The term antimicrobialpackaging encompasses any packaging technique(s) used to control microbial growth in a food product. These include packaging materials and edible films and coatings that contain antimicrobial agents and also techniques that modify the atmosphere within the package. In recent years, antimicrobial packaging has attracted much attention from the food industry because of the increase in consumer demand for minimally processed, preservative-free products. Reflecting this demand, the preservative agents must be applied to packaging in such away that only low levels of preservatives come into contact with the food. The film or coating technique is considered to be more effective, although more complicated to apply. New antimicrobial packaging materials are continually being developed. Many of them exploit natural agents to control common food-borne microorganisms. Current trends suggest that, in due course, packaging will generally incorporate antimicrobial agents, and the sealing systems will continue to improve. The focus of packaging in the past has been on the appearance, size, and integrity of the package. A greater emphasis on safety features associated with the addition of antimicrobial agents is perhaps the next area for development in packaging technology.

Biopolymer-based antimicrobial packaging: a review.

During the last decade, joint efforts by the packaging and the food industries have reduced the amount of food packaging materials. Nonetheless, used packaging materials are still very visible to the consumer in the context of disposal. Environmental issues are becoming increasingly important to the European consumer. Consequently, consumer pressure may trigger the use of biobased packaging materials as an alternative to materials produced from non-renewable resources. Biologically based packaging is defined as packaging containing raw materials originating from agricultural sources, i. e. produced from renewable, biological raw materials such as starch and bioderived monomers. These materials are not necessarily biodegradable. Consequently, this review is not limited to biodegradable packaging. To date, biodegradable packaging has commanded great attention, and numerous projects are under way in this field. One important reason for this attention is the marketing of environmentally friendly packaging materials. Furthermore, use of biodegradable packaging materials has the greatest potential in countries where landfill is the main waste management tool. Biobased packaging materials include both edible films and edible coatings along with primary and secondary packaging materials. Excellent in-depth reviews on edible films and coatings are already available 1 , 2 , 3 . Therefore, this review focuses on biobased primary packaging materials for foods. Several concerns must be addressed prior to commercial use of biobased primary food packaging materials. These concerns include degradation rates under various conditions, changes in mechanical properties during storage, potential for microbial growth, and release of harmful compounds into the packaged food product. Furthermore, the biopackaging must function as food packaging and meet the requirements of the individual food product. This review evaluates the suitability of biobased packaging for foods. Additionally, it identifies the challenges involved when using biobased packaging for different foods.

http://blogs.unpad.ac.id/souvia/files/2010/03/tfst10_521.pdf

Potential of biobased materials for food packaging

One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2007.00018.x

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

G. Reed, Introduction. K.L. Parkin, General Characteristics of Enzymes. K.L. Parkin, Environmental Effects in Enzyme Activity. J Wegstein, Modern Methods of Enzyme Expression and Design. P. Aldercreutz, Immobilization. R. Bigelis, Carbohydrates. J. Adler-Nissen, Proteases. S.E. Godtfredsen, Lipases and Esterases. F. Hammer, Oxidoreductoses. T. Szakucki, Application of Oxidoreductases. B. Sproessler, Milling and Baking. R.E. Hebeda, Starches, Sugars, And Syrup. R.J. Brown, Dairy Products. W. Pilmik, Pectic Enzymes in Fruit and Vegetable Juice Manufacture. T. Nagodawithana, Flavor Enhancers. J.-C. Villettaz, Wine. J. Power, Beer. D. Bernnachi, Enzymes for Meat Tenderization. G. Stafansson, Fish Processing.

Enzymes in Food Processing

From times immemorial, colorants, and flavorings have been used in foods. Color and flavor are the major attributes to the quality of a food product, affecting the appearance and acceptance of the product. As a consequence of the increased demand of natural flavoring and colorant from industries, there is a renewed interest in the research on the composition and recovery of natural food flavors and colors. Over the years, numerous procedures have been proposed for the isolation of aromatic compounds and colors from plant materials. Generally, the methods of extraction followed for aroma and pigment from plant materials are solvent extraction, hydro-distillation, steam distillation, and super critical carbon dioxide extraction. The application of enzymes in the extraction of oil from oil seeds like sunflower, corn, coconut, olives, avocado etc. are reported in literature. There is a great potential for this enzyme-based extraction technology with the selection of appropriate enzymes with optimized operating conditions. Various enzyme combinations are used to loosen the structural integrity of botanical material thereby enhancing the extraction of the desired flavor and color components. Recently enzymes have been used for the extraction of flavor and color from plant materials, as a pre-treatment of the raw material before subjecting the plant material to hydro distillation/solvent extraction. A deep knowledge of enzymes, their mode of action, conditions for optimum activity, and selection of the right type of enzymes are essential to use them effectively for extraction. Although the enzyme hydrolases such as lipases, proteases (chymotrypsin, subtilisin, thermolysin, and papain), esterases use water as a substrate for the reaction, they are also able to accept other nucleophiles such as alcohols, amines, thio-esters, and oximes. Advantages of enzyme-assisted extraction of flavor and color in some of the plant materials in comparison with conventional methods are dealt with in this reveiw.

Enzyme-Assisted Extraction of Flavorings and Colorants from Plant Materials

The effectiveness of flushing headspace of commercial packages of cottage cheese with pure carbon dioxide on shelf-life extension was evaluated. An optimum headspace of about 25% (v/v) in 250 mL packages, flushed with pure CO 2 , extended shelf-life of cottage cheese at 8 °C by about 150% without altering sensory properties or causing any other negative effect. Flushing of headspace with pure CO 2 caused dissolution of about 8 mmol/kg CO 2 which gave additional protection, besides good sanitation, against spoilage bacteria, yeasts and moulds. In order to maintain the proper CO 2 level in headspace and cause its dissolution into the product the use of high barrier packaging materials is essential.

Shelf-life extension of cottage cheese by modified atmosphere packaging.

Gas and water vapor permeability (WVTR) of seven coatings, used commercially for citrus, was determined by coating these on highly permeable films. Oranges and mandarins were coated with the same seven coatings, and weight loss, appearance, internal gas composition, presence of ethanol and acetaldehyde, and flavor of these fruits were determined. There was a relationship between low concentrations of oxygen, which lead to off-flavors, and the presence of ethanol and acetaldehyde in the fruit. There was also a relationship between WVTR and weight loss of the fruit with most coatings, but no correlation between CO2 and O2 permeability of the coatings and concentration of these gases in the fruit. The above findings were validated in a semi-industrial trial. Keywords: Wax coatings; permeability; citrus fruits

Permeability of Different Wax Coatings and Their Effect on Citrus Fruit Quality

An enzymatic peeling process for Valencia oranges and pomelo was optimized. The procedure for Valencia included: scoring of peels; vacuum infusion of the enzyme solution which consisted of pectinases and cellulase; incubation (20-25 min) at 40°C; and rinsing. The peeling process for pomelo included: scalding; removing of the peel near the stem; scoring; vacuum infusion of enzyme solution; incubation at 40°C for 50 min; and rinsing. The fruit obtained by enzymatic peeling was firm and had a very good shiny appearance. The enzyme solution could be used for two consecutive peeling cycles in the case of oranges, and in the case of pomelo after restoring it to the initial activity.

Optimization of enzymatic peeling of oranges and pomelo

Shelf-life of pate (salad in Israel) made by blending fried chicken liver and onions with hard-boiled eggs was extended, from 6 days in air to 14 days by Modified Atmosphere Packaging (MAP), using high CO 2 /low O 2 mixtures. Aerobic microbial growth, mainly B. subtilis, and lipid oxidation (as TBA values) were largely inhibited, during 14 days, and odour up to 8 days (not tested beyond). The microbial growth inhibition was due to high CO 2 levels. Oxidation was prevented due to microbial inhibition and not due to reduced O 2

Shelf‐life of chicken liver/egg paté in modified atmosphere packages

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Shelf-life extension of cottage cheese by modified atmosphere packaging.

Permeability of Different Wax Coatings and Their Effect on Citrus Fruit Quality

Optimization of enzymatic peeling of oranges and pomelo

Shelf‐life of chicken liver/egg paté in modified atmosphere packages