Antimicrobial agents from herbs and spices for food packaging applications

Farhad Garavand, Amirerfan Taghizadeh, Saeid Alizadeh, Shima Yousefi, Diako Khodaei, Ilaria Cacciotti

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Research shows that the antibacterial, antifungal, antioxidant, and to some extent physicochemical attributes of packaging materials can be affected by loading the natural antimicrobial ingredients. Like in many fields, this transition to natural antimicrobial-loaded packaging is an evolution rather than a revolution, and transformations are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the food shelf life and provide healthier food, thus diminishing the waste of agricultural resources. Moreover, it will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Where the package’s antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, and grafted into or onto the polymeric film. This chapter presents an outlook on the recent research trends and solutions in the domain of antimicrobial agents from herbs and spices employed in packaging materials. Furthermore, the latest apprises on the incorporation of antimicrobials from herbs and spices into various biopolymeric and polymeric systems, as well as in their combinations, were discussed.

Original languageEnglish
Title of host publicationFood Packaging and Preservation
Subtitle of host publicationAntimicrobial Materials and Technologies
PublisherElsevier
Pages113-131
Number of pages19
ISBN (Electronic)9780323900447
ISBN (Print)9780323886208
DOIs
Publication statusPublished - 1 Jan 2023

Keywords

  • Herbs and spices
  • antimicrobial agents
  • biodegradable materials
  • biopolymers
  • packaging materials

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