15.2.2 Antimicrobial Packaging
During the manufacturing process, microbiological contaminations are likely to
occur when inadequate food processing or under-processing occurs. However,
some of these methods are not feasible in case of foodstuffs like fresh meat, fresh
fish and seafood. Some of the agents like carbon dioxide, ethanol, antibiotics,
chlorine dioxide, organic acids, essential oils, and spices, etc., having antimicrobial
properties have been investigated to inhibit the growth of microbes that can deteriorate foodstuffs (Campillo et al. 2009). Packaging systems like essential oils, carbon
Table 15.1 The reported examples of different types of biodegradable matrix with additives
against some microorganisms
Types of biobased matrix
Antimicrobial agent
Target microorganisms
Reference
Hydroxypropyl methyl
cellulose
Extract of kiam wood
(Cotyleobium
lanceotatum)
S. aureus,
L. monocytogenes, and
E. coli O175:H7
Aloui et al.
(2014)
Gelatin from skin
Bergamot and
lemongrass essential
oils
L. monocytogenes,
E. coli, S. aureus, and
S. Typhimurium
Ahmad et
al. (2012)
Whey protein
Lactic and propionic
acids,
chitooligosaccharides,
and natamycin
S. aureus, Y. lipolytica,
and E. coli
Ramos et
al. (2012)
Wheat gluten
Potassium sorbate
Fusarium incarnatum
and Aspergillus niger
Türe et al.
(2012)
Soy protein
Nisin, EDTA, and
grape seed extract
L. monocytogenes,
S. typhimurium, and
E. coli O175:H7
Sivarooban
et al. (2008)
Carboxy methyl cellulose
Potassium sorbate
Aspergillus parasiticus
and Aspergillus flavus
Sayanjali
et al. (2011)
Fish skin gelatin and egg
white
Clove essential oil
E. faecium,
V. parahaemolyticus,
C. perfringens, and
P. aeruginosa
Giménez
et al. (2012)
Triticale protein
Oregano essential oil
S. aureus,
P. aeruginosa, and
E. coli
Aguirre
et al. (2013)
Sunflower protein
Clove essential oils
Clostridium
perfringens, E. faecium,
B. coagulans, B. cereus,
V. parahaemolyticus,
P. fluorescens, and
A. niger
SánchezGonzález
et al. (2013)
Pea protein isolate,
hydroxylpropyl methyl
cellulose, methyl
cellulose, or sodium
caseinate
Bacteriocins
L. innocua
Beshkova
and
Frengova
(2012)
15 Film Based Packaging for Food Safety and Preservation: Issues and Perspectives
313
During the manufacturing process, microbiological contaminations are likely to
occur when inadequate food processing or under-processing occurs. However,
some of these methods are not feasible in case of foodstuffs like fresh meat, fresh
fish and seafood. Some of the agents like carbon dioxide, ethanol, antibiotics,
chlorine dioxide, organic acids, essential oils, and spices, etc., having antimicrobial
properties have been investigated to inhibit the growth of microbes that can deteriorate foodstuffs (Campillo et al. 2009). Packaging systems like essential oils, carbon
Table 15.1 The reported examples of different types of biodegradable matrix with additives
against some microorganisms
Types of biobased matrix
Antimicrobial agent
Target microorganisms
Reference
Hydroxypropyl methyl
cellulose
Extract of kiam wood
(Cotyleobium
lanceotatum)
S. aureus,
L. monocytogenes, and
E. coli O175:H7
Aloui et al.
(2014)
Gelatin from skin
Bergamot and
lemongrass essential
oils
L. monocytogenes,
E. coli, S. aureus, and
S. Typhimurium
Ahmad et
al. (2012)
Whey protein
Lactic and propionic
acids,
chitooligosaccharides,
and natamycin
S. aureus, Y. lipolytica,
and E. coli
Ramos et
al. (2012)
Wheat gluten
Potassium sorbate
Fusarium incarnatum
and Aspergillus niger
Türe et al.
(2012)
Soy protein
Nisin, EDTA, and
grape seed extract
L. monocytogenes,
S. typhimurium, and
E. coli O175:H7
Sivarooban
et al. (2008)
Carboxy methyl cellulose
Potassium sorbate
Aspergillus parasiticus
and Aspergillus flavus
Sayanjali
et al. (2011)
Fish skin gelatin and egg
white
Clove essential oil
E. faecium,
V. parahaemolyticus,
C. perfringens, and
P. aeruginosa
Giménez
et al. (2012)
Triticale protein
Oregano essential oil
S. aureus,
P. aeruginosa, and
E. coli
Aguirre
et al. (2013)
Sunflower protein
Clove essential oils
Clostridium
perfringens, E. faecium,
B. coagulans, B. cereus,
V. parahaemolyticus,
P. fluorescens, and
A. niger
SánchezGonzález
et al. (2013)
Pea protein isolate,
hydroxylpropyl methyl
cellulose, methyl
cellulose, or sodium
caseinate
Bacteriocins
L. innocua
Beshkova
and
Frengova
(2012)
15 Film Based Packaging for Food Safety and Preservation: Issues and Perspectives
313