Development Of Food Packaging Research Articles

From traditional packaging to smart bio-packaging for food safety: a review

AbstractThe need to urgently find alternative plant-based biodegradable fibres is not just important, it is a pressing necessity. The severe environmental damage caused by plastic packaging materials demands immediate action. It is a responsibility that everybody should share to reduce the global plastic pollution rate and environmental footprint. Biodegradable films from natural and waste products have gained considerable consideration for their ability to guarantee optimal product conservation while avoiding any risk of contamination or intoxication. Therefore, this overview addresses recent developments in food packaging and the application of sensors to indicate possible packed food spoilage. The new role of food packaging was discussed widely, from traditional to bio-based, active and intelligent packaging. Until a few years ago, food packaging had the sole purpose of protecting food from external contamination. However, the barrier effect is no longer enough: the packaging should act directly on the food and the surrounding space. The interesting innovation that responds to this need is active and intelligent packaging, a market with solid growth in recent years. It allows the enhancement of food conservation and the detection of pathogens while maintaining good monitoring of the environment inside the package, continuously recording the food conditions. This more complete and interactive information is recorded thanks to special analytical devices: sensors. They can detect and transmit a message to the consumer about food quality, freshness and safety, thanks to the ability to record internal and external changes in the product’s environment. However, these devices are not free from limitations, such as costs and performance, which limit their wider use.

Unveiling the emerging trends of egg components-based biodegradable food packaging development: A comprehensive review.

Food packaging plays a crucial role in the food supply chain by aiding in food preservation and reducing food losses throughout the distribution process. The extensive, unregulated utilization, and waste mismanagement of food packaging materials made up of conventional petroleum-based plastics has led to a significant environmental crisis. Egg components-based food packaging has attracted considerable attention from the global packaging industry as a viable alternative to synthetic polymers due to its biodegradability, sustainability, and health-related benefits. This comprehensive review explores the composition and properties of egg components (eggshell, eggshell membrane, egg white, and egg yolk), and recent advancements in biodegradable packaging films derived from them. Additionally, it introduces the characteristics of these films and their applications in food, highlighting their biodegradability, sustainability, and suitable mechanical, barrier, thermal, optical, antioxidant, and antimicrobial properties as substitutes for traditional synthetic polymers. The utilization of various egg components in the packaging industry is a safe, non-toxic, cost-effective, and economical approach. However, it was found that incorporating active compounds from natural sources into packaging films, as well as composite films composed of egg components combined with other biopolymers, resulted in superior properties, compared to single component films. Moreover, the application of novel technologies in film development has proven to be more effective than conventional methods. These innovative egg components-based packaging films can be optimized and commercialized for use as packaging materials for food products.

Valorization of Seafood Waste for Food Packaging Development.

Packaging plays a crucial role in protecting food by providing excellent mechanical properties as well as effectively blocking water vapor, oxygen, oil, and other contaminants. The low degradation of widely used petroleum-based plastics leads to environmental pollution and poses health risks. This has drawn interest in renewable biopolymers as sustainable alternatives. The seafood industry generates significant waste that is rich in bioactive substances like chitin, chitosan, gelatins, and alginate, which can replace synthetic polymers in food packaging. Although biopolymers offer biodegradability, biocompatibility, and non-toxicity, their films often lack mechanical and barrier properties compared with synthetic polymer films. This comprehensive review discusses the chemical structure, characteristics, and extraction methods of biopolymers derived from seafood waste and their usage in the packaging area as reinforcement or base materials to guide researchers toward successful plastics replacement and commercialization. Our review highlights recent advancements in improving the thermal durability, mechanical strength, and barrier properties of seafood waste-derived packaging, explores the mechanisms behind these improvements, and briefly mentions the antimicrobial activities and mechanisms gained from these biopolymers. In addition, the remaining challenges and future directions for using seafood waste-derived biopolymers for packaging are discussed. This review aims to guide ongoing efforts to develop seafood waste-derived biopolymer films that can ultimately replace traditional plastic packaging.

Current Perspectives on the Development of Food Packaging in Local Agri-Food Systems: an Integrative Review

Objective: This study aims to consolidate a theoretical framework on the development of food packaging within the context of family farming and local agri-food systems, focusing on a critical analysis of the existing literature. Theoretical Framework: The study addresses active and intelligent packaging, new bioactive materials, and biopolymers, focusing on food quality and safety. It also explores strategic design, environmental impact, food waste, emerging trends, consumer behavior, circular economy, and the role of packaging in territorial sustainability and local food entrepreneurship. Method: The methodology consisted of applied, exploratory, and descriptive research, using longitudinal and cross-sectional studies. An integrative review was conducted, initially including 755 articles indexed in databases such as "Periódicos CAPES", "Web of Science", "Scopus", and "Science Direct", of which 47 texts were selected based on the "PRISMA 2020" protocol. The analysis of the selected articles was supported by the "Parsifal" tool, generative artificial intelligence solutions "SciSpace-Copilot" and "ChatGPT-4", and the "VOSviewer" software for graphical-bibliometric analyses. Results and Discussion: The importance of technological innovations in packaging was identified, highlighting sustainable practices and the challenges to increase the competitiveness and sustainability of agri-food products. Research Implications: The study emphasizes the need for innovations in packaging design to enhance competitiveness, as well as the importance of interdisciplinary approaches that integrate technical, environmental, and consumer aspects. Originality/Value: It contributes to the literature by mapping technological innovations in packaging and their applications in local agri-food systems, providing insights into the integration between technology, sustainability, and food systems.

Antioxidant and antimicrobial extracts from grape stalks obtained with subcritical water. Potential use in active food packaging development

In order to valorise winemaking grape stalks, subcritical water extraction at 160 and 180 °C has been carried out to obtain phenolic-rich extracts useful for developing active food packaging materials. Red (R) and white (W) varieties (from Requena, Spain) were used, and thus, four kinds of extracts were obtained. These were characterised as to their composition, thermal stability and antioxidant and antibacterial activity. The extracts were incorporated at 6 wt% into polylactic acid (PLA) films and their effect on the optical and barrier properties of the films and their protective effect against sunflower oil oxidation was analysed. Carbohydrates were the major compounds (25–38%) in the extracts that contained 3.5–6.6% of phenolic compounds, the R extracts being the richest, with higher radical scavenging capacity. Every extract exhibited antibacterial effect against Escherichia coli and Listeria innocua, while PLA films with extracts preserved sunflower oil against oxidation.

Agro-Food Waste Valorization for Sustainable Bio-Based Packaging

In recent years, the increase in the generation of agro-food processing waste, coupled with uncontrolled disposal and inefficient recovery methods, has raised concerns among society, industries, and the research community. This issue is compounded by the accumulation of conventional synthetic packaging. Owing to their significant environmental and economic impacts, the development of sustainable, biocompatible, and biodegradable materials has become an urgent target. In this context, research efforts have been directed toward developing new packaging materials based on renewable sources, such as agro-food waste, contributing to the circular economy concept. However, despite significant advances, novel agro-food-waste-based packaging solutions still largely remain at a laboratory scale. This situation highlights the urgent need for further understanding and thorough investigation into how to upscale these products, thereby promoting engagement, investment, and awareness across various fields. This review aims to discuss the current advances in food packaging development using agro-food waste. It covers the main agro-food wastes and by-products currently recovered for sustainable packaging systems through various approaches, such as the extraction of valuable compounds or waste treatments for incorporation into packaging materials, techniques for their valorization, and recent applications of agro-food waste materials in films and coatings. It also addresses the toxicological and safety approaches, challenges, and future perspectives. After an extensive review, we conclude that current research faces challenges in transitioning novel findings to commercial scale, primarily due to safety factors, high production costs, performance deficits, legislative ambiguities, lack of consumer awareness, and inadequate governmental regulations. Consequently, significant investments in research and development appear to be mandatory in the coming years, aiming for optimized, safe, and cost-effective solutions.

The In Vitro Toxicity Profile of ZnS and CdS Quantum Dots in Polysaccharide Carriers (Starch/Chitosan).

Nanocomposites are an emerging technology for ensuring food safety and quality. Their unique properties, attributed to nanoparticle presence, facilitate the development of sophisticated sensors and biosensors for detecting harmful substances, microbial growth, and environmental changes in food products. Smart and/or active food packaging development also benefits from the use of nanocomposites. This packaging, or portions of it, provide active protection for its contents and serve as sensors to promptly, simply, and safely identify any detrimental changes in stored food, without elaborate techniques or analyses. Films made from potato starch and chitosan were produced and quantum dots of zinc sulfide (ZnS) and cadmium sulfide (CdS)were synthesized in them for this study. The presence and dimensions of the QDs (quantum dots) were examined with scanning electron microscopy (SEM) and ultraviolet-visible (UV-VIS) spectroscopy. The study aimed to establish the toxicity profile of a starch-chitosan bionanocomposite integrated with ZnS and CdS quantum dots. Cytotoxic and genotoxic features were assessed through cytogenetic instability assessments, consisting of the alkaline comet assay, erythrocyte micronucleus assay, and peripheral blood cell viability analysis of a laboratory mouse model.

Smart packaging film prepared from subcritical water-modified oat starch and betalain of beetroot extract reinforced with cellulose nanofibrils

In this study, the smart food packaging films from subcritical water-modified native oat starch (NOS) were developed using betalain from beetroot as a pH biosensor was studied. NOS was modified by SCW at varying temperatures; henceforth modified oats starch (MOS) was designated as MOS@115, MOS@130, MOS@145, MOS@160, MOS@175, and MOS@190. FTIR, XRD, and gel permeation chromatography (GPC) results confirmed the crystallinity loss and molecular weight reduction of NOS. Improved cold water solubility and decreased viscosity were observed with increased temperature, which favored excellent film-forming features with improved elasticity. However, the modified starch's water-holding capacity and swelling rate increased until a certain temperature and afterward decreased. Improved physical and mechanical properties of the film were obtained after reinforcing with cellulose nanofibrils (CNF, 5 wt% of starch). Finally, MOS with betalain was efficiently demonstrated to monitor chicken spoilage. Thus, SCW treatment was investigated to be an efficient way to modify starch in an eco-friendly way for food packaging development.

The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development.

Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.

Phytochemicals and bioactive constituents in food packaging - A systematic review

Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.

Development of biodegradable active films based on longan seed starch incorporated with banana flower bract anthocyanin extracts and applications in food freshness indication

The recovery of food by-products is of great significance. Food by-products contain diverse materials showing promise for the development of food packaging or edible coatings. In the present study, the effects of banana flower bract anthocyanin extracts (BFBAEs) on properties of longan seed starch (LSS) films were investigated for the first time. The prepared BFBAEs presented great compatibility with LSS matrix without changing the film chemical structures. The LSS films containing BFBAEs presented improved UV light barrier capacities, increased water vapor permeability, and lowered thermal stability compared to the pure LSS films. Additionally, the introduction of BFBAEs significantly reduced tensile strength and increased elongation at break of LSS films. There is growing demands for the fabrication of intelligent films for the visible monitoring of food freshness. BFBAEs imparted great antioxidant activities and pH-sensitive and ammonia-sensitive discoloration capacities on LSS films. LSS/BFBAEs III films were employed to detect food (beef and shrimp) freshness, and distinguishable color variations could be observed as the food freshness reduced. The LSS-based films were almost completely degraded after 30 days. Two types of by-products were combined to develop novel biodegradable active films, which showed promise for the discernible detection of the freshness of perishable foods.

Using in vitro bioassays to guide the development of safer bio-based polymers for use in food packaging.

Petroleum-based polymers traditionally used for plastic packaging production have been shown to leach dangerous chemicals such as bisphenol-A (BPA). Bio-based polymers are potentially safer alternatives, and many can be sustainably sourced from waste streams in the food industry. This study assesses bio-based polymers undergoing food packaging development for migration of endocrine disrupting leachates at the level of estrogen, androgen and progestagen nuclear receptor transcriptional activity. Reporter gene assays were coupled with migration testing, performed using standardised test conditions for storage and temperature. Test samples include nine bio-based polymers and four inorganic waste additives mixed with a traditional petroleum-based polymer, polypropylene. Thermoplastic starch material, polybutylene succinate, polycaprolactone, polybutylene adipate terephthalate (PBAT), two polylactic acid (PLA)/PBAT blends, polyhydroxybutyrate (PHB) and eggshell/polypropylene (10:90) presented no significant reduction in metabolic activity or hormonal activity under any test condition. Polypropylene (PP) presented no hormonal activity. Metabolic activity was reduced in the estrogen responsive cell line after 10 days migration testing of eggshell/polypropylene (0.1:99.9) in MeOH at 40°C, and PP in MeOH and dH20. Estrogenic agonist activity was observed after 10 days in poultry litter ash/polypropylene (10:90) in MeOH at 20°C and 40°C, poultry feather based polymer in MeOH and dH2O at 40°C, and eggshell/polypropylene (40:60) and PLA in dH2O at 40°C. Activity was within a range of 0.26–0.50 ng 17β-estradiol equivalents per ml, equating to an estrogenic potency of 3–∼2800 times less than the estrogenic leachate BPA. Poultry litter ash/polypropylene (10:90) in MeOH for 10 days presented estrogenic activity at 20°C and 40°C within the above range and anti-androgenic activity at 40°C. Progestagenic activity was not observed for any of the compounds under any test condition. Interestingly, lower concentrations of eggshell or PP may eliminate eggshell estrogenicity and PP toxicity. Alternatively eggshell may bind and eliminate the toxic elements of PP. Similarly, PLA estrogenic activity was removed in both PLA/PBAT blends. This study demonstrates the benefits of bioassay guidance in the development of safer and sustainable packaging alternatives to petroleum-based plastics. Manipulating the types of additives and their formulations alongside toxicological testing may further improve safety aspects.

Food Packaging Materials with Special Reference to Biopolymers-Properties and Applications

Food is an important material for survival. The increasing world population, urbanization, and globalization are responsible for more food. This has increased challenges in food storage and safety. Therefore, it is necessary to preserve food by suitable packaging materials. The packaging materials are useful for giving longer life to the food and improving quality during transportation, storage and distribution. Innovations and developments in food packaging, have become very important in the food industry. Variety of packaging materials such as plastics, paper, metal, and glass are used in food packaging. Most widely used packaging materials are non-biodegradable plastics but these are harmful to environment and human health. Therefore, the food industry is in search of environment friendly replacement of non-biodegradable plastics by biodegradable plastics. However, no systematic literature is available on the subject, so there is a need to summarise the available information in a systematic way. Polymer packaging materials with special reference to biodegradable plastics have been discussed in detail. Different type of biodegradable plastics with their functionality and applications in food packaging have been summarised. Literature available has shown that biodegradable plastics are much better for food packaging as compared to other packaging materials. Increasing fundamental research in the use of biodegradable polymers in food packaging and effort to protect the environment, requires deep understanding and there are lot of challenges for commercialization, which are to be tackled. All these aspects have been discussed in this review article.

Potential of Polyamide Nanofibers With Natamycin, Rosemary Extract, and Green Tea Extract in Active Food Packaging Development: Interactions With Food Pathogens and Assessment of Microbial Risks Elimination.

Increasing microbial safety and prolonging the shelf life of products is one of the major challenges in the food industry. Active food packaging made from nanofibrous materials enhanced with antimicrobial substances is considered a promising way. In this study, electrospun polyamide (PA) nanofibrous materials functionalized with 2.0 wt% natamycin (NAT), rosemary extract (RE), and green tea extract (GTE), respectively, were prepared as active packaging and tested for the food pathogens Escherichia coli, Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus. The PAs exhibited: (i) complete retention of bacterial cells reaching 6.0–6.4 log10removal, (ii) antimicrobial activity with 1.6–3.0 log10suppression, and (iii) antibiofilm activity with 1.7–3.0 log10suppression. The PAs prolonged the shelf life of chicken breast; up to 1.9 log10(CFU/g) suppression of total viable colonies and 2.1 log10(CFU/g) suppression of L. monocytogenes were observed after 7 days of storage at 7°C. A beneficial effect on pH and sensory quality was verified. The results confirm microbiological safety and benefits of PA/NAT, PA/RE, and PA/GTE and their potential in developing functional and ecological packaging.

Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation.

Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as “biodegradable packaging”, “active packaging”, and “bioactive packaging” currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.

Application of nanotechnology in food packaging: Pros and Cons

Nanotechnology used in the synthesis of nanoparticles has attracted great interest in the field of food packaging. It promises the development of food packages with upgraded properties that helps in prolonging the shelf life of food products. This review presents the most commonly used nanoparticles in food packaging, the significant changes they cause in the properties of packaging material, and the commercially available nano-based packaging materials. Nanoparticles are used in the development of improved packaging, active packaging, and intelligent packaging which helps in the maintenance of food quality and traceability during the supply chain. Nanoparticles possess antimicrobial activity, oxygen scavenging ability, UV impermeability, and various other properties that make them valuable for their application in the preparation of nanocomposites. The large surface area to volume ratio sometimes becomes the reason for nanoparticle toxicity so it is important to study their migration and interaction with polymer matrix while developing packaging materials. Schematic representation of active packaging. • Nanotechnology in the development of food packaging has been discussed. • Organic, inorganic, and combined nanoparticles are used to prepare improved active and intelligent food packaging. • Nanoparticle provides improved physical and antimicrobial properties thus, helps in prolonging the shelf life of food. • The migration and toxicity of nanoparticles need to be studied during their incorporation in food packaging.

Edible Packaging: Composition, Shelf Life and Safety

Abstract: Packaging today plays and important role in the quality of food products by providing protection from environmental, chemical and physical challenges. Edible food packaging is a type of packaging that is designed to be eaten or has the ability to biodegrade efficiently like the food that it contains. There are two of edible packaging that is edible films and edible coatings. Edible films have become widely used for a variety it could contribute to the reduction of environmental pollution. The use of edible packaging material has a short history. The development of food packaging has evolved as man’s lifestyle has changed. Edible packaging have been used for centuries in food industries to preserve food product, that is not a new preservation technique. Protein based films or coatings were developed from different products, they exhibit properties like increase in tensile strength, flexibility, flavourless, transparency, good oxygen barriers and also can control bacterial growth. The biodegradability test proved that the films are biodegradable in natural environmental conditions. Polysaccharides films or coatings are developed from different products, they exhibit some properties like improvement of solubility, strong tensile strength, permeability, elongation break, flexibility, permeability of oxygen and water vapour, and also it decreased some properties by adding some products into polysaccharides like it decreased water vapour permeability and transparency. Lipids films or coatings are developed from different products, they exhibit some properties like improved flexibility, smooth, increase film permeability, elongation towards gas, water and soluble substance. Lipid coating packaging are retardation of water loss and dehydration, and also can control respiration rate, transpiration rate and binding of ethylene biosynthesis process, and also adding some products to lipids has decreased its tensile strength. Antioxidants are added to edible packaging materials to delay the rate of oxidation reactions. Antimicrobial agents to enhance the shelf of food products. Edible packaging using different materials like proteins, polysaccharides and lipids have shown safety useage of edible packaging. Keywords: Biodegradeble, Edible films, Biopolymers, Tensile strength, Gelatin.

A remote ethnography methodology to gain packaging behaviour insights

AbstractRemote ethnography requires the observation of human interaction in the natural world without the researcher being present. Well‐established in industrial and user experience design remote ethnography provides insight into the user's behaviour whilst completing a specific task in a defined environment. Designers in established fields such as Design for Sustainable Behaviour have applied this behavioural understanding to develop interventions to positively adapt unsustainable behaviours. Existing research techniques have evidenced limitations in fully understanding consumer packaging disposal behaviour, with a clear gap in behavioural insights with packaging used out of the home. A novel mixed‐methods approach was developed using remote ethnography to explore consumer food‐to‐go packaging disposal behaviour out of the home, providing insights which could be evaluated for their application within the packaging development process. In explaining the new methodological approach, this paper (a) proposes a mixed‐methods approach by which packaging developers can better understand packaging disposal behaviour out of the home, (b) explains this research method in the context of a food‐to‐go packaging disposal case study and (c) evaluates the value of the mixed‐methods approach within the food packaging development process.

Development of Food Packaging through TRIZ and the Possibility of Open Innovation

As the aging population increases, the need for new product development (NPD) for elderly-friendly food packaging is also increasing. Through the use of consumer research, this study derived the following problems when elderly people use food packaging: “The contents easily overflow when holding the container”, “It is hard to pour”, “Remnant remains after pouring”, and “It is hard to use a straw”. To address these problems, this study applied the following principles of TRIZ: principle 1 (segmentation) and principle 22 (blessing in disguise). In order to materialize the improvement plan, this study developed an elderly-friendly pouch-based packaging from the perspective of universal design. This study shows that it is possible to use the TRIZ technique in the NPD of food packaging, and that it is possible to secure commercial competitiveness from the view of universal design. This study is expected to serve as a starting point for further study on the NPD of elderly-friendly food packaging.

Short communication: Antibacterial and antibiofilm effect of natural substances and their mixtures over Listeria monocytogenes, Staphylococcus aureus and Escherichia coli

Natural antimicrobial agents used as food additives and agents for active food packaging development are a promising way to reduce food-associated microbial risks. We compared the antibacterial and antibiofilm effect of seven natural-origin additives suitable for active food packaging (calcium lactate, citric acid, curcumin, erythorbic acid, garlic extract, hop extract, nisin) against Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli. Minimal inhibitory concentration (MIC) and MIC for biofilm formation (MICBF) were determined. All the tested substances provided a significant antibacterial effect (p ≤ 0.05); among the tested bacteria, E. coli was the most resistant strain to all substances (p ≤ 0.05). Citric acid (MIC and MICBF 0.25–0.5 wt%), garlic extract (MIC and MICBF 2.0–4.0 wt%), and erythorbic acid (MIC 3.0–5.0 wt%; MICBF 2.0–5.0 wt%) were evaluated as the most effective ones. Further, mixtures of garlic extract and i) calcium lactate, ii) curcumin, iii) erythorbic acid, iv) hop extract, v) nisin provided synergy and higher bacterial suppression than the substances alone, even for E. coli (p ≤ 0.05). Thus, this strategy of combining two food additives could prolong the product shelf-life when incorporated, for example, into functionalized food packaging (nano)materials.