Effect of antimicrobial packaging on physicochemical and microbial quality of chicken drumsticks

Active Low-Density Polyethylene-Based Films by Incorporating α-Tocopherol in the Free State and Loaded in PLA Nanoparticles: A Comparative Study

In this work, alpha-tocopherol (α-TOC) was encapsulated in poly(lactic acid) nanoparticles (PLA NPs) and added to low-density polyethylene (LDPE) films with the aim of producing an active film for food packaging applications. PLA NPs loaded with α-TOC were produced through nanoprecipitation and dried using two methods (freeze-dryer and oven). LDPE-based films with final polymeric matrix concentrations of 10 and 20 g/kg were then produced through blow extrusion. The results showed that LDPE-based films loaded with α-TOC can be produced using blow extrusion, and a good distribution of PLA NPs can be obtained within the LDPE matrix as observed using scanning electron microscopy (SEM). The mechanical properties were affected by the incorporation of α-TOC and PLA NPs loaded with α-TOC, with the observation of a decrease in tensile strength and Young's Modulus values and an increase in elongation at break. Regarding water vapor permeability, the films showed a reduction in the values with the addition of α-TOC and PLA NPs loaded with α-TOC compared to the LDPE film (control). Films with α-TOC in the free state and loaded in PLA NPs showed antioxidant activity, but their behavior was affected by the encapsulation process.

A Review on Antimicrobial Packaging for Extending the Shelf Life of Food

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.

Active Flexible Films for Food Packaging: A Review

Active food packaging is a dynamic area where the scientific community and industry have been trying to find new strategies to produce innovative packaging that is economically viable and compatible with conventional production processes. The materials used to develop active packaging can be organized into scavenging and emitting materials, and based on organic and inorganic materials. However, the incorporation of these materials in polymer-based flexible packaging is not always straightforward. The challenges to be faced are mainly related to active agents’ sensitivity to high temperatures or difficulties in dispersing them in the high viscosity polymer matrix. This review provides an overview of methodologies and processes used in the production of active packaging, particularly for the production of active flexible films at the industrial level. The direct incorporation of active agents in polymer films is presented, focusing on the processing conditions and their effect on the active agent, and final application of the packaging material. Moreover, the incorporation of active agents by coating technologies and supercritical impregnation are presented. Finally, the use of carriers to help the incorporation of active agents and several methodologies is discussed. This review aims to guide academic and industrial researchers in the development of active flexible packaging, namely in the selection of the materials, methodologies, and process conditions.

Spoilage Bacteria Counts on Broiler Meat at Different Stages of Commercial Poultry Processing Plants That Use Peracetic Acid

In poultry processing, spoilage microbes are persistent microorganisms, which affect the quality of broiler meat. Peracetic acid (PAA) is the most common antimicrobial used by commercial processing plants, which can reduce the prevalence of these microbes. The goal of this study was to determine the concentrations of aerobic bacteria, coliforms, lactic acid bacteria, and Pseudomonas on broiler meat in processing plants that use peracetic acid in various concentrations as the primary antimicrobial. Samples were collected from three processing plants at five processing steps: post-pick (defeathering), pre-chill, post-chill, mechanically deboned meat (MDM), and drumsticks. Samples were rinsed in buffered peptone water for bacteria isolation. Over six log CFU/sample of aerobic plate counts (APC), lactic acid bacteria, and coliforms were detected on post-pick samples. All spoilage bacteria were reduced to nondetectable levels on post-chill samples (p < 0.001). However, the presence of all bacteria on mechanically deboned meat (MDM) samples indicated varying degrees of cross contamination from post-chill and MDM samples. These results suggest PAA effectively reduces spoilage microbes in chilling applications irrespective of differences in PAA concentrations. However, due to the levels of spoilage microbes detected in MDM, it may be worth investigating the potential interventions for this stage of processing.

Advances in Functional Biopolymer-Based Nanocomposites for Active Food Packaging Applications

Polymeric nanocomposites have received significant attention in both scientific and industrial research in recent years. The demand for new methods of food preservation to ensure high-quality, healthy foods with an extended shelf life has increased. Packaging, a crucial feature of the food industry, plays a vital role in satisfying this demand. Polymeric nanocomposites exhibit remarkably improved packaging properties, including barrier properties, oxygen impermeability, solvent resistance, moisture permeability, thermal stability, and antimicrobial characteristics. Bio-based polymers have drawn considerable interest to mitigate the influence and application of petroleum-derived polymeric materials and related environmental concerns. The integration of nanotechnology in food packaging systems has shown promise for enhancing the quality and shelf life of food. This article provides a general overview of bio-based polymeric nanocomposites comprising polymer matrices and inorganic nanoparticles, and describes their classification, fabrication, properties, and applications for active food packaging systems with future perspectives.

Active biopackaging produced from by-products and waste from food and marine industries

The agro-food industry cannot today do without packaging to preserve and above all market its products. Plastic materials coming mainly from petrochemicals have taken a predominant place in the food packaging sector. They have become indispensable in many sectors, from fresh to frozen products, from meat and dairy products to fruit and vegetables or almost-ready meals. Plastics are cheap, their lightness reduces transport costs, and their convenience is fundamental for out-of-home catering. However, plastics pose serious end-of-life issues. The development of materials that are more respectful of the consumer and the environment has become a major issue. In addition, the agro-food industries generate significant quantities of waste or by-products that are poorly or not at all recovered. However, these contain constituents that can be extracted or transformed to be compatible with packaging uses. Many molecules from waste materials are of particular interest for the development of active packaging such as biopolymers, bioactive agents, inorganic compounds, fibers, or nano- and micro-objects. Providing bioactive functions such as antioxidants or antimicrobials can extend the shelf life of food while reducing the sophistication of plastic materials and thus improving their recycling. This article summarizes the main materials and constituents that can be recovered from waste and illustrates through several examples what could be the applications of such new, sustainable, and active packaging.

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of ḥalāl food certification systems. The pig matrix (meat and/or lard) may be fraudulently present in ḥalāl processed meat, as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of ḥalāl raw meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of ḥalāl salami and other halal meat foods.

Sorption, diffusivity, permeability and mechanical properties of chitosan, potassium sorbate, or nisin incorporated active polymer films

The active multilayer packaging films were formed from low-density polyethylene (LDPE) and polyamide containing a 2% antimicrobial agent in one of the LDPE sides of the film (LDPE/polyamide/LDPE-2% antimicrobial agent). The antimicrobial agents used were potassium sorbate (PS-film), nisin (N-film), or chitosan (CTS-film). The effects of antimicrobial incorporation on water vapor permeability (P), diffusivity (D _eff ), and solubility (S _o and S _H ) of the active and control films (LDPE/polyamide/LDPE) were investigated. A dynamic vapor sorption analyzer (DVS) was used to estimate the sorption isotherms of the films at 25 °C. Peleg was found to be the best equation to describe sorption behaviors. The addition of PS and nisin into the film matrix resulted in a lower P than that of the control film. The D _eff values of the active films were lower than those of control films, except for the CTS-film. The high water-holding capacity of PS and nisin might limit the D _eff of the respective films. It was found that Henry's law was applicable to relate P, D _eff , and S _o and S _H values of the multilayer film [correlation coefficient (r) = 0.909-0.971]. The mechanical and thermal properties of the active films were not significantly affected by the incorporation of PS and nisin (p > 0.05). However, the impact of stress and elongation (transverse direction) on the CTS-film was lower than on other films, which indicated that chitosan improved the mechanical properties of the film.

Efficiency of Novel Antimicrobial Coating Based on Iron Nanoparticles for Dairy Products’ Packaging

The main function of food packaging is to maintain food’s quality and safety. The use of active packaging, including antimicrobial materials, can significantly extend the shelf life of food. Many of these packaging solutions are based on the application of polymer films containing metal nanoparticles (e.g., Ag, Au, Cu) or metal oxides (e.g., TiO2, ZnO, MgO). However, the use of iron nanoparticles is rarely mentioned. In the study, polylactide (PLA) films containing zero-valent iron (ZVI) were made by casting method. Pure PLA films and PLA films with the addition of Fe2O3 were used as comparative materials. The composition and structure of ZVI/PLA films were evaluated with scanning electron microscopy. The XRD spectra performed on ZVI/PLA films confirmed the presence of iron in the packaging material and revealed their oxide form (Fe2O3). The addition of zero-valent iron in the concentration 1%, 3%, or 5% resulted in the formation of crystallographic planes measuring 40.8, 33.6, and 28.6 nm, respectively. The color and gloss of the films, and their antimicrobial activity against bacteria (Bacillus subtilis, Escherichia coli, Staphylococcus epidermidis) and fungi (Geotrichum candidum, Rhodotorula rubra) were also examined. The PLA films with addition of 3% of ZVI (w/w) inhibited the growth of all tested organisms in contrast to PLA and PLA/Fe2O3 films. The addition of ZVI to polymer matrix caused changes in its appearance and optical properties. The ZVI/PLA coating used on polyolefin film allowed to extend the shelf life of goat cheese packed in examined material to 6 weeks. Considering the antimicrobial properties of the ZVI/PLA films and PLA biodegradability the obtained material can be successfully applied in the food industry.

Active Packaging Applications for Food

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

Polyethylene Terephthalate/Acryl Butadiene Styrene Copolymer Incorporated with Oak Shell, Potassium Sorbate and Egg Shell Nanoparticles for Food Packaging Applications: Control of Bacteria Growth, Physical and Mechanical Properties

In this study, the effect of renewable and degradable resources including Oak shell, potassium sorbate and egg shell nanoparticles on the overall properties of polyethylene terephthalate (PET)/acryl butadiene styrene (ABS) were investigated. In this regard, the effect of mentioned additives on the mechanical properties, oxygen permeability, water absorption rate and anti-microbial properties of recycled PET/ABS blend were examined. The results revealed that the addition of ABS to PET can lead to an increase in tensile strength, while it can lead to a decrease in the elongation at break and Young's modulus. Moreover, the addition of Oak shell and potassium sorbate to the PET/ABS mixture can enhance the antimicrobial properties. However, these additives can lead to a significant increase in the water absorption and oxygen permeability within the PET/ABS mixture. On the other hand, reinforcement of PET/ABS with egg shell nanoparticles not only improves the mechanical properties of PET/ABS but also can lead to a decrease in the water absorption and oxygen permeability compared with neat PET/ABS. The main aim of this study is to develop anti-bacterial and degradable plastic structures based on recycled PET/ABS to find a solution for recycling plastic based scraps or improving their natural degradability.

Nanotechnology: An Untapped Resource for Food Packaging

Food commodities are packaged and hygienically transported to protect and preserve them from any un-acceptable alteration in quality, before reaching the end-consumer. Food packaging continues to evolve along-with the innovations in material science and technology, as well as in light of consumer's demand. Presently, the modern consumers of competitive economies demands for food with natural quality, assured safety, minimal processing, extended shelf-life and ready-to-eat concept. Innovative packaging systems, not only ascertains transit preservation and effective distribution, but also facilitates communication at the consumer levels. The technological advances in the domain of food packaging in twenty-first century are mainly chaired by nanotechnology, the science of nano-materials. Nanotechnology manipulates and creates nanometer scale materials, of commercial and scientific relevance. Introduction of nanotechnology in food packaging sector has significantly addressed the food quality, safety and stability concerns. Besides, nanotechnology based packaging intimate's consumers about the real time quality of food product. Additionally, nanotechnology has been explored for controlled release of preservatives/antimicrobials, extending the product shelf life within the package. The promising reports for nanotechnology interventions in food packaging have established this as an independent priority research area. Nanoparticles based food packages offer improved barrier and mechanical properties, along with food preservation and have gained welcoming response from market and end users. In contrary, recent advances and up-liftment in this area have raised various ethical, environmental and safety concerns. Policies and regulation regarding nanoparticles incorporation in food packaging are being reviewed. This review presents the existing knowledge, recent advances, concerns and future applications of nanotechnology in food packaging sector.

Nanoengineered Eggshell-Silver Tailored Copolyester Polymer Blend Film with Antimicrobial Properties

In this study, the reinforcement effect of different proportions of eggshell/silver (ES-Ag) nanomaterial on the structural and antimicrobial properties of 70/30 poly(butylene-co-adipate terephthalate)/polylactic acid (PBAT/PLA) immiscible blends was investigated. The ES-Ag was synthesized using a single step ball milling process and characterized with X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and transmission electron microscopy (TEM). These results confirmed the existence of silver nanoparticles (Ag NPs) in the interstitial spaces of the eggshell particles. The thin films in this study were prepared using hot melt extrusion and 3D printing for mechanical and antimicrobial testing, respectively. These films were also characterized by thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), XRD, tensile testing, and antimicrobial analysis. It was found that the incorporation of ES-Ag (0.5-2.0% content) compromised the tensile properties of the blend, due to poor interaction between the matrix and the ES-Ag in the ternary systems, but thermal analysis revealed improvement in the onset of degradation temperature and char yield at 500 °C. Though film toughness was better than that of PLA, the strength was lower, yet synergistic to those of PBAT and PLA. In general, the PBAT/PLA/ES-Ag ternary system had properties intermediate to those of the pure polymers. In vitro assessment of the antimicrobial activity of these films conducted on Listeria monocytogenes and Salmonella Enteritidis bacteria revealed that the blend composite films possessed bacteriostatic effects, due to the immobilized ES-Ag nanomaterials in the blend matrix. Atomic absorption spectroscopy (AAS) analysis of water and food samples exposed to the films showed that Ag NPs were not released in distilled water and chicken breast after 72 and 168 h, respectively.

Potential of the polymer poly-[2-(tert-butylamino) methylstyrene] as antimicrobial packaging material for meat products

AIMS

The objective of the study was to investigate the antimicrobial potential of a new SAM(®) polymer poly(TBAMS) as packaging material for meat products.

METHODS AND RESULTS

The influence of temperature, time and product factors on the antimicrobial activity of poly(TBAMS) against different bacteria was determined using a modified test method based on the Japanese Industrial Standard 2801:2000. Results showed a significant reduction in bacterial counts on poly(TBAMS) compared with the reference material of several meat-specific micro-organisms after 24 h at 7°C. Bacterial counts of Staphylococcus aureus, Listeria monocytogenes, Lactobacillus spp., Brochothrix thermosphacta and Escherichia coli were reduced by >4·0 log10  units. Pseudomonas fluorescens was less sensitive to poly(TBAMS) within 24 h between 2 and 7°C. Prolonging the storage time to 48 h, however, resulted in an increased reduction rate. Furthermore, antimicrobial activity was also observed if meat components in the form of meat extract, meat juice or bovine serum albumin protein were present. Antimicrobial activity was also achieved if inoculated with mixed cultures.

CONCLUSIONS

Poly(TBAMS) showed antimicrobial properties under conditions typical for meat supply chains.

SIGNIFICANCE AND IMPACT OF THE STUDY

Poly(TBAMS) bears a high potential to increase safety and shelf life of meat products.