☆ 4.7 Review

Review of microbiological methods for testing protein and carbohydrate-based antimicrobial food packaging

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Journal

TRENDS IN FOOD SCIENCE & TECHNOLOGY

Volume 111, Issue -, Pages 595-609

Publisher

ELSEVIER SCIENCE LONDON

DOI: 10.1016/j.tifs.2021.03.007

Keywords

Susceptibility test; Diffusion test; Edible film; Antimicrobial testing; Active packaging

Funding

Urmia University
CAPES - Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (Brazil) [001]

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Abstract

The development of active packaging for food preservation, such as antimicrobial packaging (AMP), enhances food safety and quality by incorporating different antimicrobial substances into packaging polymers. However, the variety of testing procedures used in evaluating antimicrobial efficiency in AMP indicates the need for valid methodologies to interpret data and reach conclusions. Various factors, including AMP preparation method and testing method, influence antimicrobial performance and require specific testing methods and modifications for consistent and reliable results.

Background: Appropriate food packaging maintains food safety and quality. The development of active packaging is a novel approach for food preservation, in which the interaction between food, packaging material, and the environment enhances food safety and quality. Antimicrobial packaging (AMP) is a type of active packaging that can be developed by incorporating different kinds and concentrations of antimicrobial substances to packaging polymers in order to increase product shelf life. Scope and approach: In the existing literature, different antimicrobial tests have been used to establish the efficiency of antimicrobials in AMP. The variety of testing procedures being used in these studies makes it difficult to interpret the data and reach a general conclusion, indicating the need to establish valid methodologies. This review provides information about the main aspects and general requirements of in vitro methodologies, both in culture media (e.g., agar-and broth-based methods) and in food matrix, for determination of antibacterial performance of antimicrobial films and solutions. Key findings and conclusions: Several factors seem to influence the antimicrobial performance of AMP, including the AMP preparation method, the testing method, the selected bacterial strain, the inoculation level, among others. In addition, each packaging material requires not only different testing methods but also the modification of the test in order to meet the requirement of the specific active packaging and ensure consistent and reliable results.

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Active Flexible Films for Food Packaging: A Review

Ana G. Azevedo, Carolina Barros, Sonia Miranda, Ana Vera Machado, Olga Castro, Bruno Silva, Margarida Saraiva, Ana Sanches Silva, Lorenzo Pastrana, Olga Sousa Carneiro, Miguel A. Cerqueira

Summary: Active food packaging is an important and challenging field for finding innovative and economically viable strategies that are compatible with conventional production processes. The direct incorporation of active agents in polymer films poses challenges due to their sensitivity to high temperatures and difficulties in dispersing them in high viscosity polymer matrices. This review provides an overview of methodologies and processes used in the production of active packaging and discusses different technologies and methods for incorporating active agents.

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