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  2. Antimicrobial Packaging – Natural and Chemical Agents

Antimicrobial Packaging – Natural and Chemical Agents

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By Bhaskar Ch on Mon, 10/17/2022 - 12:10
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As discussed in last week’s blog, different antimicrobial agents have different activities against different pathogenic microorganisms due to their diverse physiologies. Research over years helps determine which agent acts best against the works of a particular microbe.

In this blog, we have consolidated extensive tabulated data on various agents. The categorization is based on their activity, integration into packaging and targeted microorganism. Additional categorization is added to detail active packaging systems and technologies and their associated applications in food preservation.

Table 1: Antimicrobial agents incorporated into food packaging systems

 Table 2: Active Packaging Technologies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Table 3: Encapsulation Techniques for Antimicrobial Agents

Encapsulated compound

Technique of encapsulation

Application

References

Eugenol and carvacrol

Microemulsion

Enhanced antimicrobial properties

Gaysinsky, Taylor, Davidson, Bruce, and Weiss (2007)

Bioral™ omega-3 nanocochleates

Polymerization in emulsion

Effective carrier for the incorporation of highly bioavailable omega-3 fatty acids to muffins, cakes, cookies, pasta, soups, cereals, chips, and confectionary

Miller, Lowrey, and Senjen (2008)

Sunflower oil, tetradecane, dodecane, and perfluorohexane

Sonochemical method

Enhanced antimicrobial properties

Zhou et al. (2010)

Peptide P34

Thin-film hydration method

Enhanced antimicrobial properties

da Silva Malheiros, Sant’Anna, Micheletto, da Silveira, and Brandelli (2011)

Lemon myrtle oil

Nanoemulsion

Enhanced antimicrobial properties

Buranasuksombat, Kwon, Turner, and Bhandari (2011)

Carvacrol, d-limonene, and cinnamaldehyde

Emulsion, high pressure homogenization technique

Enhanced antimicrobial properties

Donsì, Annunziata, Sessa, and Ferrari (2011)

Silver

Phase transfer, in situ fabrication

Enhanced antimicrobial properties

George, Kuriakose, George, and Mathew (2011)

Silver oxide

Solution casting method

Enhanced antimicrobial properties

Tripathi, Mehrotra, and Dutta (2011)

Thymol, carvacrol, limonene, and cinnamaldehyde

Nanodispersion

Enhanced antimicrobial activity

Shah, Davidson, and Zhong (2012)

Nisin Z

Microfluidization

Enhanced antimicrobial properties

Imran et al. (2012)

Thymol

Emulsion evaporation technique

Enhanced antimicrobial properties

Shah, Ikeda, Davidson, and Zhong (2012)

Lactoferrin

Multiple nanoemulsion method

Enhanced antimicrobial properties

Balcão et al. (2013)

β-carotene

Nanoemulsification and supercritical fluids

Natural pigments - component of the food industry

Gutiérrez et al. (2013)

Lysozyme

Hydration of dried microgel, in situ encapsulation, supercritical CO2 method

Enhanced antimicrobial properties

Hassani et al. (2013) and Li et al. (2014)

Cinnamaldehyde, eugenol, clove bud, and cinnamon bark extracts

Freeze drying

Enhanced antimicrobial properties

Hill, Gomes, and Taylor (2013)

Zinc oxide

Sol-gel method, base-catalyzed hydrolysis

Enhanced antimicrobial and mechanical properties

De Silva, Pasbakhsh, Lee, and Kit (2015)

Natural phytochemicals and probiotics

Spray drying, freeze drying, coacervation, yeast-encapsulation

Functional food

da Silva, Barreira, and Oliveira (2016), Silva, Domingues, and Nerín (2018)

Cinnamon essential oil

Electrospinning

Enhanced antimicrobial activity

Wen et al. (2016)

Green tea extract

Entrapment within inorganic capsules and incorporation into melted material (extrusion method)

Enhanced antimicrobial activity

Wrona, Nerín, Alfonso, and Caballero (2017)

Carvacrol

Electrospinning

Enhanced antimicrobial activity

Tampau, González-Martinez, and Chiralt (2017)

Felix O1(bacteriophages)

Electrospinning

Enhanced antimicrobial activity

Costa, Milho, Teixeira, Sillankorva, and Cerqueira (2018)

Coriander essential oil

Inclusion-complexation

Enhanced antimicrobial activity

Silva, Caldera, Trotta, Nerín, and Domingues (2019)

Cinnamon oil

Inclusion-complexation (cyclodextrin nanosponges)

Enhanced antimicrobial activity

Simionato, Domingues, Nerín, and Silva (2019)

Gallic acid

Electrospinning

Enhanced antimicrobial activity

Aydogdu et al. (2019)

Curcumin

Electrospinning

Enhanced antimicrobial activity

Alehosseini, Gómez-Mascaraque, Martínez-Sanz, and López-Rubio (2019)

 

Adopted from: P. Suppakul, Chapter 39 - Cinnamaldehyde and Eugenol: Use in Antimicrobial Packaging, Editor(s): Jorge Barros-Velázquez, Antimicrobial Food Packaging, Academic Press, 2016, Pages 479-490, ISBN 9780128007235, https://doi.org/10.1016/B978-0-12-800723-5.00039-5.

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