**4.3 Antimicrobial packaging**

It's the combination of edible packing material with some antimicrobial agents that aid in inhibiting the growth of microbes. There are several categories of antimicrobials that include, organic acids (acetic, benzoic, lactic, propionic, sorbic), fatty acid esters (glyceryl monolaurate), polypeptides (lysozyme, peroxidase, lactoferrin, nisin), plant essential oils (cinnamon, oregano, lemongrass), nitrites and sulfites, among others [24]. But their use is limited in fresh-cut fruits, only organic acids, and plant essential oils are used. The drawback is that fruits are losing their natural flavor and aroma due to the usage of essential oils. To confer antimicrobial activity, antimicrobial agents may be coated, incorporated, immobilized, or surface modified onto package materials [25].

Antimicrobial films are of 2 types: (a) mobile-which includes an antimicrobial agent that migrates on the surface of produce and prevents pathogenic growth (b) static that does not migrate and inhibits pathogen growth on the surface of produce. Packing materials with grapefruit seed extract in combination with a polyamide binder had an impact on microbial activity compared to grapefruit seed extract (GFSE) alone. When only GFSE is used it should antimicrobial activity against few microbes, but when used in association with a binder it is found effective against several microbes. But these when used alone may not be much effective, hence must be combined with other techniques such as pulsed light, high pressure, and irradiation could reduce the risk of pathogen contamination and extend the shelf-life of perishable food products.
