Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement

Comprehensive Reviews in Food Science and Food Safety

Volumn 15, Issue 6, 2016, Pages 1080-1103

  Aloui, Hajer ^a   Khwaldia, Khaoula ^a  

^a Institut National de Recherche et d'Analyse Physico Chimique Tunis   (Tunisia)

Author keywords

edible coatings; food quality; food safety; nanodelivery systems; natural antimicrobial agents

Indexed keywords

ANTIMICROBIAL AGENTS; COATINGS; DIFFUSION COATINGS; FOOD ADDITIVES; FOOD PRODUCTS; MICROORGANISMS;

ACTIVE COMPOUNDS; ANTI-MICROBIAL ACTIVITY; CONTROLLED RELEASE; EDIBLE COATING; FOOD QUALITY; MICROBIAL SAFETY; NANO-DELIVERY SYSTEMS; NATURAL-ANTIMICROBIALS;

FOOD SAFETY;

EID: 84991689335     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12226     Document Type: Article

References (161)

1. Abdollahzadeh E, Rezaei M, Hosseini H. 2014. 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 35:177–83.
2. Ahmed AM, Rabii NS, Garbaj AM, Abolghait SK. 2014. Antibacterial effect of olive (Olea europaea L.) leaves extract in raw peeled undeveined shrimp (Penaeus semisulcatus). Intl J Vet Sci Med 2:53–6.
3. Al-Nabulsi AA, Osaili TM, Al-Holy MA, Shaker RR, Ayyash MM, Olaimat AN, Holley RA. 2009. Influence of desiccation on the sensitivity of Cronobacter spp. to lactoferrin or nisin in broth and powdered infant formula. Intl J Food Microbiol 136:221–6.
4. Ali A, Chow WL, Zahid N, Ong MK. 2014. Efficacy of propolis and cinnamon oil coating in controlling post-Harvest anthracnose and quality of chilli (Capsicum annuum L.) during cold storage. Food Bioprocess Technol 7:2742–8.
5. Ali-Shtayeh MS, Abu Ghdeib SI. 1999. Antifungal activity of plant extracts against dermatophytes. Mycoses 42:665–72.
6. Aloui H, Khwaldia K, Sánchez-González L, Muneret L, Jeandel C, Hamdi M, Desobry S. 2014a. Alginate coatings containing grapefruit essential oil or grapefruit seed extract for grapes preservation. Intl J Food Sci Technol 49:952–9.
7. Aloui H, Khwaldia K, Licciardello F, Mazzaglia A, Muratore G, Hamdi M, Restuccia C. 2014b. Efficacy of the combined application of chitosan and locust bean gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates. Intl J Food Microbiol 170:21–8.
8. Aloui H, Licciardello F, Khwaldia K, Hamdi M, Restuccia C. 2015. Physical properties and antifungal activity of bioactive films containing Wickerhamomyces anomalus killer yeast and their application for preservation of oranges and control of postharvest green mold caused by Penicillium digitatum. Intl J Food Microbiol 200:22–30.
9. Amensour M, Bouhdid S, Fernández-López J, Idaomar M, Senhaji NS, Abrini J. 2010. Antibacterial activity of extracts of myrtus communis against foodborne pathogenic and spoilage bacteria. Intl J Food Propert 13:1215–24.
10. Appendini P, Hotchkiss JH. 2002. Review of antimicrobial food packaging: a review. Innovative Food Sci Emerg Technol 3:113–26.
11. Ariaii P, Tavakolipour H, Rezaei M, Rad AHE, Bahram SJ. 2015. Effect of methylcellulose coating enriched with Pimpinella affinis oil on the quality of silver carp fillet during refrigerator storage condition. Food Process Preserv 39:1647–55.
12. Armenteros M, Dalvit P, Leyva V, Ponce P, Alfonso YP. 2007. Risk analysis of the exacerbation of foodborne pathogens in raw milk activated with the lactoperoxidase system. Revista de Salud Animal 29:176–81.
13. Asįk E, Candoğan K. 2014. Effects of chitosan coatings incorporated with garlic oil on quality characteristics of shrimp. J Food Qual 37:237–46.
14. Atarés L, Chiralt A. 2016. Essential oils as additives in biodegradable films and coatings for active food packaging. Trends Food Sci Technol 48:51–62.
15. Azarakhsh N, Osman A, Ghazali HM, Tan CP, Adzahan NM. 2014. Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biol Technol 88:1–7.
16. Barba C, Eguinoa A, Maté JI. 2015. Preparation and characterization of β-cyclodextrin inclusion complexes as a tool of a controlled antimicrobial release in whey protein edible films. LWT - Food Sci Technol 64:1362–9.
17. Bauer R, Dicks LMT. 2005. Mode of action of lipid II-targeting lantibiotics: a review. Intl J Food Microbiol 101:201–16.
18. Bazargani-Gilani B, Aliakbarlu J, Tajik H. 2015. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innovative Food Sci Emerg Technol 29:280–7.
19. Bhargava K, Conti DS, da Rocha SRP, Zhang Y. 2015. Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce. Food Microbiol 47:69–73.
20. Blanco-Padilla A, Soto KM, Iturriaga MH, Mendoza S. 2014. Food antimicrobials nanocarriers: a review. Sci World J 2014:1–11.
21. Bonilla J, Fortunati E, Vargas M, Chiralt A, Kenny JM. 2013. Effects of chitosan on the physicochemical and antimicrobial properties of PLA films. J Food Engr 119:236–43.
22. Boyaci D, Korel F, Yemenicioglu A. 2016. Development of activate-at-home-type edible antimicrobial films: an example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films. Food Hydrocoll 60:170–8.
23. Bukvički D, Stojković D, Soković M, Vannini L, Montanari C, Pejin B, Savić A, Veljić M, Grujić S, Marin PD. 2014. Satureja horvatii essential oil: in vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat. Meat Sci 96:1355–60.
24. Burt S. 2004. Essential oils: their antibacterial properties and potential applications in foods: a review. Intl J Food Microbiol 94:223–53.
25. Bustos CRO, Alberti RFV, Matiacevich SB. 2016. Edible antimicrobial films based on microencapsulated lemongrass oil. J Food Sci Technol 53:832–9.
26. Calderón-Aguirre A-G, Chavarría-Hernández N, Mendoza-Mendoza B, Vargas-Torres A, García-Hernández E, Rodríguez-Hernández A-I. 2015. Antilisterial activity and physical-mechanical properties of bioactive caseinate films. CyTA J Food 13:483–90.
27. Campos CA, Gerschenson LN, Flores SK. 2011. Development of edible films and coatings with antimicrobial activity. Food Bioprocess Technol 4:849–75.
28. Casariego A, Souza BWS, Vicente AA, Teixeira JA, Cruz L, Dıáz R. 2008. Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of tomato and carrot. Food Hydrocoll 22:1452–9.
29. Champagne CP, Fustier P. 2007. Microencapsulation for the improved delivery of bioactive compounds into foods: a review. Curr Opin Biotechnol 18:184–90.
30. Chantarasataporn P, Tepkasikul P, Kingcha Y, Yoksan R Pichyangkura R, Visessanguan W, Chirachanchai S. 2014. Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork. Food Chem 159:463–70.
31. Chen G, Liu B. 2016. Cellulose sulfate based film with slow-release antimicrobial properties prepared by incorporation of mustard essential oil and β-cyclodextrin. Food Hydrocoll 55:100–7.
32. Cheong EYL, Sandhu A, Jayabalan J, Le TTK, Nhiep NT, Ho HTM, Zwielehner J, Bansal N, Turner MS. 2014. Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese. Food Control 46:91–7.
33. Chiabrando V, Giacalone G. 2016. Effects of edible coatings on quality maintenance of fresh-cut nectarines. Emir J Food Agric 28:201–7.
34. Cissé M, Polidori J, Montet D, Loiseau G, Ducamp-Collin MN. 2015. Preservation of mango quality by using functional chitosan-lactoperoxidase systems coatings. Postharvest Biol Technol 101:10–4.
35. Clinical and Laboratory Standards Inst. (CLSI). 2009. Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically. Approved standard-eighth edition M07-A8. Wayne, USA: Pa.: Natl. Committee for Clinical Laboratory Standards 29.
36. Cotter PD, Hill C, Ross RP. 2005. Pediocins: the bacteriocins of Pediococci. Sources, production, properties and applications: a review. Nat Rev Microbiol 3:777–88.
37. Cronin MJ, Yohalem DS, Harris RF, Andrews JH. 1996. Putative mechanism and dynamics of inhibition of apple scab pathogen Venturia inaequalis by compost extracts. Soil Biol Biochem 28:1241–9.
38. da Cruz AG, Buriti FCA, De Souza CHB, Favia JAF, Saad SMI. 2009. Probiotic cheese: health benefits, technological and stability aspects: a review. Trends Food Sci Tech 20:344–54.
39. Danyluk B, Kijowski J. 2001. The effect of lysozyme monomer on the growth of Clostridium tyrobutyricum. Przem Spoż 12:16–9.
40. Das K, Tiwari RKS, Shrivastava DKJ. 2010. Techniques for evaluation of medicinal plant products as antimicrobial agent: Current methods and future trends: a review. Med Plants Res 4:104–11.
41. da Silveira SM, Luciano FB, Fronza N, Jr AC, Scheuermann GN, Vieira CRW. 2014. Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7°C. Food Sci Technol 59:86–93.
42. Davidson PM, Critzer FJ, Taylor TM. 2013. Naturally occurring antimicrobials for minimally processed foods: a review. Annu Rev Food Sci Technol 4:163–90.
43. Delavenne E, Cliquet S, Trunet C, Barbier G, Mounier J, Le Blay G. 2015. Characterization of the antifungal activity of Lactobacillus harbinensis K.V9.3.1Np and Lactobacillus rhamnosus K.C8.3.1I in yogurt. Food Microbiol 45:10–7.
44. Del Olmo A, Calzada J, Nuñez M. 2012. Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets. Innovative Food Sci Emerg Technol 13:51–6.
45. Delves-Broughton J, Blackburn P, Evans R J, Hugenholtz J. 1996. Applications of the bacteriocin, nisin: a review. Antonie van Leeuwenhoek 69:193–202.
46. de Oliveira JAA, de Araújo GHG, Barbosa AA, Carnelossi MA, de Moura TR. 2015. Stability, antimicrobial activity, and effect of nisin on the physico-chemical properties of fruit juices. Intl J Food Microbiol 211:38–43.
47. de Ullivarri MF, Mendoza LM, Raya RR. 2014. Killer activity of Saccharomyces cerevisiae strains: Partial characterization and strategies to improve the biocontrol efficacy in winemaking. Antonie van Leeuwenhoek 106:865–78.
48. Dhall RK. 2013. Advances in edible coatings for fresh fruits and vegetables: a review. Crit Rev Food Sci Nutr 53:435–50.
49. Donsì F, Annunziata M, Sessa M, Ferrari G. 2011. Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT - Food Sci Technol 44:1908–14.
50. Donsì F, Cuomo A, Marchese E, Ferrari G. 2014. Infusion of essential oils for food stabilization: unraveling the role of nanoemulsion-based delivery systems on mass transfer and antimicrobial activity. Innovative Food Sci Emerg Technol 22:212–20.
51. Dubey RC. 1991. Fungicidal effect of essential oils of three higher, plants on sclerotia of Macrophomina phaseolina. Indian Phytopathol 44:241–4.
52. Duran M, Aday MS, Zorba NND, Temizkan R, Büyükcan MB, Caner C. 2016. Potential of antimicrobial active packaging containing natamycin, nisin, pomegranate and grape seed extract in chitosan coating to extend shelf-life of fresh strawberry. Food Bioprod Process 98:354–63.
53. Dussault D, Vu KD, Lacroix M. 2014. In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham. Meat Sci 96:514–20.
54. Elshafie HS, Mancini E, Camele I, De Marition L, De Feo V. 2015. In vivo antifungal activity of two essential oils from Mediterranean plants against postharvest brown rot disease of peach fruit. Ind Crops Prod 66:11–5.
55. El-Tarabily KA, Sivasithamparam K. 2006. Potential of yeasts as biocontrol agents of soil-borne fungal plant pathogens and as plant growth promoters: a review. Mycoscience 47:25–35.
56. Espina L, Somolinos M, Ouazzou AA, Condón S, García-Gonzalo D, Pagán R. 2012. Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat. Intl J Food Microbiol 159:9–16.
57. Fang TJ, Tsai H-C. 2003. Growth patterns of Escherichia coli O157:H7 in ground beef treated with nisin, chelators, organic acids and their combinations immobilized in calcium alginate gels. Food Microbiol 20:243–53.
58. FDA. 1998. Direct food substances affirmed as generally recognized as safe: egg white lysozyme. Fed Reg 63:12421–6.
59. Felicio BA, Pinto MS, Oliveira FS, Lempk MW, Pires ACS, Lelis CA. 2015. Effects of nisin on Staphylococcus aureus count and physicochemical properties of Minas Frescal cheese. J Dairy Sci 98:1–6.
60. Fernández-Pan I, Carrión-Granda X, Maté JI. 2014. Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control 36:69–75.
61. Gao Y, Li D, Liu X. 2015. Effects of Lactobacillus sakei C2 and sakacin C2 individually or in combination on the growth of Listeria monocytogenes, chemical and odor changes of vacuum-packed sliced cooked ham. Food Control 47:27–31.
62. García-Díez J, Alheiro J, Pinto AL, Soares L, Falco V, Fraqueza MJ, Patarata L. 2016. Behaviour of foodborne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability. Food Control 59:262–70.
63. Gennadios A, Hanna MA, Kurth LB. 1997. Application of edible coatings on meats, poultry and seafoods: a review. LWT - Food Sci Technol 30:337–50.
64. Ghanbari M, Jami M, Domig KJ, Kneifel W. 2013. Seafood biopreservation by lactic acid bacteria: a review. LWT - Food Sci Technol 54:315–24.
65. Gol NB, Patel PR, Rao TVR. 2013. Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan. Postharvest Biol Technol 85:185–95.
66. Guerra IC, de Oliveira PD, de Souza PAL, Lúcio AS, Tavares JF, Barbosa-Filho JM, Madruga MS, de Souza EL. 2015. Coatings comprising chitosan and Mentha piperita L. or Mentha × villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit. Intl J Food Microbiol 214:168–78.
67. Guerreiro AC, Gago CML, Faleiro ML, Miguel MGC, Antunes MDC. 2015. The use of polysaccharide-based edible coatings enriched with essential oils to improve shelf-life of strawberries. Postharvest Biol Technol 110:51–60.
68. Guo M, Jin TZ, Yadav MP, Yang R. 2015. Antimicrobial property and microstructure of micro-emulsion edible composite films against Listeria. Intl J Food Microbiol 208:58–64.
69. Gyawali R, Ibrahim SA. 2014. Natural products as antimicrobial agents: a review. Food Control 46:412–29.
70. Hafdani FN, Sadeghinia N. 2011. A review on application of chitosan as a natural antimicrobial: a review. World Acad Sci Engr Technol 50:252–6.
71. He S, Yang Q, Ren X, Zi J, Lu S, Wang S, Zhang Y, Wang Y. 2014. Antimicrobial efficiency of chitosan solutions and coatings incorporated with clove oil and/or ethylenediaminetetraacetate. J Food Saf 34:345–52.
72. Helander IM, Mattila-Sandholm T. 2000. Permeability barrier of the Gram-negative bacterial outer membrane with special reference to nisin. Intl J Food Microbiol 60:153–61.
73. Heydari R, Bavandi S, Javadian SR. 2015. Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4°C. Food Sci Nutr 3:188–94.
74. Hosseini SF, Rezaei M, Zandi M, Ghavi FF. 2016. Effect of fish gelatin coating enriched with oregano essential oil on the quality of refrigerated rainbow trout fillet. J Aquat Food Prod Technol. DOI: 10.1080/10498850.2014.943917.
75. Hugo CJ, Hugo A. 2015. Current trends in natural preservatives for fresh sausage products: a review. Trends Food Sci Tech 45:12–23.
76. Huq T, Vu KD, Riedl B, Bouchard J, Lacroix M. 2015. Synergistic effect of gamma (γ)-irradiation and microencapsulated antimicrobials against Listeria monocytogenes on ready-to-eat (RTE) meat. Food Microbiol 46:507–14.
77. Hyldgaard M, Mygind T, Meyer RL. 2012. Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components: a review. Front Microbiol 3:1–24.
78. Janjarasskul T, Krochta JM. 2010. Edible packaging materials: a review. Annu Rev Food Sci Technol 1:415–48.
79. Jasour MS, Ehsani A, Mehryar L, Naghibi SS. 2015. Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation. J Sci Food Agric 95:1373–8.
80. Jeevaratnam K, Jamuna M, Bawa AS. 2005. Biological preservation of foods-bacteriocins of lactic acid bacteria: a review. Indian J Biotechnol 4:446–54.
81. Jin T, Niemira BA. 2011. Application of polylactic acid coating with antimicrobials in reduction of Escherichia coli O157:H7 and Salmonella stanley on apples. J Food Sci 76:184–8.
82. Jo Y-J, Chun J-Y, Kwon Y-J, Min S-G, Hong G-P, Choi M-J. 2015. Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice. LWT - Food Sci Technol 60:444–51.
83. Jooyandeh H, Aberoumand A, Nasehi B. 2011. Application of lactoperoxidase system in fish and food products: a review. Am Eurasian J Agric Environ Sci 10:89–96.
84. Jouki M, Yazdi FT, Mortazavi SA, Koocheki A. 2014. Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. Food Hydrocoll 36:9–19.
85. Karam L, Jama C, Dhulster P, Chihib N. 2013. Study of surface interactions between peptides, materials and bacteria for setting up antimicrobial surfaces and active food packaging. J Mater Environ Sci 4:798–821.
86. Kennedy M, O'Rourke AL, Mclay J, Simmonds R. 2000. Use of ground beef model to assess the effect of the lactoperoxidase system on the growth of Escherichia coli O157:H7, Listeria monocytogens and Staphylococcus aureus in red meat. J Food Microbiol 57:147–58.
87. Khwaldia K. 2011. Antimicrobial films and coatings from milk proteins. In: Rai M, Chikindas M, editors. Natural antimicrobials in food safety and quality. Wallingford: CAB Intl. wp 114–30.
88. Kim KW, Daeschel M, Zhao Y. 2008. Edible coatings for enhancing microbial safety and extending shelf life of hard-boiled eggs. J Food Sci 73:M227–35.
89. Kim I-H, Oh YA, Lee H, Song KB, Min SC. 2014. Grape berry coatings of lemongrass oil-incorporating nanoemulsion. LWT - Food Sci Technol 58:1–10.
90. Kotzekidou P, Giannakidis P, Boulamatsis A. 2008. Antimicrobial activity of some plant extracts and essential oils against foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate. LWT - Food Sci Technol 41:119–27.
91. Lee N-K, Jung BS, Na DS, Yu HH, Kim J-S, Paik H-D. 2016. The impact of antimicrobial effect of chestnut inner shell extracts against Campylobacter jejuni in chicken meat. LWT - Food Sci Technol 65:746–50.
92. Liang Z, Cheng Z, Mittal GS. 2006. Inactivation of spoilage microorganisms in apple cider using a continuous flow pulsed electric field system. LWT - Food Sci Technol 39:351–7.
93. Liburdi K, Benucci I, Esti M. 2014. Lysozyme in wine: an overview of current and future applications: a review. Comp Rev Food Sci Food Saf 13:1062–73.
94. Lin D, Zhao Y. 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables: a review. Comp Rev Food Sci Food Saf 6:60–75.
95. Lucera A, Costa C, Conte A, Del Nobile MA. 2012. Food applications of natural antimicrobial compounds: a review. Front Microbiol 3:1–13.
96. Luo Y, Zhou Y, Zeng K. 2013. Effect of Pichia membranaefaciens on ROS metabolism and postharvest disease control in citrus fruit. Crop Prot 53:96–102.
97. Mantilla N, Castell-Perez ME, Gomes C, Moreira RG. 2013. Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus). LWT - Food Sci Technol 51:37–43.
98. Marandi RJ, Hassani A, Ghosta Y, Abdollahi A, Pirzad A, Sefidkon F. 2011. Control of Penicillium expansum and Botrytis cinerea on pear with Thymus kotschyanus, Ocimum basilicum and Rosmarinus officinalis essential oils. J Med Plants Res 5:626–34.
99. Martin-Visscher LA, Yoganathan S, Sit CS, Lohans CT, Vederas JC. 2011. The activity of bacteriocins from Carnobacterium maltaromaticum UAL307 against Gram-negative bacteria in combination with EDTA treatment. FEMS Microbiol Lett 317:152–9.
100. Masschalck B, Michiels CW. 2003. Antimicrobial properties of lysozyme in relation to foodborne vegetative bacteria: a review. Crit Rev Microbiol 29:191–214.
101. Maté J, Periago PM, Palop A. 2016. Combined effect of a nanoemulsion of d-limonene and nisin on Listeria monocytogenes growth and viability in culture media and foods. Food Sci Technol Intl 22:146–52.
102. Mattick AT, Hirsch A. 1956. Manufacture and preservation of cheese. Patent 2:744–827.
103. McClements DJ, Decker EA. 2000. Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems. J Food Sci 65:1270–82.
104. McClements DJ, Rao J. 2011. Food-grade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity: a review. Crit Rev Food Sci Nutr 51:285–330.
105. McClements DJ, Decker EA, Weiss J. 2007. Emulsion-based delivery systems for lipophilic bioactive components. J Food Sci 72:R109–24.
106. McClements DJ, Decker EA, Park Y, Weiss J. 2009. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Crit Rev Food Sci Nutr 49:577–606.
107. McHugh TH, Avena-Bustillos RJ, Du W-X. 2009. Extension of shelf life and control of human pathogens in produce by antimicrobial edible films and coatings. In: Fan X, Niemira BA, Doona CJ, Feeherry FE, Gravani RB, editors. Microbial safety of fresh produce. Oxford: Wiley-Blackwell. p 225–39.
108. Min S, Harris L, Krochta J. 2005. Listeria monocytogenes inhibition by whey protein films and coatings incorporating the lactoperoxidase system. J Food Sci 70:M317–24.
109. Mitra S, Mukhopadhyay B C, Biswas SR. 2011. Potential application of the nisin Z preparation of Lactococcus lactis W8 in preservation of milk. Lett Appl Microbiol 53:98–105.
110. Moreira MDR, Pereda M, Marcovich NE, Roura SI. 2011. Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot cheese, and salami. J Food Sci 76:54–63.
111. Moreira SP, de Carvalho WM, Alexandrino AC, de Paula HCB, Rodrigues Md-CP, de Figueiredo RW, Maia GA, de Figueiredo EMAT, Brasil IM. 2014. Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil. Intl J Food Sci Technol 49:2192–203.
112. Muccilli S, Restuccia C. 2015. Bioprotective role of yeasts: a review. Microorganisms 3:588–611.
113. Narsaiah K, Wilson RA, Gokul K, Mandge HM, Jha SN, Bhadwal S, Anurag RK, Malik RK, Vig S. 2014. Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.). Postharvest Biol Technol 100:212–8.
114. Nasir B, Fatima H, Ahmed M, Haq IU. 2015. Recent trends and methods in antimicrobial drug discovery from plant sources. Austin J Microbiol 1:1002–13.
115. Neetoo H, Mahomoodally F. 2014. Use of antimicrobial films and edible coatings incorporating chemical and biological preservatives to control growth of Listeria monocytogenes on cold smoked salmon. Biomed Res Intl 2014:2314–6133.
116. Nieto-Lozano JC, Reguera-Useros JI, Peláez-Martínez Md-C, Sacristán-Pérez-Minayo C, Gutiérrez-Fernández ÁJ, de la Torre AH. 2010. The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters. Food Control 21:679–85.
117. Nummer BA, Shrestha S, Smith JV. 2012. Survival of Salmonella in a high sugar, low water-activity, peanut butter flavored candy fondant. Food Control 27:184–7.
118. OIE. 2012. Laboratory methodologies for bacterial antimicrobial susceptibility testing. OIE Terrestrial Manual. Paris, France: World Organization for Animal Health.
119. Oriani VB, Molina G, Chiumarelli M, Pastore GM, Hubinger MD. 2014. Properties of cassava starch-based edible coating containing essential oils. J Food Sci 79:E189–94.
120. Owen RJ, Palombo EA. 2007. Anti-listerial activity of ethanolic extracts of medicinal plants, Eremophila alternifolia and Eremophila duttonii, in food homogenates and milk. Food Control 18:387–90.
121. Panda SK. 2012. Screening methods in the study of antimicrobial properties of medicinal plants. Intl J Biotechnol Res 2:1–35.
122. Papagianni M, Anastasiadou S. 2009. Pediocins: the bacteriocins of Pediococci. Sources, production, properties and applications: a review. Microb Cell Fact 8:1–16.
123. Parafati L, Vitale A, Restuccia C, Cirvilleri G. 2015. Biocontrol ability and action mechanism of food-isolated yeast strains against Botrytis cinerea causing post-harvest bunch rot of table grape. Food Microbiol 47:85–92.
124. Pellegrino L, Tirelli A. 2000. A sensitive method to detect hen's egg white lysozyme in milk and dairy products. Intl Dairy J 10:435–42.
125. Perdones A, Sánchez-González L, Chiralt A, Vargas M. 2012. Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biol Technol 70:32–41.
126. Peretto G, Du WX, Avena-Bustillos RJ, Berrios JJ, Sambo P, McHugh THJ. 2014. Optimization of antimicrobial and physical properties of alginate coatings containing carvacrol and methyl cinnamate for strawberry application. Agric Food Chem 62:984–90.
127. Pérez-Alfonso CO, Martínez-Romero D, Zapata PJ, Serrano M, Valero D, Castillo S. 2012. The effects of essential oils carvacrol and thymol on growth of Penicillium digitatum and P. italicum involved in lemon decay. Intl J Food Microbiol 158:101–6.
128. Perricone M, Arace E, Corbo MR, Sinigaglia M, Bevilacqua A. 2015. Bioactivity of essential oils: a review on their interaction with food components: a review. Front Microbiol 6:1–7.
129. Pinto MS, Fernandes de Carvalho A, Pires ACS, Campos Souza AA, Fonseca da Silva PH, Sobral D, de Paula JCJ, de lima Santos A. 2011. The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese. Intl Dairy J 21:90–6.
130. Platania C, Restuccia C, Muccilli S, Cirvilleri G. 2012. Efficacy of killer yeasts in the biological control of Penicillium digitatum on Tarocco orange fruits (Citrus sinensis). Food Microbiol 30:219–25.
131. Ponce AG, Roura SI, del Valle CE, Moreira MR. 2008. Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: in vitro and in vivo studies. Postharvest Biol Technol 49:294–300.
132. Poverenov E, Zaitsev Y, Arnon H, Granit R, Alkalai-Tuvia S, Perzelan Y, Weinberg T, Fallik E. 2014. Effects of a composite chitosan–gelatin edible coating on postharvest quality and storability of red bell peppers. Postharvest Biol Technol 96:106–9.
133. Prudêncio CV, Mantovani HC, Cecon PR, Prieto M, Vanetti MCD. 2016. Temperature and pH influence the susceptibility of Salmonella Typhimurium to nisin combined with EDTA. Food Control 61:248–53.
134. Quirós-Sauceda AE, Ayala-Zavala JF, Olivas JI, González-Aguilar JA. 2014. Edible coatings as encapsulating matrices for bioactive compounds: a review. J Food Sci Technol 51:1674–85.
135. Rabea EI, Badawy MET, Stevens CV, Smagghe G, Steurbaut W. 2003. Chitosan as antimicrobial agent: applications and mode of action: a review. Biomacromolecules 4:1457–65.
136. Ramos-García M, Bosquez-Molina E, Hernández-Romano J, Zavala-Padilla G, Terrés-Rojas E, Alia-Tejacal I, Barrera-Necha L, Hernández-López M, Bautista-Baños S. 2012. Use of chitosan-based edible coatings in combinations with other natural compounds, to control Rhizopus stolonifer and Escherichia coli DH5α in fresh tomatoes. Crop Prot 38:1–6.
137. Raybaudi-Massilia RM, Rojas-Graü MA, Mosqueda-Melgar J, Martín-Belloso O. 2008. Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples. J Food Prot 71:1150–61.
138. Rhoades J, Roller S. 2000. Antimicrobial actions of degraded and native chitosan against spoilage organisms in laboratory media and foods. Appl Environ Microbiol 66:80–6.
139. Ripolles D, Harouna S, Parrón JA, Calvo M, Pérez MD, Carramiñana JJ, Sánchez L. 2015. Antibacterial activity of bovine milk lactoferrin and its hydrolysates prepared with pepsin, chymosin and microbial rennet against foodborne pathogen Listeria monocytogenes. Intl Dairy J 45:15–22.
140. Rodgers S. 2007. Incorporation of probiotic cultures in foodservice products: an exploratory study. J Food Serv 18:108–18.
141. Rodríguez E, Calzada J, Arqués JL, Rodríguez JM, Nuñez M, Medina M. 2005. Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 in cheese. Intl Dairy J 15:51–7.
142. Salvia-Trujillo L, Rojas-Graü A, Soliva-Fortuny R, Martín-Belloso O. 2015. Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples. Food Hydrocoll 43:547–56.
143. Severino R, Ferrari G, Vu KD, Donsì F, Salmieri S, Lacroix M. 2015. Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans. Food Control 50:215–22.
144. Shadman S, Hosseini SE, Langroudi HE, Shabani S. 2016. Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage. LWT - Food Sci Technol. DOI: 10.1016/j.lwt.2016.01.073.
145. Sipahi RE, Perez MEC, Moreira RG, Gomes C, Castillo A. 2013. Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus). LWT - Food Sci Technol 51:9–15.
146. Slawecki RA, Ryan EP,Young DH. 2002. Novel fungitoxic assays for inhibition of germination associated adhesion of Botrytis cinerea and Puccinia recondita spores. Appl Environ Microbiol 68:597–601.
147. Soultos N, Tzikas Z, Abrahim A, Georgantelis D, Ambrosiadis I. 2008. Chitosan effects on quality properties of Greek-style fresh pork sausages. Meat Sci 80:1150–6.
148. Sousa SM, Silva PS, Viccini LF. 2010. Cytogenotoxicity of Cymbopogon citratus (DC) Stapf (lemongrass) aqueous extracts in vegetal test systems. An Acad Bras Cienc 82:305–11.
149. Tajkarimi MM, Ibrahim SA, Cliver DO. 2010. Antimicrobial herb and spice compounds in food: a review. Food Control 21:1199–218.
150. Thaker M, Hanjabam MD, Gudipati V, Kannuchamy N. 2015. Protective effect of fish gelatin-based natural antimicrobial coatings on quality of Indian salmon fillets during refrigerated storage. J Food Process Engr. DOI: 10.1111/jfpe.12270.
151. Tiwari BK, Valdramidis VP, O'Donnell CP, Muthukumarappan K, Bourke P, Cullen P. 2009. Application of natural antimicrobials for food preservation: a review. J Agric Food Chem 57:5987–6000.
152. USDA-FSIS. 2010. Safe and suitable ingredients used in the production of meat, poultry, and egg products. FSIS Dir. 7120.1 Revision 2. Washington DC: United States Dept. of Agriculture. Food Safety and Inspection Service.
153. Valdés A, Burgos N, Jiménez A, Garrigós MC. 2015. Natural pectin polysaccharides as edible coatings: a review. Coatings 5:865–86.
154. Vásconez MB, Flores SK, Campos CA, Alvarado J, Gerschenson LN. 2009. Antimicrobial activity and physical properties of chitosan–tapioca starch based edible films and coatings. Food Res Intl 42:762–9.
155. Vieira JM, Flores-López ML, de Rodríguez DJ, Sousa MC, Vicente AA, Martins JT. 2016. Effect of chitosan–aloe vera coating on postharvest quality of blueberry (Vaccinium corymbosum) fruit. Postharvest Biol Technol 116:88–97.
156. Wang J, Xia X-M, Wang H-Y, Li P-P, Wang K-Y. 2013. Inhibitory effect of lactoferrin against gray mould on tomato plants caused by Botrytis cinerea and possible mechanisms of action. Intl J Food Microbiol 161:151–7.
157. Wu C, Wang L, Hu Y, Chen S, Liu D, Ye X. 2016. Edible coating from citrus essential oil-loaded nanoemulsions: Physicochemical characterization and preservation performance. RSC Adv 6:20892–900.
158. Wu H, Xue N, Hou C-L, Feng J-T, Zhang X. 2015. Microcapsule preparation of allyl isothiocyanate and its application on mature green tomato preservation. Food Chem 175:344–9.
159. Xu W-T, Huang K-L, Guo F, Qu W, Yang J-J, Liang Z-H, Luo HB. 2007. Postharvest grapefruit seed extract and chitosan treatments of table grapes to control Botrytis cinerea. Postharvest Biol Technol 46:86–94.
160. Yadav AV, Bhise SB. 2004. Chitosan: a potential biomaterial effective against typhoid. Curr Sci 87:1176–8.
161. Zhu M, Du M, Cordray J, Ahn DU. 2005. Control of Listeria monocytogenes contamination in ready-to-eat meat products: a review. Comp Rev Food Sci Food Saf 4:34–42.