Applications of active packaging for increasing microbial stability in foods: Natural volatile antimicrobial compounds

Current Opinion in Food Science

Volumn 12, Issue , 2016, Pages 1-12

  Kapetanakou, Anastasia E ^a   Skandamis, Panagiotis N ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84975494424     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2016.06.001     Document Type: Review

References (64)

1. Robertson G.L. Active and intelligent packaging. Food Packaging: Principles and Practice 2006, CRC Press, pp 399-425.
2. Soares N.F.F., Silva C.A.S., Santiago-Silva P., Espitia P.J.P., Gonçalves M.P.J.C., Lopez M.J.G., Miltz J., Cerqueira MÂ, Vicente A.A., Teixeira J.A., da Silva W.A., Botrel D.A. Active and intelligent packaging for milk and milk products. Engineering Aspects of Milk and Dairy Products 2009, 175-199. CRC Press. J.S.R. Coimbra, J.A. Teixeira (Eds.).
3. Krochta J.M. Proteins as raw materials for films and coatings: definitions, current status and opportunity. Protein-based Films and Coatings 2002, 1-42. CRC Press. A. Gennadios (Ed.).
4. Kapetanakou A.E., Manios S.G., Skandamis P.N. Application of edible films and coatings on food. Novel Food Preservation and Microbial Assessment Techniques 2014, 237-273. CRC Press. I.S. Boziaris (Ed.).
5. Millette M., Le Tien C., Smoragiewicz W., Lacroix M. Inhibition of Staphylococcus aureus on beef by nisin-containing modified alginate films and beads. Food Control 2007, 18:878-884.
6. Otoni C.G., Espitia P.J.P., Avena-Bustillos R.J., McHugh T.H. Trends in antimicrobial food packaging systems: emitting sachets and absorbent pads. Food Res Int 2016, 83:60-73.
7. Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the member states concerning food additives authorized for use in foodstuffs intended for human consumption. Off J Eur Union L40, 11-2-1989; 27-31.
8. EC Regulation No 1333/2008. Food Additives. 16 December 2008.
9. EC Regulation No 1935/2004. Materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC. 27 October 2004.
10. EC Regulation No 450/2009. Active and intelligent materials and articles intended to come into contact with food. 29 May 2009.
11. Directive 2003/89/EC of the European Parliament and the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs. Off J Eur Union L308, 25-11-2003: 15-18.
12. Dainelli D., Gontard N., Spyropoulos D., den Beuken E.Z., Tobback P. Active and intelligent food packaging: legal aspects and safety concerns. Trends Food Sci Tech 2008, 19(Suppl. 1):S103-S112.
13. EC Regulation No 1169/2011. Provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004. 25 October 2011.
14. Burt S. Essential oils: their antibacterial properties and potential applications in foods - a review. Int J Food Microbiol 2004, 94:223-253.
15. Zinoviadou K.G., Koutsoumanis K.P., Biliaderis C.G. Biopolymer-based antimicrobial packaging systems: physical properties and function. Bioactive Packaging of Foods: Quality and Safety Issues 2015, 237-276. DEStech Publications Inc. M. Kontominas (Ed.).
16. Hyldgaard M., Mygind T., Meyer R.L. Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Front Microbiol 2012, 3:1-24.
17. Calo J.R., Crandall P.G., O'Bryan C.A., Ricke S.C. Essential oils as antimicrobials in food systems. Food Control 2015, 54:111-119.
18. Atarés L., Chiralt A. Essential oils as additives in biodegradable films and coatings for active food packaging. Trends Food Sci Tech 2016, 48:51-62.
19. Abdollahzadeh E., Rezaei M., Hosseini H. Antibacterial activity of plant essential oils and extracts: the role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control 2014, 35:177-183.
20. Poimenidou S.V., Bikouli V.C., Gardeli C., Mitsi C., Tarantilis P.A., Nychas G.-J., Skandamis P.N. Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce. Int J Food Microbiol 2016, 220:6-18.
21. Sánchez-González L., Vargas M., González-Martínez C., Chiralt A., Cháfer M. Use of essential oils in bioactive edible coatings: a review. Food Eng Rev 2011, 3:1-16.
22. Kapetanakou A.E., Agathaggelou E.I., Skandamis P.N. Storage of pork meat under modified atmospheres containing vapours from commercial alcoholic beverages. Int J Food Microbiol 2014, 178:65-75.
23. Lurie S., Pesis E., Gadiyeva O. Modified ethanol atmosphere to control decay of table grapes during storage. Postharvest Biol Technol 2006, 42:222-227.
24. Karabulut O.A., Arslan U., Ilhan K., Kuruoglu G. Integrated control of postharvest disease of sweet cherry with yeast antagonists and sodium bicarbonate applications within a hydrocooler. Postharvest Biol Technol 2005, 37:135-141.
25. Bai J., Plotto A., Spotts R., Rattanapanone N. Ethanol vapor and saprophytic yeast treatments reduce decay and maintain quality of intact and fresh-cut sweet cherries. Postharvest Biol Technol 2011, 62:204-212.
26. Latou E., Mexis S.F., Badeka V., Kontominas M.G. Shelf life extension of sliced wheat bread using either an ethanol emitter or an ethanol emitter combined with an oxygen absorber as alternatives to chemical preservatives. J Cereal Sci 2010, 52:457-465.
27. Suppakul P., Miltz J., Sonneveld K., Bigger S.W. Active packaging technologies with an emphasis on antimicrobial packaging and its applications. J Food Sci 2003, 68:408-420.
28. Day B.P.F. Active packaging of food. Smart Packaging Technologies for Fast Moving Consumer Goods 2008, 1-17. Wiley Ltd. J. Kerry, P. Butler (Eds.).
29. Kapetanakou A.E., Stragkas I.G., Skandamis P.N. Developing an antimicrobial packaging of ready-to-eat pomegranate arils based on vapours of brandy or distillery ethanol. Food Res Int 2015, 69:141-150.
30. Pires A.C.S., Soares N.F.F., Andrade N.J., Silva L.H.M., Camilloto G.P., Bernardes P.C. Increased preservation of sliced mozzarella cheese by antimicrobial sachet incorporated with allyl isothiocyanate. Braz J Microbiol 2009, 40:1002-1008.
31. Otoni C.G., Soares N.F.F., Silva W.A., Medeiros E.A.A., Baffa Junior J.C. Use of allyl isothiocyanate-containing sachets to reduce Aspergillus flavus sporulation in peanuts. Packag Technol Sci 2014, 27:549-558.
32. Passarinho A.T.P., Dias N.F., Camilloto G.P., Cruz R.S., Otoni C.G., Moraes A.R.F., Soares N.F.F. Sliced bread preservation through oregano essential oil-containing sachet. J Food Process Eng 2014, 3:53-62.
33. Azarakhsh N., Osman A., Ghazali M.H., Tan C.P., Adzahan N.M. Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biol Technol 2014, 88:1-7.
34. Bill M., Sivakumar D., Korsten L., Thompson K. The efficacy of combined application of edible coatings and thyme oil in inducing resistance components in avocado (Persea americana Mill.) against anthracnose during post-harvest storage. Crop Prot 2014, 64:159-167.
35. Fernández-Pan I., Carrión-Granda X., Maté J.I. Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control 2014, 36:69-75.
36. Olaimat A.N., Fang Y., Holley R.A. Inhibition of Campylobacter jejuni on fresh chicken breasts by κ -carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract. Int J Food Microb 2014, 187:77-82.
37. Sun X., Narciso J., Wang Z., Ference C., Bai J., Zhou K. Effects of chitosan-essential oil coatings on safety and quality of fresh blueberries. J Food Sci 2014, 79:M955-M960.
38. Synowiec A., Gniewosz M., Kraśniewka K., Przybył J.L., Baczek K., Weglarz Z. Antimicrobial and antioxidant properties of pullulan film containing sweet basil extract and an evaluation of coating effectiveness in the prolongation of the shelf life of apples stored at refrigeration conditions. Innovative Food Sci Emerg Technol 2014, 23:171-181.
39. Ali A., Noh N.M., Mustafa M.A. Antimicrobial activity of chitosan enriched with lemongrass oil against anthracnose of bell pepper. Food Packag Shelf Life 2015, 3:56-61.
40. Chaparro-Hernández S., Ruíz-Cruz S., Márquez-Ríos E., Ocaño-Higuera V.M., Valenzuela-López C.C., Ornelas-Paz J.D.J., Del-Toro-Sánchez C.L. Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice. Food Sci Technol 2015, 35:734-741.
41. Guerreiro A.C., Gago C.M.L., Faleiro M.L., Miguel M.G.C., Antunes M.D.C. The effect of alginate-based edible coatings enriched with essential oils constituents on Arbutus unedo L. fresh fruit storage. Postharvest Biol Technol 2015, 100:226-233.
42. Hashemi S.M.B., Zahabi N., Rezaee Z., Maherani Z., Boghori P. Keshavarz Zahra evaluation of a starch-based edible film as carrier of Adiantum capillus-veneris extract to improve the shelf-life of fresh-cut pears. J Food Safety 2015, in press.
43. Kavas G., Kavas N., Saygili D. The effects of thyme and clove essential oil fortified edible films in the physical, chemical and microbiological characteristics of kashar cheese. J Food Quality 2015, 38:405-412.
44. Matiacevich S., Acevedo Natalia, López D. Characterization of edible active coatings based on alginate- thyme oil-propionic acid for preservation of fresh chicken breast fillets. J Food Process Pres 2015, 39:2792-2801.
45. Salvia-Trujillo L., Rojas-Graü M.A., Soliva-Fortuny R., Martín-Belloso O. Use of antimicrobial nanoemulsions as edible coatings: impact on safety and quality attributes of fresh-cut Fuji apples. Postharvest Biol Technol 2015, 105:8-16.
46. Thaker M., Hanjaba M.D., Gudipati V., Kannuchamy N. Protective effect of fish gelatin-based natural antimicrobial coatings on quality of indian salmon fillets during refrigerated storage. J Food Process Eng 2015, in press.
47. Yun J., Fan X., Li X., Jin T.Z., Jia X., Mattheis J.P. Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes. Int J Food Microbiol 2015, 193:59-67.
48. Raeisi S., Sharifi-Rad M., Quek S.Y., Shabanpour B., Sharifi-Rad J. Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension. LWT-Food Sci Technol 2016, 65:112-121.
49. Badr K.R., Zahra S.A., El Gamal M.S. Evaluation of the antimicrobial action of whey protein edible films incorporated with cinnamon, cumin and thyme against spoilage flora of fresh beef. Int J Agr Res 2014, 9:242-250.
50. Kuorwel K.K., Cran M.J., Sonneveld K., Miltz J., Bigger S.W. Evaluation of antifungal activity of antimicrobial agents on cheddar cheese. Packag Technol Sci 2014, 27:49-58.
51. Lopes F.A., Ferreira Soares N.F., Pires Lopes C.C., da Silva W.A., Baffa Junior J.C., Alves Medeiros E.A. Conservation of bakery products through cinnamaldehyde antimicrobial films. Packag Technol Sci 2014, 27:293-302.
52. Otoni C.G., Pontes S.F.O., Medeiros E.A.A., Soares N.F.F. Edible films from methyl-cellulose and nanoemulsions of clove bud (Syzygium aromaticum) and oregano (Origanum vulgare) essential oils as shelf life extenders for sliced bread. J Agric Food Chem 2014, 62:5214-5219.
53. Wu J., Ge S., Liu H., Wang S., Chen S., Wang J., Li J., Zhang Q. Properties and antimicrobial activity of silver carp (Hypophthalmichthys molitrix) skin gelatin chitosan films incorporated with oregano essential oil for fish preservation. Food Packag Shelf Life 2014, 2:7-16.
54. Zhu L., Olsen C., McHugh T., Friedman M., Jaroni D., Ravishankar S. Apple, carrot, and hibiscus edible films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate salmonella newport on organic leafy greens in sealed plastic bags. J Food Sci 2014, 79:M61-M66.
55. Arfat Y.A., Benjakul S., Vongkamjan K., Sumpavapol P., Yarnpakdee S. Shelf-life extension of refrigerated sea bass wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. J Food Sci Techn 2015, 52:6182-6193.
56. Radha Krishnan K., Babuskin S., Rakhavan K.R., Tharavin R., Azhagu Saravana Babu P., Sivarajan M., Sukumar M. Potential application of corn starch edible films with spice essential oils for the shelf life extension of red meat. J Appl Microbiol 2015, 119:1613-1623.
57. Soni A., Kandeepan G., Mendiratta S.K., Shukla V., Kumar A. Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties. J Nutr Food Sci 2016, 46:82-95.
58. Han J.H., Patel D., Kim J.E., Min S.C. Retardation of Listeria monocytogenes growth in mozzarella cheese using antimicrobial sachets containing rosemary oil and thyme oil. J Food Sci 2014, 79:E2272-E2278.
59. Sheng Q., Guo X.-N., Zhu K.-X. The effect of active packaging on microbial stability and quality of Chinese steamed bread. Packag Technol Sci 2015, 28:775-787.
60. Kapetanakou A.E., Karyotis D., Skandamis P.N. Control of Listeria monocytogenes by applying ethanol-based antimicrobial edible films on ham slices and microwave-reheated frankfurters. Food Microbiol 2016, 54:80-90.
61. Gurtler J.B., Bailey R.B., Jin T.Z., Fan X. Reduction of an E. coli O157:H7 and Salmonella composite on fresh strawberries by varying antimicrobial washes and vacuum perfusion. Int J Food Microbiol 2014, 189:113-118.
62. Herppich W.B., Huyskens-Keil S., Hassenberg K. Impact of ethanol treatment on physiological and microbiological properties of fresh white asparagus (Asparagus officinalis L.) spears. LWT - Food Sci Technol 2014, 57:156-164.
63. Yan S., Yang T., Luo Y. The mechanism of ethanol treatment on inhibiting lettuce enzymatic browning and microbial growth. LWT - Food Sci Techn 2015, 63:383-390.
64. Chandra D., Kim J.G., Kim Y.P. Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films. Food Sci Technol Int 2014, 20:137-148.