11 - Natural Antimicrobial Materials for Use in Food Packaging
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Inspection of antimicrobial particles in milk using RGB-laser scattering imaging combined with chemometric procedures
2024, Chemometrics and Intelligent Laboratory SystemsAntimicrobial packaging efficiency of ZnO-SiO<inf>2</inf> nanocomposites infused into PVA/CS film for enhancing the shelf life of food products
2020, Food Packaging and Shelf LifeCitation Excerpt :Nonetheless, expelling compound additives and added substances from food items altogether diminishes their shelf life. To address this, active antimicrobial packaging systems that contain materials inside or on the packaging that effectively restrain nourishment waste microorganisms can be utilized to lengthen the time of realistic usability of food items (Sullivan et al., 2018). Food contamination can happen during collecting, preparing, and conveyance (Al-Tayyar, Youssef, & Al-hindi, 2020).
A novel method to deliver natural antimicrobial coating materials to extend the shelf-life of European hake (Merluccius merluccius) fillets
2020, Food Packaging and Shelf LifeCitation Excerpt :However, nanotechnology, which is the development and application of materials that have one or more dimensions of the order of 100 nanometres (nm) or less (Chaudhry et al., 2008), may allow for the increase in scope of materials that could be applied via aerosolisation due to their small size features which could be readily dispersed, either as a particle, colloid or micelle, in an aerosolisable aqueous solution. Accordingly, the use of the nano equivalents of CS and EO’s have been widely reported as antimicrobial active agent in food packaging applications (Sullivan, Azlin-Hasim et al., 2018), and given their previously outlined properties make them ideally suited to this application. While studies have reported on the use of aerosolisation of antimicrobials as a treatment method to extend shelf of food products (Jiang et al., 2017; Vardar et al., 2012); to the best of our knowledge, none have investigated the use of aerosolisation of nano and non-nano NAM as means to deliver antimicrobial coating as treatment in a hurdle strategy to extend the shelf-life of hake fillets.
Antimicrobial effect of benzoic and sorbic acid salts and nano-solubilisates against Staphylococcus aureus, Pseudomonas fluorescens and chicken microbiota biofilms
2020, Food ControlCitation Excerpt :These results are in disagreement with Amrutha et al. (2017) who reported that organic acids are more effective against Gram-negative microorganisms. This may be as a result of the proposed mode of antimicrobial action of organic acids which through their ability to dissociate into weak acids which then can cross bacterial membranes as a result of the equilibrium between their ionised and non-ionised forms, the latter of which can freely diffuse cross hydrophobic membranes initiating a collapse in the proton gradients that are necessary for ATP synthesis, as free anions will combine with periplasmic protons pumped out by the electron transport chain, and carry them back across the membrane without passage through the F1Fo ATP synthase (Amrutha et al., 2017; Halstead et al., 2015; Sullivan et al., 2018a). Furthermore, as the pH of the organic acids environment decreases towards the pKa of the acid, its’ antimicrobial effectiveness increases, as decreasing pH allows more protonation of the acid (and is in a pH dependant equilibrium).
Synthesis of monodisperse chitosan nanoparticles
2018, Food HydrocolloidsCitation Excerpt :Numerous natural antimicrobials (NAMs) have been identified and applied in the food industry (Sullivan et al., 2018).