Antimicrobial Food Research Articles

Poly(lactic acid) and copper‐modified montmorillonite nanocomposite films for antimicrobial food packaging

AbstractPolymer‐based nanocomposites loaded with metal nanoparticles are an interesting alternative for the development of antimicrobial food packaging. However, affinity and dispersion of metal nanoparticles could be improved using nanoclays. Therefore, nanocomposite films based on poly(lactic acid) (PLA) and copper modified‐montmorillonite were developed by melt‐extrusion technique. Copper‐modified montmorillonite at different valence states (MtCu2+ and MtCu0) were prepared. The nanocomposites were evaluated by means of their structural, optical, thermal and antimicrobial properties. Results showed that both nanoclays were intercalated in PLA but MtCu2+ was better dispersed. Therefore, color change ΔE < 2, higher thermal stability and higher elongation at break was evidenced for MtCu2+/PLA in comparison to pure PLA. Contrary, MtCu0 showed the displacement of Cu0 nanoparticles to the polymer matrix. These free nanoparticles were agglomerated and they leaded on a ΔE > 9 for MtCu0/PLA nanocomposites compared with PLA. Moreover, Cu0 nanoparticles in the matrix accelerated the thermal degradation and decreased the ductility of nanocomposites. On the other hand, both nanocomposites were able to reduce over 2 log10 of Escherichia coli growth and MtCu2+/PLA showed a higher antimicrobial activity against Listeria innocua. These results showed the potential of nanocomposite films based on PLA and copper‐modified montmorillonite for antimicrobial food packaging applications.

Development of polycaprolactone-based electrospun nanofiber incorporated lemon beebrush essential oil-loaded metal-organic frameworks as a novel active food packaging for meat preservation

This research involved the development of novel antimicrobial and antioxidant food packaging using electrospun nanofibrous films (ENFs) made of polycaprolactone (PCL) with added lemon beebrush (Aloysia Citriodora) essential oil (LEO)–loaded chromium(III)-metal–organic framework (Cr(III)-MOF) to extend the shelf life of red meat. We conducted a comprehensive range of microstructure, physical, and mechanical tests on nanofibers based on PCL. The PCL/LEO@Cr(III)-MOF nanofibers displayed improved thermal stability, anti-deformation capacity, and increased TS (62.3–68.2 MPa) but reduced flexibility (32.6–28.2 %). Moreover, the inclusion of LEO@Cr(III)-MOF led to a decreased hydrophobic surface due to the formation of hydrogen bonds, as well as a reduction in the water vapor barrier (2.8–2.2 × 10−11 g m/m2. s. Pa). Additionally, the PCL/LEO@Cr(III)-MOF nanofibers exhibited antibacterial (E. coli (20.3 mm) and S. aureus (24.3 mm)) and antioxidant (DPPH and ABTS) activity. The effectiveness of PCL-based nanofibers was evaluated in red meat samples stored at a temperature of 4 °C, and the findings demonstrated that PCL/LEO@Cr(III)-MOF nanofibers preserved the chemical (pH, TVB-N, PV, and TBA) and microbial quality (PTC and TVC) of the samples and prolonged their shelf life by 18 days. These findings indicate the promising potential of the developed PCL/LEO@Cr(III)-MOF electrospun nanofibers for active food packaging.

The Impact of Subinhibitory Concentrations of Ɛ-polylysine, Hydrogen Peroxide, and Lauric Arginate on Listeria monocytogenes Virulence

Recent studies on the use of plant-derived and other bioactive compounds and antimicrobials in food have challenged the idea that exposure to antimicrobials at sublethal or subinhibitory concentrations (SICs) increases the virulence potential of bacterial pathogens including Listeria monocytogenes. The objective of this study was to determine the effect of exposure to SICs of Ɛ-polylysine (EPL), hydrogen peroxide (HP), and lauric arginate (LAE) on L. monocytogenes virulence. For all assays, L. monocytogenes strains Scott A and 2014L-6025 were grown to mid-log phase in the presence of SICs of EPL, HP, or LAE. Motility was determined by spot inoculating cultures on soft brain heart infusion agar (0.3% agar). Cultures grown in SICs of antimicrobials were also inoculated onto Caco-2 cells (10:1 MOI) to determine the effects on subsequent adhesion and invasion. Last, the relative expression of key virulence genes (prfA, plcB, hlyA, actA, inlA, inlB, sigB, and virR) following growth in SICs was determined by RT-qPCR. Results indicate that L. monocytogenes growth in the presence of SICs of EPL, HP, or LAE did not affect the motility, adhesion, or invasion capacity of either strain. Changes in gene expression were observed for both L. monocytogenes strains. More specifically, SICs of EPL and LAE reduced hlyA expression in Scott A, whereas SICs of EPL and HP increased the expression of virR. The upregulation of sigB and actA in the presence of EPL and LAE, respectively, was observed in strain 2014L-6025. These findings indicate that exposure to SICs of these antimicrobials has varying effects on L. monocytogenes that differ by strain. Although no phenotypic effects were observed in terms of motility, adhesion, and invasion, the observed changes in virulence gene expression warrant further investigation.

Development of carboxymethyl cellulose/starch films enriched with ZnO-NPs and anthocyanins for antimicrobial and pH-indicating food packaging

Active packaging, which can monitor food freshness and extend the shelf life, has gained significant attention in recent years. This study aims to develop a novel carboxymethyl cellulose (CMC)/starch/anthocyanins/ZnO active films with enhanced properties and specific functionalities. Scanning electron microscopy (SEM) and X-ray diffraction (XRD) revealed that the addition of anthocyanins and nano-ZnO particles (ZnO-NPs) led to heterogeneous microstructures and a slight decrease in the crystallinity. Fourier transform infrared spectroscopy (FTIR) indicated that there were no chemical interactions among film components. Active films containing ZnO-NPs exhibited improved ductility, as well as enhanced light barrier and water resistance properties. Notably, a shift from hydrophilic to hydrophobic behavior of the films was observed with high ZnO-NP content, as evidenced by a significant increase in the water contact angle (from 63.44° to 114.22°). Furthermore, the presence of only 1 % ZnO-NPs resulted in efficient inhibition of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) growth. Moreover, active films containing both anthocyanins and ZnO-NPs were highly sensitive to pH changes in buffer solutions (pH 2–11). Based on the results, a recommended film formulation for future active packaging applications is a 80:20 CMC/starch blend with 3 % ZnO-NPs and 0.1 g anthocyanins.

Design and construction of a continuous industrial scale cold plasma equipment for fresh produce industry

This study presents the design, construction, and evaluation of a novel continuous industrial-scale cold plasma system optimized for the treatment of fresh produce. The system integrates multiple plasma modules with a multipin-to-plate discharge configuration, ensuring efficient generation of reactive oxygen and nitrogen species at relatively low voltages. The cold plasma modules are combined with a conveyor mechanism, allowing for continuous, uniform exposure of irregularly shaped food items, such as tomatoes, to reactive plasma species. Notably, the system operates using ambient air, and incorporates modularity for easy scalability, making it suitable for both small-scale enterprises and large-scale industrial applications.Experimental trials on tomatoes demonstrated reductions in microbial load, with the system effectively enhancing product safety while minimizing power consumption. Moreover, the integration of cold storage further extended shelf life, although optimization of plasma treatment parameters remains necessary to preserve bioactive compounds like lycopene and ascorbic acid. This research fills a critical gap in scaling cold plasma technology for industrial use, providing a sustainable and energy-efficient solution for food disinfection. The results highlight the potential of this system to meet industry demands for safe and efficient on-farm and small-scale enterprise disinfection.

An Emerging Class of Antimicrobial Heterocycles Derived from Natural Sources

: An energetic desire to reduce the undesirable effects brought on by synthetic heterocyclic substances and to combat antimicrobial resistance has led to an increase in curiosity in using natural antimicrobial agents derived from plants, such as phenolics, catechol, pyrogallol, essential oils, Lchicoric acid, caffeic acid, catechins, coumarin, proanthocyanidins, 4-thiazolidinone, and alkaloids. The usage of naturally occurring heterocycles against Gram-positive (S. aureus, S. pyogenes, B. subtilis, A. niger, and B. cereus) and Gram-negative (P. aeruginosa, E. coli, K. pneumonia, P. vulgaris, and S. infantis) bacteria has been the subject of increased investigation in past few decades. This review targets the use of plant-derived antimicrobials to increase the microbiological safety of food and the possible antimicrobial activity of nitrogen- and oxygen-based heterocyclic compounds. It is possible to find novel medications to treat infectious diseases and address the issues brought on by antibiotic resistance by exploring and utilising the potential of these chemicals. Additional research is desirable on the toxicological effects and potential additive and/or synergistic antimicrobial actions in order to maximise the usage of these potential natural antimicrobials in foods.

Recent developments shaping the future of antimicrobial edible food packaging: a review

SummaryThis article aimed at reviewing recent developments shaping the future of antimicrobial edible food packaging. The main issues discussed in the article are (i) factors (e.g. waste valorisation, sustainability, health and environmental concerns, religious concerns, etc.) causing emerging of alternative hydrocolloids extracted from farming/processing wastes of plants, animals, fungi, insects, snails, etc. as antimicrobial edible packaging material; (ii) emerging methods of manufacturing antimicrobial packaging (e.g. extruded and co‐extruded antimicrobial casings, antimicrobial electrospun mats, and electrosprayed films, coatings and particles); (iii) emerging concepts in using natural antimicrobials in edible packaging such as using narrow‐ or broad‐spectrum antimicrobials, synergetic mixtures, and controlled release strategies based on nanoencapsulation (e.g. Pickering emulsions, nanoemulsions, inclusion complexes, solid lipid nanoparticles and nanostructured lipid carriers). This review helps discovering the future of active edible packaging that is expected to play a central role in improving food safety and quality, human health and environmentally friendly practices.

Vanillin-crosslinked gelatin-polyvinyl alcohol aerogels: Improved physicochemical properties and antimicrobial activity

Crosslinking is a promising way to fabricate high-performance aerogels. In this study, vanillin (Van) crosslinked gelatin–polyvinyl alcohol (Gel−PVA) aerogels were prepared by vacuum freeze-drying method. The effects of different addition levels of Van on FTIR spectra, microstructures and physicochemical properties including water stability, mechanical properties, thermal stability and thermal insulation properties of aerogels were characterized, and antimicrobial activity of aerogels were validated. The results showed that Van exerted its crosslinking function through Schiff base bonding with Gel and hydrogen bonding with Gel and PVA. Although Van addition caused a slight decline in the thermal insulation performance and the obvious increase in pore diameter of aerogels, moderate Van crosslinking contributed to water stability, mechanical properties and thermal stability of aerogels. Besides, Van crosslinked Gel−PVA aerogel could effectively inhibit the growth of E. coli and B. cinerea. This suggests that the aerogel has promising applications in antimicrobial food packaging.

Enhanced antibacterial photodynamic therapy with Qu/Ce6@ZIF-8 nanoplatform for Staphylococcus aureus control in food preservation

Antimicrobial Photodynamic Therapy (aPDT) effectively combats Staphylococcus aureus (S. aureus) infections and mitigates antibiotic resistance. However, the application of aPDT is constrained by challenges related to photosensitizers, such as poor water solubility, a tendency to aggregate, and low bioavailability. In response, we have developed a nanoplatform using ZIF-8 nanocomposites. Through in-situ synthesis, we incorporated the chlorin e6 (Ce6) into the ZIF-8 matrix based on competitive coordination strategy, significantly enhancing its photocatalytic activity. The bioactivity of quercetin (Qu), through competitive inhibition of Sortase A (SrtA), enhances bacterial cell membrane permeability, thereby boosting the efficacy of the Qu/Ce6@ZIF-8 nanoparticles. This dual antibacterial strategy markedly suppresses S. aureus growth (MIC = 150 μg/mL). Moreover, we have engineered a polycaprolactone (PCL) composite film embedding these nanoparticles, which, under red light irradiation, substantially inhibits S. aureus proliferation on chilled chicken surfaces, thus extending shelf life to eight days. This innovative approach offers a promising strategy for antimicrobial food preservation, employing a multifunctional nano-antibacterial platform.

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.

Training on Making Local Microorganisms (MOL) based on Mimosa Roots to Farmers Group in Jubung Village

Jubung Village is the largest soybean producer in Sukorambi District. Partners in this service are farmer groups in Jubung with the name of the Farmer Group "Tani Mulyo". This partner has the problem of soybean production that cannot increase and the high price of fertilizer. The solution offered to solve the problem is the use of local Microorganisms (MOLs). MOL is useful for increasing plant production and bio activators and fermentation of animal feed. Mimosa has the potential as an antimicrobial food pathogen. Mimosa root can speed up the process of absorption of nutrients and water, as well as remodel organic matter in the soil. The purpose of the service activity is to introduce the technology of making root MOL to supporting organic farming. The solutions provided will be divided into several activities, including socialization, counseling about the role of PGPR and MOL, soybean cultivation according to GAP, practices for making Root MOL, monitoring and evaluation. The results of the activity showed that the participants participated in the activity enthusiastically, as evidenced by the discussion that went well. The indicators of the success of making MOL are indicated by the characteristics of cloudy color and have a fermentation smell

Potential role of Manilkara Zapota L in treating bacterial infection.

The increasing problem of antibiotic resistance in bacteria leads to an urgent need for new antimicrobial agents. Alternative treatments for bacterial infections need to be explored to tackle this issue. Plant-based substances are emerging as promising options. Manilkara zapota L. contains compounds with antibiotic activities, and anti-inflammatory, antitumor, antipyretic, and antioxidant properties. It has medicinal properties and contains bioactive compounds, like tannins, flavonoids, and triterpenoids. This review aimed to comprehensively evaluate the existing literature on the potential medicinal and therapeutic benefits of M. zapota in bacterial infections by utilizing data from in vivo and in vitro studies. M. zapota has the potential to be a nutritional source of antimicrobial food. Numerous preclinical studies have demonstrated the antibacterial activities of M. zapota and its components. The antibacterial mechanisms of this fruit could interact with bacterial cell structures such as cell walls or membranes.

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.

Antibacterial characteristics and mechanistic insights of combined tea polyphenols, Nisin, and epsilon-polylysine against feline oral pathogens: a comprehensive transcriptomic and metabolomic analysis.

This study evaluates the antibacterial characteristics and mechanisms of combined tea polyphenols (TPs), Nisin, and ε-polylysine (PL) against Streptococcus canis, Streptococcus minor, Streptococcus mutans, and Actinomyces oris, common zoonotic pathogens in companion animals. Pathogenic strains were isolated from feline oral cavities and assessed using minimum inhibitory concentration (MIC) tests, inhibition zone assays, growth kinetics, and biofilm inhibition studies. Among single agents, PL exhibited the lowest MIC values against all four pathogens. TP showed significant resistance against S. minor, and Nisin against S. mutans. The combination treatment (Comb) of TP, Nisin, and PL in a ratio of 13:5:1 demonstrated broad-spectrum antibacterial activity, maintaining low MIC values, forming large inhibition zones, prolonging the bacterial lag phase, reducing growth rates, and inhibiting biofilm formation. RNA sequencing and metabolomic analysis indicated that TP, Nisin, and PL inhibited various membrane-bound carbohydrate-specific transferases through the phosphoenolpyruvate-dependent phosphotransferase system in S. canis, disrupting carbohydrate uptake. They also downregulated glycolysis and the citric acid cycle, inhibiting cellular energy metabolism. Additionally, they modulated the activities of peptidoglycan glycosyltransferases and d-alanyl-d-alanine carboxypeptidase, interfering with peptidoglycan cross-linking and bacterial cell wall stability. The Comb therapy significantly enhances antibacterial efficacy by targeting multiple bacterial pathways, offering potential applications in food and pharmaceutical antimicrobials.

Design and Construction and Energy Consumption Study of a New Electrolyzed Water Cell Generator Prototype for Food Disinfection

This study explores the feasibility of producing electrolyzed water (EW) for post-harvest treatment of fruits and vegetables as a new substitute for current chemical products. A prototype generator using tap water and NaCl solution was tested for EW’s sanitization efficiency, energy, and economic costs. In vitro tests on Penicillium e., Aspergillus n., Botrytis c., and Alternaria a. assessed EW pH, chlorine concentration, electro-oxidative potential, pathogen contact time, and energy consumption. Optimal results were achieved with a pH of 4.6, electro-oxidative potential of 188 mV, active chlorine concentration of 3.4 mg/L, and a contact time of 1–2 min. The prototype produced 10.0 L of EW in 1 h, consuming 0.11 kWh of electricity. Real-scale energy consumption was 545 kWh/m3 EW, costing 12.51 euro/m3. The study concludes that optimizing EW production can reduce energy consumption, making it a viable alternative for industrial sanitization of fruits and vegetables.

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.

Protonation State of a Bioactive Compound Regulates Its Release from Lamellar Gel-Phase Bilayers.

Lamellar gel networks (LGNs) in personal care or pharmaceutical lotions and creams provide an opaque cream appearance and a creamy texture to these products. Within the LGNs, the lamellar gel (Lβ) phase composed of regularly spaced bilayers of surfactants and long-chain fatty alcohols is predominately responsible for the unique rheological properties of the LGNs. To extend the shelf life of LGN-containing products, bioactive compounds with antimicrobial properties are often incorporated into the formulation. However, how the protonation state of the bioactive compounds regulates their release from the Lβ-phase bilayers is currently unknown. Using molecular dynamics simulations, we found that the protonated (neutral) form of cinnamic acid, a common antimicrobial food additive, has a retention ratio higher than that of its deprotonated (charged) counterpart in the Lβ-phase bilayer. From free energy calculations, we determined that not only is the protonated molecule more stable in the hydrophobic interior of the bilayer but also the formation of hydrogen-bonded dimers significantly enhances its stability within the bilayer. Thus, the protonation state has a profound impact on bioavailability of the compounds. Our results also highlight the importance of considering possible oligomeric states of molecules when performing calculations to estimate the permeability of molecules within various bilayers.

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.