A brief presentation about Incorporation of Antimicrobial Agents in Food Packaging Films

1. Incorporation of
Antimicrobial Agents
in Food Packaging
Films
Agnescia Sera | 43850565
Food Bioprocessing

2. Problem: Food Contamination

3. Antimicrobial packaging
 Integration of antimicrobials agents into packaging materials
 To kill or to inhibit the pathogenic and spoilage microorganism

4. Protein Damage
• Proteins are
essential for the
biological
systems of life,
any damage to
these
components
causes the failure
of essential
functions such as
energy
production.
Cell Membrane
Damage
• By disrupting the
microbes
membrane, the
structural integrity
of the microbe is
compromised,
which can cause
essential nutrients
to leak out and
catastrophic
structural failure.
Oxidative Damage
• Antimicrobials
can cause
increased levels
of reactive
oxygen species,
which can cause
damage to the
internal systems
of the microbe.
DNA Interference
• The genetic
material of the
bacteria is
disrupted.
Stopping the
bacteria being
able to replicate
by blocking the
copying of their
genetic material,
preventing
reproduction

5. Conventional vs active packaging

6. Compositions
Antimicrobial agents
• Natural
• Plant source
• Animal source
• Microorganism source
• Chemical
• Benzoic acid
• Sorbic acid
Films
• LDPE, LLDPE, HDPE
• PET, Polyolefin EVA
• MC
• WPI, SPI
• Egg albumen
• Methyl cellulose
• Corn zein films

7. Antimicrobial agents Matrix film Microorganism References
Malic acid, nicin,
natamycin
Whey protein Penicillium aeruginosa,
Penicillium commune,
Penicillium chrysogenum,
L. monocytogenes, Y.lipolytica,
Lagaron et al., 2011
Bacteriocins Pea protein isolate,
hydroxypropylmethylcellul
ose, methylcellulose,
sodium caseinate
L. inocua Sancez-Gonzalez et
al., 2013
Grape seed extract, nisin,
EDTA
Soy protein E.Coli O175:H7, L.
monocytogenes, S. typhimurium
Perumalla and
Sunil, 2012
Potassium sorbate Wheat gluten Aspergillus niger, Fusarium
incarnatum
Ture, Gallstedt and
Hedenqvist, 2012
Propionic acid Chitosan E.coli, L. plantarum Leceta et al.,2013
Clove essential oils Clove, Cyprus, citronella Aspergillus niger, Bacillus
coagulans, Bacillus cereus
Goni et al., 2009
Edible antimicrobial packaging

8. Methods
Addition of sachets (pads) Incorporating directly into
the packaging films
Coating of packaging with
a matrix that acts as a
carrier for antimicrobial
agent

9. Examples
 99% reduction in bacteria within
2 hours
 Extending the shelf life of
products
 Effective against bacteria and
moulds

10. Evidences
C. Hauser and J. Wunderlich, Procedia Food
Science 1, 197-202 (2011).
http://www.biocote.com/blog/biocote-bacteria-
imaging/

11. Challenges
 Susceptibility to the high processing
temperature used to manufacturing
packaging polymers
 Regulation issues
 Antimicrobial packaging is a promising form
of active packaging to improve safety and
shelf life of products
 The use of packaging materials is not meant
to be a substitute for good sanitation!!
Conclusions

12. References
1. A.M. Bieser, Y. Thomann, J.C. Tiller, Macromol Biosci 11, 111-121 (2011).
2. B. Malhotra, A. Keshwani and H. Kharkwal, Front Microbiol 6, 611 (2015).
3. C. Hauser and J. Wunderlich, Procedia Food Science 1, 197-202 (2011).
4. H.M.C. de Azeredo, Trends FoodSci Technol 30, 56–69 (2013).
5. S.G. Bhatia, and A. Kumari, Journal of Microbiology, Biotechnology and Food Sciences
05 (02), 120-126 (2015).
6. S. Rivero, M.A. Giannuzzi, and A. Pinotti, J. FoodEng 116, 524–531 (2013).
7. S. Mangalassary, Journal of Food Processing & Technology 03 (05) (2012).
8. Y. Wang, T.D. Canady, Z.J. Zhou, Y.L. Tang, D.N. Price, D.G. Bear, E.Y. Chi, K.S.
Schanze, D.G. Whitten, ACS Appl. Mater. Interfaces 3, 2209-2214 (2011).
9. Y. Zhong, X. Song, and Y. Li, Carbohydr Polym 84, 335–342 (2011).
10. http://www.biocote.com/how-antimicrobial-technology-works/