Antimicrobial Packaging Research Articles

Maize starch-PVA nanocomposite biodegradable antimicrobial packaging films for enhancement of shelf-life of Agaricus bisporus

Nanocomposite antimicrobial packaging can effectively cater to the postharvest losses of button mushrooms. This study aimed for fabrication of novel antimicrobial biodegradable packaging films using a double composite system comprised of nano-clay-essential oil (EO) composite blended with maize starch (MS) /Polyvinyl alcohol (PVA) polymers which was plasticized with glycerol. The results confirmed superior water barrier properties with the lowest film solubility (16.52 %) and water holding capacity (13.55 %) in MS+ PVA+ Nano-bentonite-basil EO blend film. The surface morphology of this blend film appeared smooth, was thermally stable with the lowest mass loss (97.92 %), and exhibited the highest tensile strength (182.15 Kg/cm2) which makes it suitable for food packaging applications. Furthermore, all the prepared films were fully degraded in the soil after 147 days except the control cling film. The addition of EOs enhanced the antimicrobial activity of starch blend films with the highest inhibition against Gram-positive microorganisms (Staphylococcus aureus and Listeria monocytogenes). Packaging of freshly harvested button mushrooms with nanocomposite blend film enhanced the shelf-life up-to 14 days of storage under refrigerated conditions (4 °C) with the lowest physiological weight loss (4.69 %) and highest firmness (1.5 Kg F). Nutritional qualities and ROS-mitigating enzymatic activity of mushroom fruiting bodies were also maintained through packaging. This innovative nanocomposite packaging films could provide a green, environment-friendly, and antimicrobial system to combat the shorter shelf life of button mushrooms.

Curcumin- and quercetin-functionalized polypropylenemembranes as active food packaging material.

A wide range of active agents, synthetic and natural agents such as essential oils, chitosan and polyphneols consisting of curcumin, gallic acid, anthocyanins, and catechins have been used in order to develop antimicrobial packaging systems, and among them, natural polyphenolic compounds, specially curcumin (Cur) has great potential due to effective biological activities in developing food packaging material. Quercetin (Quer) is also the mostly studied flavonol as a color-changing indicator in the food industry and has been already developed as a realistic alternative for smart and active food packaging. The reason for choosing these two polyphenolic compounds is that they simultaneously possess many beneficial properties such as antioxidant, antibacterial, antiviral, antitumoral, and anti-inflammatory effects. Additionally, the main objective of the study is to combine polypropylene (PP), which is the most preferred and cost-effective polymer in the packaging industry, with these active ingredients, rather than using more expensive polymer types. In this context, PP-Quer or PP-Cur membranes, which are new experiences based on these literatures were chemically characterized by Fourier transform infrared spectroscopy, and the surface morphology of these composite membranes was characterized by scanning electron microscopy. The antibacterial response against gram-positive (Staphylococcus aureus) and gram-negative (Escherichia coli) bacteria species was investigated. Furthermore, the reactive oxygen species generation and anticancer activity of these composite membranes using human colorectal adenocarcinoma (HT-29) were observed. We proposed that PP-Quer or PP-Cur composite membranes can be a potential candidate as active packaging material in the food industry.

Incorporation of myrtle essential oil into hydrolyzed ethyl cellulose films for enhanced antimicrobial packaging applications

This research delved into examining the impact of hydrolysis and incorporation of Myrtle essential oil (MEO) on the film-forming and antimicrobial characteristics of ethyl cellulose polymer (EC). Three plasticizers (glycerol, mono ethylene glycol, and oleic acid) were evaluated for film-forming ability. The composite biofilms' structure was assessed through SEM, XRD, FT-IR, and DSC. Eventually, the combination of hydrolyzed EC with oleic acid yielded a flexible film with optimal thickness. Utilizing GC-MS analysis, α-pinene was identified as the predominant compound within MEO, conferring both antioxidant and antibacterial attributes. FTIR spectroscopy confirmed MEO's participation in the film-forming matrix through hydrogen bonding. By incorporating the MEO into the matrix, the WVP decreased significantly to 6.15*10–12 gmm/hmm2Pa considering that the hydrophobic feature of MEO can block the diffusion of water and decrease the WVP. The melting point and enthalpy of the polymer matrix containing MEO decreased that could be attributable to the EOs plasticizing impact, which increases the polymer chain mobility, and thereby hinders the strong interactions between polymer molecules. From the morphological finding, even at higher concentrations, MEO did not form agglomerations in the film matrix, highlighting its excellent compatibility with the microstructure of the resulting films. The film containing MEO showed the acceptable antioxidant activity. Furthermore, films containing MEO substantially decreased S. aureus biofilm development at 24 and 48 h, compared to P. aeruginosa and E. coli. These findings suggest potential applications of the developed film in packaging and preservation.

Antimicrobial pullulan packaging materials embedded with starch/thymol nanoemulsion via dynamic high-pressure micro-fluidization for strawberry preservation

Thymol/waxy maize starch nanoemulsion (TWSN) was successfully prepared via dynamic high-pressure micro-fluidization (DHPM) and applied in pullulan-based active food packaging material (P-TWSN). The properties of TWSN and its effect on the structural and physical-chemical properties of P-TWSN were then investigated. Concurrently, the impact of TWSN (0, 5, 15, 20, 25 mL) on the storage quality and flavor substances of strawberries coated by film-forming solution (FFS) were investigated by gas chromatography-ion mobility spectrometry (GC-IMS). The results demonstrated that the prepared TWSN exhibited remarkable storage stability, maintaining a particle size of 127.9 ± 1.02 nm and a ζ-potential of −32.4 ± 0.42 mV. As TWSN concentration increased, P-TWSN exhibited a smooth and compact morphology, characterized by the presence of bubble-like pores and granular protrusions. Additionally, the FTIR peaks corresponded to the stretching vibration of -OH group of TWSN and related materials were shifted to lower wavenumbers. Furthermore, the materials with increasing content of TWSN exhibited excellent water solubility, enlarged WVP, stable thermal property and superior antibacterial capacity against gram-positive (S.aureus) than gram-negative (E. coli) bacteria. Strawberry samples sprayed by FFS with 20 mL TWSN exhibited the slowest decline in shrinkage, weight loss, titrable acidity, highest value of firmness, total soluble solids, and lower content of ascorbic acid and viable microorganisms in comparison with other dosages. Additionally, the contents of esters and alcohols in treated strawberries reached the summit on the fourth day of storage and subsequently declined, while the ketone content exhibited a downward trend with increasing TWSN, particularly in the samples with 20 and 25 mL TWSN. The studies identified an efficient method for preparing starch-based nanoemulsion by DHPM, which could be prospective in bio-active packaging materials.

Polyphenolic truxillic acid crosslinked sodium alginate film with notable antimicrobial and biodegradable properties for food packaging

This work demonstrated an innovative antimicrobial and biodegradable food packaging film CBDA-10-SA which was prepared by crosslinking a natural polyphenolic truxillic acid (cyclobutane-dicarboxylic acid, CBDA-10) and sodium alginate (SA). The CBDA-10-SA film exhibited improved tensile strength (148 MPa) and UV shielding capabilities. The maximum thermal decomposition temperature was achieved of 249 °C. Compared to SA film, CBDA-10-SA showed increased antibacterial activities. In food packaging test, the CBDA-10-SA inhibited the rapid growth of potential of hydrogen (pH) value, slowed down the weight loss, reduced total plate count (TPC) value of pork, and delayed the spoilage process of pork. Notably, CBDA-10-SA displayed remarkable degradability in soil, with 60 % degrading in four weeks. In this study, CBDA-10-SA showed enhanced physicochemical and mechanical properties compared to traditional SA film. Those improvements make it anticipated to be used in not only food packaging but also mechanical, pharmaceutical, and agricultural fields.

Development and antimicrobial activity of composite edible films of chitosan and nisin incorporated with perilla essential oil-glycerol monolaurate emulsions

Aquatic products are highly susceptible to spoilage, and preparing composite edible film with essential oil is an effective solution. In this study, composite edible films were prepared using perilla essential oil (PEO)-glycerol monolaurate emulsions incorporated with chitosan and nisin, and the film formulation was optimized by response surface methodology. These films were applied to ready-to-eat fish balls and evaluated over a period of 12 days. The films with the highest inhibition rate against Staphylococcus aureus were acquired using a polymer composition of 6 μL/mL PEO, 18.4 μg/mL glycerol monolaurate, 14.2 mg/mL chitosan, and 11.0 μg/mL nisin. The fish balls coated with the optimal edible film showed minimal changes in appearance during storage and significantly reduced total bacterial counts and total volatile basic nitrogen compared to the control groups. This work indicated that the composite edible films containing essential oils possess ideal properties as antimicrobial packaging materials for aquatic foods.

Antimicrobial packaging based on molecular docking of natural products

Antimicrobial packaging based on molecular docking of natural products

Photocatalytic Ag-MOF confers efficient antimicrobial activity to modified polyvinyl alcohol films

Antimicrobial packaging films are an effective means to avoid food infections. PVA has good film-forming and mechanical properties, but its water resistance and antimicrobial properties are insufficient. In this study, a rod-shaped Ag-MOF with photocatalytic properties was synthesized as an antimicrobial agent by a hydrothermal method using citrate esterified PVA as a film-forming substrate. The MICs of Ag-MOF against Escherichia coli and Staphylococcus aureus were 16 μg/mL and 32 μg/mL, respectively, and it had good biocompatibility. Under blue light irradiation, Ag-MOF induced the production of ROS, which increased the inhibition rate by more than 83.78%. The antimicrobial mechanism experiments showed that it caused irreversible damage to the bacterial cell membrane through the synergistic effect of Ag+ and ROS. The best mechanical properties of the films were obtained at 3% citric acid content, with the water vapor transmission rate, water solubility and swelling rate reduced by 0.19 g·mm·m−2·h−1·kPa−1, 65.33% and 11.26%, respectively. The antimicrobial rate of the composite film could reach more than 98% by adding only 1 MIC of Ag-MOF. In conclusion, photocatalytic antimicrobial agents have great potential for application in food packaging.

Antimicrobial guar gum films optimized with Pickering emulsions of zein-gum arabic nanoparticle-stabilized composite essential oil for food preservation

In this study, composite essential oil Pickering emulsion stabilized with zein-gum arabic (GA) nanoparticles (ZGCEO) was prepared to improve the characteristics of guar gum (GG) films. ZGCEO exhibited commendable stability and compatibility with GG, while leading to a noticeable improvement in the light barrier (from 3.98 A mm−1 to 17.09 A mm−1) and water vapor barrier characteristics of GG films, concomitantly mitigating their hydrophilic nature, with decreasing moisture content (from 17.70 % to 10.50 %), water solubility (from 84.41 % to 71.79 %), water vapor permeability (from 5.64 × 10−11 g (m s Pa)−1 to 4.97 × 10−11 g (m s Pa)−1), and an increasing water contact angle (from 69.8° to 94.2°). The addition of 2 % ZGCEO yielded a notable increase in the tensile strength of the GG-ZGCEO films, but the elongation at break decreased with increasing ZGCEO concentration. Moreover, the incorporated ZGCEO demonstrated outstanding antioxidant and antimicrobial characteristics, featuring a slow-release behavior of essential oil. The GG-ZGCEO coating also showed an excellent preservation effect in pork and “Huangguan” pears during storage. Collectively, we substantiated the efficacy of ZGCEO in augmenting the functional attributes of GG films, thereby establishing their potential utility as antimicrobial packaging materials conducive to food preservation.

Mechanisms of slow-release antibacterial properties in chitosan‑titanium dioxide stabilized perilla essential oil Pickering emulsions: Focusing on oil-water interfacial behaviors

Perilla essential oil (PLEO) offers benefits for food preservation and healthcare, yet its instability restricts its applications. In this study, chitosan (CS) and TiO2 used to prepare composite particles. TiO2, after being modified with sodium laurate (SL), was successfully introduced at 0.1 %–3 % into the CS matrix. The resulting CS-SL-TiO2 composite particles can be formed by intertwining and rearranging through intramolecular and intermolecular interactions, and form an O/W interface with stability and viscoelasticity. The Pickering emulsions stabilized by these particles exhibit non-Newtonian pseudoplastic behavior, shear-thinning properties, and slow-release characteristics, along with antibacterial activity. Emulsions with 0.5 % and 1 % CS-SL-TiO2 composites demonstrated superior antibacterial effects against Escherichia coli and Staphylococcus aureus. The study revealed that all emulsions undergo Fickian diffusion and a sustained release of PLEO, with the Ritger-Peppas model best describing this release mechanism. The slow-release behaviors positively correlates with interfacial pressure, composite particle size, composite particle potential, composite contact angle, emulsion particle size and emulsion potential, but negatively correlates with diffusion rate, penetration rate, release kinetics and release rate. The findings lay groundwork for developing slow-release antimicrobial emulsions within polysaccharide matrices, showcasing promise for antimicrobial packaging solutions and enhanced food preservation techniques.

Active packaging technology: cassava starch/orange essential oil for antimicrobial food packaging

New technologies for active food packaging that can protect and interact with the food, increasing its shelf life are currently being developed. Essential oils are active compounds that, in addition to providing antibacterial protection, can improve the functional and mechanical properties of films. This research aimed to evaluate the influence of orange (Citrus sinensis L.) essential oil (AEN) on the physical and antimicrobial properties of active films produced from cassava (Manihot esculenta) starch and alginate (AY/AG) using the plate diffusion technique. The films were formulated with different concentrations of AEN (0.0, 0.5, 1.0 and 1.5 %). Elongation at break (EB), water vapor permeability (WVP), moisture content, solubility and Luminosity (L*) decreased significantly (p < 0.05) with the addition of AEN, on the other hand, tensile strength (TS), b* value (tendency towards yellow) and opacity increased. Scanning electron microscopy (SEM) images showed a smooth, uniform appearance and continuous dispersion between cassava starch, alginate. The results obtained indicated that the incorporation of AEN presented an inhibitory effect against Escherichia coli and Staphylococcus aureus bacteria. Therefore, the films obtained have a high potential to be used in the development of antimicrobial packaging for food applications

Characterization of zein nanofiber mats encapsulated with Foeniculum vulgare and Carum carvi essential oils as active packaging materials

This study aimed to encapsulate Foeniculum vulgare and Carum carvi essential oils (FVO and CCO) into the zein (ZN) nanofibers using an electrospinning technique and examine their application in retarding the growth of bacterial pathogens in ground beef meat during refrigerated storage conditions. The main fractions of FVO included trans-anethole (37.98%), α-fellandrene (15.09%), fenchone (10.58%), and tarragon (7.58%). CCO's major chemical compositions were also identified as α-terpinene (19.67%), α-terpinene-7-al (18.86%), p-menthatriene (16.90%), and cuminaldehyde (15.96%). The Fourier transform infrared spectroscopy analysis verified the molecular interaction between FVO/CCO and the ZN polymer. The thickness, tensile strength, elongation at break, and water vapor permeability of the nanofiber mats were in the range of 0.20–0.22 mm, 6.01–9.22 MPa, 5.57%–10.78%, and 1.05–2.72 × 10‾14 kg m/m2 s Pa, respectively. The initial count of 5 log CFU/g of Staphylococcus aureus, Listeria monocytogenes, and Yersinia enterocolitica in ground beef meat packaged with ZN + FVO 1 mL/100 mL + CCO 1 mL/100 mL nanofiber mats, as the best group, reached <1.00, 2.52, and 3.13 log CFU/g, respectively, at the end of the study (day 10), suggesting that the designated nanofiber mats can be utilized for antimicrobial food packaging applications.

Nanoengineered sustainable antimicrobial packaging: integrating essential oils into polymer matrices to combat food waste

Nanoengineered sustainable antimicrobial packaging: integrating essential oils into polymer matrices to combat food waste

An Overview of Advanced Antimicrobial Food Packaging: Emphasizing Antimicrobial Agents and Polymer-Based Films.

The food industry is increasingly focused on maintaining the quality and safety of food products as consumers are becoming more health conscious and seeking fresh, minimally processed foods. However, deterioration and spoilage caused by foodborne pathogens continue to pose significant challenges, leading to decreased shelf life and quality. To overcome this issue, the food industry and researchers are exploring new approaches to prevent microbial growth in food, while preserving its nutritional value and safety. Active packaging, including antimicrobial packaging, has gained considerable attention among current food packaging methods owing to the wide range of materials used, application methods, and their ability to protect various food products. Both direct and indirect methods can be used to improve food safety and quality by incorporating antimicrobial compounds into the food packaging materials. This comprehensive review focuses on natural and synthetic antimicrobial substances and polymer-based films, and their mechanisms and applications in packaging systems. The properties of these materials are compared, and the persistent challenges in the field of active packaging are emphasized. Specifically, there is a need to achieve the controlled release of antimicrobial agents and develop active packaging materials that possess the necessary mechanical and barrier properties, as well as other characteristics essential for ensuring food protection and safety, particularly bio-based packaging materials.

EGCG induced the formation of protein nanofibrils hydrogels with enhanced anti-bacterial activity

The functional properties of the amyloid fibrils could be further improved after physical modification. Simply adding epigallocatechin gallate (EGCG) to ovalbumin amyloid fibrils (OAFs) could successfully drive the formation of hydrogels through the self-assembly of hybrid supermolecules, however the functional properties of amyloid fibrils as well as the underlying formation mechanisms have not been well revealed. In present study, the rheological properties, thermal stability, and morphology of the resulting OAFs hydrogels were investigated, and the secondary structural changes of the proteins in OAFs hydrogels was analyzed. The results showed that the addition of EGCG would affect the diameter of OAFs, mainly as the concentration of EGCG increased from 0.1% to 2%, the diameter of OAFs increased from 3 nm to 5.5 nm. In addition, when the EGCG concentration increased from 0.1% to 0.5%, the content of β-sheet structure increased from 24.3% to 43.7%. Moreover, the OAFs hydrogels exhibited good viscoelasticity and heat resistance, as well as displayed good antioxidant activity and strong anti-bacterial activity against both Gram-negative and Gram-positive bacteria. The present study might provide a theoretical basis for antimicrobial food packaging based on animal amyloid fibrils hydrogels.

Antimicrobial Polymer Films with Grape Seed and Skin Extracts for Food Packaging.

The development of antimicrobial food packaging is a very important and current goal, but it still difficult to implement in practice. Reducing microbial contamination and preserving food quality are very important tasks for food manufacturers as the use of antimicrobial packaging can preserve the health of consumers. On the other hand, the difficulty of degrading packaging materials, leading to environmental pollution, is also an important problem. These problems can be solved by using biodegradable biopolymers and antimicrobial agents in the production of food packaging. Very suitable antimicrobial agents are grape seed and skin extracts as they have high antioxidant and antimicrobial capacity and are obtained from grape pomace, a waste product of winemaking. The present review presents the valuable bioactive compounds contained in grape seeds and skins, the methods used to obtain the extracts, and their antimicrobial and antioxidant properties. Then, the application of grape seed and skin extracts for the production of antimicrobial packaging is reviewed. Emphasis is placed on antimicrobial packaging based on various biopolymers. Special attention is also paid to the application of the extract of grape skins to obtain intelligent indicator packages for the continuous monitoring of the freshness and quality of foods. The focus is mainly placed on the antimicrobial properties of the packaging against different types of microorganisms and their applications for food packaging. The presented data prove the good potential of grape seed and skin extracts to be used as active agents in the preparation of antimicrobial food packaging.

Tailored antimicrobial PHBV-based packaging for extended shelf life of processed cheese

A coupled experimental and modelling approach was used to develop an adapted PHBV active film with Lauroyl Arginate Ethyl (LAE®) as an antimicrobial compound incorporated in the bulk or as a coating to prolong the shelf life of cheese. The minimum inhibitory concentration (MIC) of LAE® was evaluated in the range of 25–100 ppm against spoilage and pathogenic microorganisms, such as Micrococcus luteus, Penicillium roqueforti, Salmonella enteritidis, and Pseudomonas putida. Film production induced a loss of 50 % of LAE® when introduced into the bulk, whereas only 4 % was lost in the case of incorporation by coating. When in contact with food simulant D1 (50 % ethanol), a release of 43 % and 34 % of LAE® was achieved in 10 days at 20 °C for LAE® incorporated as a coating and in the bulk, respectively, while a lower release level of 34 % and 14 % respectively was observed in food simulant C (20 % ethanol), confirming the interest to use active coating for fatty foods. The developed packaging was well adapted to reach the MIC while remaining below the admissible daily intake. The results also showed that the PHBV film activated with LAE® incorporated as a coating was as effective as modified atmosphere packaging (MAP) to preserve cheese against microorganism growth.

The Formulation and Characterization of Antimicrobial Packaging from Chitosan and Curry Leaf (Murraya Koenigii) Essential Oil for Vegetables Packaging

This study formulated chitosan-based antimicrobial films incorporating curry leaf (Murraya koenigii) essential oil using the film casting method. The films were characterized with 0%, 1%, and 2% concentrations of essential oil, and evaluated through physical, mechanical, and biological tests. Physical and mechanical tests included tensile testing, film thickness, pH, and water solubility. The film thickness ranged from 0.04 mm to 0.08 mm, and pH values ranged from 3.84 to 4.93. Water solubility was 22.7%, 20.56%, and 40.17% for films with 0%, 1%, and 2% essential oil, respectively. Tensile strength was assessed alongside antimicrobial properties using the zone of inhibition method against E. coli and Bacillus cereus. The films showed significant inhibition zones for the gram-negative E. coli and minimal inhibition for the gram-positive B. cereus. Shelf-life tests on dwarf pak choi (Brassica rapa chinensis) and baby kailan (Brassica oleracea L.) demonstrated an extended shelf-life of up to 14 days using common storage methods such as on-top placement and wrapping. This study concludes that chitosan-based films infused with curry leaf essential oil exhibit promising antimicrobial properties, making them a viable food packaging material with considerable strength, elongation, and flexibility, effectively inhibiting foodborne pathogens.

Nanocomposite Films of Babassu Coconut Mesocarp and Green ZnO Nanoparticles for Application in Antimicrobial Food Packaging.

In this work, novel nanocomposite films based on babassu coconut mesocarp and zinc oxide nanoparticles (ZnO NPs), synthesized by a green route, were produced for application as food packaging films. The films were prepared using the casting method containing different contents of ZnO NPs (0 wt%, 0.1 wt%, 0.5 wt%, and 1.0 wt%). The films were characterized by Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), instrumental color analysis, and optical properties. The water vapor permeability (WVP) and tensile strength of films were also determined. The antimicrobial activity of the films against cooked turkey ham samples contaminated with Staphylococcus aureus was investigated. The results showed that incorporating ZnO NPs into babassu mesocarp matrices influenced the structure of the biopolymer chains and the color of the films. The BM/ZnO-0.5 film (0.5 wt% ZnO NPs) showed better thermal, mechanical, and WVP properties. Furthermore, the synergistic effect of babassu mesocarp and ZnO NPs in the BM/ZnO-0.5 film improved the antimicrobial properties of the material, reducing the microbial count of S. aureus in cooked turkey ham samples stored under refrigeration for 7 days. Thus, the films produced in this study showed promising antimicrobial packaging materials for processed foods.

Fabrication of antimicrobial packaging based on polyaminopropyl biguanide incorporated pectin/polyvinyl alcohol films for fruit preservation

Pectin (PEC)/polyvinyl alcohol (PVA), plasticizers, and polyaminopropyl biguanide (Pb) (0.125%–1%) were used to prepare the film solution. The results demonstrated significantly enhanced tensile strength and elongation at break of PEC/PVA/Pb 0.25% film than PEC/PVA film. Scanning electron microscopy was carried out to investigate the continuous and dense structure of the PEC/PVA/ Pb0.25% film. FTIR, XPS, and XRD revealed that Pb addition to the PEC/PVA film matrix changed its physicochemical properties by forming new hydrogen and CN bonds. Moreover, the composite films exhibited strong antimicrobial activity against food-borne microorganisms (E. coli and S. aureus), and post-harvest pathogens (P. italicum and F. proliferatum) in vitro. The composite film effectively inhibited P. italicum growth during citrus experiments, while maintaining nutritional components (vitamin C, total flavonoid, and total polyphenol content). Overall, the antimicrobial composite film presented promising applicability in food packaging.