Journal ArticleDOI
Review of antimicrobial food packaging
TLDR
A review of different types of antimicrobial polymers developed for food contact, commercial applications, testing methods, regulations and future trends is presented in this article, with a special emphasis on the advantages/disadvantages of each technology.Abstract:
Research and development of antimicrobial materials for food applications such as packaging and other food contact surfaces is expected to grow in the next decade with the advent of new polymer materials and antimicrobials. This article reviews the different types of antimicrobial polymers developed for food contact, commercial applications, testing methods, regulations and future trends. Special emphasis will be on the advantages/disadvantages of each technology.read more
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Journal ArticleDOI
Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors
TL;DR: Several applications of nanomaterials in food packaging and food safety are reviewed, including polymer/clay nanocomposites as high barrier packaging materials, silver nanoparticles as potent antimicrobial agents, and nanosensors and nanomMaterial-based assays for the detection of food-relevant analytes.
Journal ArticleDOI
Bio-nanocomposites for food packaging applications
TL;DR: The most promising nanoscale fillers are layered silicate nanoclays such as montmorillonite and kaolinite as mentioned in this paper, which can provide active and/or smart properties to food packaging systems.
Journal ArticleDOI
The Chemistry and Applications of Antimicrobial Polymers: A State-of-the-Art Review
TL;DR: This article reviews the state of the art of antimicrobial polymers primarily since the last comprehensive review by one of the authors in 1996 and discusses the requirements of antim antibiotic polymers, factors affecting the antimicrobial activities, methods of synthesizing antimicrobialpolymers, major fields of applications, and future and perspectives in the field of antimicrobials.
Journal ArticleDOI
Polymer surface modification for the attachment of bioactive compounds
TL;DR: This paper reviews recent advances in the covalent attachment of bioactive compounds to functionalized polymer surfaces including relevant techniques in polymer surface modification such as wet chemical, organosilanization, ionized gas treatments, and UV irradiation.
Journal ArticleDOI
Perspectives for chitosan based antimicrobial films in food applications
TL;DR: The present review aims to highlight various preparative methods and antimicrobial activity including the mechanism of the antimicrobial action of chitosan based films including the optimisation of the biocidic properties of these so called biocomposites films and role of biocatalysts in improvement of quality and shelf life of foods.
References
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Book
Plastics Additives Handbook.
TL;DR: In many commercial plastics, the polymer is only one of several constituents, and it is not necessarily the most important one as discussed by the authors, and this kind of manual at your disposal is dedicated to giving you the absolute best service.
Journal ArticleDOI
Casting Antimicrobial Packaging Films and Measuring Their Physical Properties and Antimicrobial Activity
Jung H. Han,John D. Floros +1 more
TL;DR: In this paper, an antimicrobial film was extruded using LDPE resins and potassium sorbate powder; its tensile properties, transparency and antimicrobial activity were measured to examine the adaptability as a packaging material.
Journal ArticleDOI
Applications of “active packaging” for improvement of shelf‐life and nutritional quality of fresh and extended shelf‐life foods
Journal ArticleDOI
Inhibition of fungal growth on bread by volatile components from spices and herbs and the possible application in active packaging with special emphasis on mustard essential oil
TL;DR: Results showed that the required shelf-life of rye bread could be achieved by active packaging with allyl isothiocyanate (AITC), and that hot-dog bread was more sensitive to AITC than rye bread, and may nevertheless require the additional effect of other preserving factors to avoid off-flavour formation.