Preface

Food packaging is an essential process to obtain a durable good for both producers and consumers. The primary function of packaging is to protect foods from physical, chemical, and biological spoilage during their shelf life. The shelf life period is very much dependent on the conditions of the packaging and storage conditions of the foodstuffs. This period determines not only the stability of the foods but also affects their safety, because marketed foods must be ready to consume in terms of food safety conditions. If the safety of foods isn't sufficient to comply with the quality standards, then public health will be at risk. To overcome such problems the food industry has been implementing many solutions to provide the best marketed foodstuffs. Packaging is one of these attempts. In the current hi-tech world, packaging is experiencing a renewing process to stand up to trends. Therefore, active and intelligent packaging is being researched and marketed by the global packaging community. Active food packaging refers to actively changing the conditions of the packaging within the atmospheric gas composition of the inner and/or outer surface of the package to extend the shelf life of packed foods. Specifically, active antimicrobial packaging uses packaging materials to carry antimicrobials to the food to provide bioactivity in the packaging atmosphere. Intelligent packaging can sense environmental changes and inform the retailer or consumer of the new conditions of the package atmosphere because the conditions might be negatively changed during the transportation or storage periods, for example temperature fluctuation, gas exchange, microbial growth, or off-flavor release. Therefore, this kind of packaging communicates with the end user to display knowledge of ingredients, production, and expiry date.

The current book is composed of five chapters and is aimed at enlightening readers of the adaptation of active food packaging applications. Chapter 1 is an introductory chapter written by the editors of the book, Sinan Uzunlu and Işıl Var. Chapter 2 is written by Farhan Saeed, Muhammad Afzaal, Tabussam Tufail, and Aftab Ahmad. The authors have extensively reviewed the use of natural antimicrobial agents for active packaging applications. Related with that chapter, authors Cecilia Rojas de Gante, Judith A. Rocha, and Carlos P. Saenz Collins have provided their research in Chapter 3. A review by Nurul Saadah Said and Norizah Mhd Sarbon is provided on protein-based active film as antimicrobial food packaging in Chapter 4. The edibility of protective films has been known since the ancient era of human society. Chapter 5 is on edible films incorporated with active compounds, including their properties and application and is authored by Rawdkuen Saroat. We are grateful to all the contributors who made this book possible, and it is our expectation that this book will be beneficial for students, academicians, and professionals in the field of food and materials science, and in the packaging community.

We would like to express our special thanks to Ms. Romina Skomersic, who served as Publishing Process Manager, for her timeless support to finalize the book project. We also thank the publisher InTechOpen, Pamukkale University, and Çukurova University for their concern and support to publish this book.

**Prof. Dr. Işıl Var**

Çukurova University Agricultural Faculty Food Engineering Department, Adana, Turkey

#### **Dr. Sinan Uzunlu**

**1**

**Chapter 1**

**1. Introduction**

*Sinan Uzunlu and Işıl Var*

Introductory Chapter: Active

Antimicrobial Food Packaging

Food spoilage is the most matter of concern for growers, retailers and consumers; because, foods can be easily deteriorated in a short time unless

these are found passive, whereas active functions are needed nowadays [1].

*or from the packaged food or the environment surrounding the food'* [1, 2].

amount of active compounds in the food formulations [1].

precautions are taken. Although processing of raw foods by various unit operations preserves the foods up to consumption, the processed foods mostly need to be packaged for a safe retailing and consumption. The basic functions of a food

packaging are protection, containment, convenience and communication. However,

The term 'active packaging' basically refers to shifting protective role of passive packaging to an active role. This means to actively change the conditions of the package within its atmospheric gas composition of inner and/or outer surface of the package to extend the shelf life of packed foods. Antioxidants, enzymes, aromatic compounds, nutraceuticals, essential oils and antimicrobial compounds are used as emitters (active releasing systems) or absorbers (active scavenging systems) in active packaging. European Regulation EC No 450/2009 defines the active packaging as '*deliberately incorporate components that would release or absorb substances into* 

Moisture, odour, flavour or gases in the package such as oxygen, carbon dioxide, ethylene are absorbed or emitted by active releasing systems (emitters) or active scavenging systems (absorbers). Active releasing systems are mainly used as antioxidant or antimicrobial carbon dioxide releaser, whereas active scavenging systems (absorbers) are used for oxygen, moisture and ethylene scavenger or absorber [1, 2]. Active releasing systems are using an active compound (green tea extract, tocopherols, butylated hydroxytoluene, citric acid, sodium bicarbonate, etc.), where incorporated to the film or tray structure, while active scavenging systems are using sealed small sachets carrying an active compound (iron, ascorbic acid, photosensitive dyes, palladium, zeolites, etc.) in the packaging. However, the kind of scavenger use in the package is taking concerns for elders and children who might consume the scavengers falsely or the accidental breakage of scavenger sachets might result to an undesired consumption of scavenger material, such as iron, palladium, catechol and oxidative enzymes. It should be outlined that scavenger use in Asian market was positively implemented when compared to European market [2]. Active antimicrobial food packaging is an emerging technology in food packaging, because consumers are demanding more natural foods with less additive usage in the food formulations. In this point, antimicrobial compounds are incorporated into the packaging materials (film and/or tray) or coating onto the packaging surface, or immobilising them in sachets to combat with spoiling microorganisms and pathogens in foods. Therefore, this kind of usage reduces the addition of required

Alanya Alaaddin Keykubat University Rafet Kayış Engineering Faculty Food Engineering Department, Alanya-Antalya, Turkey

#### **Chapter 1**

## Introductory Chapter: Active Antimicrobial Food Packaging

*Sinan Uzunlu and Işıl Var*

#### **1. Introduction**

Food spoilage is the most matter of concern for growers, retailers and consumers; because, foods can be easily deteriorated in a short time unless precautions are taken. Although processing of raw foods by various unit operations preserves the foods up to consumption, the processed foods mostly need to be packaged for a safe retailing and consumption. The basic functions of a food packaging are protection, containment, convenience and communication. However, these are found passive, whereas active functions are needed nowadays [1].

The term 'active packaging' basically refers to shifting protective role of passive packaging to an active role. This means to actively change the conditions of the package within its atmospheric gas composition of inner and/or outer surface of the package to extend the shelf life of packed foods. Antioxidants, enzymes, aromatic compounds, nutraceuticals, essential oils and antimicrobial compounds are used as emitters (active releasing systems) or absorbers (active scavenging systems) in active packaging. European Regulation EC No 450/2009 defines the active packaging as '*deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food'* [1, 2].

Moisture, odour, flavour or gases in the package such as oxygen, carbon dioxide, ethylene are absorbed or emitted by active releasing systems (emitters) or active scavenging systems (absorbers). Active releasing systems are mainly used as antioxidant or antimicrobial carbon dioxide releaser, whereas active scavenging systems (absorbers) are used for oxygen, moisture and ethylene scavenger or absorber [1, 2].

Active releasing systems are using an active compound (green tea extract, tocopherols, butylated hydroxytoluene, citric acid, sodium bicarbonate, etc.), where incorporated to the film or tray structure, while active scavenging systems are using sealed small sachets carrying an active compound (iron, ascorbic acid, photosensitive dyes, palladium, zeolites, etc.) in the packaging. However, the kind of scavenger use in the package is taking concerns for elders and children who might consume the scavengers falsely or the accidental breakage of scavenger sachets might result to an undesired consumption of scavenger material, such as iron, palladium, catechol and oxidative enzymes. It should be outlined that scavenger use in Asian market was positively implemented when compared to European market [2].

Active antimicrobial food packaging is an emerging technology in food packaging, because consumers are demanding more natural foods with less additive usage in the food formulations. In this point, antimicrobial compounds are incorporated into the packaging materials (film and/or tray) or coating onto the packaging surface, or immobilising them in sachets to combat with spoiling microorganisms and pathogens in foods. Therefore, this kind of usage reduces the addition of required amount of active compounds in the food formulations [1].

Minimal usage versus instant usage of antimicrobials displays equal or higher antimicrobial activity by release mechanism. Another advantage of active packaging is that additives are released in a controlled manner, while using the additives in food formulations might not be fully effective; because, additives could be consumed by reactions in foods. Besides, aerobic microbial spoilers have chance to be effectively controlled, because the volatile antimicrobials are released into the package headspace in vapour phase. Hence, some of the antimicrobials (bacteriocins, enzymes, organic acids, nano-sized metal oxides and bacteriophages) are handled as non-volatile basis agents in active antimicrobial food packaging and need to be directly contacted with the food, whereas volatile agents do not need a direct contact between food and packaging materials. The fact is that antimicrobial activity penetrates every corner of the package and provides surface protection owing to the gaseous characteristic of the agent [3–5].

Essential oils, extracted compounds of various plants or animals, bacteriocins, enzymes, organic acids, nano-sized metal oxides and bacteriophages are commonly studied for use in antimicrobial packaging in numerous researches [3, 4]. Flowers, buds, leaves, stem, bark and seeds are the common materials used for their essential oils (EOs). Plants synthesise two kinds of oils, which are fixed oils and essential oils. Esters of glycerol and fatty acids are defined as fixed oils, whereas EOs are composed of volatile, organic compounds originating from a single botanic source, that provide the flavour and fragrance of the plant [6]. The performance of EOs for antimicrobial and antioxidant activities depends on the plant's botanical characteristics, season, harvesting and extraction conditions, as well as complexity of the foods such as pH, water activity and lipid content affects the performance of EOs, while reproducibility, organoleptic acceptance, migration and allergic reactions of the EOs are limiting factors for use in real packaging conditions [4].

Allergic contact dermatitis is the most common type of adverse reaction of EOs, where cinnamon bark, laurel leaf and tea tree are the reported EOs. The possible toxicity of the EOs is the major concern in food packaging that governed by regulations. Some EOs contain potential eye and airway irritation compounds; therefore, the safety of EOs should be checked when used in food packaging, because EOs are used for their antimicrobial effect in the vapour phase that may result in unwanted respiratory diseases. The reason is, volatile organic compounds are also present in some essential oil constituents and is defined by the US Environmental Protection Agency as '*any compound of carbon, excluding carbon monoxide, carbon dioxide, carbonic acid, metallic carbides, or carbonates, and ammonium carbonate, which participates in atmospheric photochemical reactions'*. In fact, EOs are not a significant cause of respiratory disease; however, inhaled fragrant molecules can trigger attacks in people with asthma or multiple chemical sensitivity. To prevent the EOs-based hazards, limiting the doses and concentrations is a simple and effective way in daily intake. However, in case of the packaging applications, migration limits are important when manufacturing plastics for food contact, where published by European Commission [4, 6].

The research-oriented studies of food scientists and packaging engineers have a leading role in the packaging community. Fabricating an active packaging material is provided by various processing methods that affect film structure and property, which determines the release rate and finally the stability of the active compound. The key word is release rate. The interaction between the packaging material (acted as carrier) and the active compound (acted as releaser) determines the release rate, which have a direct effect on the food quality. The commercial processes of active packaging films involve the cast film and blown film processes. The processing of films follows the order: melting a polymer resin, extruding the polymer melt through a die, stretching and cooling the melted polymer into a film. When required, more than two polymers can be blended using a chaotic mixer [5].

**3**

*Introductory Chapter: Active Antimicrobial Food Packaging*

compound are also determinative in the outlined framework [5].

is used during transportation of fresh fish fillets [8].

share with plants and animals [11].

The success of the produced controlled release packaging material is laid on a conceptual framework that determined by Yam and co-workers [5]. The framework is mainly structured on process, structure, property and food parameters. The latter is basically structured on food research, while the formers are structured on packaging research basis. The required shelf life depending on the storage conditions, as well as package contact and the subjected food composition is governed by target release rate of the active compound from packaging material. Stability of active compound/s and release rate, properties of packaging material (e.g. gas permeability) are related with the package structure, morphology of blended polymer and localization of active compounds. These are affected by processing methods such as cast film, blown film, smart blending (chaotic advection), lamination/co-extrusion, solution casting/coating. Type and ratio of the polymer/s and the property of active

There are a number of published articles on the current chapter in literature. However, it was our aim to reflect a brief introduction on active antimicrobial food packaging rather than to provide an extensive chapter to the reader. Recently documented reviews for active food packaging by Janjarasskul and Suppakul, Yildirim et al., Ahmed et al. and Ribeiro-Santos et al., as well a review highlighting sachet use in antimicrobial food packaging by Otoni et al. are recommended for further

The fact is that a number of studies are made by casting method or solvent process to prepare active films in laboratories. Therefore, many of them failed to adapt to the real packaging processes. Some of the reported researches are successfully implemented to the industrial applications [10]. Applications subjected to trade will be summarised in the following statements. An organic compound allyl isothiocyanate (AITC) is used in sheets, labels and films in Japanese market using Wasaouro™ trademark. A bacteriocin, natamycin-based, antifungal coating under the brand name SANICO®, is available for use in cheeses and sausages. Carbon dioxide sachets for use as emitters to provide suppressing microorganism growth and preventing package collapse in modified atmosphere packaging (MAP) is also commercially available under the Verifrais™ brand. However, UltraZap XtendaPak contents have both antimicrobial agents and CO2 emitter for meat, poultry and seafood packaging. *Salmonella* spp., *Campylobacter* spp. and *Escherichia coli* growth in fresh meat are controlled by using silver nanocomposite films under the brand names Biomaster®, Irgaguard®, Surfacine®, Aglon®, d2p®, Ionpure® and Bactiblock®. An antimicrobial paper, Food-touch®, carrying silver-based additive

In future, to gain the sustainability in active food packaging, tailor-made packaging solutions will be needed for specific food products. Besides, the trend today is using bio-degradable agro-polymers and animal-derived polymers in active food packaging to reduce the waste of packaging materials, especially plastics. This is because of the fact that globally we waste millions of tonnes of plastics in the environment, and those plastic debris threatens the whole ecosystem, which we

polypropylene (PP) and plasticizers (water, glycerol, glycol, etc.) [11].

For a sustainable ecosystem, starch, proteins (e.g. casein, whey, soy, gluten, corn maize), polylactic acid, polyhydroxyalkanoate, polyhydroxybutyrate, chitosan are used for their biodegradability both in researches and industrial applications in active packaging [10]. Relatively, high cost and mechanical features of the natural biodegradable polymers versus the synthetic polymers are the limiting factors for their usage in food packaging. However, mechanical performances (tensile strength, elongation at break, etc.) and barrier properties (gases, water vapour) could be increased by blending with common synthetic polymers, such as polyethylene (PE),

*DOI: http://dx.doi.org/10.5772/intechopen.82429*

reading [2, 4, 7–10].

*Active Antimicrobial Food Packaging*

owing to the gaseous characteristic of the agent [3–5].

the EOs are limiting factors for use in real packaging conditions [4].

Minimal usage versus instant usage of antimicrobials displays equal or higher antimicrobial activity by release mechanism. Another advantage of active packaging is that additives are released in a controlled manner, while using the additives in food formulations might not be fully effective; because, additives could be consumed by reactions in foods. Besides, aerobic microbial spoilers have chance to be effectively controlled, because the volatile antimicrobials are released into the package headspace in vapour phase. Hence, some of the antimicrobials (bacteriocins, enzymes, organic acids, nano-sized metal oxides and bacteriophages) are handled as non-volatile basis agents in active antimicrobial food packaging and need to be directly contacted with the food, whereas volatile agents do not need a direct contact between food and packaging materials. The fact is that antimicrobial activity penetrates every corner of the package and provides surface protection

Essential oils, extracted compounds of various plants or animals, bacteriocins, enzymes, organic acids, nano-sized metal oxides and bacteriophages are commonly studied for use in antimicrobial packaging in numerous researches [3, 4]. Flowers, buds, leaves, stem, bark and seeds are the common materials used for their essential oils (EOs). Plants synthesise two kinds of oils, which are fixed oils and essential oils. Esters of glycerol and fatty acids are defined as fixed oils, whereas EOs are composed of volatile, organic compounds originating from a single botanic source, that provide the flavour and fragrance of the plant [6]. The performance of EOs for antimicrobial and antioxidant activities depends on the plant's botanical characteristics, season, harvesting and extraction conditions, as well as complexity of the foods such as pH, water activity and lipid content affects the performance of EOs, while reproducibility, organoleptic acceptance, migration and allergic reactions of

Allergic contact dermatitis is the most common type of adverse reaction of EOs, where cinnamon bark, laurel leaf and tea tree are the reported EOs. The possible toxicity of the EOs is the major concern in food packaging that governed by regulations. Some EOs contain potential eye and airway irritation compounds; therefore, the safety of EOs should be checked when used in food packaging, because EOs are used for their antimicrobial effect in the vapour phase that may result in unwanted respiratory diseases. The reason is, volatile organic compounds are also present in some essential oil constituents and is defined by the US Environmental Protection Agency as '*any compound of carbon, excluding carbon monoxide, carbon dioxide, carbonic acid, metallic carbides, or carbonates, and ammonium carbonate, which participates in atmospheric photochemical reactions'*. In fact, EOs are not a significant cause of respiratory disease; however, inhaled fragrant molecules can trigger attacks in people with asthma or multiple chemical sensitivity. To prevent the EOs-based hazards, limiting the doses and concentrations is a simple and effective way in daily intake. However, in case of the packaging applications, migration limits are important when manufacturing plastics for food contact, where published by European Commission [4, 6].

The research-oriented studies of food scientists and packaging engineers have a leading role in the packaging community. Fabricating an active packaging material is provided by various processing methods that affect film structure and property, which determines the release rate and finally the stability of the active compound. The key word is release rate. The interaction between the packaging material (acted as carrier) and the active compound (acted as releaser) determines the release rate, which have a direct effect on the food quality. The commercial processes of active packaging films involve the cast film and blown film processes. The processing of films follows the order: melting a polymer resin, extruding the polymer melt through a die, stretching and cooling the melted polymer into a film. When required, more than two polymers can be blended using a chaotic mixer [5].

**2**

The success of the produced controlled release packaging material is laid on a conceptual framework that determined by Yam and co-workers [5]. The framework is mainly structured on process, structure, property and food parameters. The latter is basically structured on food research, while the formers are structured on packaging research basis. The required shelf life depending on the storage conditions, as well as package contact and the subjected food composition is governed by target release rate of the active compound from packaging material. Stability of active compound/s and release rate, properties of packaging material (e.g. gas permeability) are related with the package structure, morphology of blended polymer and localization of active compounds. These are affected by processing methods such as cast film, blown film, smart blending (chaotic advection), lamination/co-extrusion, solution casting/coating. Type and ratio of the polymer/s and the property of active compound are also determinative in the outlined framework [5].

There are a number of published articles on the current chapter in literature. However, it was our aim to reflect a brief introduction on active antimicrobial food packaging rather than to provide an extensive chapter to the reader. Recently documented reviews for active food packaging by Janjarasskul and Suppakul, Yildirim et al., Ahmed et al. and Ribeiro-Santos et al., as well a review highlighting sachet use in antimicrobial food packaging by Otoni et al. are recommended for further reading [2, 4, 7–10].

The fact is that a number of studies are made by casting method or solvent process to prepare active films in laboratories. Therefore, many of them failed to adapt to the real packaging processes. Some of the reported researches are successfully implemented to the industrial applications [10]. Applications subjected to trade will be summarised in the following statements. An organic compound allyl isothiocyanate (AITC) is used in sheets, labels and films in Japanese market using Wasaouro™ trademark. A bacteriocin, natamycin-based, antifungal coating under the brand name SANICO®, is available for use in cheeses and sausages. Carbon dioxide sachets for use as emitters to provide suppressing microorganism growth and preventing package collapse in modified atmosphere packaging (MAP) is also commercially available under the Verifrais™ brand. However, UltraZap XtendaPak contents have both antimicrobial agents and CO2 emitter for meat, poultry and seafood packaging. *Salmonella* spp., *Campylobacter* spp. and *Escherichia coli* growth in fresh meat are controlled by using silver nanocomposite films under the brand names Biomaster®, Irgaguard®, Surfacine®, Aglon®, d2p®, Ionpure® and Bactiblock®. An antimicrobial paper, Food-touch®, carrying silver-based additive is used during transportation of fresh fish fillets [8].

In future, to gain the sustainability in active food packaging, tailor-made packaging solutions will be needed for specific food products. Besides, the trend today is using bio-degradable agro-polymers and animal-derived polymers in active food packaging to reduce the waste of packaging materials, especially plastics. This is because of the fact that globally we waste millions of tonnes of plastics in the environment, and those plastic debris threatens the whole ecosystem, which we share with plants and animals [11].

For a sustainable ecosystem, starch, proteins (e.g. casein, whey, soy, gluten, corn maize), polylactic acid, polyhydroxyalkanoate, polyhydroxybutyrate, chitosan are used for their biodegradability both in researches and industrial applications in active packaging [10]. Relatively, high cost and mechanical features of the natural biodegradable polymers versus the synthetic polymers are the limiting factors for their usage in food packaging. However, mechanical performances (tensile strength, elongation at break, etc.) and barrier properties (gases, water vapour) could be increased by blending with common synthetic polymers, such as polyethylene (PE), polypropylene (PP) and plasticizers (water, glycerol, glycol, etc.) [11].

The performance of the polymer blends depends on three main parameters, which are miscibility, compatibility and morphology. The preferred method in industries is melt blending, which is found economic and proper to combine two or more dissimilar characteristics of polymers. Currently, the strategy for compatibilization processes to produce high-performance polymer blends is being undertaken. Therefore, the biodegradable polymers are expected to decrease the amount of conventional polymers usage, such as PE and PP, in the packaging production chain [11].

Apart from this introductory chapter, this book is composed of four chapters and aimed to introduce the reader with active antimicrobial food packaging, as well as regarding concerns of the consumers on food additives. An overview of using natural antimicrobial agents is summarized in Chapter 1, which meet the consumer demands on replacing natural antimicrobials instead of synthetic additive usage in the food industry. Examples for using native plants of Mexico for developing active antimicrobial films are provided in Chapter 2, as an article. Active films, carbohydrates, and proteins as well are used for fabrication. Chapter 3 gives detailed information on protein usage in active antimicrobial food packaging. The use of active compounds in edible films is outlined in Chapter 4.

#### **Author details**

Sinan Uzunlu1 \* and Işıl Var2

1 School of Applied Sciences, Pamukkale University, Çivril, Turkey

2 Faculty of Agriculture, Department of Food Engineering, Çukurova University, Adana, Turkey

\*Address all correspondence to: suzunlu@hotmail.com

© 2018 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

**5**

pp. 100-109

*Introductory Chapter: Active Antimicrobial Food Packaging*

[8] Ahmed I, Lin H, Zou L, Brody AL, Li Z, Qazi IM, et al. A comprehensive review on the application of active packaging technologies to muscle foods. Food Control. 2017;**82**:163-178. DOI: 10.1016/j.foodcont.2017.06.009

[9] Ribeiro-Santos R, Andrade M, Sanches-Silva A. Application of encapsulated essential oils as

[10] Guilbert S, Gontard N. Agropolymers for edible and biodegradable films: Review of agricultural polymeric materials, physical and mechanical characteristics. In: Innovations in Food Packaging. London (UK): Elsevier;

2017;**14**:78-84

2005. pp. 263-276

DOI: 10.1002/app.45726

antimicrobial agents in food packaging. Current Opinion in Food Science.

[11] Muthuraj R, Misra M, Mohanty AK. Biodegradable compatibilized polymer blends for packaging applications: A literature review. Journal of Applied Polymer Science. 2018;**135**:1-35.

*DOI: http://dx.doi.org/10.5772/intechopen.82429*

[1] Yam KL, Lee DS. Emerging food packaging technologies: An overview. In: Yam KL, Lee DS, editors. Emerging Food Packaging Technologies: Principles

and Practice. Cambridge (UK): Woodhead Publishing; 2012. pp. 1-9

[2] Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, et al. Active packaging applications for food. Comprehensive Reviews in Food Science and Food Safety. 2018;**17**: 165-199. DOI: 10.1111/1541-4337.12322

[3] López-Carballo G, Gómez-Estaca CR, Hernández-Muñoz GR. Active antimicrobial food and beverage packaging. In: Yam KL, Lee DS, editors. Emerging Food Packaging Technologies: Principles and Practice. Cambridge (UK): Woodhead Publishing; 2012.

[4] Otoni CG, Espitia PJP, Avena-Bustillos RJ, McHugh TH. Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads. Food Research International. 2016;**83**:60-73. DOI: 10.1016/j.

[5] Yam KL, Zhu X. Controlled release food and beverage packaging. In: Yam KL, Lee DS, editors. Emerging Food Packaging Technologies: Principles and Practice. Cambridge, London (UK): Woodhead Publishing; 2012. pp. 13-26

[6] Tisserand R, Young R. The respiratory system. In: Essential Oil Safety: A Guide for Health Care Professionals. 2nd ed. London (UK): Churchill Livingstone Elsevier; 2014.

[7] Janjarasskul T, Suppakul P. Active and intelligent packaging: The indication of quality and safety. Critical Reviews in Food Science and Nutrition. 2018;**58**:808-831. DOI: 10.1080/10408398.2016.1225278

foodres.2016.02.018

**References**

pp. 27-51

*Introductory Chapter: Active Antimicrobial Food Packaging DOI: http://dx.doi.org/10.5772/intechopen.82429*

#### **References**

*Active Antimicrobial Food Packaging*

films is outlined in Chapter 4.

**Author details**

Sinan Uzunlu1

Adana, Turkey

**4**

provided the original work is properly cited.

\* and Işıl Var2

© 2018 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

2 Faculty of Agriculture, Department of Food Engineering, Çukurova University,

1 School of Applied Sciences, Pamukkale University, Çivril, Turkey

\*Address all correspondence to: suzunlu@hotmail.com

The performance of the polymer blends depends on three main parameters, which are miscibility, compatibility and morphology. The preferred method in industries is melt blending, which is found economic and proper to combine two or more dissimilar characteristics of polymers. Currently, the strategy for compatibilization processes to produce high-performance polymer blends is being undertaken. Therefore, the biodegradable polymers are expected to decrease the amount of conventional polymers usage, such as PE and PP, in the packaging production chain [11].

Apart from this introductory chapter, this book is composed of four chapters and aimed to introduce the reader with active antimicrobial food packaging, as well as regarding concerns of the consumers on food additives. An overview of using natural antimicrobial agents is summarized in Chapter 1, which meet the consumer demands on replacing natural antimicrobials instead of synthetic additive usage in the food industry. Examples for using native plants of Mexico for developing active antimicrobial films are provided in Chapter 2, as an article. Active films, carbohydrates, and proteins as well are used for fabrication. Chapter 3 gives detailed information on protein usage in active antimicrobial food packaging. The use of active compounds in edible

[1] Yam KL, Lee DS. Emerging food packaging technologies: An overview. In: Yam KL, Lee DS, editors. Emerging Food Packaging Technologies: Principles and Practice. Cambridge (UK): Woodhead Publishing; 2012. pp. 1-9

[2] Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, et al. Active packaging applications for food. Comprehensive Reviews in Food Science and Food Safety. 2018;**17**: 165-199. DOI: 10.1111/1541-4337.12322

[3] López-Carballo G, Gómez-Estaca CR, Hernández-Muñoz GR. Active antimicrobial food and beverage packaging. In: Yam KL, Lee DS, editors. Emerging Food Packaging Technologies: Principles and Practice. Cambridge (UK): Woodhead Publishing; 2012. pp. 27-51

[4] Otoni CG, Espitia PJP, Avena-Bustillos RJ, McHugh TH. Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads. Food Research International. 2016;**83**:60-73. DOI: 10.1016/j. foodres.2016.02.018

[5] Yam KL, Zhu X. Controlled release food and beverage packaging. In: Yam KL, Lee DS, editors. Emerging Food Packaging Technologies: Principles and Practice. Cambridge, London (UK): Woodhead Publishing; 2012. pp. 13-26

[6] Tisserand R, Young R. The respiratory system. In: Essential Oil Safety: A Guide for Health Care Professionals. 2nd ed. London (UK): Churchill Livingstone Elsevier; 2014. pp. 100-109

[7] Janjarasskul T, Suppakul P. Active and intelligent packaging: The indication of quality and safety. Critical Reviews in Food Science and Nutrition. 2018;**58**:808-831. DOI: 10.1080/10408398.2016.1225278

[8] Ahmed I, Lin H, Zou L, Brody AL, Li Z, Qazi IM, et al. A comprehensive review on the application of active packaging technologies to muscle foods. Food Control. 2017;**82**:163-178. DOI: 10.1016/j.foodcont.2017.06.009

[9] Ribeiro-Santos R, Andrade M, Sanches-Silva A. Application of encapsulated essential oils as antimicrobial agents in food packaging. Current Opinion in Food Science. 2017;**14**:78-84

[10] Guilbert S, Gontard N. Agropolymers for edible and biodegradable films: Review of agricultural polymeric materials, physical and mechanical characteristics. In: Innovations in Food Packaging. London (UK): Elsevier; 2005. pp. 263-276

[11] Muthuraj R, Misra M, Mohanty AK. Biodegradable compatibilized polymer blends for packaging applications: A literature review. Journal of Applied Polymer Science. 2018;**135**:1-35. DOI: 10.1002/app.45726

Chapter 2

Abstract

1. Introduction

7

and dairy products (20%) [2].

Approach

and Aftab Ahmad

Use of Natural Antimicrobial

Farhan Saeed, Muhammad Afzaal,Tabussam Tufail

Microorganism contamination at various stages of food chain is one of the major causes for food spoilage that ultimately leads to food waste, increasing food insecurity issues and substantial economic losses. Various synthetic chemical preservatives are being used to control microbial food spoilage and to extend product shelf life. Researchers and consumers are discouraging the use of synthetic preservatives due to their negative health impacts. Naturally occurring antimicrobials have gained

attention among researchers and food manufacturer due to their safety and nontoxic status. Natural preservatives are easy to obtain from plants, animals and microbes. These naturally occurring antimicrobial agents can be isolated from indigenous sources using various advanced techniques. Natural preservatives such as nisin, essential oils, and natamycin have effective potential against spoilage and pathogenic microorganisms. The regulations regarding the use of these naturally occurring preservatives are not well defined in some developing countries. This chapter focuses on source and their potential role, antimicrobial mechanism in food

The world population is increasing tremendously and food security is a highly-managed issue as approximately one-third of all produced food for human consumption is either lost or wasted [1]. Due to the lack of advanced handling technologies, developing countries have more postharvest losses as compared to developed countries. It is still an alarming situation in many developing countries as maximum amount of the produce is lost during post-harvest [2], while in industrialized countries one third of the food waste occurred at the retail or consumer levels [1]. The detail of the losses of differ category is as follows; root crops (40–50%), fruits, and vegetables (35%), fish and seafood (30%), cereals (20%), meat, oil seed,

There are many reasons for this massive global food loss but microbial spoilage is

the leading cause for this loss. This leads to food spoilage and enhance the food insecurity issues worldwide. Microbial contamination not only causes food loss but

also has undesirable effects on the organoleptic product quality.

preservation, and current knowledge on the subject.

Keywords: natural antimicrobials, food safety, regulations

Agents: A Safe Preservation

#### Chapter 2

## Use of Natural Antimicrobial Agents: A Safe Preservation Approach

Farhan Saeed, Muhammad Afzaal,Tabussam Tufail and Aftab Ahmad

#### Abstract

Microorganism contamination at various stages of food chain is one of the major causes for food spoilage that ultimately leads to food waste, increasing food insecurity issues and substantial economic losses. Various synthetic chemical preservatives are being used to control microbial food spoilage and to extend product shelf life. Researchers and consumers are discouraging the use of synthetic preservatives due to their negative health impacts. Naturally occurring antimicrobials have gained attention among researchers and food manufacturer due to their safety and nontoxic status. Natural preservatives are easy to obtain from plants, animals and microbes. These naturally occurring antimicrobial agents can be isolated from indigenous sources using various advanced techniques. Natural preservatives such as nisin, essential oils, and natamycin have effective potential against spoilage and pathogenic microorganisms. The regulations regarding the use of these naturally occurring preservatives are not well defined in some developing countries. This chapter focuses on source and their potential role, antimicrobial mechanism in food preservation, and current knowledge on the subject.

Keywords: natural antimicrobials, food safety, regulations

#### 1. Introduction

The world population is increasing tremendously and food security is a highly-managed issue as approximately one-third of all produced food for human consumption is either lost or wasted [1]. Due to the lack of advanced handling technologies, developing countries have more postharvest losses as compared to developed countries. It is still an alarming situation in many developing countries as maximum amount of the produce is lost during post-harvest [2], while in industrialized countries one third of the food waste occurred at the retail or consumer levels [1]. The detail of the losses of differ category is as follows; root crops (40–50%), fruits, and vegetables (35%), fish and seafood (30%), cereals (20%), meat, oil seed, and dairy products (20%) [2].

There are many reasons for this massive global food loss but microbial spoilage is the leading cause for this loss. This leads to food spoilage and enhance the food insecurity issues worldwide. Microbial contamination not only causes food loss but also has undesirable effects on the organoleptic product quality.

Among spoilage microorganisms, bacteria, fungi (yeast and mold) are the major concerns. Fungi are the major cause for food spoilage at any stage of the food chain because of their ability to grow in low moisture and stress physiological conditions [3]. Fungi not only cause the food spoilage they have ability to produce secondary metabolites like mycotoxins that cause serious health issues in humans. These mycotoxins are able to withstand various harsh food processing conditions, the impact of microbial contamination at each level of food chain (Farm to Fork) noticeably lead to huge economic losses for not only producer as well as consumer [1]. Three main stages of microbial contamination routes are; the field (water, soil, and air), raw materials (crops, meats, and milk) and food processing and manufacturing levels. Various methods and technologies can be used to control the contamination at each stage [4].

metabolites. The use of such natural agents will build the consumer confidence regarding the consumption of food products. These alternatives are complementary to hurdle technologies. However, their use of natural agents for food preservation is not regulated in many countries, and ingestion of some of them raises questions about health effects, especially when consumed over period of time. The objective of this chapter is to focus on the availability of natural antimicrobial agents, their

Natural preservatives can be derived from various sources. However, plants, animals and microorganisms are considered as major source of these essential substances. These derived compounds have wide application to fresh and processed

Plant-based products Target microorganisms References

Listeria monocytogenes, Pseudomonas spp., Clostridium spp., S. aureus, Yersinia enterocolitica, Bacillus spp., Salmonella

Campylobacter Jejuni

L. monocytogenes, Typhimurium

Enterococcus, Pseudomonas, Bacillus, L. monocytogenes

Salmonella infantis,

E. coli

Pomegranate E. coli O157:H7, Salmonella [53]

Clostridium botulinum,

[49]

[50]

[51]

[52]

sources, action mechanism, food applications and regulations.

Use of Natural Antimicrobial Agents: A Safe Preservation Approach

DOI: http://dx.doi.org/10.5772/intechopen.80869

2. Sources and types of natural antimicrobial agents

Sage E. coli,

Cardamom E. coli O157:H7,

Bell pepper S. aureus,

Rind S. aureus,

Some selected plant products and their natural antimicrobial potential.

Coriander Allspice Mustard Clove Oregano Cinnamon Rosemary Turmeric Ginger

Seeds of muscadine Celery seed Poppy

Seed s of Anise Grape seeds

Broccoli as a vegetable

Peel and extract of pomegranate

Chives

Kale

Peel of lemon Cassia

Strawberry Pears

Table 1.

9

Chemical preservatives (benzoate, propionate, sorbate, nitrate, nitrite, and sulfites) are widely used to control the microbial growth. Several traditional foodpreservation techniques (freezing, chilling, reduction of water activity, modified atmosphere packaging, acidification, nutrient restriction, fermentation, and nonthermal physical treatments or the addition of synthetic antimicrobials) have been utilized to control food spoilage microorganisms [5]. In recent era, it has been noticed that synthetic preservative have raised many health concern issues. Consumers are increasingly aware of the relationship of health issues and the food they consume. The awareness of the consumers are being increasing about the synthetic-based antimicrobials in the food formulations. These additives have serious impacts on human health as their long run use causes liver damage, asthma, many allergic reaction, and even cancer. and these concerns increasing the use of natural Antimicrobials [6].

The use of synthetic preservative is being discouraged by food scientists and consumers due to their harmful impacts on human health [7]. Therefore, scientists are inspired to find alternative natural antimicrobial agents for the preservation of foods. There are two major categories of antimicrobials that are naturally occurring; 1. Combination of different compounds that extracted from different plants and animals or microorganisms with special antimicrobial characteristics. Essential oils, bacteriocins, protamine, endolysins, lysozyme, lactoferrin, flavor compounds, phenolic compounds, chitosan, isothiocyanates and bacteriocins have been applied to fresh and processed fruits and vegetables. The use of probiotics to show antagonistic effect in pathogens have been shown in different in VIVO studies [8].

In this regard plants are being considered as most important and rich natural source of antimicrobial substances like saponins, tannins, alkaloids, alkenyl phenols, glycoalkaloids, flavonoids, sesquiterpenes, lactones, terpenoids and phorbol esters [9]. These plant substances act as antimicrobial, antioxidants, flavor and color enhancer. These properties of the plant agents do not only extend the shelf life of the product but also enhance the organoleptic acceptability of the products. These substances play a vital role in preventing the growth of foodborne pathogens and thus reduce the chances of illness [10]. Additionally, most plant-derived extracts are generally recognized as safe (GRAS) and Qualified Presumption of Safety (QPS) status in the USA and EU, respectively [11]. Natural antimicrobials have wide application and can be applied as preservatives in fruits and vegetables to ensure safety, protect the quality and extend shelf life. These agents can be obtained from animal, plant, and microbial sources, where they play a role in the natural defense system of their hosts.

Due to potential adverse effect of certain synthetic fungicides and preservatives on environment and health there is a strong societal manufacturer and regulatory authorities demand for less processed and synthetic preservative-free foods and the use of natural preservative as alternatives. Such alternatives mainly include natural preservatives from plants, animals, and microorganisms themselves and their

Use of Natural Antimicrobial Agents: A Safe Preservation Approach DOI: http://dx.doi.org/10.5772/intechopen.80869

Among spoilage microorganisms, bacteria, fungi (yeast and mold) are the major concerns. Fungi are the major cause for food spoilage at any stage of the food chain because of their ability to grow in low moisture and stress physiological conditions [3]. Fungi not only cause the food spoilage they have ability to produce secondary metabolites like mycotoxins that cause serious health issues in humans. These mycotoxins are able to withstand various harsh food processing conditions, the impact of microbial contamination at each level of food chain (Farm to Fork) noticeably lead to huge economic losses for not only producer as well as consumer [1]. Three main stages of microbial contamination routes are; the field (water, soil,

and air), raw materials (crops, meats, and milk) and food processing and

contamination at each stage [4].

Active Antimicrobial Food Packaging

defense system of their hosts.

8

manufacturing levels. Various methods and technologies can be used to control the

Chemical preservatives (benzoate, propionate, sorbate, nitrate, nitrite, and sulfites) are widely used to control the microbial growth. Several traditional foodpreservation techniques (freezing, chilling, reduction of water activity, modified atmosphere packaging, acidification, nutrient restriction, fermentation, and nonthermal physical treatments or the addition of synthetic antimicrobials) have been utilized to control food spoilage microorganisms [5]. In recent era, it has been noticed that synthetic preservative have raised many health concern issues. Consumers are

increasingly aware of the relationship of health issues and the food they consume. The awareness of the consumers are being increasing about the synthetic-based antimicrobials in the food formulations. These additives have serious impacts on human health as their long run use causes liver damage, asthma, many allergic reaction, and even cancer. and these concerns increasing the use of natural Antimicrobials [6]. The use of synthetic preservative is being discouraged by food scientists and consumers due to their harmful impacts on human health [7]. Therefore, scientists are inspired to find alternative natural antimicrobial agents for the preservation of foods. There are two major categories of antimicrobials that are naturally occurring; 1. Combination of different compounds that extracted from different plants and animals or microorganisms with special antimicrobial characteristics. Essential oils, bacteriocins, protamine, endolysins, lysozyme, lactoferrin, flavor compounds, phenolic compounds, chitosan, isothiocyanates and bacteriocins have been applied to fresh and processed fruits and vegetables. The use of probiotics to show antagonistic effect in pathogens have been shown in different in VIVO studies [8]. In this regard plants are being considered as most important and rich natural source of antimicrobial substances like saponins, tannins, alkaloids, alkenyl phenols, glycoalkaloids, flavonoids, sesquiterpenes, lactones, terpenoids and phorbol esters [9]. These plant substances act as antimicrobial, antioxidants, flavor and color enhancer. These properties of the plant agents do not only extend the shelf life of the product but also enhance the organoleptic acceptability of the products. These substances play a vital role in preventing the growth of foodborne pathogens and thus reduce the chances of illness [10]. Additionally, most plant-derived extracts are generally recognized as safe (GRAS) and Qualified Presumption of Safety (QPS) status in the USA and EU, respectively [11]. Natural antimicrobials have wide application and can be applied as preservatives in fruits and vegetables to ensure safety, protect the quality and extend shelf life. These agents can be obtained from animal, plant, and microbial sources, where they play a role in the natural

Due to potential adverse effect of certain synthetic fungicides and preservatives on environment and health there is a strong societal manufacturer and regulatory authorities demand for less processed and synthetic preservative-free foods and the use of natural preservative as alternatives. Such alternatives mainly include natural preservatives from plants, animals, and microorganisms themselves and their

metabolites. The use of such natural agents will build the consumer confidence regarding the consumption of food products. These alternatives are complementary to hurdle technologies. However, their use of natural agents for food preservation is not regulated in many countries, and ingestion of some of them raises questions about health effects, especially when consumed over period of time. The objective of this chapter is to focus on the availability of natural antimicrobial agents, their sources, action mechanism, food applications and regulations.

## 2. Sources and types of natural antimicrobial agents

Natural preservatives can be derived from various sources. However, plants, animals and microorganisms are considered as major source of these essential substances. These derived compounds have wide application to fresh and processed


#### Table 1.

Some selected plant products and their natural antimicrobial potential.

fruits and vegetables to prevent spoilage, shelf life extension and to assure safety of the products. Plants, herbs, and spices have been found to be rich sources of aldehydes, ester terpenoids, phenolics, and sulfur-containing compounds. These natural occurring agents commonly found in roots, flowers, leaves, seeds and bulbs and in other parts of the plants. These substances are produced in defensive mechanism and are helpful for inactivation or inhibition of many microorganisms (bacteria, yeast and molds) [12]. Essential oils (EO) that is obtained from different plants have wide application as food additives are considered as good alternatives to synthetics. A large variety of antimicrobial agents can be obtained from spices [13]. Different parts of plants like flowers, bark, herbs, wood leaves, seeds, buds, twigs, fruits, and roots are good sources of volatile oils. Volatile oils can be obtained from plants and spices by various methods [11]. Boiling water or hot steam is the most commonly used method for commercial production of essential oils. However, other extraction techniques, like the use of microwaves or liquid carbon dioxide, could be also used [14] (Table 1).

Essential oil cause inactivation of essential enzymes, coagulation of cytoplasm, disturbance of genetic material and ultimately affect cell viability [13] (Table 2).

Use of Natural Antimicrobial Agents: A Safe Preservation Approach

Eugenol is a volatile phenolic compound. Eugenol is the main extracted constituent (70–90%) of cloves and is responsible for clove aroma. Main sources include clove essential oil, buds, and leaves mainly harvested in Eugenol play a prominent role in dental and oral hygiene preparations. Eugenol is used as flavor, irritant, and sensitizer and can produce local anesthesia. Eugenol-producing dental materials are used in clinical dentistry and are effective against Salmonella Shigella, Clostridium

Thymol is one of the most important essential oils found in thyme. The main monoterpene phenol found in thyme essential oil. It has immunomodulators, antioxidant, antibacterial anti-inflammatory, and antifungal properties Thymol is active against Salmonella and Staphylococcus bacteria. Inhibition effect is due to damage to membrane integrity of the microorganism which further affects pH

Fruits and vegetables contain (hexanal, 2-(E)-hexenal, trans-2-hexenal, and hexyl acetate) lipoxygenase pathway plant products for preservation. These are effective against Gram-negative and Gram-positive bacteria. α,β-unsaturated aldehydes have a broad antimicrobial spectrum and show similar activity against Gram-

Carvacrol, a phenolic compound, is considered one of the main components of certain EOs that employ antimicrobial activity. Its sources include savory, thyme, and oregano. Carvacrol is reported to have disruptive action on the plasma membrane of intracellular ATP content of E. coli O157:H7. In different studies, the importance of the hydrophobicity and its antimicrobial effectiveness has been

Vanillin, a phenolic compound present in vanilla pods. It holds tremendous industrial applications in food, pharmaceuticals, beverages, perfumes and as nutraceuticals. Inhibitory activity against several fungi and pathogenic and food spoilage bacteria including species from Escherichia, Klebsiella, Salmonella, Bacillus, Serratia, Staphylococcus, and Listeria, these compounds may be used as preservatives in fruits and vegetables, applied as vapors in storage operations or in modified

4. Main antimicrobials from plants

DOI: http://dx.doi.org/10.5772/intechopen.80869

botulinum, Listeria monocytogenes, and E. coli [18].

homeostasis and equilibrium of inorganic ions [19].

positive and Gram-negative microorganisms [20].

4.1 Eugenol

4.2 Thymol

4.3 Aldehydes

4.4 Carvacrol

identified [21].

4.5 Vanillin

11

atmosphere packaging [22].

#### 3. Plant extracts as natural antimicrobial agents

Extracts of plants, herbs and spices are GRAS products that are used for centuries in the food products, for longevity and as a means of flavor. Plants and spice extracts have greatest antimicrobial activity. Antimicrobial activity potential of clove, oregano, cinnamon, and thyme essential oils and components, cinnamaldehyde, eugenol, carvacrol, and thymol have been reported in numerous literature. [12]. Essential oils obtained from spices contain active compounds that exhibit the great antimicrobial potential, like 3-phenylprop-2-enal, 5-isopropyl-2 methylphenol, etc. [15]. The above-mentioned compounds show antimicrobial activity against Aspergillus spp., Escherichia coli, Listeria monocytogenes, Shigella sonnei, and Shigella flexneri. E. coli and enterohemorrhagic E. coli are found more sensitive to garlic extract than what? Garlic extract has good antimicrobial potential against S. aureus and Salmonella typhimurium. Other essential oils or extracts from, basil, eucalyptus citrus, bay, lemongrass, rosemary, savory, and tea plants have demonstrated antimicrobial activities against selected microorganisms [16]. The composition of essential oils is affected by geographical areas and the time of harvest. Some plants consist of 85% essential oil; while few plants have only traces [17]. The minor components present in essential oils play a vital role as antimicrobial agents through synergistic effects. The essential oil and minor components presently affect the cell membrane of the bacterial cell. The hydrophobic nature of essential oil makes it an effective agent to inactivate the growth of microorganisms. The release of the bacterial cell contents make it unable to grow and reproduce.


#### Table 2.

Antimicrobial effect of plant-based preservatives against selected spoilage and foodborne microorganisms.

Essential oil cause inactivation of essential enzymes, coagulation of cytoplasm, disturbance of genetic material and ultimately affect cell viability [13] (Table 2).

## 4. Main antimicrobials from plants

#### 4.1 Eugenol

fruits and vegetables to prevent spoilage, shelf life extension and to assure safety of the products. Plants, herbs, and spices have been found to be rich sources of aldehydes, ester terpenoids, phenolics, and sulfur-containing compounds. These natural occurring agents commonly found in roots, flowers, leaves, seeds and bulbs and in other parts of the plants. These substances are produced in defensive mechanism and are helpful for inactivation or inhibition of many microorganisms (bacteria, yeast and molds) [12]. Essential oils (EO) that is obtained from different plants have wide application as food additives are considered as good alternatives to synthetics. A large variety of antimicrobial agents can be obtained from spices [13]. Different parts of plants like flowers, bark, herbs, wood leaves, seeds, buds, twigs, fruits, and roots are good sources of volatile oils. Volatile oils can be obtained from plants and spices by various methods [11]. Boiling water or hot steam is the most commonly used method for commercial production of essential oils. However, other extraction techniques, like the use of microwaves or liquid carbon dioxide,

Extracts of plants, herbs and spices are GRAS products that are used for centuries in the food products, for longevity and as a means of flavor. Plants and spice extracts have greatest antimicrobial activity. Antimicrobial activity potential of

cinnamaldehyde, eugenol, carvacrol, and thymol have been reported in numerous literature. [12]. Essential oils obtained from spices contain active compounds that exhibit the great antimicrobial potential, like 3-phenylprop-2-enal, 5-isopropyl-2 methylphenol, etc. [15]. The above-mentioned compounds show antimicrobial activity against Aspergillus spp., Escherichia coli, Listeria monocytogenes, Shigella sonnei, and Shigella flexneri. E. coli and enterohemorrhagic E. coli are found more sensitive to garlic extract than what? Garlic extract has good antimicrobial potential against S. aureus and Salmonella typhimurium. Other essential oils or extracts from, basil, eucalyptus citrus, bay, lemongrass, rosemary, savory, and tea plants have demonstrated antimicrobial activities against selected microorganisms [16]. The composition of essential oils is affected by geographical areas and the time of harvest. Some plants consist of 85% essential oil; while few plants have only traces [17]. The minor components present in essential oils play a vital role as antimicrobial agents through synergistic effects. The essential oil and minor components presently affect the cell membrane of the bacterial cell. The hydrophobic nature of essential oil makes it an effective agent to inactivate the growth of microorganisms. The release of the bacterial cell contents make it unable to grow and reproduce.

Target spoilage and foodborne

References

microorganisms

Thyme EO L. monocytogenes [54] Grape seed extract S. aureus [55] Cranberry extract S. aureus [56] Lemongrass EO Salmonella enteritidis [57] Garlic extract Salmonella spp. [58]

Antimicrobial effect of plant-based preservatives against selected spoilage and foodborne microorganisms.

could be also used [14] (Table 1).

Active Antimicrobial Food Packaging

Extracts/compounds obtained from

plants

Table 2.

10

3. Plant extracts as natural antimicrobial agents

clove, oregano, cinnamon, and thyme essential oils and components,

Eugenol is a volatile phenolic compound. Eugenol is the main extracted constituent (70–90%) of cloves and is responsible for clove aroma. Main sources include clove essential oil, buds, and leaves mainly harvested in Eugenol play a prominent role in dental and oral hygiene preparations. Eugenol is used as flavor, irritant, and sensitizer and can produce local anesthesia. Eugenol-producing dental materials are used in clinical dentistry and are effective against Salmonella Shigella, Clostridium botulinum, Listeria monocytogenes, and E. coli [18].

#### 4.2 Thymol

Thymol is one of the most important essential oils found in thyme. The main monoterpene phenol found in thyme essential oil. It has immunomodulators, antioxidant, antibacterial anti-inflammatory, and antifungal properties Thymol is active against Salmonella and Staphylococcus bacteria. Inhibition effect is due to damage to membrane integrity of the microorganism which further affects pH homeostasis and equilibrium of inorganic ions [19].

#### 4.3 Aldehydes

Fruits and vegetables contain (hexanal, 2-(E)-hexenal, trans-2-hexenal, and hexyl acetate) lipoxygenase pathway plant products for preservation. These are effective against Gram-negative and Gram-positive bacteria. α,β-unsaturated aldehydes have a broad antimicrobial spectrum and show similar activity against Grampositive and Gram-negative microorganisms [20].

#### 4.4 Carvacrol

Carvacrol, a phenolic compound, is considered one of the main components of certain EOs that employ antimicrobial activity. Its sources include savory, thyme, and oregano. Carvacrol is reported to have disruptive action on the plasma membrane of intracellular ATP content of E. coli O157:H7. In different studies, the importance of the hydrophobicity and its antimicrobial effectiveness has been identified [21].

#### 4.5 Vanillin

Vanillin, a phenolic compound present in vanilla pods. It holds tremendous industrial applications in food, pharmaceuticals, beverages, perfumes and as nutraceuticals. Inhibitory activity against several fungi and pathogenic and food spoilage bacteria including species from Escherichia, Klebsiella, Salmonella, Bacillus, Serratia, Staphylococcus, and Listeria, these compounds may be used as preservatives in fruits and vegetables, applied as vapors in storage operations or in modified atmosphere packaging [22].

#### 4.6 Allicin

Allicin has biological properties. It is a sulfur-containing natural compound. It has typical smell and taste in freshly cut or crushed garlic. For industrial purpose it is mainly extracted from garlic.

4.13 Quinones

4.14 Tannins

growth.

4.15 Coumarins

effect on bacteria.

4.16 Caffeic acid

5.1 Chitosan

5.2 Defensin

13

5. Main antimicrobials from animal origin

cells and tissues abundant in leukocytes [29].

Quinones are aromatic rings with two ketone substitutions. They are highly reactive and ubiquitous in nature. Quinones may also render substrates unavailable to the microorganism. Tertiary butylhydroquinone (TBHQ) are approved as food

Polymeric phenolic substances capable of tanning leather or precipitating gelatin from solution, a property known as astringency. Ellagitannin with molecular weights ranging from 500 to 3000 is an excellent example of tannin. Ellagitannin is a general descriptive name for a group of tannin. Ellagitannins are almost found in different parts of the plants including bark, wood, leaves, fruits, and roots. Condensed tannins have shown antimicrobial activities against E. coli, S. aureus, Salmonella typhimurium, B. subtilis, Shigella sonnei, MDR E. coli, C. albicans, and K. pneumonia. They act by binding the cell wall of bacteria and inhibit their

Coumarins are phenolic substances made of fused benzene and an alpha pyrone ring. Their antimicrobial activity is directed against fungi, but they also have an

Caffeic acid (3,4-dihydroxycinnamic acid) is a simple phenolic acid derived from the hydroxycinnamic acid, with some interesting biological properties, such as antibacterial, fungicide, and antioxidant. The antibacterial activity against S. epidermidis, S. aureus, and K. pneumoniae, has been observed 3.3.Main.

Chitosan is obtained from partial deacetylation of chitin and sometimes known

These are small cationic peptides and are primarily known for their antimicrobial activities mainly antibacterial and antimycotic. These are found in all mammal s

as deacetylated chitin. It is a natural polycationic linear polysaccharide mainly found in shells of marine crustaceans [27]. Due to its nontoxicity biodegradability and low allergenicity have wide application. It has antitumor, antifungal, antimicrobial antioxidant activities [28]. It is effective against Gram-negative bacteria like Bacteroides fragilis, cholera, Shigella dysenteriae, E. coli, and Vibrio. Chitosan has good

antimicrobial resistance to swelling and antioxidant potential.

antioxidants to prevent rancidity in fats, oils, and lipid foods.

Use of Natural Antimicrobial Agents: A Safe Preservation Approach

DOI: http://dx.doi.org/10.5772/intechopen.80869

The major physiological role of garlic are its antimicrobial, antioxidant, anticancer, antifibrinolytic, and antiplatelet aggregatory activity has been observed [23].

#### 4.7 Cinnamaldehyde

Cinnamaldehyde is the organic and major active constituent in cinnamon. Cinnamaldehyde has yellowish appearance and is mainly present in the essential oils of cinnamon.

#### 4.8 Alkaloids

Alkaloids are a group of naturally occurring chemical compounds which mostly contain basic nitrogen atoms [24].

#### 4.9 Anti-microbial peptide

Plant antimicrobial peptides act as natural defense compounds against many pathogens (pAMPs) and were discovered in 1942. Potato defensin, hevein, thionines, snakins are the examples of the plant antimicrobial peptides. These act as membrane-active antifungals, antibacterials, and antivirals.

#### 4.10 Citral

Citral is a terpenoid that is oxygenated derivative of terpenes, which is compound of a mixture of two isomers. The trans isomer is known as geranial or citral A. The cis-isomer is known as neral or citral. It has antifungal properties. The antifungal effects of citral and eugenol, has been studied in many research [25].

#### 4.11 Saponins

Saponins are high molecular weight glycosides that are present in a diversity of plants and some marine organisms. They act as an antiviral, as an antimicrobial, as an anticancer drug and when included in animals feeds as a growth stimulatory supplement [25].

#### 4.12 Flavonoids

Flavonoids have been extensively researched are hydroxylated phenolic substances but occur as a C6-C3 unit linked to an aromatic ring. These mainly occur in green teas. The term flavonoid includes the polyphenols, flavanones, flavones, flavan-3-ols, flavonols and anthocyanins. Flavonoids are secondary metabolites well documented for their biological effects, in vitro to be effective antimicrobial substances against a wide array of microorganisms. Flavonoids have good antimutagenic, anti-inflammatory, anticancer, and antiviral, activities. The antimicrobial activity of polyphenols found in fruit, vegetables, and medicinal plants has been extensively investigated against a wide range of microorganisms [26].

#### 4.13 Quinones

4.6 Allicin

is mainly extracted from garlic.

Active Antimicrobial Food Packaging

contain basic nitrogen atoms [24].

4.9 Anti-microbial peptide

4.7 Cinnamaldehyde

oils of cinnamon.

4.8 Alkaloids

4.10 Citral

4.11 Saponins

supplement [25].

4.12 Flavonoids

12

Allicin has biological properties. It is a sulfur-containing natural compound. It has typical smell and taste in freshly cut or crushed garlic. For industrial purpose it

The major physiological role of garlic are its antimicrobial, antioxidant, anticancer, antifibrinolytic, and antiplatelet aggregatory activity has been observed [23].

Cinnamaldehyde is the organic and major active constituent in cinnamon. Cinnamaldehyde has yellowish appearance and is mainly present in the essential

Alkaloids are a group of naturally occurring chemical compounds which mostly

Plant antimicrobial peptides act as natural defense compounds against many

thionines, snakins are the examples of the plant antimicrobial peptides. These act as

Citral is a terpenoid that is oxygenated derivative of terpenes, which is compound of a mixture of two isomers. The trans isomer is known as geranial or citral A. The cis-isomer is known as neral or citral. It has antifungal properties. The antifungal effects of citral and eugenol, has been studied in many research [25].

Saponins are high molecular weight glycosides that are present in a diversity of plants and some marine organisms. They act as an antiviral, as an antimicrobial, as an anticancer drug and when included in animals feeds as a growth stimulatory

Flavonoids have been extensively researched are hydroxylated phenolic substances but occur as a C6-C3 unit linked to an aromatic ring. These mainly occur in green teas. The term flavonoid includes the polyphenols, flavanones, flavones, flavan-3-ols, flavonols and anthocyanins. Flavonoids are secondary metabolites well documented for their biological effects, in vitro to be effective antimicrobial sub-

antimutagenic, anti-inflammatory, anticancer, and antiviral, activities. The antimicrobial activity of polyphenols found in fruit, vegetables, and medicinal plants has been extensively investigated against a wide range of microorganisms [26].

stances against a wide array of microorganisms. Flavonoids have good

pathogens (pAMPs) and were discovered in 1942. Potato defensin, hevein,

membrane-active antifungals, antibacterials, and antivirals.

Quinones are aromatic rings with two ketone substitutions. They are highly reactive and ubiquitous in nature. Quinones may also render substrates unavailable to the microorganism. Tertiary butylhydroquinone (TBHQ) are approved as food antioxidants to prevent rancidity in fats, oils, and lipid foods.

#### 4.14 Tannins

Polymeric phenolic substances capable of tanning leather or precipitating gelatin from solution, a property known as astringency. Ellagitannin with molecular weights ranging from 500 to 3000 is an excellent example of tannin. Ellagitannin is a general descriptive name for a group of tannin. Ellagitannins are almost found in different parts of the plants including bark, wood, leaves, fruits, and roots. Condensed tannins have shown antimicrobial activities against E. coli, S. aureus, Salmonella typhimurium, B. subtilis, Shigella sonnei, MDR E. coli, C. albicans, and K. pneumonia. They act by binding the cell wall of bacteria and inhibit their growth.

#### 4.15 Coumarins

Coumarins are phenolic substances made of fused benzene and an alpha pyrone ring. Their antimicrobial activity is directed against fungi, but they also have an effect on bacteria.

#### 4.16 Caffeic acid

Caffeic acid (3,4-dihydroxycinnamic acid) is a simple phenolic acid derived from the hydroxycinnamic acid, with some interesting biological properties, such as antibacterial, fungicide, and antioxidant. The antibacterial activity against S. epidermidis, S. aureus, and K. pneumoniae, has been observed 3.3.Main.

#### 5. Main antimicrobials from animal origin

#### 5.1 Chitosan

Chitosan is obtained from partial deacetylation of chitin and sometimes known as deacetylated chitin. It is a natural polycationic linear polysaccharide mainly found in shells of marine crustaceans [27]. Due to its nontoxicity biodegradability and low allergenicity have wide application. It has antitumor, antifungal, antimicrobial antioxidant activities [28]. It is effective against Gram-negative bacteria like Bacteroides fragilis, cholera, Shigella dysenteriae, E. coli, and Vibrio. Chitosan has good antimicrobial resistance to swelling and antioxidant potential.

#### 5.2 Defensin

These are small cationic peptides and are primarily known for their antimicrobial activities mainly antibacterial and antimycotic. These are found in all mammal s cells and tissues abundant in leukocytes [29].

#### 5.3 Lactoperoxidase

Lactoperoxidase (LP) belongs to peroxidase family, and its primary function is to catalyze the oxidation of certain molecules. It is a group of natural enzymes, widely distributed in nature and found in plants and animals, including man. Lactoperoxidase (LP) secreted by ductal epithelial cells of the mammary gland. The level of LP in bovine milk is about 20 times higher than that of human milk and changes constantly during the postpartum period. Thiocyanate, which is present in significant amounts in saliva, milk, and airway secretion system, is required for the antimicrobial activity. Bacteria including salmonellae, Shigella, pseudomonads, and coliforms are not only inhibited by lactoperoxidase (LP) but may be killed [30].

alkaline food. Protamine does not influence the sensorial characteristics (texture, smell, or taste) of the food to which it is added [37]. It is effective against any gram positive and negative bacteria also useful against yeast and mold as well [38].

Use of Natural Antimicrobial Agents: A Safe Preservation Approach

DOI: http://dx.doi.org/10.5772/intechopen.80869

Lipids may serve to inhibit multiplication and proliferation of disease causing microorganism. The effects increased when used in combination with other antimicrobial agents like lactoglobulins, lactoferrin and lactoperoxidase [39]. Lipids derived from animal origin have good antimicrobial potential against wide range of pathogenic microorganisms. Free fatty acids have been shown to be effective against S. aureus and many Gram-positive bacteria like S. aureus, C. botulinum, and L. monocytogenes. The majority of the lipids derived from animal origin are considered as GRAS and effective for food applications. A projected application of these animal based antimicrobial lipids has been made in infant formulas. This provides protection after hydrolysis of the triglycerides in the gastrointestinal tract (GIT)

Natamycin has been used food preservation against the food spoilage organisms particularly yeast or mold. Its molecular weight is 665.7 Da. Natamycin is produced by Streptomyces natalensis and is effective against almost all molds and yeasts. It has been observed that, however, natamycin has little or no activity against many pathogenic bacteria. Due to its antifungal nature, it has been used in various products like dairy, meats, and many others. Natamycin is effective for juices in both cases (unpasteurized and pasteurized) against growth of yeasts and molds

It is an antimicrobial compound produced by Lacotobacillus reuteri. It is water soluble non proteinaceous with a broad antimicrobial range. It is effective against Gram-negative and Gram-positive bacteria filamentous (mold) and nonfilamentous (yeasts). It is active to wide range of pH and resistant to various enzymes like proteolytic and lipolytic. [41]. It exhibit bacteriostatic activity against many patho-

Natural bio preservatives from animal and plant origin are considered as alternative to chemical preservatives because of the good hygienic quality, safety and extension of shelf life of food products [42]. Compounds of plants, animals, and microorganism origins are used as natural preservatives because of their costeffective approach. Both bacteriophages and bacteria can be used as preservatives for food applications. These can be easily propagated. It has been observed that bacteriophage (phages) is favorable because phage has the ability to target specific

5.9 Lactolipids

6.1 Natamycin

(Table 3).

6.2 Reuterin

6.3 Bacteriophages

bacteria [43] (Table 4).

15

following consumption [40].

6. Main antimicrobials from microbial origin

genic bacteria particularly against Listeria monocytogenes.

#### 5.4 Lysozyme

It is a single chain polypeptide of 129 amino acids naturally present in bodily secretions such as tears, saliva, and milk. It has good antimicrobial effectiveness and cause death of bacteria by cleaving a glycosidic linkage of bacterial cell walls peptidoglycan. Lysozyme is an important defense mechanism and is considered a part of the innate immune system in most mammals [31], and is also an important component of human breast milk [32]. Large amounts of lysozyme can be found in egg white [33].

#### 5.5 Lactoferrin

Lactoferrin (LF) is iron-binding and bioactive glycoprotein also termed as lactosiderophilin or lactotransferrin. Lactoferrin is present in many body secretions (reproductive, digestive, and respiratory) such as those from the systems. It is present in large amount in bovine colostrum than in mature milk, lactoferrin shows strong antimicrobial effects against various Gram-negative and -positive bacteria, fungi, and parasites. It has been shown to have direct effects on different pathogenic microorganisms including bacteriostatic. [34].

#### 5.6 Avidin

Avidin is a positively charged glycoprotein which is present in egg. Egg also contains biotin. Avidin binds biotin (avidin-biotin system as a diagnostic tool in immunoassays) and makes it unavailable for the use of microorganism. The activity of E. coli, Klebsiella pneumoniae, Serratia marcescens, and P. aeruginosa can be controlled [35].

#### 5.7 Pleurocidin

It is an antimicrobial peptide consisting of 25 amino acids and is very active against bacteria both Gram-positive and Gram-negative. It has potential for use in food applications due to heat-stability, salt tolerant ability and other characteristics. In many studies it has been found to be effective against many pathogenic organisms like E. coli O157:H7, Vibrio parahaemolyticus, and L. monocytogenes. [36].

#### 5.8 Protamine

Protamine is a cationic antimicrobial peptide (CAP), used as a natural food preservative. It is obtained from various kinds of fish. It has wide potential for food application due to high stability under heat and a preservative effect in neutral or

alkaline food. Protamine does not influence the sensorial characteristics (texture, smell, or taste) of the food to which it is added [37]. It is effective against any gram positive and negative bacteria also useful against yeast and mold as well [38].

## 5.9 Lactolipids

5.3 Lactoperoxidase

Active Antimicrobial Food Packaging

5.4 Lysozyme

white [33].

5.6 Avidin

controlled [35].

5.7 Pleurocidin

5.8 Protamine

14

5.5 Lactoferrin

Lactoperoxidase (LP) belongs to peroxidase family, and its primary function is to catalyze the oxidation of certain molecules. It is a group of natural enzymes, widely distributed in nature and found in plants and animals, including man. Lactoperoxidase (LP) secreted by ductal epithelial cells of the mammary gland. The level of LP in bovine milk is about 20 times higher than that of human milk and changes constantly during the postpartum period. Thiocyanate, which is present in significant amounts in saliva, milk, and airway secretion system, is required for the antimicrobial activity. Bacteria including salmonellae, Shigella, pseudomonads, and coliforms are not only inhibited by lactoperoxidase (LP) but may be killed [30].

It is a single chain polypeptide of 129 amino acids naturally present in bodily secretions such as tears, saliva, and milk. It has good antimicrobial effectiveness and cause death of bacteria by cleaving a glycosidic linkage of bacterial cell walls peptidoglycan. Lysozyme is an important defense mechanism and is considered a part of the innate immune system in most mammals [31], and is also an important component of human breast milk [32]. Large amounts of lysozyme can be found in egg

Lactoferrin (LF) is iron-binding and bioactive glycoprotein also termed as lactosiderophilin or lactotransferrin. Lactoferrin is present in many body secretions (reproductive, digestive, and respiratory) such as those from the systems. It is present in large amount in bovine colostrum than in mature milk, lactoferrin shows strong antimicrobial effects against various Gram-negative and -positive bacteria, fungi, and parasites. It has been shown to have direct effects on different patho-

Avidin is a positively charged glycoprotein which is present in egg. Egg also contains biotin. Avidin binds biotin (avidin-biotin system as a diagnostic tool in immunoassays) and makes it unavailable for the use of microorganism. The activity of E. coli, Klebsiella pneumoniae, Serratia marcescens, and P. aeruginosa can be

It is an antimicrobial peptide consisting of 25 amino acids and is very active against bacteria both Gram-positive and Gram-negative. It has potential for use in food applications due to heat-stability, salt tolerant ability and other characteristics. In many studies it has been found to be effective against many pathogenic organisms like E. coli O157:H7, Vibrio parahaemolyticus, and L. monocytogenes. [36].

Protamine is a cationic antimicrobial peptide (CAP), used as a natural food preservative. It is obtained from various kinds of fish. It has wide potential for food application due to high stability under heat and a preservative effect in neutral or

genic microorganisms including bacteriostatic. [34].

Lipids may serve to inhibit multiplication and proliferation of disease causing microorganism. The effects increased when used in combination with other antimicrobial agents like lactoglobulins, lactoferrin and lactoperoxidase [39]. Lipids derived from animal origin have good antimicrobial potential against wide range of pathogenic microorganisms. Free fatty acids have been shown to be effective against S. aureus and many Gram-positive bacteria like S. aureus, C. botulinum, and L. monocytogenes. The majority of the lipids derived from animal origin are considered as GRAS and effective for food applications. A projected application of these animal based antimicrobial lipids has been made in infant formulas. This provides protection after hydrolysis of the triglycerides in the gastrointestinal tract (GIT) following consumption [40].

## 6. Main antimicrobials from microbial origin

#### 6.1 Natamycin

Natamycin has been used food preservation against the food spoilage organisms particularly yeast or mold. Its molecular weight is 665.7 Da. Natamycin is produced by Streptomyces natalensis and is effective against almost all molds and yeasts. It has been observed that, however, natamycin has little or no activity against many pathogenic bacteria. Due to its antifungal nature, it has been used in various products like dairy, meats, and many others. Natamycin is effective for juices in both cases (unpasteurized and pasteurized) against growth of yeasts and molds (Table 3).

#### 6.2 Reuterin

It is an antimicrobial compound produced by Lacotobacillus reuteri. It is water soluble non proteinaceous with a broad antimicrobial range. It is effective against Gram-negative and Gram-positive bacteria filamentous (mold) and nonfilamentous (yeasts). It is active to wide range of pH and resistant to various enzymes like proteolytic and lipolytic. [41]. It exhibit bacteriostatic activity against many pathogenic bacteria particularly against Listeria monocytogenes.

#### 6.3 Bacteriophages

Natural bio preservatives from animal and plant origin are considered as alternative to chemical preservatives because of the good hygienic quality, safety and extension of shelf life of food products [42]. Compounds of plants, animals, and microorganism origins are used as natural preservatives because of their costeffective approach. Both bacteriophages and bacteria can be used as preservatives for food applications. These can be easily propagated. It has been observed that bacteriophage (phages) is favorable because phage has the ability to target specific bacteria [43] (Table 4).


#### Table 3.

Application of natamycin in different foods as natural antimicrobial agents.


6.6 Methods for the extraction of natural antimicrobial agents

Lacticin 3147 L. lactis subsp lactis

Lactic acid bacteria (LAB) as a source of bacteriocins.

Antimicrobial effect of LAB against selected spoilage and foodborne microorganisms.

LAB strain Target spoilage and foodborne

Use of Natural Antimicrobial Agents: A Safe Preservation Approach

DOI: http://dx.doi.org/10.5772/intechopen.80869

Enterococcus faecium, Lactococcus

lactis

Table 5.

Table 6.

microorganisms

Lactobacillus sakei Spoilage microorganisms [62] Lactobacillus curvatus Spoilage microorganisms [63] L.. curvatus Food borne pathogens: Escherichia coli O157:H7 [64] Carnobacterium divergens L. monocytogenes [65]

Classification Target microorganism References Lactacin B enterococci L. acidophilus Lactobacilli, Lactococcus lactis [67] Lacticin F L. acidophilus, Lactobacilli [68] Nisin L. lactis subsp lactis [69]

Listeria innocua and spoilage [66]

References

The extraction of plant-based antimicrobial with the use of solvents (hydrochloric acid, ammonium chloride, ethanol, methanol, and alcohol) is time consuming and unwieldly. These methods required large amount of solvents and not cost effective regarding economic aspects. In addition the heat treatments can change the activity of bioactive agents [46]. These methods can also change the common natural characteristics, functionality, total content and activity of the compounds. The proposed methods are: direct, aqueous, and juice extraction—have

been used widely to study the antimicrobial activity of plant extracts [47].

The action mechanism of natural preservative has not been fully understood. Different natural antimicrobial agents act in different way. In order to understand their mechanism below is the list of possible actions of the natural antimicrobial agents. They target the pathogenic microorganism in one or more of the following ways: membrane-disrupting compounds, direct pH reduction of the substrate, organic acids inhibiting NADH oxidation, organic acids interfering with membrane, and essential oils (EOs) producing structural and functional damage to the bacterial

Many factors can influence the application of natural antimicrobial agents to food including designing of food, physicochemical properties of food and agents, food composition, different processing operations storage conditions, target

6.7 Mechanisms of action of natural antimicrobial agents

cell membrane.

17

6.8 Methods for application

#### Table 4.

Antimicrobial potential chitosan (animal-based antimicrobial) agent against different foodborne microorganisms.

#### 6.4 Lactic acid bacteria (LAB)

Lactic acid bacteria are important probiotics that confer many health benefits including protective role in foods. They act as preservative and inhibit the growth of many pathogenic bacteria. They inhibit the growth of pathogen by producing antimicrobial agents like organic acids and bacteriocins (antimicrobial peptides) [44]. Various strains of the bacteria are effective against many pathogens (Table 5).

#### 6.5 Bacteriocins

Main antimicrobial compounds produced by many gram positive bacteria. These are actually metabolites of the LAB that are produced during their growth. These polypeptides give the producing microorganism a competitive advantage over other type of microorganisms. Bacteriocins are classified based on their chemical nature and mainly produced by Gram-positive bacteria [45] (Table 6).

Use of Natural Antimicrobial Agents: A Safe Preservation Approach DOI: http://dx.doi.org/10.5772/intechopen.80869


#### Table 5.

Antimicrobial effect of LAB against selected spoilage and foodborne microorganisms.


Table 6.

Lactic acid bacteria (LAB) as a source of bacteriocins.

#### 6.6 Methods for the extraction of natural antimicrobial agents

The extraction of plant-based antimicrobial with the use of solvents (hydrochloric acid, ammonium chloride, ethanol, methanol, and alcohol) is time consuming and unwieldly. These methods required large amount of solvents and not cost effective regarding economic aspects. In addition the heat treatments can change the activity of bioactive agents [46]. These methods can also change the common natural characteristics, functionality, total content and activity of the compounds. The proposed methods are: direct, aqueous, and juice extraction—have been used widely to study the antimicrobial activity of plant extracts [47].

#### 6.7 Mechanisms of action of natural antimicrobial agents

The action mechanism of natural preservative has not been fully understood. Different natural antimicrobial agents act in different way. In order to understand their mechanism below is the list of possible actions of the natural antimicrobial agents. They target the pathogenic microorganism in one or more of the following ways: membrane-disrupting compounds, direct pH reduction of the substrate, organic acids inhibiting NADH oxidation, organic acids interfering with membrane, and essential oils (EOs) producing structural and functional damage to the bacterial cell membrane.

#### 6.8 Methods for application

Many factors can influence the application of natural antimicrobial agents to food including designing of food, physicochemical properties of food and agents, food composition, different processing operations storage conditions, target

6.4 Lactic acid bacteria (LAB)

6.5 Bacteriocins

16

Table 4.

Table 3.

microorganisms.

Natamycin dosage

Active Antimicrobial Food Packaging

1250–2000 ppm • Surface treatment

1250–2000 ppm • Immersion method

5–10 ppm • By surface treatment By direct addition

• Direct addition • Immersion • coating emulsion

• Surface treatment by spray

1250–2000 ppm • Surface treatment by spray Bakery products 7.5 ppm • Direct addition Tomato purée/

2.5–10 ppm • Direct addition Fruit juice

Application of natamycin in different foods as natural antimicrobial agents.

levels

Lactic acid bacteria are important probiotics that confer many health benefits including protective role in foods. They act as preservative and inhibit the growth of many pathogenic bacteria. They inhibit the growth of pathogen by producing antimicrobial agents like organic acids and bacteriocins (antimicrobial peptides) [44]. Various strains of the bacteria are effective against many pathogens (Table 5).

Effective concentration (mg/l) of chitosan Selected microorganisms References 2500 P. aeruginosa [60]

Method of application Foods References

Cheese [59]

Meat products

Yogurt

paste

600 E. coli [61]

Antimicrobial potential chitosan (animal-based antimicrobial) agent against different foodborne

150 Listeria monocytogenes 50 Staphylococcus aureus 1500 Salmonella typhimurium

600 S. typhi 100 Escherichia coli

Main antimicrobial compounds produced by many gram positive bacteria. These are actually metabolites of the LAB that are produced during their growth. These polypeptides give the producing microorganism a competitive advantage over other type of microorganisms. Bacteriocins are classified based on their chemical nature

and mainly produced by Gram-positive bacteria [45] (Table 6).

microorganism. The application can also influence the sensory, quality and safety aspects of the subjected foods. Sometime natural antimicrobials agents from different sources can transfer odors and flavors to the food. It has been noted that different food constituents like proteins, lipids, complex carbohydrates, and sugars reduce antimicrobial activity. Many methods are available for the application of naturally occurring agents like Edible films, encapsulation and direct methods (spraying, dusting, and dipping).

#### 6.9 Consumer concerns

Natural antimicrobial agents derived from plants, animals and microbial origins are considered safe as compared to synthetic preservatives. The growth of foodborne pathogens has not been observed with the use of natural preservatives. However, the optimal range of plant, animal and microbial based antimicrobials agents need to be defined to avoid any quality and safety issue. Many factors need to be addressed like temperatures, agents, food characteristics, and composition [48]. Preservation by lactic acid bacteria is being considered as natural solution for the preservation of the food commodities. Consumer, manufacturer and researcher giving it more consideration as these natural antimicrobial agents will be good way forward to extend the shelf life and in presentation of food spoilage. Several products composed of bacteria, fungi, and yeasts are currently commercialized worldwide.

#### 7. Conclusion

With the increasing demand of fresh, semi processed, processed and raw food commodities their safety quality and preservation issues are need to be addressed. The regulation and new method of application of natural antimicrobials agents are important factors that should be addressed. Optimization of application methods and regulation will enhance the consumer confidence. The application methods for the natural antimicrobial agents to different food products required higher efficiency. The use of natural antimicrobials on fruits and vegetables without destructively affecting the sensorial characteristics is still a challenge for researchers. To inhibit the growth of spoilage or eliminate pathogenic bacteria, the required concentrations of natural antimicrobial agents is very high. These high concentrations can not only affects sensory qualities but can also have negative impact on human health. Research need to be done on the synergistic combinations of natural antimicrobial agents. A combination of different treatments strongly ensures the safety and quality issues of the food products.

Author details

Pakistan

19

Farhan Saeed, Muhammad Afzaal\*, Tabussam Tufail and Aftab Ahmad

\*Address all correspondence to: muhammadafzaal@gcuf.edu.pk

Use of Natural Antimicrobial Agents: A Safe Preservation Approach

DOI: http://dx.doi.org/10.5772/intechopen.80869

provided the original work is properly cited.

Institute of Home & Food Sciences, Government College University, Faisalabad,

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

Use of Natural Antimicrobial Agents: A Safe Preservation Approach DOI: http://dx.doi.org/10.5772/intechopen.80869

## Author details

microorganism. The application can also influence the sensory, quality and safety aspects of the subjected foods. Sometime natural antimicrobials agents from different sources can transfer odors and flavors to the food. It has been noted that different food constituents like proteins, lipids, complex carbohydrates, and sugars reduce antimicrobial activity. Many methods are available for the application of naturally occurring agents like Edible films, encapsulation and direct methods

Natural antimicrobial agents derived from plants, animals and microbial origins

foodborne pathogens has not been observed with the use of natural preservatives. However, the optimal range of plant, animal and microbial based antimicrobials agents need to be defined to avoid any quality and safety issue. Many factors need to be addressed like temperatures, agents, food characteristics, and composition [48]. Preservation by lactic acid bacteria is being considered as natural solution for the preservation of the food commodities. Consumer, manufacturer and researcher giving it more consideration as these natural antimicrobial agents will be good way forward to extend the shelf life and in presentation of food spoilage. Several products composed of bacteria, fungi, and yeasts are currently commercialized world-

With the increasing demand of fresh, semi processed, processed and raw food commodities their safety quality and preservation issues are need to be addressed. The regulation and new method of application of natural antimicrobials agents are important factors that should be addressed. Optimization of application methods and regulation will enhance the consumer confidence. The application methods for the natural antimicrobial agents to different food products required higher efficiency. The use of natural antimicrobials on fruits and vegetables without destructively affecting the sensorial characteristics is still a challenge for researchers. To inhibit the growth of spoilage or eliminate pathogenic bacteria, the required concentrations of natural antimicrobial agents is very high. These high concentrations can not only affects sensory qualities but can also have negative impact on human health. Research need to be done on the synergistic combinations of natural antimicrobial agents. A combination of different treatments strongly ensures the safety

are considered safe as compared to synthetic preservatives. The growth of

(spraying, dusting, and dipping).

Active Antimicrobial Food Packaging

6.9 Consumer concerns

wide.

18

7. Conclusion

and quality issues of the food products.

Farhan Saeed, Muhammad Afzaal\*, Tabussam Tufail and Aftab Ahmad Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan

\*Address all correspondence to: muhammadafzaal@gcuf.edu.pk

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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[1] Gustavsson J, Cederberg C, Sonesson U. Global Food Losses and Food Waste: Extent, Causes and Prevention. Rome,

Current Opinion in Biotechnology.

[9] Tajkarimi MM, Ibrahim SA, Cliver DO. Antimicrobial herb and spice compounds in food. Food Control. 2010;

[10] Rohani SMR, Moradi M, Mehdizadeh T, Saei-Dehkordi SS, Griffiths MW. The effect of nisin and garlic (Allium sativum L.) essential oil separately and in combination on the growth of Listeria monocytogenes. LWT-Food Science and Technology. 2011;

[11] Burt S. Essential oils: Their antibacterial properties and potential applications in foods—A review. International Journal of Food Microbiology. 2004;94(3):223-253

Taylor T. Naturally occurring

the quality of fresh-cut papaya

Idaomar M. Biological effects of essential oils—A review. Food and Chemical Toxicology. 2008;46(2):

446-475

1408-1414

[12] Davidson PM, Critzer FJ, Matthew

antimicrobials for minimally processed foods. Annual Review of Food Science and Technology. 2013;4:163-190

[13] González-Aguilar GA, Valenzuela-Soto E, Lizardi-Mendoza J, Goycoolea F, Martínez-Téllez MA, Villegas-Ochoa MA, et al. Effect of chitosan coating in preventing deterioration and preserving

'Maradol'. Journal of the Science of Food and Agriculture. 2009;89(1):15-23

[14] Bakkali F, Averbeck S, Averbeck D,

[15] Weerakkody NS, Caffin N, Turner MS, Dykes GA. In vitro antimicrobial activity of less-utilized spice and herb extracts against selected food-borne bacteria. Food Control. 2010;21(10):

2010;21(2):142-148

21(9):1199-1218

44(10):2260-2265

Organization of the United Nations; 2011. p. 9; ISBN 978-92-5-107205

[2] FAO. Save food: Global initiative on food loss and waste reduction—Key findings. Available online: http://www.

keyfindings/en/ [Accessed: 2 May 2017]

[3] Kitinoja L, Saran S, Roy SK, Kader AA. Postharvest technology for developing countries: Challenges and opportunities in research, outreach and advocacy. Journal of the Science of Food and Agriculture. 2011;91:597-603

[4] Dijksterhuis J, Houbraken J, Samson RA. 2 fungal spoilage of crops and food. In: Kempken F, editor. Agricultural Applications. Berlin/Heidelberg, Germany: Springer; 2013. pp. 35-56,

[5] Davidson PM, Naidu AS. Phytophenols. In: Naidu AS, editor. Natural Food Antimicrobial Systems. Boca Raton, FL: CRC Press; 2000. pp. 265-294

[6] Rico D, Martin-Diana AB, Barat JM, Barry-Ryan C. Extending and measuring

[7] Sofos JN, Geornaras I. Overview of current meat hygiene and safety risks and summary of recent studies on biofilms, and control of Escherichia coli O157: H7 in nonintact, and Listeria monocytogenes in ready-to-eat, meat products. Meat Science. 2010;86(1):2-14

[8] Gálvez A, Abriouel H, Benomar N, Lucas R. Microbial antagonists to foodborne pathogens and biocontrol.

the quality of fresh-cut fruit and vegetables: A review. Trends in Food Science & Technology. 2007;18(7):

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ISBN 978-3-642-36821-9

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Active Antimicrobial Food Packaging

fao.org/save-food/resources/

[17] Bauer K, Garbe D, Surburg H. Natural raw materials in the flavor and fragrance industry. In: Common Fragrance and Flavor Materials: Preparation, Properties and Uses. 4th ed. 2001. pp. 167-226

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[19] Lambert RJW, Skandamis PN, Coote PJ, Nychas G-JE. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology. 2001;91(3): 453-462

[20] Bisignano G, Laganà MG, Trombetta D, Arena S, Nostro A, Uccella N, et al. In vitro antibacterial activity of some aliphatic aldehydes from Olea europaea L. FEMS Microbiology Letters. 2001;198(1):9-13

[21] Ben Arfa A, Combes S, Preziosi-Belloy L, Gontard N, Chalier P. Antimicrobial activity of carvacrol related to its chemical structure. Letters in Applied Microbiology. 2006;43(2): 149-154

[22] Fitzgerald DJ, Stratford M, Gasson MJ, Ueckert J, Bos A, Narbad A. Mode of antimicrobial action of vanillin against Escherichia coli, Lactobacillus plantarum and Listeria innocua. Journal of Applied Microbiology. 2004;97(1):104-113

[23] Santhosha SG, Jamuna P, Prabhavathi SN. Bioactive components of garlic and their physiological role in health maintenance: A review. Food Bioscience. 2013;3:59-74

[24] Ooi LSM, Li Y, Kam S-L, Wang H, Wong EYL, Ooi VEC. Antimicrobial activities of cinnamon oil and cinnamaldehyde from the Chinese medicinal herb Cinnamomum cassia Blume. The American Journal of Chinese Medicine. 2006;34(03):511-522

[25] Lenardao EJ, Ferreira PC, Jacob RG, Perin G, Leite FPL. Solvent-free conjugated addition of thiols to citral using KF/alumina: Preparation of 3 thioorganylcitronellals, potential antimicrobial agents. Tetrahedron Letters. 2007;48(38):6763-6766

[26] Manach C, Scalbert A, Morand C, Rémésy C, Jiménez L. Polyphenols: Food sources and bioavailability. The American Journal of Clinical Nutrition. 2004;79(5):727-747

[27] Chandy T, Sharma CP. Chitosan-as a biomaterial. Biomaterials, Artificial Cells, and Artificial Organs. 1990;18: 1-24. DOI: 10.3109/10731199009117286

[28] Ngo DH, Kim SK. Chapter Two— Antioxidant effects of chitin, chitosan, and their derivatives. In: Kim SK, editor. Advances in Food and Nutrition Research. Vol. 73. Waltham, MA, USA: Academic Press; 2014. p. 15

[29] Agerberth B, Charo J, Werr J, Olsson B, Idali F, Lindbom L, et al. The human antimicrobial and chemotactic peptides LL-37 and alphadefensins are expressed by specific lymphocyte and monocyte populations. Blood. 2000;96: 3086-3093

[30] Reiter B, HaÈrnulv G. Lactoperoxidase antibacterial system: Natural occurrence, biological functions and practical applications. Journal of Food Protection. 1984;47:724-732

[31] Varahan S, Iyer VS, Moore WT, Hancock LE. Eep confers lysozyme resistance to enterococcus faecalis via the activation of the extracytoplasmic function sigma factor sig V. Journal of Bacteriology. 2013;195:3125-3134

[32] Lonnerdal B. Nutritional and physiologic significance of human milk proteins. The American Journal of Clinical Nutrition. 2003;77:1537S-11543S

[33] Williams S, Vocadlo D. Glycoside hydrolase family 22. Cazypedia. Retrieved 11 April 2017

[34] Al-Nabulsi AA, Holley RA. Effect of bovinelactoferrin against Carnobacterium viridans. Bioresource Technology. 2005;22:179-187

[35] Korpela J. Avidin, a high affinity biotin-binding protein as a tool and subject of biological research. Medical Biology. 1984;62:5-26

[36] Cole A, Darouiche R, Legarda D, Connell N, Diamond G. Characterization of a fish antimicrobial peptide: Gene expression, subcellular localization and spectrum of activity. Antimicrobial Agents and Chemotherapy. 2000;44:2039-2045

[37] Burrowes OJ, Hadjicharalambous C, Diamond G, Lee TC. Evaluation of antimicrobial spectrumand cytotoxic activity of pleurocidin for food applications. Journal of Food Science. 2004;69(3):66-71

[38] Burton E, Gawande PV, Yakandawala N, LoVetri K, Zhanel GG, Romeo T, et al. Antibiofilm activity of Glm U enzyme inhibitors against catheter-associated uropathogens. Antimicrobial Agents and Chemotherapy. 2006;50(5):1835-1840

[39] Mandel ID, Ellison SA. The biological significance of the non immunoglobulin defense factors. In: Pruitt KM, Tenovuo JO, editors. The Lactoperoxidase System Chemistry and Biological Significance. New York: Marcel Dekker; 1985. pp. 1-14

[40] Isaacs CE, Litov RE, Thormar H. Antimicrobial activity of lipids added to human milk, infant formula, and bovine milk. The Journal of Nutritional Biochemistry. 1995;6:362-366

Chinese chive, cinnamon, and corni fructus. Journal of Agricultural and Food Chemistry. 2001;49(1):183-188

DOI: http://dx.doi.org/10.5772/intechopen.80869

Use of Natural Antimicrobial Agents: A Safe Preservation Approach

[55] Wu VC-H, Qiu X, Bushway A, Harper L. Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens. LWT-Food Science and Technology. 2008;41(10):

[56] Raybaudi-Massilia RM, Mosqueda-

Antimicrobial activity of essential oils on Salmonella enteritidis, Escherichia coli, and Listeria innocua in fruit juices. Journal of Food Protection. 2006;69(7):

[57] Belguith H, Kthiri F, Ben Ammar A, Jaafoura H, Hamida JB, Landoulsi A. Morphological and biochemical changes of Salmonella hadar exposed to aqueous garlic extract. International Journal of

[58] Stark J. Natamycin: An effective fungicide for food and beverages. In: Roller S, editor. Natrural Antimicrobials for the Minimal Processing of Foods. Cambridge: Woodhead Publishing Ltd;

[59] Tsai G-J, Wu Z-Y, Wen-Huey S.

chitooligosaccharide mixture prepared by cellulase digestion of shrimp chitosan and its application to milk preservation. Journal of Food Protection. 2000;63(6):

[60] No HK, Na YP, Lee SH, Meyers SP. Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. International Journal of Food Microbiology. 2002;74(1–2):

Georgantelis D, Koidis P, Georgakis SA. Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory

[61] Katikou P, Ambrosiadis I,

substances' producing ability on microbiological, chemical and sensory

Melgar J, Martin-Belloso O.

Morphology. 2009;27(3)

Antibacterial activity of a

1834-1841

1579-1586

2003

747-752

65-72

[49] Ceylan E, Fung DYC, Sabah JR. Antimicrobial activity and synergistic effect of cinnamon with sodium benzoate or potassium sorbate in controlling Escherichia coli O157:H7 in apple juice. Journal of Food

Science. 2004;69(4):FMS102-FMS106

[51] Dhanavade MJ, Jalkute CB, Ghosh JS, Sonawane KD. Study antimicrobial activity of lemon (Citrus lemon L.) peel extract. British Journal of Pharmacology and Toxicology. 2011;2(3):119-122

[52] Hayek SA, Gyawali R, Ibrahim SA. Antimicrobial natural products. In: Méndez-Vilas A, editor. Microbial Pathogens and Strategies for Combating

Them: Science, Technology and Education. Vol. 2. USA: Formatex Research Center; 2013. pp. 910-921

17(5):359-364

35(3):357-364

23

[53] Rasooli I, Rezaei MB, Allameh A. Growth inhibition and morphological alterations of Aspergillus niger by essential oils from Thymus eriocalyx and Thymus x-porlock. Food Control. 2006;

[54] Al-Habib A, Al-Saleh E, Safer A-M, Afzal M. Bactericidal effect of grape seed extract on methicillin-resistant Staphylococcus aureus (MRSA). The Journal of Toxicological Sciences. 2010;

[50] Ayaz FA, Hayirlioglu-Ayaz S, Alpay-Karaoglu S, Gruz J, Valentova K, Ulrichova J, et al. Phenolic acid contents

of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities. Food Chemistry. 2008;107(1):19-25

[48] An JH. Antimicrobial food packaging. In: Novel Food Packaging Techniques. Vol. 8. 2003. pp. 50-70

[41] El-Ziney MG, van den Tempel T, Debevere JM, Jakobsen M. Application of reuterin produced by Lactobacillus reuteri 12002 for meat decontamination and preservation. Journal of Food Protection. 1294; 1999(62):257-261

[42] Juneja VK, Dwivedi HP, Yan X. Novel natural food antimicrobials. Annual Review of Food Science and Technology. 2012;3:381-403

[43] Anany H, Brovko LY, El-Arabi T, Griffiths MW. Bacteriophages as antimicrobials in food products: History, biology and application. In: Handbook of Natural Antimicrobials for Food Safety and Quality. US: Woodhead Publishing; 2014. p. 69

[44] Rydlo T, Miltz J, Mor A. Eukaryotic antimicrobial peptides: Promises and premises in food safety. Journal of Food Science. 2006;71(9)

[45] Ricke SC. Anaerobic microbiology laboratory training and writing comprehension for food safety education. In: Food Safety. 2015. pp. 395-419

[46] Herrero M, Cifuentes A, Ibañez E. Sub-and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-byproducts, algae and microalgae: A review. Food Chemistry. 2006;98(1): 136-148

[47] Mau J-L, Chen C-P, Hsieh P-C. Antimicrobial effect of extracts from Use of Natural Antimicrobial Agents: A Safe Preservation Approach DOI: http://dx.doi.org/10.5772/intechopen.80869

Chinese chive, cinnamon, and corni fructus. Journal of Agricultural and Food Chemistry. 2001;49(1):183-188

function sigma factor sig V. Journal of Bacteriology. 2013;195:3125-3134

Biological Significance. New York: Marcel Dekker; 1985. pp. 1-14

[40] Isaacs CE, Litov RE, Thormar H. Antimicrobial activity of lipids added to human milk, infant formula, and bovine

[41] El-Ziney MG, van den Tempel T, Debevere JM, Jakobsen M. Application of reuterin produced by Lactobacillus

decontamination and preservation. Journal of Food Protection. 1294;

[42] Juneja VK, Dwivedi HP, Yan X. Novel natural food antimicrobials. Annual Review of Food Science and

[43] Anany H, Brovko LY, El-Arabi T, Griffiths MW. Bacteriophages as antimicrobials in food products: History, biology and application. In: Handbook of Natural Antimicrobials for Food Safety and Quality. US: Woodhead

[44] Rydlo T, Miltz J, Mor A. Eukaryotic antimicrobial peptides: Promises and premises in food safety. Journal of Food

[45] Ricke SC. Anaerobic microbiology laboratory training and writing comprehension for food safety education. In: Food Safety. 2015.

[46] Herrero M, Cifuentes A, Ibañez E. Sub-and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-byproducts, algae and microalgae: A review. Food Chemistry. 2006;98(1):

[47] Mau J-L, Chen C-P, Hsieh P-C. Antimicrobial effect of extracts from

Technology. 2012;3:381-403

Publishing; 2014. p. 69

Science. 2006;71(9)

pp. 395-419

136-148

milk. The Journal of Nutritional Biochemistry. 1995;6:362-366

reuteri 12002 for meat

1999(62):257-261

[33] Williams S, Vocadlo D. Glycoside hydrolase family 22. Cazypedia.

[34] Al-Nabulsi AA, Holley RA. Effect of

Carnobacterium viridans. Bioresource

[35] Korpela J. Avidin, a high affinity biotin-binding protein as a tool and subject of biological research. Medical

[36] Cole A, Darouiche R, Legarda D,

Chemotherapy. 2000;44:2039-2045

[37] Burrowes OJ, Hadjicharalambous C, Diamond G, Lee TC. Evaluation of antimicrobial spectrumand cytotoxic activity of pleurocidin for food applications. Journal of Food Science.

Yakandawala N, LoVetri K, Zhanel GG, Romeo T, et al. Antibiofilm activity of Glm U enzyme inhibitors against catheter-associated uropathogens.

Chemotherapy. 2006;50(5):1835-1840

Characterization of a fish antimicrobial peptide: Gene expression, subcellular localization and spectrum of activity.

Retrieved 11 April 2017

bovinelactoferrin against

Biology. 1984;62:5-26

Connell N, Diamond G.

Antimicrobial Agents and

2004;69(3):66-71

22

[38] Burton E, Gawande PV,

Antimicrobial Agents and

[39] Mandel ID, Ellison SA. The biological significance of the non immunoglobulin defense factors. In: Pruitt KM, Tenovuo JO, editors. The Lactoperoxidase System Chemistry and

Technology. 2005;22:179-187

[32] Lonnerdal B. Nutritional and physiologic significance of human milk proteins. The American Journal of Clinical Nutrition. 2003;77:1537S-11543S

Active Antimicrobial Food Packaging

[48] An JH. Antimicrobial food packaging. In: Novel Food Packaging Techniques. Vol. 8. 2003. pp. 50-70

[49] Ceylan E, Fung DYC, Sabah JR. Antimicrobial activity and synergistic effect of cinnamon with sodium benzoate or potassium sorbate in controlling Escherichia coli O157:H7 in apple juice. Journal of Food Science. 2004;69(4):FMS102-FMS106

[50] Ayaz FA, Hayirlioglu-Ayaz S, Alpay-Karaoglu S, Gruz J, Valentova K, Ulrichova J, et al. Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities. Food Chemistry. 2008;107(1):19-25

[51] Dhanavade MJ, Jalkute CB, Ghosh JS, Sonawane KD. Study antimicrobial activity of lemon (Citrus lemon L.) peel extract. British Journal of Pharmacology and Toxicology. 2011;2(3):119-122

[52] Hayek SA, Gyawali R, Ibrahim SA. Antimicrobial natural products. In: Méndez-Vilas A, editor. Microbial Pathogens and Strategies for Combating Them: Science, Technology and Education. Vol. 2. USA: Formatex Research Center; 2013. pp. 910-921

[53] Rasooli I, Rezaei MB, Allameh A. Growth inhibition and morphological alterations of Aspergillus niger by essential oils from Thymus eriocalyx and Thymus x-porlock. Food Control. 2006; 17(5):359-364

[54] Al-Habib A, Al-Saleh E, Safer A-M, Afzal M. Bactericidal effect of grape seed extract on methicillin-resistant Staphylococcus aureus (MRSA). The Journal of Toxicological Sciences. 2010; 35(3):357-364

[55] Wu VC-H, Qiu X, Bushway A, Harper L. Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens. LWT-Food Science and Technology. 2008;41(10): 1834-1841

[56] Raybaudi-Massilia RM, Mosqueda-Melgar J, Martin-Belloso O. Antimicrobial activity of essential oils on Salmonella enteritidis, Escherichia coli, and Listeria innocua in fruit juices. Journal of Food Protection. 2006;69(7): 1579-1586

[57] Belguith H, Kthiri F, Ben Ammar A, Jaafoura H, Hamida JB, Landoulsi A. Morphological and biochemical changes of Salmonella hadar exposed to aqueous garlic extract. International Journal of Morphology. 2009;27(3)

[58] Stark J. Natamycin: An effective fungicide for food and beverages. In: Roller S, editor. Natrural Antimicrobials for the Minimal Processing of Foods. Cambridge: Woodhead Publishing Ltd; 2003

[59] Tsai G-J, Wu Z-Y, Wen-Huey S. Antibacterial activity of a chitooligosaccharide mixture prepared by cellulase digestion of shrimp chitosan and its application to milk preservation. Journal of Food Protection. 2000;63(6): 747-752

[60] No HK, Na YP, Lee SH, Meyers SP. Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. International Journal of Food Microbiology. 2002;74(1–2): 65-72

[61] Katikou P, Ambrosiadis I, Georgantelis D, Koidis P, Georgakis SA. Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory

changes during storage of refrigerated vacuum-packaged sliced beef. Journal of Applied Microbiology. 2005;99(6): 1303-1313

[62] Castellano P, González C, Carduza F, Vignolo G. Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics. Meat Science. 2010;85(3):394-401

[63] Castellano P, Belfiore C, Vignolo G. Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157: H7 in frozen ground-beef patties. Food Control. 2011;22(8):1461-1465

[64] Brillet A, Pilet M-F, Prevost H, Cardinal M, Leroi F. Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon. International Journal of Food Microbiology. 2005;104(3):309-324

[65] Yang E, Fan L, Jiang Y, Doucette C, Fillmore S. Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts. AMB Express. 2012;2(1):48

[66] Barefoot SF, Klaenhammer TR. Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus. Applied and Environmental Microbiology. 1983;45(6):1808-1815

[67] Muriana PM, Klaenhammer TR. Purification and partial characterization of lactacin F, a bacteriocin produced by Lactobacillus acidophilus 11088. Applied and Environmental Microbiology. 1991; 57(1):114-121

[68] Hurst A. Nisin. In: Advances in Applied Microbiology. Vol. 27. Netherlands: Academic Press; 1981. pp. 85-123

[69] McAuliffe O, Ryan MP, Paul Ross R, Hill C, Breeuwer P, Abee T. Lacticin 3147, a broad-spectrum bacteriocin which selectively dissipates the membrane potential. Applied and Environmental Microbiology. 1998; 64(2):439-445

**25**

**Chapter 3**

**Abstract**

**1. Introduction**

Using Native Plants of the

Developing Active Antimicrobial

The development of active food packaging is addressed using polyolefins such as LDPE and PVOH, as well as biopolymers from flour (sorghum and corn) and byproducts of the food industry. Bacteriocins (nisin, natamycin), plant extracts such as oregano and thyme, as well as native plants of the northeast region of Mexico (*Larrea tridentata*, *Schinus molle*, *Cordia boissieri*, *Leucophyllum frutescens*), and essential oils of oregano and thyme as antimicrobial agents have been studied. The effect exerted by the process of incorporation of the antimicrobial agent (casting, extrusion) on the barrier and mechanical properties of the package as well as the antimicrobial activity of the containers (broad spectrum or selective activity) has

**Keywords:** sorghum, maize, flour, nisin, thyme, oregano, *Larrea tridentata*, *Schinus molle*, *Cordia boissieri*, *Leucophyllum frutescens*, *Listeria monocytogenes*, *Staphylococcus aureus*

Since the last decade and a half (2000 to date), the main forces that have unleashed the greatest developments in the packaging of food are the great concern of society for the care of their integral health including its nutritional status through foods with less or no presence of additives but in convenient presentations that facilitate their preparation, heating, and intake as well as foods with therapeutic action. A consumer who is very concerned about the safety of food, where food packaging and storage systems do not represent or have physical, biological, or even

All of the previous demand constantly forces the change on the nature of the food packaging and consequently on the materials of which it is composed [1]. Therefore, new materials are being developed to comply with the above. First, packages that contain in their formulation substances that migrate from the container to the food exert a positive action avoiding deterioration reactions likewise increase the sensory quality through the positive migration of substances or have a therapeutic effect. In this category are the so-called active packaging [1]. Second, in relation

been observed and the establishment of methods for their traceability.

toxicological risks, nor for the protection of the environment.

Northeast of Mexico for

Food Packaging Films

*Cecilia Rojas de Gante, Judith A. Rocha*

*and Carlos P. Sáenz Collins*

#### **Chapter 3**

changes during storage of refrigerated vacuum-packaged sliced beef. Journal of Applied Microbiology. 2005;99(6):

Active Antimicrobial Food Packaging

[69] McAuliffe O, Ryan MP, Paul Ross R, Hill C, Breeuwer P, Abee T. Lacticin 3147, a broad-spectrum bacteriocin which selectively dissipates the membrane potential. Applied and Environmental Microbiology. 1998;

64(2):439-445

[62] Castellano P, González C, Carduza F, Vignolo G. Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics. Meat Science. 2010;85(3):394-401

[63] Castellano P, Belfiore C, Vignolo G. Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157: H7 in frozen ground-beef patties. Food Control. 2011;22(8):1461-1465

[64] Brillet A, Pilet M-F, Prevost H, Cardinal M, Leroi F. Effect of

inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon. International Journal of Food Microbiology. 2005;104(3):309-324

[65] Yang E, Fan L, Jiang Y, Doucette C, Fillmore S. Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts. AMB Express. 2012;2(1):48

[66] Barefoot SF, Klaenhammer TR. Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus. Applied and Environmental Microbiology. 1983;45(6):1808-1815

[67] Muriana PM, Klaenhammer TR. Purification and partial characterization of lactacin F, a bacteriocin produced by Lactobacillus acidophilus 11088. Applied and Environmental Microbiology. 1991;

[68] Hurst A. Nisin. In: Advances in Applied Microbiology. Vol. 27. Netherlands: Academic Press; 1981.

57(1):114-121

pp. 85-123

24

1303-1313
