Keywords
antimicrobial compounds
food preservation
food safety
natural
How to Cite
Abstract
In order to prevent food spoilage, a great number of techniques and technologies have been developed over time in the food industry. Among these, packaging aims to protect food and extend its shelf life based on the containers’ materials. Nonetheless, fulfilling basic protection needs is irrelevant given the significant economic and nutritional loss due to the rapid food spoilage caused by the current packaging. Additionally, there is a growing demand both for fresh food with fewer synthetic compounds, and less waste generation. Such concerns led to the creation of active packaging, which can keep food safe for a long period without the need for synthetic compounds. Its materials slow the spoilage process through naturally occurring
compounds, which inhibit the growth of foodborne pathogens, thus reducing the incidence of illnesses caused by them. Its effectiveness rate is determined by the food characteristics, type of packaging, and molecules used. Therefore, this review explores the antimicrobial effect of various natural sources implemented in this technology (antioxidants, essential oils, and
antimicrobial of animal origin) and their effectiveness according to the material and type of packaging.
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