ABSTRACT
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.
Subject(s)
Anti-Infective Agents/pharmacology , Food Packaging , Polymers/chemistry , Polymers/metabolism , Polysaccharides/chemistry , Proteins/chemistry , Anti-Bacterial Agents/chemistry , Anti-Bacterial Agents/pharmacology , Anti-Infective Agents/chemistry , Biodegradation, Environmental , Fungi/drug effects , Gram-Negative Bacteria/drug effects , Gram-Positive Bacteria/drug effects , Polysaccharides/metabolism , Proteins/metabolismABSTRACT
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.
Subject(s)
Anti-Infective Agents , Food Contamination/prevention & control , Food Microbiology , Food Packaging/methods , Oils, Volatile/chemistry , Bacteria/drug effects , Bacteria/growth & development , Food Preservation/methods , Microbial Sensitivity Tests , Ocimum basilicum/chemistry , Origanum/chemistry , Plant Extracts/chemistry , Thymus Plant/chemistryABSTRACT
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.
Subject(s)
Anti-Infective Agents/pharmacology , Food Microbiology , Staphylococcus aureus/drug effects , Starch/chemistry , Acyclic Monoterpenes , Bacterial Load/drug effects , Cheese/microbiology , Cymenes , Linear Models , Microbial Sensitivity Tests , Monoterpenes/pharmacology , Polymers/chemistry , Thymol/pharmacologyABSTRACT
The migration of the naturally derived antimicrobial (AM) agents, linalool, carvacrol, and thymol, from low-density polyethylene (LDPE) films containing ethylene vinyl acetate (EVA) copolymer into the food simulants, isooctane and various ethanol/water mixtures, was studied with a view towards examining the applicability of a first-order kinetic approach as well as a diffusion model approach for describing these systems. The results suggest that the proposed models adequately describe the release of AM agents. The combination of kinetic and diffusion analyses can provide additional information about the release process using the same data set. The analyses suggest that the release of linalool from LDPE/EVA depends on the EVA content in the formulation and that an optimum level of EVA is required to minimize the rate of release. A modification of the existing "idealized diffusion" model is proposed that enables the model to be applied to systems that demonstrate a departure from linearity when subjected to conventional analysis. The applicability of the idealized diffusion model was compared with the "simulant-limited" model and the results suggest that the former model is appropriate for describing most real systems when the simulant (or foodstuff) is favored in the partitioning of the AM agent between the film and the simulant.
Subject(s)
Anti-Infective Agents/analysis , Food Microbiology , Food Packaging/methods , Polyethylenes/chemistry , Acyclic Monoterpenes , Cymenes , Diffusion , Food Contamination/prevention & control , Monoterpenes/analysis , Thymol/analysisABSTRACT
Basil (Ocimum basilicum L.) is a popular culinary herb, and its essential oils have been used extensively for many years in food products, perfumery, and dental and oral products. Basil essential oils and their principal constituents were found to exhibit antimicrobial activity against a wide range of Gram-negative and Gram-positive bacteria, yeast, and mold. The present paper reviews primarily the topic of basil essential oils with regards to their chemical composition, their effect on microorganisms, the test methods for antimicrobial activity determination, and their possible future use in food preservation or as the active (antimicrobial), slow release, component of an active package.
