Antimicrobial Activity of Biodegradable Polysaccharide and Protein-Based Films Containing Active Agents

Significant interest has emerged in the introduction of food packaging materials manufactured from biodegradable polymers that have the potential to reduce the environmental impacts associated with conventional packaging materials. Current technologies in active packaging enable effective antimicrobial (AM) packaging films to be prepared from biodegradable materials that have been modified and/or blended with different compatible materials and/or plasticisers. A wide range of AM films prepared from modified biodegradable materials have the potential to be used for packaging of various food products. This review examines biodegradable polymers derived from polysaccharides and protein-based materials for their potential use in packaging systems designed for the protection of food products from microbial contamination. A comprehensive table that systematically analyses and categorizes much of the current literature in this area is included in the review

Recent advances and perspectives on starch nanocomposites for packaging applications

Starch nanocomposites are popular and abundant materials in packaging sectors. The aim of this work is to review some of the most popular starch nanocomposite systems that have been used nowadays. Due to a wide range of applicable reinforcements, nanocomposite systems are investigated based on nanofiller type such as nanoclays, polysaccharides and carbonaceous nanofillers. Furthermore, the structures of starch and material preparation methods for their nanocomposites are also mentioned in this review. It is clearly presented that mechanical, thermal and barrier properties of plasticised starch can be improved with well-dispersed nanofillers in starch nanocomposites

Incorporation of natural antimicrobial agents into starch-based material for food packaging

Antimicrobial (AM) films comprising of thermoplastic starch (TPS) and a commercial aliphatic polyester blended with thermoplastic starch (APTPS) were prepared and their properties, release of AM agents, and AM efficacy was studied in laboratory media and on a real foodstuff (Cheddar cheese). The AM films were prepared using two techniques: (i) direct incorporation of AM agents (carvacrol, linalool or thymol) into TPS films via a compression moulding technique; and (ii) by application of a coating containing the AM agents onto the commercial APTPS films

Essential Oils and Their Principal Constituents as Antimicrobial Agents for Synthetic Packaging Films

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

Antimicrobial Activity of Natural Agents Coated on Starch-Based Films against Staphylococcus aureus

This study investigated the antimicrobial (AM) activity of starch-based films coated with linalool, carvacrol, or thymol against Staphylococcus aureus in vitro or inoculated on the surface of Cheddar cheese. In solid media using the agar diffusion method, the inhibitory effect of linalool, carvacrol, or thymol coated onto the films increased significantly (P≤ 0.05) with the increase in concentration of each AM agent. All the coated films effectively inhibited the growth of S. aureus on the surface of Cheddar cheese. The sensitivity of S. aureus to the AM agents tested in the concentration range of the study is in the order of thymol > carvacrol > linalool