Antimicrobial Compounds in Food Packaging

This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was o...

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Bibliographic Details
Published in:International journal of molecular sciences 2023-01, Vol.24 (3), p.2457
Main Authors: Duda-Chodak, Aleksandra, Tarko, Tomasz, Petka-Poniatowska, Katarzyna
Format: Article
Language:English
Subjects:
3-Hydroxypropionaldehyde
active packaging
Allyl isothiocyanate
Anti-Infective Agents - chemistry
Anti-Infective Agents - pharmacology
antibacterial agents
Antiinfectives and antibacterials
Antimicrobial agents
Antimicrobial peptides
Bacteria
Bacteriocins
Biomaterials
Biomedical materials
Biopolymers
Campylobacter
Catheters
Cellulose
Chitosan
Chitosan - chemistry
E coli
Environmental impact
food coatings
Food contamination & poisoning
Food industry
Food Packaging
Food packaging industry
Food products
Food quality
foodborne pathogens
Hepatitis
Isothiocyanate
Lactoferrin
Listeria
Manufacturers
Metals
Microorganisms
Nosocomial infections
Organic acids
Packaging industry
Packaging materials
Pathogens
Peptides
Phages
Polyethylene terephthalate
Polymers
Review
Salmonella
Shelf life
smart packaging
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Summary:This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was on one of the groups of bioactive components that are used in these packaging, namely antimicrobial agents. Among the antimicrobial agents, we selected those that have already been used in packaging and that promise to be used elsewhere, e.g., in the production of antimicrobial biomaterials. Main groups of antimicrobial agents (i.e., metals and metal oxides, organic acids, antimicrobial peptides and bacteriocins, antimicrobial agents of plant origin, enzymes, lactoferrin, chitosan, allyl isothiocyanate, the reuterin system and bacteriophages) that are incorporated or combined with various types of packaging materials to extend the shelf life of food are described. The further development of perspectives and setting of new research directions were also presented.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms24032457