Abstract:
Food packaging systems are continually impacted by the growing demand for minimally
processed foods, changing eating habits, and food safety risks. Minimally processed foods are
prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for
improved food shelf life and protection against foodborne diseases alongside consumer preference for
minimally processed foods with no or lesser synthetic additives foster the development of innovative
technologies such as antimicrobial packaging. It is a form of active packaging that can release
antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food
quality and safety during long-term storage. However, antimicrobial packaging continues to be a very
challenging technology. This study highlights antimicrobial packaging concepts, providing different
antimicrobial substances used in food packaging. We review various types of antimicrobial systems.
Emphasis is given to the effectiveness of antimicrobial packaging in various food applications,
including fresh and minimally processed fruit and vegetables and meat and dairy products. For
the development of antimicrobial packaging, several approaches have been used, including the
use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active
antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life,
regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health
hazards, natural antimicrobial agents are gaining significant importance and attention in developing
antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular
product depends on its nature, desired shelf life, storage requirements, and legal considerations. The
current review is expected to contribute to research on the potential of antimicrobial packaging to
extend the shelf life of food and also serves as a good reference for food innovation information.
