News

 Statistics

Number of Journals34
Number of Issues1,306
Number of Articles9,427
Article View9,188,341
PDF Download5,620,763
bayati, A., Sedaghat, N. (2021). Review of Antimicrobial Food Packaging and its Application in Dairy Products. Electronic and Cyber Defense, 11(44), 68-79.
alireza bayati; Naser Sedaghat. "Review of Antimicrobial Food Packaging and its Application in Dairy Products". Electronic and Cyber Defense, 11, 44, 2021, 68-79.
bayati, A., Sedaghat, N. (2021). 'Review of Antimicrobial Food Packaging and its Application in Dairy Products', Electronic and Cyber Defense, 11(44), pp. 68-79.
bayati, A., Sedaghat, N. Review of Antimicrobial Food Packaging and its Application in Dairy Products. Electronic and Cyber Defense, 2021; 11(44): 68-79.

Review of Antimicrobial Food Packaging and its Application in Dairy Products

علوم و فنون بسته‌بندی
Article 6, Volume 11, Issue 44, February 2021, Pages 68-79    PDF (784.24 K)
Document Type: Scientific Paper
Authors
alireza bayati1; Naser Sedaghat* 2
1PhD Student of Food Science and Technology, Ferdowsi University of Mashhad
2Professor of Ferdowsi University of Mashhad
Receive Date: 21 May 2020,  Revise Date: 20 June 2020,  Accept Date: 21 December 2020 
Abstract
In recent years, attention has been paid to active packaging in food production, which is due to the fact that this type of package is not only responsible for wrapping and protection of food against external factors, but also other benefits, such as helping to increase the shelf life of food using absorbent agents (moisture, oxygen, etc.), releasing the various compounds agents (ethanol, chlorine dioxide, ...) , heating and cooling the food and the possibility of determining food shelf life  using various sensors and reagents, such as  freshness reagents, etc. Antimicrobial packaging is one of the types of active packaging. In addition to protecting food from environmental conditions, antimicrobial packaging is able to inhibit or reduce the growth of microorganisms and increase the shelf life of food. The use of antimicrobial compounds in packaging materials in the food industry has also attracted the attention of researchers. Using antimicrobials in food products, in addition to reduce the microbial population and increase the quality and safety of products, it can greatly reduce the usage of synthetic and carcinogenic preservatives. Compounds with antimicrobial activity can be used in a mixed, stabilized or modified forms on the surface of edible coatings. Dairy products are highly susceptible to spoilage due to their high susceptibility to bacterial and fungal contamination. According to researches, the use of antimicrobial compounds in the packaging of these products, especially in cheeses, can be very helpful.
Keywords
Active Packaging; Antimicrobial Packaging; Dairy Products
References

1. مهدی زاده ت. (1391)، «تهیه فیلم فعال کامپوزیتی خوراکی نشـاسـته-کیتوزان به همراه اسانس روغنی آویشن کوهی»، عصـاره پوسـت انار و بررسـی خواص فیزیکومکانیکی، ضد میکروبی و آنتی اکسیدانی آن در آزمایشگاه و نمونه مدل غذایی، پایان نامة دکتری تخصصی، دانشکدة دامپزشکی، دانشگاه ارومیه.##

2. زهرا هجری ، مسعود حاتمیان، (آبان ماه 1393)، «کاربردنانوذرّات آنتی باکتریال در پوششهای بسته بندی موادغذایی زیست تخریب پذیر»، سومین همایش ملّی علوم و صنایع غذایی، مشهد.##

3. مائده مجتهدی، علی معتمدزادگان ، سمیرا صباغ پور، (اسفند ماه 1392)، «کاربرد نانولوله های کربنی آنتی باکتریال در بسته بندی مواد غذایی»، سومین همایش ملّی امنیت غذا، دانشگاه آزاد اسلامی واحد سوادکوه.##

4. Coma Veronique, Bioactive packaging technology for extended shelf-life of meat based products, 2008, meat science [78] , page: 90-103 .##

5. Chaudhry Q, Castle L. (2011). “Food applications of nanotechnologies: An overview of opportunities and challenges for developing countries”, Trends in Food Science & Technology. [doi: 10.1016/j.tifs.2011.01.001]. 2011;In Press,##

6. Zhang L, Jiang Y, Ding Y, Povey M, York D. (2007). “Investigation into the antibacterial behaviour of suspensions of ZnO nanoparticles (ZnO nanofluids) ”, Journal of Nanoparticle Research. 2007;9(3):479- 89.##

7. Cagri, A, Ustunol, Z , Osburn, W.N & Ryser, E.( 2003). “Inhibition of listeria monocytogenes on hot dogs using antimicrobial whey protein based edible casings”. J. Food Sci.68. 291– 299. 2003.##

8. Meyers, M.A. “Functionality of hydrocolloids in batter coating systems. In: Batters and  readings in food processings”. K Kulp, R Loewe (eds). American association of cereal Chemists, St. Paul MN. 117–141.1990.##

9. Meyers, R.C; Winter ,A.R & Weister, H. H. “Edible protective coating for extending the shelf life of poultry”. Food technol. 13 .146 – 148. 1959.##

10. Oussalah, M; Caillet, S; Salmieri, S; Saucier, L & Lacroix, M. “Antimi- Crobial and  ntioxidanteffects on milk protein-based films containing essential oils for preservation of whole”.##

11. Ahvenainen, R. (2003). “Novel food packaging techniques. In: Ahvenainen R. Editors.Active and intelligent packaging: an introduction”, Cambridge, UK: Woodhead Publishing Ltd.##

12. Faber, J.M. (1991). “Microbiological aspects of modified atmosphere packaging: Areview”, J. Food Prot 54, 58-70.##

13. Hotchkiss, J.H., (1997). “Food-packaging interactions influencing quality and safety”, Food Add. Contamin 14, 601-607.##

14. Ustunol, Z. (2009). “Edible films and coatings for meat and poultry. In: Embuscado,M.E., Huber, K.C. (Eds.). Edible films and coatings for food applications”, Springer,New York, NY. pp. 245-268.##

15. Weng, Y.M., Chen, M.J. (1997). “Sorbic anhydride as antimycotic additive in polyethylene food packaging films”, Lebensmittle Wiss. Technol 30, 485-487.##

16. Devlieghere, F., Vermeiren, L., Bockstal, A. and Debevere, J., (2000a). “Study onantimicrobial activity of a food packaging material containing potassium sorbate”, Acta Alimentaria 29, 137-146##

17. Dobias, J., Chudackova, K., Voldrich, M., Marek, M., (2000). “Properties ofpolyethylene films with incorporated benzoic anhydride and/or ethyl and propyl estersof 4-hydroxybenzoic acid and their suitability for food packaging”, Food Add. Contamin. 17, 1047-1053.##

18. Coma, V. (2008). “Bioactive packaging technologies for extended shelf life of meatbasedproducts”, Meat Science, 78(1), 90–103.##

19. An, D.S., Hwang, Y.I., Cho, S.H. and Lee, D.S., (1998). “Packaging of fresh curledlettuce and cucumber by using low density polyethylene films impregnated withantimocrobial agents”, Korean Soc. Food Sci. Nutr 27, 675-681.##

20. Davidson, P.M. and Parish, M.E. (1989). “Methods for testing the efficacy of foodantimicrobials”, Food Technol 43, 148-155.##

21. Lee, D.S., Hwang, Y.I., Cho, S.H. 1998. Developing antimicrobial packaging film for curled lettuce and soybean sprouts. Food Sci. Biotechnol 72, 1-69.##

22. Ha, J.U., Kim, Y.M., Lee, D.S., (2001). “Multilayered antimicrobial polyethylene filmsapplied to the packaging of ground beef. Packag”, Technol Sci, 14: 55-62.##

23. Scannell, A.G.M., Hill, C., Ross, R.P., Marx, S., Hartmeier, W. and Arendt, E.K., (2000). “Development of bioactive food packaging materials using immobilizedbacteriocins Lacticin 3147 and Nisaplin. Int”, J. Food Microbiol 60, 241-249.##

24. Han, J.H., Floros, J.D., (1997). “Casting antimicrobial packaging films and measuringtheir physical properties and antimicrobial activity”, J. Plastic Film Sheet 13, 287-298.##

25. Kester, J.J., Fennema, O.N. (1986). “Edible films and coatings: a review”, J. Food Technol 40, 47-59.##

26. Kumar R, Münstedt H. Silver ion release from antimicrobial polyamide/silver composites. Biomaterials. [doi: 10.1016/j. biomaterials. 2004.05.030]. 2005;26(14):2081-8.##

27. Dallas P, Sharma VK, Zboril R. Silver polymeric nanocomposites as advanced antimicrobial agents:##

28. Feng Q, Wu J, Chen G, Cui F, Kim T, Kim J. A mechanistic study of the antibacterial effect of silver.##

29. Yu H, Xu X, Chen X, Lu T, Zhang P, Jing X. (2007). “Preparation and antibacterial effects of PVA-PVP hydrogels containing silver nanoparticles”, Journal of Applied Polymer Science. 2007;103(1):125-33.##

30. Fernández A, Soriano E, López-Carballo G, Picouet P, Lloret E, Gavara R, et al. (2009). “Preservation of asepticconditions in absorbent pads by using silvernanotechnology”, Food Research International. 2009;42(8):1105-12.##

31. Biji, K.B., Ravishankar, C.N., Mohan, C.O., Srinivasa Gopal, T. K. (2015): “Smart packaging systems for food applications: review”, Journal of Food Science and Technology 52 (10), 6125-6135.##

32. Sinigaglia, M., Bevilacqua, A., Corbo, M.R., Pati, S., Del Nobile, M.A. (2008): “Use of active compoundfor prolonging the shelf life of mozzarella cheese”, International Dairy Journal 18, 624-630.##

33. Sobrino-Lopez, A., Martín-Belloso, O. (2008): “Use of nisinand other bacteriocins for preservation of dairy products”, International Dairy Journal 18, 329-343.##

34. Lee, C.H., An, D.S., Park, H.J., Lee, D.S. (2003): “Widespectrumantimicrobial packaging materials incorporatingnisin and chitosan in the coating”, Packaging Technology and Science 16, 99-106.##

35. Jin, T. (2010). “Inactivation of Listeria monocytogenes inskim milk”, Journal of Food Science 75 (2), 83-88. https://doi.org/10.1111/j.1750-3841.2009.01480##

36. Hoang, L.C., Chaine, A., Gregoire, L., Wache, Y. (2010). “Potential of nisin incorporated sodium caseinate films tocontrol Listeria in artificially contaminated cheese”, Food Microbiology 27, 940-944.##

37. Kallinteri, L.D., Kostoula, O.K., Savvaidis, I.N. (2013).“Efficacy of nisin and/or natamycin to improve the shelflifeof Galotyri cheese”, Food Microbiology 36, 176-181.##

38. Santonicola, S., Ibarra, V.G., Sendón, R., Mercogliano, R., Rodríguez-Bernaldo de Quirós, A. (2017). “AntimicrobialFilms Based on Chitosan and Methylcellulose ContainingNatamycin for Active Packaging Applications”, Coatings 7, 177.##

39. Moreira, M.R., Pereda, M., Marcovich, N.E., Roura, S.I. (2011). “Antimicrobial effectiveness of bioactive packagingmaterials from edible chitosan and casein polymers:Assessment on carrot, cheese, and salami”, Journal of Food Science 76 (1), M54-M63.##

40. Haghighi-Manesh, S., Azizi, M.H. (2017): “Active packagingsystems with emphasis on its applications in dairyproducts”, Journal of Food Process Engineering 40 (5), 1-13.##

41. Dutta, P., Tripathi, S., Mehrotra, G., Dutta, J. (2009). “Perspectives for chitosan based antimicrobial films infood applications”, Food Chemistry 114, 1173-1182. https://doi.org/10.1016/j.foodchem.2008.11.047##

42. Dos Santos Gouvea, F., Rosenthal, A., Da Rocha Ferreira, E.H. (2017): “Plant extract and essential oils added asantimicrobials to cheeses: a review”, Ciência Rural, Santa Maria 47 (08) 1-9.##

43. Brasil, I., Gomes, C., Puerta-Gomez, A., Castell-Perez, M.,Moreira, R. (2012): “Polysaccharide-based multilayered”.##

44. Arfa, B.A., Preziosi-Belloy, L., Chalier, P., Gontard, N. (2007). “Antimicrobial paper based on a soy proteinisolate or modified starch coating including carvacroland cinnamaldehyde”, Journal of Agricultural and Food Chemistry 55, 2155-2162.##

45. Kechichian, V., Ditchfield, C., Veiga-Santos, P., Tadini, C. C.(2010): “Natural antimicrobial ingredients incorporated inbiodegradable films based on cassava starch”, LWT – Food Science and Technology 43, 1088-1094.##

46. Kavas, G., Kavas, N. (2016): “Use of egg white proteinpowder based films fortified with sage and lemon balmessential oils in the storage of lor cheese”, Mljekarstvo 66 (2), 99-111.##

47. Moro, A., Berruga, M.I., Zalacain, A., Carmona, M. (2013). “Mycotoxicogenic fungal inhibition by innovative cheesecover with aromatic plants”, Journal of the Science of Food and Agriculture 93, 1112-1118.##

Statistics
Article View: 1,016
PDF Download: 564