A review on antimicrobial packaging for extending the shelf life of food

dc.contributor.authorFadiji, Tobi
dc.contributor.authorRashvand, Mahdi
dc.contributor.authorDaramola, Michael Olawale
dc.contributor.authorIwarere, Samuel Ayodele
dc.contributor.emailsamuel.iwarere@up.ac.zaen_US
dc.date.accessioned2024-10-03T05:19:45Z
dc.date.available2024-10-03T05:19:45Z
dc.date.issued2023-02-15
dc.description.abstractFood 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.en_US
dc.description.departmentChemical Engineeringen_US
dc.description.librarianam2024en_US
dc.description.sdgSDG-02:Zero Hungeren_US
dc.description.sponsorshipThe Department of Chemical Engineering of the University of Pretoria and Faculty of Engineering, the Built Environment and Information Technology, Pretoria, South Africa and the Government of the United Kingdom through The Royal Society.en_US
dc.description.urihttps://www.mdpi.com/journal/processesen_US
dc.identifier.citationFadiji, T.; Rashvand, M.; Daramola, M.O.; Iwarere, S.A. A Review on Antimicrobial Packaging for Extending the Shelf Life of Food. Processes 2023, 11, 590. https://DOI.org/10.3390/pr11020590.en_US
dc.identifier.issn2227-9717 (online)
dc.identifier.other10.3390/pr11020590
dc.identifier.urihttp://hdl.handle.net/2263/98456
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.rights© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.en_US
dc.subjectFood packagingen_US
dc.subjectAntimicrobial agenten_US
dc.subjectActive packagingen_US
dc.subjectShelf lifeen_US
dc.subjectFruit and vegetablesen_US
dc.subjectMeat productsen_US
dc.subjectSDG-02: Zero hungeren_US
dc.titleA review on antimicrobial packaging for extending the shelf life of fooden_US
dc.typeArticleen_US

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