packaging trends. The need for versatility of packaging methods stems from the
increasing demand for convenience, safety, and compatibility of food product
packaging, combined with the need to create environment friendly solutions to
problems. A lot of research is still underway before commercializing innovations.
A thorough analysis of the chemical, microbiological, and physiological effects of
such systems on food, its consumers, and the environment is the need of the hour.
Thus far, strategies and model systems have been studied. Yet a lot of work is to be
done on trials with actual food materials and their preservation (Vanderroost et al.
2014).
Potential food applications of antimicrobial films include fish, cheese, bakery
product, meat, fruits, and vegetables (Pereira de Abreu et al. 2012; Dobrucka 2013).
This is very important to identify the categories of food that will make benefited
most from antimicrobial packaging materials. Future research into a mixture of
naturally derived antimicrobial agents, bio preservatives, and biobased polymers
can highlight a variety of antimicrobial packaging system considering the food
safety, shelf life, and environmental friendliness is necessary (Noushin et al. 2017;
Soares et al. 2017; Giuseppe et al. 2018). Also, additional analysis is required on
utility of plant extracts so as to judge their antimicrobial activity considering its
potential side effects in prepackaged foods (Dariusz and Barbara 2014; ZárateRamírez et al. 2014). Thus, analysis is required to work out whether or not natural
plant extracts may act as each an antimicrobial agent and as an odor/flavor enhancer.
Amendments to regulations also require toxicological testing before use (Ye-Chong
et al. 2014).
15.10 Conclusion
Several reviews validate the effectiveness of antimicrobial agents to inhibit the
growth of microorganisms when incorporated into the packaging materials. Further
work has to be carried out in correspondence to the factors affecting inhibitory
characteristics of the antimicrobial systems. Very less research has performed about
the sensory effects of these additives on food, particularly with respect to plant
extract additives that release pungent odors. Further study is also required regarding
the effects of additives on the physical characteristics of the film. It should be
remembered that, primary objective of active packaging system is to provide healthy
and safe food with high quality control standard. In order to set a sustainable
environment and prevent the possible disposal of packaging wastes in the environment, production of bioplastics gained a lot of attention due to their biodegradability.
The research and development in the area of bioplastic based active packaging
system would be helpful to enhance the shelf life of the food products in eco-friendly
ways.
330
B. Mishra et al.
increasing demand for convenience, safety, and compatibility of food product
packaging, combined with the need to create environment friendly solutions to
problems. A lot of research is still underway before commercializing innovations.
A thorough analysis of the chemical, microbiological, and physiological effects of
such systems on food, its consumers, and the environment is the need of the hour.
Thus far, strategies and model systems have been studied. Yet a lot of work is to be
done on trials with actual food materials and their preservation (Vanderroost et al.
2014).
Potential food applications of antimicrobial films include fish, cheese, bakery
product, meat, fruits, and vegetables (Pereira de Abreu et al. 2012; Dobrucka 2013).
This is very important to identify the categories of food that will make benefited
most from antimicrobial packaging materials. Future research into a mixture of
naturally derived antimicrobial agents, bio preservatives, and biobased polymers
can highlight a variety of antimicrobial packaging system considering the food
safety, shelf life, and environmental friendliness is necessary (Noushin et al. 2017;
Soares et al. 2017; Giuseppe et al. 2018). Also, additional analysis is required on
utility of plant extracts so as to judge their antimicrobial activity considering its
potential side effects in prepackaged foods (Dariusz and Barbara 2014; ZárateRamírez et al. 2014). Thus, analysis is required to work out whether or not natural
plant extracts may act as each an antimicrobial agent and as an odor/flavor enhancer.
Amendments to regulations also require toxicological testing before use (Ye-Chong
et al. 2014).
15.10 Conclusion
Several reviews validate the effectiveness of antimicrobial agents to inhibit the
growth of microorganisms when incorporated into the packaging materials. Further
work has to be carried out in correspondence to the factors affecting inhibitory
characteristics of the antimicrobial systems. Very less research has performed about
the sensory effects of these additives on food, particularly with respect to plant
extract additives that release pungent odors. Further study is also required regarding
the effects of additives on the physical characteristics of the film. It should be
remembered that, primary objective of active packaging system is to provide healthy
and safe food with high quality control standard. In order to set a sustainable
environment and prevent the possible disposal of packaging wastes in the environment, production of bioplastics gained a lot of attention due to their biodegradability.
The research and development in the area of bioplastic based active packaging
system would be helpful to enhance the shelf life of the food products in eco-friendly
ways.
330
B. Mishra et al.