic activities, and interference with cellular processes. Food packaging applications across different food categories, including fresh produce, meat, dairy, and bakery products are also highlighted.

Packaging plays an important role in ensuring food safety and quality, and the development of active packaging, especially antimicrobial packaging, enables actively inhibiting/killing the microorganisms causing food spoilage and thus extending the product's shelf life. A survey of the publications revealed that generally 50% shelf life extension is possible. The goal of this study is to assess the overall environmental performance of the food and packaging system considering the effect of food loss reduction by using active packaging. A comparative life cycle assessment has been carried out, focusing on a case study: essential oil component‐enabled packaging for fresh beef. Different scenarios were set up to contrast the situations of food using conventional packaging (current situation) and food using novel active packaging (containing active coating). Additionally, a sensitivity analysis has been integrated, aiming to identify the breakeven point of the balance. In the scenarios using the best‐performance active packaging, it was shown that a breakeven point can be achieved across the four impact categories evaluated, including global warming, fossil energy demand, acidification potential and eutrophication potential. It is expected that the obtained results would serve as guidelines for active packaging development striving for a positive eco‐profile of the food and packaging system. Copyright © 2015 John Wiley & Sons, Ltd.

Production of antimicrobial membranes loaded with potassium sorbate using a supercritical phase separation process

pH-responsive chitosan films based on Schiff base-Fe3+ complexes for fruit preservation.

Active and intelligent packaging systems for a modern society

The knowledge requirements of the food microbiologist working with thermally processed products are very challenging; particularly in relation to minimally processed foods. In the past, the minimum criteria for sterilized canned foods was very well-defined, however, the diversity of food products, packages and related heat processes are now very difficult to summarize in terms of minimum requirements. The overall heating characteristics of these products can be complex, particularly for mixed particulate products or multicompartment packages. Similarly, the death kinetics of the contaminating micro-organisms can be markedly different dependent on the composition of the food product. These factors combined with the consumer demands for 'fresher' foods has resulted in product, process and package development and innovation progressing at a much faster rate than in the past. While food safety is the most important factor, there are also other issues such as shelf-life and visual quality that have strong market influences and must therefore also be considered by the microbiologist.

As global populations rise, the need for sustainable food security and waste reduction solutions becomes crucial. Antimicrobial food packaging presents a strategic defence against spoilage and pathogens and has the potential to minimise foodborne illnesses and global food losses. Essential oils (EOs), known for their inherent antioxidant and antimicrobial properties, are utilised as natural additives in active food packaging materials. These oils, rich in terpenes and hydrocarbons, are promising for food longevity but face challenges like reduced effectiveness in packaging films, highlighting the necessity for nanoengineered solutions to improve their stability and function in polymer matrices. This article aims to review recent work on the use of EOs incorporated in active food packaging. The focus is on the use of nanotechnology to enhance the antimicrobial efficacy of plant-derived essential oils as preservatives. This article illustrates the nanoscale interactions among essential oils, polymers and food substances, aiming to elucidate how technologies such as nanoencapsulation, nanoemulsions and nanocomposites enhance antibacterial and antioxidant performance while improving packaging structural integrity.

Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time–temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.

Active packaging is an emerging food technology to improve the quality and safety of food products. Many works have been developed to study the antimicrobial activity of essential oils. Essential oils have been traditionally used as flavorings in food, so they have an important odor impact but they have as well antimicrobial properties that could be used to protect the food. Recent developments in antimicrobial active packaging showed the efficiency of essential oils versus bread and bakery products among other applications. However, one of the main problems to face is the odor and taste they could provide to the packaged food. Using some aromas to mask the odor could be a good approach. That is why the main objective of this paper is to develop an antimicrobial packaging material based on the combination of the most active compounds of essential oils (hydrocinnamaldehyde, oregano essential oil, cinnamaldehyde, thymol, and carvacrol) together with some aromas commonly used in the food industry. A study of the concentration required to get the antimicrobial properties, the organoleptic compatibility with typical aroma present in many food systems (vanilla, banana, and strawberry), and the right combination of both systems has been carried out. Antimicrobial tests of both the mentioned aromas, the main components of some essential oils, and the combination of both groups were carried out against bacteria (Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Salmonella choleraesuis, Yersinia enterocolitica, Escherichia coli), yeasts (Candida albicans, Debaryomyces hansenii, Zygosaccharomyces rouxii), and molds (Botrytis cinerae, Aspergillus flavus, Penicillium roqueforti, Eurotium repens, Penicillium islandicum, Penicillium commune, Penicillium nalgiovensis). The sensory properties of the combinations were evaluated with a triangular test and classification was by an order test; the odor threshold of the aroma compounds was also studied. The results reveal that none of the aromas had antimicrobial properties. The most antimicrobial compounds are thymol, carvacrol, and cinnamaldehyde, but none of them could be combined with banana aroma, whereas only thymol with strawberry aroma gave the right combined organoleptic profile. All of the antimicrobials under study could be combined with vanilla aroma, providing both antimicrobial property and the odor expected.

Chapter 7 - Biopolymer essential oil nanocomposite for antimicrobial packaging