Active food packaging films with synergistic antimicrobial activity

Food Control

Volumn 76, Issue , 2017, Pages 117-126

  Krepker, Maksym ^a   Shemesh, Rotem ^a,b   Danin Poleg, Yael ^a   Kashi, Yechezkel ^a   Vaxman, Anita ^b   Segal, Ester ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^b Carmel Olefins Ltd   (Israel)

Author keywords

Antibacterial packaging; Carvacrol; Halloysite nanotubes; Hummus; Synergy; Thymol

Indexed keywords

EID: 85010739547     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2017.01.014     Document Type: Article

References (68)

1. Ahamed, M., AlSalhi, M.S., Siddiqui, M.K.J., Silver nanoparticle applications and human health. Clinica Chimica Acta 411:23–24 (2010), 1841–1848.
2. Al-Holy, M., Al-Qadiri, H., Lin, M., Rasco, B., Inhibition of listeria innocua in hummus by a combination of nisin and citric acid. Journal of Food Protection 69:6 (2006), 1322–1327.
3. Appendini, P., Hotchkiss, J.H., Review of antimicrobial food packaging. Innovative Food Science & Emerging Technologies 3:2 (2002), 113–126.
4. AshaRani, P.V., Low Kah Mun, G., Hande, M.P., Valiyaveettil, S., Cytotoxicity and genotoxicity of silver nanoparticles in human cells. Acs Nano 3:2 (2008), 279–290.
5. Ashenafi, M., Growth of Listeria monocytogenes in fermenting tempeh made of various beans and its inhibition by Lactobacillus plantarum. Food Microbiology 8:4 (1991), 303–310.
6. Ashenafi, M., Busse, M., Growth potential of Salmonella infantis and Escherichia coli in fermenting tempeh made from horsebean, pea and chickpea and their inhibition by Lactobacillus plantarum. Journal of the Science of Food and Agriculture 55:4 (1991), 607–615.
7. Bassolé, I.H.N., Juliani, H.R., Essential oils in combination and their antimicrobial properties. Molecules 17:4 (2012), 3989–4006.
8. Bell, A., Antimalarial drug synergism and antagonism: Mechanistic and clinical significance. Fems Microbiology Letters 253:2 (2005), 171–184.
9. Berenbaum, M.C., Method for testing for synergy with any number of agents. Journal of Infectious Diseases 137:2 (1978), 122–130.
10. Böhme, K., Fernández-No, I.C., Barros-Velázquez, J., Gallardo, J.M., Cañas, B., Calo-Mata, P., Species identification of food spoilage and pathogenic bacteria by MALDI-TOF mass fingerprinting. 2012.
11. Brandelli, A., Nanobiotechnology strategies for delivery of antimicrobials in agriculture and food. Rai, M., Ribeiro, C., Mattoso, L., Duran, N., (eds.) Nanotechnologies in food and agriculture, 2015, Springer International Publishing, 119–139.
12. Burdock, A.G., Fenaroli's handbook of flavor ingredients. Fenaroli's handbook of flavor ingredients, fifth edition, 5th ed., 2004, CRC Press.
13. Burt, S.A., Essential oils: Their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology 94:3 (2004), 223–253.
14. Burt, S.A., Reinders, R.D., Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7. Letters in Applied Microbiology 36:3 (2003), 162–167.
15. Calo, J.R., Crandall, P.G., O'Bryan, C.A., Ricke, S.C., Essential oils as antimicrobials in food systems – a review. Food Control 54 (2015), 111–119.
16. Campos-Requena, V.H., Rivas, B.L., Pérez, M.A., Figueroa, C.R., Sanfuentes, E.A., The synergistic antimicrobial effect of carvacrol and thymol in clay/polymer nanocomposite films over strawberry gray mold. LWT - Food Science and Technology 64:1 (2015), 390–396.
17. Carbone, M., Donia, D.T., Sabbatella, G., Antiochia, R., Silver nanoparticles in polymeric matrices for fresh food packaging. Journal of King Saud University - Science 28:4 (2016), 273–279.
18. Cosentino, S., Tuberoso, C.I.G., Pisano, B., Satta, M., Mascia, V., Arzedi, E., et al. In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Letters in Applied Microbiology 29:2 (1999), 130–135.
19. Dallas, P., Sharma, V.K., Zboril, R., Silver polymeric nanocomposites as advanced antimicrobial agents: Classification, synthetic paths, applications, and perspectives. Advances in Colloid and Interface Science 166:1–2 (2011), 119–135.
20. Didry, N., Dubreuil, L., Pinkas, M., Antibacterial activity of thymol, carvacrol and cinnamaldehyde alone or in combination. Die Pharmazie 48:4 (1993), 301–304.
21. Dorman, H.J.D., Deans, S.G., Antimicrobial agents from plants: Antibacterial activity of plant volatile oils. Journal of Applied Microbiology 88:2 (2000), 308–316.
22. Feng, P., Weagant, S.D., Grant, M.A., Burkhardt, W., Enumeration of Escherichia coli and the coliform bacteria. Bacteriological analytical manual online, 2002, US Food and Drug Administration.
23. Franzot, S.P., Casadevall, A., Pneumocandin L-743,872 enhances the activities of amphotericin B and fluconazole against Cryptococcus neoformans in vitro. Antimicrobial Agents and Chemotherapy 41:2 (1997), 331–336.
24. Gaillet, S., Rouanet, J.-M., Silver nanoparticles: Their potential toxic effects after oral exposure and underlying mechanisms – a review. Food and Chemical Toxicology 77 (2015), 58–63.
25. Gallucci, M.N., Oliva, M., Casero, C., Dambolena, J., Luna, A., Zygadlo, J., et al. Antimicrobial combined action of terpenes against the food-borne microorganisms Escherichia coli, Staphylococcus aureus and Bacillus cereus. Flavour and Fragrance Journal 24:6 (2009), 348–354.
26. Gorrasi, G., Dispersion of halloysite loaded with natural antimicrobials into pectins: Characterization and controlled release analysis. Carbohydrate Polymers 127 (2015), 47–53.
27. Gram, L., Ravn, L., Rasch, M., Bruhn, J.B., Christensen, A.B., Givskov, M., Food spoilage—interactions between food spoilage bacteria. International Journal of Food Microbiology 78:1 (2002), 79–97.
28. Guarda, A., Rubilar, J.F., Miltz, J., Galotto, M.J., The antimicrobial activity of microencapsulated thymol and carvacrol. International Journal of Food Microbiology 146:2 (2011), 144–150.
29. Gutierrez, J., Barry-Ryan, C., Bourke, P., The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology 124:1 (2008), 91–97.
30. Han, J.H., Antimicrobial packaging systems. Han, J.H., (eds.) Innovations in food packaging, 2005.
31. Hyldgaard, M., Mygind, T., Meyer, R.L., Essential oils in food preservation: Mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology, 3, 2012.
32. Irkin, R., Esmer, O., Novel food packaging systems with natural antimicrobial agents. Journal of Food Science and Technology 52:10 (2015), 6095–6111.
33. Kenawy, E.-R., Worley, S.D., Broughton, R., The chemistry and applications of antimicrobial polymers: A state-of-the-art review. Biomacromolecules 8:5 (2007), 1359–1384.
34. Labuza, T.P., Breene, W.M., Applications of “Active Packaging” for improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods. Journal of Food Processing and Preservation 13:1 (1989), 1–69.
35. Lambert, R.J.W., Skandamis, P.N., Coote, P.J., Nychas, G.J.E., A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology 91:3 (2001), 453–462.
36. Lecouvet, B., Gutierrez, J.G., Sclavons, M., Bailly, C., Structure–property relationships in polyamide 12/halloysite nanotube nanocomposites. Polymer Degradation and Stability 96:2 (2011), 226–235.
37. Lin-Vien, D., Colthup, N.B., Fateley, W.G., Grasselli, J.G., CHAPTER 17-aromatic and heteroaromatic rings. Grasselli, D.L.-V.B.C.G.F.G., (eds.) The handbook of infrared and Raman characteristic frequencies of organic molecules, 1991, Academic Press, San Diego, 277–306.
38. Liu, M., Jia, Z., Jia, D., Zhou, C., Recent advance in research on halloysite nanotubes-polymer nanocomposite. Progress in Polymer Science 39:8 (2014), 1498–1525.
39. Llorens, A., Lloret, E., Picouet, P.A., Trbojevich, R., Fernandez, A., Metallic-based micro and nanocomposites in food contact materials and active food packaging. Trends in Food Science & Technology 24:1 (2012), 19–29.
40. Lopez, P., Sanchez, C., Batlle, R., Nerin, C., Solid- and vapor-phase antimicrobial activities of six essential oils: Susceptibility of selected foodborne bacterial and fungal strains. J Agric Food Chem 53:17 (2005), 6939–6946.
41. Lvov, Y., Wang, W., Zhang, L., Fakhrullin, R., Halloysite clay nanotubes for loading and sustained release of functional compounds. Advanced Materials 26:6 (2015), 1227–1250.
42. Malhotra, B., Keshwani, A., Kharkwal, H., Antimicrobial food packaging: Potential and pitfalls. Frontiers in Microbiology, 6, 2015 611–611.
43. Martínez-Graciá, C., González-Bermúdez, C.A., Cabellero-Valcárcel, A.M., Santaella-Pascual, M., Frontela-Saseta, C., Use of herbs and spices for food preservation: Advantages and limitations. Current Opinion in Food Science 6 (2015), 38–43.
44. Moreira, M.R., Alvarez, M.V., Ponce, A.G., Essential oils. Cham, 2016, Springer International Publishing, 113–124.
45. 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 Research International 83 (2016), 60–73.
46. Pal, P., Kundu, M.K., Malas, A., Das, C.K., Compatibilizing effect of halloysite nanotubes in polar–nonpolar hybrid system. Journal of Applied Polymer Science, 131(1), 2014.
47. Pei, R.-s., Zhou, F., Ji, B.-p., Xu, J., Evaluation of combined antibacterial effects of eugenol, cinnamaldehyde, thymol, and carvacrol against e. coli with an improved method. Journal of Food Science 74:7 (2009), M379–M383.
48. Quintavalla, S., Vicini, L., Antimicrobial food packaging in meat industry. Meat science 62:3 (2002), 373–380.
49. Rai, M., Yadav, A., Gade, A., Silver nanoparticles as a new generation of antimicrobials. Biotechnology Advances 27:1 (2009), 76–83.
50. Ramos, M., Jiménez, A., Peltzer, M., Garrigós, M.C., Characterization and antimicrobial activity studies of polypropylene films with carvacrol and thymol for active packaging. Journal of Food Engineering 109:3 (2012), 513–519.
51. Realini, C.E., Marcos, B., Active and intelligent packaging systems for a modern society. Meat Science 98:3 (2014), 404–419.
52. Rivas, L., McDonnell, M.J., Burgess, C.M., O'Brien, M., Navarro-Villa, A., Fanning, S., et al. Inhibition of verocytotoxigenic Escherichia coli in model broth and rumen systems by carvacrol and thymol. International Journal of Food Microbiology 139:1–2 (2010), 70–78.
53. Scharff, R.L., Economic burden from health losses due to foodborne illness in the United States. Journal of Food Protection 75:1 (2012), 123–131.
54. Schulz, H., Özkan, G., Baranska, M., Krüger, H., Özcan, M., Characterisation of essential oil plants from Turkey by IR and Raman spectroscopy. Vibrational Spectroscopy 39:2 (2005), 249–256.
55. Shemesh, R., Krepker, M., Goldman, D., Danin-Poleg, Y., Kashi, Y., Nitzan, N., et al. Antibacterial and antifungal LDPE films for active packaging. Polymers for Advanced Technologies 26:1 (2015), 110–116.
56. Shemesh, R., Krepker, M., Natan, M., Danin-Poleg, Y., Banin, E., Kashi, Y., et al. Novel LDPE/halloysite nanotube films with sustained carvacrol release for broad-spectrum antimicrobial activity. RSC Advances 5:106 (2015), 87108–87117.
57. Shemesh, R., Krepker, M., Nitzan, N., Vaxman, A., Segal, E., Active packaging containing encapsulated carvacrol for control of postharvest decay. Postharvest Biology and Technology 118 (2016), 175–182.
58. Socrates, G., Infrared and Raman characteristics group frequencies. 3rd ed., 2001, Wiley & Sons Ltd.
59. Sung, S.-Y., Sin, L.T., Tee, T.-T., Bee, S.-T., Rahmat, A.R., Rahman, W.A.W.A., et al. Antimicrobial agents for food packaging applications. Trends in Food Science & Technology 33:2 (2013), 110–123.
60. Suppakul, P., Study of antimicrobial films containing basil extracts. 2004, Victoria University.
61. Suppakul, P., Miltz, J., Sonneveld, K., Bigger, S.W., Characterization of antimicrobial films containing basil extracts. Packaging Technology and Science 19:5 (2006), 259–268.
62. U.S. Food and Drug Administration, Recalls, market withdrawals, and safety alerts - Sabra dipping company issues nationwide voluntary recall of select SKUs of its classic hummus. 2015 http://www.fda.gov/Safety/Recalls/ucm441863.htm Accessed 1 December 2016.
63. U.S. Food and Drug Administration, Recalls, market withdrawals, and safety alerts - sabra dipping company issues voluntary recall of certain hummus products because of possible health risks. 2016 http://www.fda.gov/Safety/Recalls/ucm529967.htm Accessed 1 December 2016.
64. Valdes, A., Mellinas, A.C., Ramos, M., Burgos, N., Jimenez, A., Garrigos, M.C., Use of herbs, spices and their bioactive compounds in active food packaging. RSC Advances 5:50 (2015), 40324–40335.
65. Vergis, J., Gokulakrishnan, P., Agarwal, R.K., Kumar, A., Essential oils as natural food antimicrobial agents: A review. Critical Reviews in Food Science and Nutrition 55:10 (2013), 1320–1323.
66. Vermeiren, L., Devlieghere, F., van Beest, M., de Kruijf, N., Debevere, J., Developments in the active packaging of foods. Trends in Food Science & Technology 10:3 (1999), 77–86.
67. Yuan, P., Southon, P.D., Liu, Z., Green, M.E.R., Hook, J.M., Antill, S.J., et al. Functionalization of halloysite clay nanotubes by grafting with γ-Aminopropyltriethoxysilane. The Journal of Physical Chemistry C 112:40 (2008), 15742–15751.
68. Zhou, F., Ji, B., Zhang, H., Jiang, H.U.I., Yang, Z., Li, J., et al. The antibacterial effect of cinnamaldehyde, thymol, carvacrol and their combinations against the foodborne pathogen salmonella typhimurium. Journal of Food Safety 27:2 (2007), 124–133.