Antimicrobial Food Packaging

2nd Edition - February 26, 2025
Imprint: Academic Press
Editor: Jorge Barros-Velazquez
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 7 4 7 - 7
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 8 4 2 9 - 4

Antimicrobial Food Packaging, Second Edition continues to be an essential resource covering all aspects in the development and application of novel antimicrobial films to all types… Read more

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Antimicrobial Food Packaging, Second Edition continues to be an essential resource covering all aspects in the development and application of novel antimicrobial films to all types of packaged foods. The book is organized in six parts to include the main backgrounds and frameworks of the topic, types of packaging materials and packaging systems and the migration of packaging elements into food, the most relevant established and emerging technologies for microbial detection in food systems, the development and application of antimicrobial packaging strategies to specific food sectors, and the most promising combinational approaches, also including combinational edible antimicrobial coatings.

Useful to a wide audience of researchers, scientists, and students, the new edition brings five new chapters that include the latest information on smart packaging for monitoring food quality, postbiotics in antimicrobial packaging applications, emerging hydrocolloids from food processing waste or novel antimicrobial packaging strategies in dairy products.

Title of Book
Cover image
Title page
Table of Contents
Copyright
List of contributors
About the Editor
Preface
Section 1: Backgrounds and Frameworks
Chapter 1. The Nature and Extent of Foodborne Disease
Abstract
1.1 INTRODUCTION
1.2 REGULATION AND DIRECTIVES: UNITED STATES AND EUROPEAN UNION
1.3 ESTIMATES OF MAJOR FOOD PATHOGENS
1.4 THE ONE HEALTH APPROACH
1.5 CONCLUSIONS
Acknowledgments
References
Chapter 2. Resistant and Emergent Pathogens in Food Products
Abstract
2.1 INTRODUCTION
2.2 FERMENTATIVE, FACULTATIVE ANAEROBIC GRAM-NEGATIVE BACILLI
2.3 GRAM-POSITIVE BACTERIA
References
Chapter 3. Bacterial Contamination and Control in Food Products
Abstract
3.1 INTRODUCTION
3.2 FACTORS AFFECTING BACTERIAL CONTAMINATION AND GROWTH IN FOOD PRODUCTS
3.3 MAJOR BACTERIAL CONTAMINATIONS ASSOCIATED WITH FOOD PRODUCTS
3.4 CONTROLS TO MINIMIZE BACTERIAL CONTAMINATION
3.5 CONCLUSIONS
References
Chapter 4. Fungal Contamination in Packaged Foods
Abstract
4.1 INTRODUCTION
4.2 FILMS WITH ANTIFUNGAL ACTIVITIES
4.3 MODIFIED-ATMOSPHERE PACKAGING
4.4 CONCLUSIONS
References
Further reading
Chapter 5. Viral Contamination of Food
Abstract
5.1 INTRODUCTION
5.2 MOST IMPORTANT FOODBORNE VIRUSES
5.3 TRANSMISSION ROUTES OF FOODBORNE VIRUSES
5.4 DETECTION METHODS OF FOODBORNE VIRUSES
5.5 CURRENT STATUS AND CHALLENGES OF FOODBORNE VIRUSES
5.6 PROSPECTS
References
Chapter 6. The Downside of Antimicrobial Packaging: Migration of Packaging Elements into Food
Abstract
6.1 MIGRATION IN ANTIMICROBIAL PACKAGING
6.2 DEALING WITH MIGRATION
6.3 MIGRATION OF COMPOUNDS OTHER THAN ANTIMICROBIALS
References
Section 2: Basic Strategies
Chapter 7. Packaging Material in the Food Industry
Abstract
7.1 INTRODUCTION
7.2 GENERAL INFORMATION ON FOOD PACKAGING MATERIALS
7.3 POLYMER NANOCOMPOSITES FOR PACKAGING APPLICATION
7.4 SPECIAL PACKAGING APPLICATION
7.5 INNOVATIVE FOOD PACKAGING
7.6 CONCLUSIONS
References
Chapter 8. Effect of Packaging Systems on the Inactivation of Microbiological Agents
Abstract
8.1 INTRODUCTION
8.2 ANTIMICROBIAL PACKAGING FILMS
8.3 ANTIMICROBIAL PACKAGING COMPOUNDS
8.4 AAs-MATRIXES INCORPORATION METHODS
8.5 EFFECTS OF AAs ON MECHANICAL AND BARRIER PROPERTIES
8.6 EFFECTIVENESS OF ANTIMICROBIAL PACKAGING
8.7 REGULATORY ISSUES AND FUTURE TRENDS OF AFP
Acknowledgments
References
Chapter 9. Review of Antimicrobial Susceptibility of Food-Borne Bacteria and Pathogenic Bacteria Related to National and International Resistance Monitoring Programs in Livestock
Abstract
9.1 INTRODUCTION
9.2 SUSCEPTIBILITY TESTING METHODOLOGY
9.3 OVERVIEW ON CURRENT PROGRAMS
9.4 INTERPRETATION OF DATA
9.5 EASSA EXAMPLES
9.6 VETPATH AND MYCOPATH EXAMPLES
9.7 CONCLUDING COMMENTS
References
Chapter 10. Food Safety: Good Manufacturing Practices, Sanitation Standard Operating Procedures, Hazard Analysis, and Critical Control Point
Abstract
10.1 INTRODUCTION
10.2 PREREQUISITE PROGRAMS
10.3 HAZARD ANALYSIS AND CRITICAL CONTROL POINT SYSTEM
10.4 SUCCESSFUL HACCP IMPLEMENTATION
References
Chapter 11. Smart Food Packaging for Monitoring Food Quality
Abstract
11.1 INTRODUCTION
11.2 SMART PACKAGING MATERIAL SELECTION
11.3 IN-PACKAGE SAMPLING FOR QUALITY ASSESSMENT
11.4 IN-PACKAGE FOOD MONITORING MECHANISMS
11.5 CHALLENGES TOWARD REAL-WORLD IMPLEMENTATION
11.6 OPPORTUNITIES TO EXPEDITE REAL-WORLD IMPLEMENTATION
11.7 CONCLUSION
References
Section 3: Established and Emerging Platforms and Technologies for Microbial Detection
Chapter 12. Control of Microbial Activity Using Antimicrobial Packaging
Abstract
12.1 INTRODUCTION
12.2 SUBSTANCES USED IN THE DEVELOPMENT OF ANTIMICROBIAL PACKAGING
12.3 FOODBORNE PATHOGENS CONTROLLED BY ANTIMICROBIAL PACKAGING
12.4 FOOD SPOILAGE MICROORGANISMS CONTROLLED BY ANTIMICROBIAL PACKAGING
References
Chapter 13. Detection of Foodborne Pathogens Using Biosensors
Abstract
13.1 FOODBORNE PATHOGENS
13.2 SALMONELLOSIS
13.3 CURRENT GOLD STANDARDS IN PATHOGEN DETECTION
13.4 PROBLEM WITH REAL-LIFE SAMPLES
13.5 LAB-ON-A-CHIP FOR PATHOGEN DETECTION
13.6 PAPER-BASED LAB-ON-A-CHIPS FOR PATHOGEN DETECTION
13.7 LAB-ON-A-CHIP BIOSENSORS FOR PATHOGEN DETECTION
13.8 FUTURE DIRECTIONS
References
Chapter 14. Detection of Food Borne Pathogens: From DNA Arrays to Whole Genome Sequencing and Metagenomics
Abstract
14.1 INTRODUCTION
14.2 TRADITIONAL ARRAYS
14.3 INTEGRATED ARRAY DEVICES
14.4 NEXT GENERATION SEQUENCING
14.5 CONCLUSIVE REMARKS AND FUTURE TRENDS
References
Chapter 15. Recent Advances on the Use of Nanoparticles for the Detection of Foodborne Pathogens
Abstract
15.1 INTRODUCTION
15.2 NANOTECHNOLOGY AND ITS CONTRIBUTION TO FOODBORNE PATHOGEN DETECTION
15.3 INTEGRATION OF NANOMATERIAL-BASED SENSORS FOR PATHOGEN DETECTION IN FOOD PACKAGING SYSTEMS
15.4 RECENT ADVANCES ON THE USE OF NANO- AND MICRO-FABRICATION FOR THE DETECTION OF FOODBORNE PATHOGENS
References
Chapter 16. Detection of Foodborne Pathogens Using MALDI-TOF Mass Spectrometry
Abstract
16.1 INTRODUCTION
16.2 PRINCIPLES OF MALDI-TOF Ms FOR BACTERIAL IDENTIFICATION
16.3 FOODBORNE PATHOGEN DETECTION BY MALDI-TOF Ms FINGERPRINTING
16.4 FUTURE TRENDS
References
Chapter 17. Food Packaging: Legislation and Regulatory Issues
Abstract
17.1 THE REGULATORY PRODUCTION OF FOOD CONTACT MATERIALS
17.2 THE NECESSARY SYSTEMATIC READING
17.3 TRANSPARENCY AND RESPONSIBILITIES
17.4 CONCLUDING REMARKS
References
Further reading
Section 4: Overviews on Antimicrobial Packaging for Food Groups
Chapter 18. Antimicrobial Packaging for Meat Products
Abstract
18.1 INTRODUCTION
18.2 SPOILAGE OR PATHOGENIC MICROORGANISMS IN MEATS
18.3 MONITORING TECHNIQUES FOR DETECTING THE MICROBIAL QUALITY AND SPOILAGE IN MEAT
18.4 ACTION MODE OF AM PACKAGING IN MEAT PRODUCTS
18.5 TYPES AND APPLICATIONS OF AM PACKAGING TO MEAT PRODUCTS
18.6 COMBINATION OF AM PACKAGING WITH OTHER PACKAGING TECHNIQUES
18.7 COMMERCIAL APPLICATIONS
18.8 CONCLUSIONS
References
Chapter 19. Antimicrobial Packaging for Fresh and Minimally Processed Fruits and Vegetables
Abstract
19.1 INTRODUCTION
19.2 ANTIMICROBIAL SUBSTANCES
19.3 ANTIMICROBIAL PACKAGING FOR FRESH AND MINIMALLY PROCESSED PRODUCE
19.4 FUTURE PERSPECTIVES IN ANTIMICROBIAL PACKAGING FOR FRESH AND MINIMALLY PROCESSED FRUITS AND VEGETABLES
19.5 CONCLUSIONS
Acknowledgments
References
Chapter 20. Antimicrobial Packaging for Poultry
Abstract
20.1 INTRODUCTION
20.2 ANTIMICROBIAL PACKAGING
20.3 ANTIMICROBIAL PACKAGING MATERIALS
20.4 ANTIMICROBIAL AGENTS USED IN FOOD PACKAGING MATERIALS
20.5 ACTIVE AND INTELLIGENT PACKAGING
20.6 EFFECTS OF PACKAGING SYSTEMS ON POULTRY MEAT QUALITY
20.7 CONCLUSION AND FUTURE DIRECTIONS
References
Chapter 21. Antimicrobial Packaging for Seafood
Abstract
21.1 INTRODUCTION
21.2 ELABORATION OF FILMS AND COATINGS
21.3 BIOPOLYMERS USED IN THE FORMULATION OF FILMS AND COATINGS FOR THE PRESERVATION OF AQUATIC FOOD PRODUCTS
21.4 ANTIMICROBIALS INCORPORATED IN THE FORMULATION OF FILMS AND COATINGS FOR THE PRESERVATION OF AQUATIC FOOD PRODUCTS
21.5 INTERACTIONS BETWEEN BIOPOLYMERS AND ANTIMICROBIALS: THEIR EFFECTS ON THE FUNCTIONALITY OF FILMS AND COATINGS
21.6 USES OF FILMS AND COATINGS FOR THE PRESERVATION OF AQUATIC FOOD PRODUCTS
21.7 CONCLUSIONS AND FUTURE PERSPECTIVES
References
Chapter 22. Emerging Processes and Biotechnologies for Antimicrobial Packaging of Beverages
Abstract
22.1 NONTHERMAL TECHNOLOGIES AND NATURAL EDIBLE ANTIMICROBIAL AGENTS
22.2 BIOPROTECTION
22.3 CONCLUSIONS
References
Chapter 23. Antimicrobial Packaging for Dairy Products
Abstract
23.1 INTRODUCTION
23.2 PACKAGING MATERIALS IN DAIRY INDUSTRY
23.3 ANTIMICROBIALS USED FOR PRESERVATION OF DAIRY PRODUCTS
23.4 ANTIMICROBIAL PACKAGING OF DAIRY PRODUCTS
23.5 SAFETY AND COST-TO-BENEFIT ASPECTS OF ANTIMICROBIAL PACKAGING
23.6 CONCLUSIONS
References
Further reading
Section 5: Synthetic and Natural Compounds
Chapter 24. Antimicrobial Active Packaging Systems Based on Ethylene-Vinyl Alcohol Copolymers
Abstract
24.1 INTRODUCTION
24.2 ANTIMICROBIAL ACTIVE PACKAGES
24.3 ETHYLENE-VINYL ALCOHOL COPOLYMERS
24.4 ACTIVE MATERIALS BASED ON EVOH COPOLYMERS FOR THE CONTROL OF FOOD MICROORGANISMS
Acknowledgments
References
Chapter 25. Ethyl Lauroyl Arginate (LAE): Antimicrobial Activity and Applications in Food Systems
Abstract
25.1 MANUFACTURING AND PHYSICAL-CHEMICAL PROPERTIES
25.2 METABOLISM AND TOXICOLOGICAL DATA ON LAE
25.3 ANTIMICROBIAL ACTIVITY
25.4 THE ROLE OF LAE IN FOOD SYSTEMS
References
Chapter 26. Ethyl Lauroyl Arginate: Usage and Potential in Antimicrobial Packaging
Abstract
26.1 INTRODUCTION
26.2 LEGAL ASPECTS OF THE USE OF ETHYL LAUROYL ARGINATE
26.3 ANTIMICROBIAL ACTIVITY OF ETHYL LAUROYL ARGINATE
26.4 ETHYL LAUROYL ARGINATE AS SURFACTANT IN FOOD EMULSION
26.5 ANTIBACTERIAL ACTIVITY OF ETHYL LAUROYL ARGINATE IN FOOD SYSTEMS
26.6 ANTIMICROBIAL ACTIVITY OF ETHYL LAUROYL ARGINATE IN ACTIVE FOOD PACKAGING
Acknowledgments
References
Chapter 27. Volatile Compounds: Usage in Active Packaging Systems
Abstract
27.1 INTRODUCTION
27.2 CONTROLLED RELEASE AND ENCAPSULATION CONCEPTS
27.3 SELECTED BIOACTIVE VAPORS IN ACTIVE PACKAGING APPLICATIONS
27.4 CONCLUSIONS
References
Chapter 28. Carvacrol-Based Films: Usage and Potential in Antimicrobial Packaging
Abstract
28.1 INTRODUCTION
28.2 ANTIMICROBIAL ACTIVE PACKAGING
28.3 ANTIMICROBIAL ACTIVITY OF CARVACROL AND USE IN PACKAGING MATERIALS
28.4 EDIBLE POLYMER FILMS
28.5 LEGISLATIVE ISSUES
28.6 RECENT ADVANCES IN CARVACROL-BASED ACTIVE PACKAGING
28.7 CONCLUDING REMARKS
Acknowledgments
References
Chapter 29. Gelatin-Based Nanocomposite Films: Potential Use in Antimicrobial Active Packaging
Abstract
29.1 INTRODUCTION
29.2 GELATIN
29.3 GELATIN-BASED NANOCOMPOSITE FILMS
29.4 APPLICATIONS OF GELATIN-BASED NANOCOMPOSITE FILMS
29.5 RECENT ADVANCES IN GELATIN-BASED ANTIMICROBIAL FILMS
29.6 CONCLUSIONS
Acknowledgments
References
Chapter 30. Smart Nanohydrogels for Controlled Release of Functional Compounds
Abstract
30.1 INTRODUCTION
30.2 ACTIVE AND SMART PACKAGING
30.3 FOOD NANOTECHNOLOGY
30.4 SMART NANOHYDROGELS IN FOOD PACKAGING
Acknowledgments
References
Chapter 31. Antimicrobial Food Packaging Based on Biodegradable Materials
Abstract
31.1 INTRODUCTION
31.2 ANTIMICROBIAL PACKAGING SYSTEMS
31.3 BIODEGRADABLE PACKAGING MATERIALS
31.4 NATURAL BIOPOLYMERS
31.5 SYNTHETIC BIODEGRADABLE POLYMER
31.6 PRODUCED BY MICROORGANISMS
31.7 CONCLUDING REMARKS
References
Chapter 32. Pullulan: A Suitable Biopolymer for Antimicrobial Food Packaging Applications
Abstract
32.1 INTRODUCTION
32.2 PROPERTIES AND CHARACTERISTICS OF PULLULAN
32.3 UNIQUE PHYSICO-CHEMICAL FEATURES OF PULLULAN-BASED FILMS AND COATINGS
32.4 PULLULAN-BASED COATINGS AND FILMS WITH POTENTIAL APPLICATIONS FOR FOOD PACKAGING: RESEARCH STUDIES
32.5 EXISTING APPLICATIONS FOR PULLULAN IN THE FOOD AND PHARMACEUTICAL INDUSTRY
32.6 FUTURE TRENDS, OPPORTUNITIES AND CHALLENGES
32.7 CONCLUSIONS
References
Chapter 33. Use of Metal-Based Nanoparticles for Active Packaging Applications. Part I: Types and Methods of Incorporation into Polymer Matrices
Abstract
33.1 INTRODUCTION
33.2 TYPES OF METAL NANOPARTICLES USED IN ACTIVE PACKAGING
33.3 METHODS FOR THE INCORPORATION OF METAL NANOPARTICLES INTO PACKAGING MATERIALS
33.4 OTHER METHODS FOR THE INCORPORATION OF METAL NANOPARTICLES FOR ACTIVE PACKAGING
33.5 CONCLUSION
References
Chapter 34. Use of Metal-Based Nanoparticles for Active Packaging Applications. Part II: Functions, Applications, and Safety Concerns
Abstract
34.1 INTRODUCTION
34.2 PROPERTIES AND FUNCTIONS OF METAL NANOPARTICLES IN ACTIVE PACKAGING
34.3 APPLICATIONS OF METAL NANOPARTICLES IN ACTIVE PACKAGING
34.4 SAFETY, REGULATORY CONSIDERATIONS, AND FUTURE PERSPECTIVES OF METAL-BASED NANOPARTICLES AS ACTIVE PACKAGING MATERIALS
34.5 CONCLUSION
References
Chapter 35. Silver-Based Antibacterial and Virucide Polyesters: Usage and Potential in Antimicrobial Packaging
Abstract
35.1 BIOPOLYMERS IN FOOD PACKAGING
35.2 ACTIVE PACKAGING
35.3 SILVER AS ANTIMICROBIAL AGENT
35.4 REGULATORY ISSUES
35.5 SILVER-BASED ANTIBACTERIAL POLYMERS
35.6 VIRUCIDE ACTIVITY OF SILVER-BASED POLYMERS
35.7 RECENT ADVANCES IN THE FIELD
35.8 CONCLUSIONS AND FUTURE PERSPECTIVES
Acknowledgments
References
Chapter 36. Antimicrobial Food Packaging Incorporated with Triclosan: Potential Uses and Restrictions
Abstract
36.1 INTRODUCTION
36.2 MAIN CHARACTERISTICS AND MECHANISM OF ACTION
36.3 ACTIVE FOOD PACKAGING INCORPORATED WITH TRICLOSAN
36.4 SAFETY ISSUES AND LEGISLATION
36.5 CONCLUSION
Acknowledgments
References
Chapter 37. Zinc Oxide Nanoparticles for Food Packaging Applications
Abstract
37.1 INTRODUCTION
37.2 ANTIMICROBIAL PROPERTIES OF ZnO NANOPARTICLES
37.3 ZnO FOR FOOD PACKAGING APPLICATIONS
37.4 SAFETY ASPECTS
37.5 FINAL CONSIDERATIONS
Acknowledgments
References
Chapter 38. Antimicrobial Spices: Use in Antimicrobial Packaging
Abstract
38.1 INTRODUCTION
38.2 HERBS AND SPICES: ANTIMICROBIAL PROPERTIES
38.3 CLASSIFICATION OF SPICES
38.4 SPICE-DERIVED PHYTOCHEMICALS AS ALTERNATIVE ANTIMICROBIAL AGENTS
38.5 MODE OF ACTION
38.6 ANTIMICROBIAL PACKAGING SYSTEMS
References
Chapter 39. Pediocin Applications in Antimicrobial Food Packaging Systems
Abstract
39.1 INTRODUCTION
39.2 PEDIOCIN STRUCTURE AND ANTIMICROBIAL ACTIVITY
39.3 METHODS OF PEDIOCIN APPLICATION ON FOOD PRESERVATION
39.4 PEDIOCIN APPLICATIONS IN FOOD PACKAGING
39.5 ANTIMICROBIAL FOOD PACKAGING: CHARACTERIZATION AND MIGRATION
39.6 SAFETY AND REGULATION ISSUES
39.7 FUTURE TRENDS
Acknowledgments
References
Chapter 40. Casein and Chitosan Polymers: Use in Antimicrobial Packaging
Abstract
40.1 INTRODUCTION
40.2 PROPERTIES AND COMPOSITION OF EDIBLE COATINGS/FILMS
40.3 USE OF EDIBLE COATINGS AND FILMS TO PROTECT FOOD PRODUCTS
40.4 DIFFERENT APPLICATIONS OF FILMS/COATINGS ON FOOD PRODUCTS
40.5 SENSORY IMPLICATIONS
40.6 CONCLUSION
References
Chapter 41. Multifunctional Films, Blends, and Nanocomposites Based on Chitosan: Use in Antimicrobial Packaging
Abstract
41.1 INTRODUCTION
41.2 CHITOSAN
41.3 CHITOSAN-BASED PACKAGE FORMULATIONS
41.4 RECENT ADVANCES IN THE FIELD
41.5 CONCLUSIONS AND FUTURE TRENDS
Acknowledgments
References
Chapter 42. Cinnamaldehyde and Eugenol: Use in Antimicrobial Packaging
Abstract
42.1 INTRODUCTION
42.2 UNDERSTANDING CINNAMALDEHYDE AND EUGENOL AND THEIR ANTIMICROBIAL EFFECTIVENESS
42.3 FUNCTIONING ANTIMICROBIAL PACKAGING SYSTEMS FROM NATURAL COMPOUNDS
42.4 EFFECTIVENESS OF ANTIMICROBIAL CINNAMALDEHYDE- AND EUGENOL-INCORPORATED PACKAGING MATERIALS
42.5 APPLICATIONS OF ANTIMICROBIAL CINNAMALDEHYDE- AND EUGENOL-INCORPORATED PACKAGING MATERIALS
42.6 RECENT ADVANCES IN CINNAMALDEHYDE-BASED ACTIVE PACKAGING STRATEGIES
42.7 RECENT ADVANCES IN EUGENOL-BASED ACTIVE PACKAGING STRATEGIES
42.8 FUTURE TRENDS
Acknowledgments
References
Chapter 43. Enzybiotics: Application in Food Packaging
Abstract
43.1 INTRODUCTION
43.2 MATERIALS FOR THE MANUFACTURE OF ACTIVE WRAPPING
43.3 LYSOZYMES
43.4 LYSOSTAPHIN AND RELATED ENZYMES
43.5 BACTERIOCINS
43.6 BACTERIOPHAGE AND MICROBIAL-DERIVED LYSINS
43.7 ENZYBIOTICS AS ANTIFUNGALS
43.8 CONCLUSIONS AND FUTURE TRENDS
References
Further reading
Chapter 44. Developments in Antimicrobial Food Packaging from Zein Incorporating Natural Active Agents
Abstract
44.1 INTRODUCTION
44.2 COMMERCIAL IMPORTANCE OF ZEIN AS A FOOD HYDROCOLLOID
44.3 MAJOR PROPERTIES OF ZEIN
44.4 MAJOR PROPERTIES OF ZEIN EDIBLE FILMS
44.5 ANTIMICROBIAL ZEIN PACKAGING INCORPORATED WITH NATURAL COMPOUNDS
44.6 APPLICATION OF COMPOSITE OR BLEND ZEIN FILMS FOR ANTIMICROBIAL PACKAGING
44.7 APPLICATIONS OF ELECTROSPUN ZEIN FIBERS FOR ANTIMICROBIAL PACKAGING
44.8 APPLICATIONS OF ELECTROSPRAYED ZEIN NANOPARTICLES FOR ANTIMICROBIAL PACKAGING
44.9 APPLICATIONS OF ZEIN-BASED PICKERING EMULSIONS FOR ANTIMICROBIAL PACKAGING
44.10 CONCLUSIONS
References
Chapter 45. Casein-Based Zataria multiflora Boiss Films: Use in Antimicrobial Packaging
Abstract
45.1 INTRODUCTION
45.2 MATERIALS AND METHODS
45.3 RESULTS AND DISCUSSION
45.4 CONCLUSION
References
Chapter 46. Antimicrobial Peptides from Bacillus spp.: Use in Antimicrobial Packaging
Abstract
46.1 INTRODUCTION
46.2 BACILLUS DIVERSITY
46.3 ANTIMICROBIAL COMPOUNDS
46.4 IDENTIFICATION OF NEW ANTIMICROBIAL COMPOUNDS
46.5 BACILLUS IN FOOD SYSTEMS
46.6 ANTIMICROBIAL PEPTIDES FOR FOOD SAFETY
46.7 ANTIMICROBIAL PEPTIDES IN FOOD PACKAGING
46.8 RECENT ADVANCES IN THE USE OF BACILLUS SPP. METABOLITES IN ANTIMICROBIAL FOOD PACKAGING
46.9 CONCLUSIONS
Acknowledgments
References
Chapter 47. Chitosan-Oregano Essential Oil Blends: Use as Antimicrobial Packaging Material
Abstract
47.1 INTRODUCTION
47.2 EDIBLE FILMS
47.3 CHITOSAN
47.4 CHITOSAN AND ESSENTIAL OILS
47.5 OREGANO ESSENTIAL OIL
47.6 RECENT ADVANCES IN THE FIELD
References
Chapter 48. Thymol: Use in Antimicrobial Packaging
Abstract
48.1 INTRODUCTION
48.2 CHEMICAL STRUCTURE AND PROPERTIES
48.3 TYPES OF MICROBIAL TARGETS
48.4 INCORPORATION METHODS OF ACTIVE SUBSTANCE IN PLASTIC POLYMERIC MATRICES
48.5 RELEASE OF ACTIVE COMPOUNDS
48.6 CONCLUSIONS
References
Chapter 49. Organic Acids: Usage and Potential in Antimicrobial Packaging
Abstract
49.1 ORGANIC ACIDS FOR THE PRESERVATION OF FOOD
49.2 TOXICOLOGICAL ASPECTS OF ORGANIC ACIDS
49.3 ANTIMICROBIAL MODE OF ACTION AND CELLULAR RESISTANCE MECHANISMS
49.4 INCORPORATION OF ORGANIC ACIDS IN ACTIVE PACKAGING MATERIAL
49.5 ASSESSMENT OF THE RELEASE AND THE ANTIMICROBIAL ACTIVITY
49.6 LEGISLATION AND LABELING IN THE EU
49.7 FUTURE POTENTIAL OF ORGANIC ACIDS IN ANTIMICROBIAL PACKAGING
References
Chapter 50. Postbiotics in Antimicrobial Food Packaging
Abstract
50.1 INTRODUCTION
50.2 POSTBIOTICS: DEFINITION, PRODUCING MICROORGANISMS, AND COMPOSITION
50.3 POSTBIOTICS PRODUCTION METHODS
50.4 POSTIBIOTICS HEALTH BENEFITS
50.5 USE OF POSTBIOTICS IN ACTIVE FOOD PACKAGING
50.6 CONCLUSIONS
References
Chapter 51. Antimicrobial Edible Films of Emerging Hydrocolloids Extracted from Food Processing Waste
Abstract
51.1 INTRODUCTION
51.2 PROTEIN BASED ANTIMICROBIAL EDIBLE PACKAGING FROM PROCESSING WASTES
51.3 POLYSACCHARIDE BASED ANTIMICROBIAL EDIBLE PACKAGING FROM PROCESSING WASTES
51.4 CONCLUSIONS
References
Section 6: Combinational Approaches
Chapter 52. Combinational Approaches for Antimicrobial Packaging: Chitosan and Oregano Oil
Abstract
52.1 INTRODUCTION
52.2 CHITOSAN
52.3 OREGANO ESSENTIAL OIL
52.4 POTENTIAL FOR FOOD PACKAGING
52.5 NEW APPROACHES
52.6 FINAL REMARKS
References
Chapter 53. Combined Approaches of Lysozyme and Lactoferrin in Antimicrobial Food Packaging
Abstract
53.1 LYSOZYME
53.2 LACTOFERRIN
53.3 LYSOZYME–LACTOFERRIN COMBINATION IN FOOD PACKAGES
References
Chapter 54. Combinational Approaches for Antimicrobial Packaging: Natamycin and Nisin
Abstract
54.1 INTRODUCTION
54.2 PACKAGING FORMULATION: PHYSICOCHEMICAL PROPERTIES
54.3 PACKAGING FORMULATION: ANTIMICROBIAL ACTIVITY
54.4 RECENT DEVELOPMENTS CONCERNING ANTIMICROBIAL EDIBLE FOOD PACKAGING CONTAINING NATAMYCIN AND NISIN
54.5 CONCLUSION
Acknowledgments
References
Chapter 55. Combinational Approaches for Antimicrobial Packaging: Pectin and Cinnamon Leaf Oil
Abstract
55.1 INTRODUCTION
55.2 USE OF PECTIN TO FORMULATE EDIBLE COATINGS
55.3 ANTIMICROBIAL PROPERTIES OF CINNAMON ESSENTIAL OIL
55.4 COMBINATION OF PECTIN WITH CINNAMON LEAF ESSENTIAL OIL TO FORMULATE ANTIMICROBIAL EDIBLE FILMS
55.5 CONCLUSION
AI DISCLOSURE
References
Chapter 56. Combinational Approaches for Antimicrobial Packaging: Bivalve Shell Waste-Derived Material and Silver
Abstract
56.1 INTRODUCTION
56.2 MATERIALS AND METHODS
56.3 RESULTS AND DISCUSSION
56.4 RECENT ADVANCES IN COMBINATIONAL APPROACHES IN THE FIELD
56.5 CONCLUSION
Acknowledgment
References
Chapter 57. Recent Trends in Antimicrobial Edible Films and Coatings
Abstract
57.1 INTRODUCTION
57.2 POTENTIAL USES OF ANTIMICROBIAL EDIBLE COATINGS AND FILMS
57.3 TARGET MICROORGANISMS FOR THE EVALUATION OF THE ANTIMICROBIAL PROPERTIES OF EDIBLE COATINGS AND FILMS
57.4 ANTIMICROBIAL COMPOUNDS INCORPORATED INTO EDIBLE COATING AND FILM FORMULATIONS
57.5 COMMERCIAL APPLICATIONS OF ANTIMICROBIAL EDIBLE FILMS AND COATINGS
57.6 REGULATORY ASPECTS
57.7 PERSPECTIVES AND FUTURE TRENDS
References
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Antimicrobial Food Packaging

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