**Table 2.**

**79**

**Based film**

Chitosan Chitosan Chitosan

Corn

Lauric arginate+ natamycin

2000 mg/l + 400 mg/l

*R. stolonifer*, *C. gloeosporioides*, *B. cinerea*, and *S.*

Saintpaul

*S. aureus* and *L. monocytogenes*

starch-beeswax

Tapioca starch

Chicken feet

Marjoram oil

1% (w/v)

*E. coli* O157:H7, *S*. enteritidis, *L*. *monocytogenes*,

and *S*. *aureus*

*E*. *coli, L*. *monocytogenes*, *S*. *aureus*, and *S.* 

*typhimurium*

*S. aureus*, *B. subtilis*, *B. cereus*, *L. monocytogenes*,

*S. typhimurium*, and *E. coli*

*S*. *aureus*, *E*. *coli*, *S*. *typhimurium*, and *V.* 

*parahaemolyticus*

*L*. *monocytogenes* and *S*. *aureus*

protein

Gelatin Gelatin

Grape seed extract +

*Ziziphora clinopodioides*

essential oil

Catechin-Kradon extract

3–12 mg/ml

Fish

myofibrillar

protein

Whey protein

**Table 3.**

*Antimicrobial activity of some compounds used in edible films against some microorganisms.*

Rosemary and thyme

3 and 5%

extracts

Lemongrass oil

5–25% (w/w based on

protein)

1% (v/w) + 1% (v/w)

Grape pomace extracts

8% (v/v)

Turmeric extract

1:2 (v/v, chitosan: extract

ratio)

Propolis extract

2.5–20% (w/w)

*S. aureus*, *S. enteritidis*, *E. coli*, and *P. aeruginosa*

*S. aureus* and *Salmonella*

**Antimicrobial compounds**

Curcumin

1% (w/w, based on chitosan)

**Loading**

**Microorganism(s) tested**

*S*. *aureus* and *R. solani*

**Results** Microorganisms exhibited sensitivity

[29]

to antimicrobial films

Inhibiting all bacteria tested on contact

[35]

surface

Reduced the count of bacteria tested

Completely inhibited all

[38]

microorganisms tested

Exhibited a stronger inhibitory

[32]

effect on *S*. *aureus* compared to *L*.

*monocytogenes*

Inhibited all bacteria tested

Inhibited all bacteria tested

Effectively against Gram-positive

[34]

bacteria

They showed microbial inhibitory

[1]

effects on the contact surface against

all bacteria tested

Inhibited all bacteria tested

[39]

[2]

[14]

[30]

**Refs.**

*Edible Films Incorporated with Active Compounds: Their Properties and Application*

*DOI: http://dx.doi.org/10.5772/intechopen.80707*

*Color attributes and transparency of edible films incorporated with antimicrobial compounds.*


#### *Edible Films Incorporated with Active Compounds: Their Properties and Application DOI: http://dx.doi.org/10.5772/intechopen.80707*

**Table 3.**

*Antimicrobial activity of some compounds used in edible films against some microorganisms.*

*Active Antimicrobial Food Packaging*

**78**

**Based film**

Chitosan Chitosan Chitosan Tapioca starch Fish myofibrillar

protein

Gelatin Gelatin

**Table 2.**

Longan seed extract

Grape seed extract

*Color attributes and transparency of edible films incorporated with antimicrobial compounds.*

50–500 ppm 0 and 1% (v/w)

83.86–89.57 55.12–91.42

(−0.89)–(−2.20)

(−2.51)–16.77

12.57–15.81

—

[34]

11.72–26.43

3.24–3.36

[5]

Apple peel polyphenols

*Ziziphora clinopodioides*

essential oil

Grape pomace extracts

Catechin-Kradon extract

0 and 8% (v/v)

0–12 mg/ml

73.5–91.5 88.92–95.01

(−0.32)–10.8 (−0.68)–4.84

4.70–18.10

3.35–3.88

[1]

3.91–15.2

0.38–0.60

[32]

Curcumin

0 and 1% (w/w, based on

chitosan)

0, 0.25, 0.50, 0.75, and 1%

0 and 1% (v/w)

45.52–82.82 84.85–88.66

(−2.11)–29.17 (−0.12)–(−1.76)

28.15–29.12

—

[34]

8.12–47.76

0.71–4.28

[28]

**Antimicrobial** 

**Loading**

**Color attributes**

**L\*** 56.24–65.28

**a\*** (−0.87)–8.17

5.54–47.56

1.36–2.12

[29]

**b\***

**Transparency**

**Refs.**

**compounds**

However, some studies have reported that edible films incorporated with antimicrobial substance did not show any antimicrobial effect on microorganisms. Siripatrawan and Vitchayakitti [35] observed that chitosan films containing propolis extract at different concentrations (2.5–20%, w/w based on chitosan content) did not show any inhibition zone, but they could inhibit bacteria tested on contact surface. They concluded that chitosan polymer and phenolic compounds that present in propolis extract are tightly interacted and led to reduce the release or diffusion of antimicrobial substances from the chitosan film matrix to inhibit bacteria surrounding film disc during agar disc diffusion method.

In addition, the diffusion or releasing of antimicrobial substance through the film is also affected by the composition, manufacturing method, hydrophilic-hydrophobic balance of the antimicrobial agent, and storage conditions [7]. Furthermore, the performance of antimicrobial compounds against the specific or groups of microorganisms and the different interactions among the biopolymer material, the antimicrobial substance, and presented food components also affect this phenomenon [36]. All of these factors can be altered, the antimicrobial activity and the edible films' properties. Therefore, these are being key factors for the making of antimicrobial films.

#### **4. Applications of antimicrobial biopolymer-based film**

Appearance, color, and texture are crucial factors that consumers will consider prior to making a decision to buy fresh produce and meat products. Most foods are highly perishable due to their biological and chemical compositions. Pathogen contamination or food deterioration usually occurs on the food surface. When this phenomenon occurred, the food showed undesirable odors and visible changes on the surface of foods. The growth of microorganisms is the most problem of food spoilage which can lower quality and decrease the shelf life and changes in natural microflora that could induce pathogenic problems. Furthermore, microbial growth in foods also significantly reduces the safety of food and the security of public health. Microbial spoilage of foodstuffs is caused by many species of microorganisms, including bacteria, yeast, and molds. However, the food spoilage by microorganisms is dependent upon pH, water activity, nutrients, and presence of oxygen [7].

Various food processing technologies have been developed to prevent the contamination and to inactivate the pathogenic microorganisms. Many nonthermal processing technologies, such as irradiation, high-pressure process, and pulsed electric field, are being studied to estimate their mechanisms and effectiveness in microbial inhibition. However, these technologies may not completely prevent or control pathogenic microorganisms due to the complexity of food composition, a wide variety of microbial physiology, passage of contamination, pathogenic mechanisms, and the mass-production nature of food processing [7]. The use of antimicrobial compounds also reduces or inhibits the microbial population that present in the foods.

The direct inclusion of antimicrobial agents to food products can reduce the antimicrobial activity of antimicrobial compounds because the food components can interfere or reduce their efficiency. Furthermore, some antimicrobial compounds exhibit strong flavor/color which may change the organoleptic properties of food products. Therefore, the antimicrobial film is a promising way to slowly migrate the antimicrobial compound to the surface of foods and enable continued antimicrobial effect on the food surface during extended storage, which may act as additional hurdles against food spoilage. This polymer-based film system can be applied to

**81**

**Figure 1.**

*Edible Films Incorporated with Active Compounds: Their Properties and Application*

to maintain quality, enhance food safety, and prolong the shelf life of foods.

various types of food products such as meat, seafood, fruits, and vegetables, in order

In recent years, the applications of antimicrobial films on the real food system were reported. For instance, Putsakum et al. [40] developed 0.3% (w/v) of neem extract (*Azadirachta indica*)-contained gelatin films, applied on minced beef, and determined the quality of minced beef during storage 4 ± 1°C for 7 days (**Figure 1A**). The results showed that minced beef wrapped with gelatin films containing Neem extract had lower in TBARS value than the sample wrapped with polyvinyl chloride (PVC). Kaewprachu et al. [41] suggested that fish myofibrillar protein films incorporated with 9 mg/ml of catechin-Kradon extract could delay discoloration, lipid oxidation, and the growth of microorganisms throughout the duration of storage

Most of the fresh meat products are highly perishable due to their biological compositions. Fresh meat is generally composed of 12–20% of protein, 0–6% carbohydrates, and 3–45% fat, In fact, muscle tissue is made up of approximately 75.5% water, but this level can range from 42 to 80% [42]. Additionally, the presence of water in meat also affords microorganisms to support their growth. To reduce the growth and spread of pathogenic and spoilage microorganisms in meat foodstuffs, antimicrobial films can be used to inhibit, retard, or kill the growth of microorganisms. Similarly, antimicrobial packaging that releases antimicrobial agents also offers potential for reducing the effect of the growth of slime-forming bacteria on meat surface. Current applications of antimicrobial film on meat and

*Applications of gelatin films incorporated with 0.3% (w/v) of neem extract (NE) on minced beef during storage at 4 ± 1°C for 7 days (A) and fish myofibrillar protein (FMP) containing 9 mg/ml of catechin-Kradon extract on bluefin tuna flesh during storage at 4 ± 1°C for 10 days (B) compared with the commercial wrap* 

*films (PVC, polyvinyl chloride and LDPE, low density polyethylene) [40, 41].*

*DOI: http://dx.doi.org/10.5772/intechopen.80707*

(at 4 ± 1°C for 10 days) (**Figure 1B**).

**4.1 Meat and meat-based products**

meat-based products are summarized in **Table 4**.

*Edible Films Incorporated with Active Compounds: Their Properties and Application DOI: http://dx.doi.org/10.5772/intechopen.80707*

various types of food products such as meat, seafood, fruits, and vegetables, in order to maintain quality, enhance food safety, and prolong the shelf life of foods.

In recent years, the applications of antimicrobial films on the real food system were reported. For instance, Putsakum et al. [40] developed 0.3% (w/v) of neem extract (*Azadirachta indica*)-contained gelatin films, applied on minced beef, and determined the quality of minced beef during storage 4 ± 1°C for 7 days (**Figure 1A**). The results showed that minced beef wrapped with gelatin films containing Neem extract had lower in TBARS value than the sample wrapped with polyvinyl chloride (PVC). Kaewprachu et al. [41] suggested that fish myofibrillar protein films incorporated with 9 mg/ml of catechin-Kradon extract could delay discoloration, lipid oxidation, and the growth of microorganisms throughout the duration of storage (at 4 ± 1°C for 10 days) (**Figure 1B**).

#### **4.1 Meat and meat-based products**

*Active Antimicrobial Food Packaging*

antimicrobial films.

of oxygen [7].

present in the foods.

However, some studies have reported that edible films incorporated with antimicrobial substance did not show any antimicrobial effect on microorganisms. Siripatrawan and Vitchayakitti [35] observed that chitosan films containing propolis extract at different concentrations (2.5–20%, w/w based on chitosan content) did not show any inhibition zone, but they could inhibit bacteria tested on contact surface. They concluded that chitosan polymer and phenolic compounds that present in propolis extract are tightly interacted and led to reduce the release or diffusion of antimicrobial substances from the chitosan film matrix to inhibit bacteria

In addition, the diffusion or releasing of antimicrobial substance through the film is also affected by the composition, manufacturing method, hydrophilic-hydrophobic balance of the antimicrobial agent, and storage conditions [7]. Furthermore, the performance of antimicrobial compounds against the specific or groups of microorganisms and the different interactions among the biopolymer material, the antimicrobial substance, and presented food components also affect this phenomenon [36]. All of these factors can be altered, the antimicrobial activity and the edible films' properties. Therefore, these are being key factors for the making of

Appearance, color, and texture are crucial factors that consumers will consider prior to making a decision to buy fresh produce and meat products. Most foods are highly perishable due to their biological and chemical compositions. Pathogen contamination or food deterioration usually occurs on the food surface. When this phenomenon occurred, the food showed undesirable odors and visible changes on the surface of foods. The growth of microorganisms is the most problem of food spoilage which can lower quality and decrease the shelf life and changes in natural microflora that could induce pathogenic problems. Furthermore, microbial growth in foods also significantly reduces the safety of food and the security of public health. Microbial spoilage of foodstuffs is caused by many species of microorganisms, including bacteria, yeast, and molds. However, the food spoilage by microorganisms is dependent upon pH, water activity, nutrients, and presence

Various food processing technologies have been developed to prevent the contamination and to inactivate the pathogenic microorganisms. Many nonthermal processing technologies, such as irradiation, high-pressure process, and pulsed electric field, are being studied to estimate their mechanisms and effectiveness in microbial inhibition. However, these technologies may not completely prevent or control pathogenic microorganisms due to the complexity of food composition, a wide variety of microbial physiology, passage of contamination, pathogenic mechanisms, and the mass-production nature of food processing [7]. The use of antimicrobial compounds also reduces or inhibits the microbial population that

The direct inclusion of antimicrobial agents to food products can reduce the antimicrobial activity of antimicrobial compounds because the food components can interfere or reduce their efficiency. Furthermore, some antimicrobial compounds exhibit strong flavor/color which may change the organoleptic properties of food products. Therefore, the antimicrobial film is a promising way to slowly migrate the antimicrobial compound to the surface of foods and enable continued antimicrobial effect on the food surface during extended storage, which may act as additional hurdles against food spoilage. This polymer-based film system can be applied to

surrounding film disc during agar disc diffusion method.

**4. Applications of antimicrobial biopolymer-based film**

**80**

Most of the fresh meat products are highly perishable due to their biological compositions. Fresh meat is generally composed of 12–20% of protein, 0–6% carbohydrates, and 3–45% fat, In fact, muscle tissue is made up of approximately 75.5% water, but this level can range from 42 to 80% [42]. Additionally, the presence of water in meat also affords microorganisms to support their growth. To reduce the growth and spread of pathogenic and spoilage microorganisms in meat foodstuffs, antimicrobial films can be used to inhibit, retard, or kill the growth of microorganisms. Similarly, antimicrobial packaging that releases antimicrobial agents also offers potential for reducing the effect of the growth of slime-forming bacteria on meat surface. Current applications of antimicrobial film on meat and meat-based products are summarized in **Table 4**.

#### **Figure 1.**

*Applications of gelatin films incorporated with 0.3% (w/v) of neem extract (NE) on minced beef during storage at 4 ± 1°C for 7 days (A) and fish myofibrillar protein (FMP) containing 9 mg/ml of catechin-Kradon extract on bluefin tuna flesh during storage at 4 ± 1°C for 10 days (B) compared with the commercial wrap films (PVC, polyvinyl chloride and LDPE, low density polyethylene) [40, 41].*


#### **Table 4.**

*Application of antimicrobial films on meat and meat-based products.*

#### **4.2 Seafood-based products**

Seafood products are highly perishable. Different categories of seafood products have unique spoilage patterns based upon innate compositional, chemical biochemical, and microbiological differences [22]. The growth of microorganisms can shorten the shelf life of seafood products by changing the organoleptic properties that affect consumers' acceptability of the products. Also, seafood-associated

**83**

**Table 5.**

*Edible Films Incorporated with Active Compounds: Their Properties and Application*

**Antimicrobial compounds**

extract

essential oil

essential oil

Oregano and thyme essential oil

*clinopodioides* essential oil + pomegranate peel extract

peel extract

Basil leaf essential oil

Grapefruit seed extract

Catechin-Kradon extract

Gelatin Olive leaf

Chitosan Orange

foodborne pathogen outbreaks are concern. Most of them are commonly contaminated with several pathogenic microorganisms such as *Vibrio parahaemolyticus*, *Escherichia coli*, *Salmonella*, and *Listeria monocytogenes*; however, others such as *Clostridium botulinum* and *Aeromonas hydrophila* are also associated with marine food products [52, 53]. Consumption of the contaminated seafood with pathogenic microorganisms can lead to foodborne illnesses in the form of infection, intoxication, or both [53]. Yücel and Balci [54] evaluated 78 fish samples (30 freshwater and 48 marine fish) for the presence of *Listeria* and *Aeromonas* species from fish market in Ankara, Turkey. The incidence of *Listeria* spp. was 30% in freshwater and 10.4%

**Concentration Results Refs.**

2% (v/v) Inhibition of

0.3% (v/v) Inhibition of lactic

1% (v/v) Inhibition of

1.5% (w/v) Inhibition of

1% (w/v) Reduced the

9 mg/ml Inhibiting

Reduced the growth rate of *L*. *monocytogenes*

natural microflora of shrimp

acid bacteria and *B. thermosphacta*

Reduction in psychrotrophic bacteria, H2S-producing bacteria, and *Pseudomonas*

*Pseudomonas* spp., *P. fluorescens*, *S*. *putrefaciens*, *Enterobacteriaceae*, and *L*. *monocytogenes*

natural microbiota of shrimp

Retarded microbial growth

populations of *E*. *coli* O157:H7 and *L*. *monocytogenes*

the growth of microorganisms

growth of *L*. *monocytogenes* and *S*. *typhimurium*

[52]

[56]

[57]

[58]

[59]

[60]

[61]

[62]

[41]

[63]

5.63% (w/w)

1 and 3% (w/w)

100% (w/w, based on protein)

Oregano oil 0.5% (w/v) Reduced the

*DOI: http://dx.doi.org/10.5772/intechopen.80707*

**Based film**

Fish steak Chitosan Ginger

Whey protein isolate

Shrimp Gelatin *Ziziphora* 

Shrimp Chitosan Pomegranate

Fish protein isolate/ gelatin

> protein/ gelatin

myofibrillar protein

Red pepper seed meal protein/ gelatin

*Application of antimicrobial films on seafood-based products.*

Salmon Barley bran

Tuna slices Fish

**Test substrates**

Coldsmoked salmon

Hake fillets

Sea bass slices

Fatty tuna meat

Deepwater pink shrimp

*Edible Films Incorporated with Active Compounds: Their Properties and Application DOI: http://dx.doi.org/10.5772/intechopen.80707*

foodborne pathogen outbreaks are concern. Most of them are commonly contaminated with several pathogenic microorganisms such as *Vibrio parahaemolyticus*, *Escherichia coli*, *Salmonella*, and *Listeria monocytogenes*; however, others such as *Clostridium botulinum* and *Aeromonas hydrophila* are also associated with marine food products [52, 53]. Consumption of the contaminated seafood with pathogenic microorganisms can lead to foodborne illnesses in the form of infection, intoxication, or both [53]. Yücel and Balci [54] evaluated 78 fish samples (30 freshwater and 48 marine fish) for the presence of *Listeria* and *Aeromonas* species from fish market in Ankara, Turkey. The incidence of *Listeria* spp. was 30% in freshwater and 10.4%


#### **Table 5.**

*Application of antimicrobial films on seafood-based products.*

*Active Antimicrobial Food Packaging*

Beef Whey protein-

**Based film**

sodium alginate

Carboxymethyl cellulose

> Tapioca starch

Sodium alginategalbanum gum

Cassava starch Oregano

Gelatin Catechin-

Chitosan Bamboo

*Application of antimicrobial films on meat and meat-based products.*

**Antimicrobial compounds**

Rehydrated supernatant of *Lactobacillus sakei*

*Ziziphora clinopodioides* essential oil + *Ficus carica* extract

Grape pomace extracts + cellulose nanocrystal

*Ziziphora persica* essential oils

essential oil + pumpkin residue extract

lysozyme

*Terminalia arjuna* extract

vinegar

Collagen Nisin 10,000 ppm Reduced the

**Concentration Results Refs.**

population of *E*. *coli* by 2.3 log CFU/g after 36 h

Reduced the population of spoilage and pathogenic microorganisms

Reduced the growth of *L*. *monocytogenes* by 1–2 log CFU/g during 10 days storage

Inhibition of natural microflora and *Pseudomonas* spp. of the chicken fillets

> Delayed the growth of coliform and *Salmonella*

of natural microflora of the minced pork

growth of *L*. *monocytogenes* by 1.1 log CFU/g

Inhibition of natural microflora of the sausage

microbial growth against total viable count, lactic acid bacteria, and *Pseudomonas* spp.

[43]

[44]

[30]

[46]

[47]

[48]

[49]

[50]

[51]

18 mg/ml Reduced the

2% (v/v) + 1% (w/v)

8% (v/v) + 10% (v/v)

0.5 and 1.0% (w/v)

2% (w/v) + 3% (w/v)

0.5 and 1.0% (w/w)

0.5% (w/v) Inhibition

2% (w/v) Inhibiting

**Test substrates**

Camel meat

Chicken meat

Chicken fillets

Ground beef

Minced pork

Pork sausage

Ready to cook pork chops

**Table 4.**

**82**

**4.2 Seafood-based products**

Sausage Calcium

alginate

Seafood products are highly perishable. Different categories of seafood products have unique spoilage patterns based upon innate compositional, chemical biochemical, and microbiological differences [22]. The growth of microorganisms can shorten the shelf life of seafood products by changing the organoleptic properties that affect consumers' acceptability of the products. Also, seafood-associated


#### **Table 6.**

*Application of antimicrobial films on fresh and minimally processed fruits and vegetables.*

in marine fish samples, while *Aeromonas* spp. isolated from marine fish samples (93.7%) showed higher than freshwater fish (10%), mainly *A. hydrophila*. They also reported that *Aeromonas* spp. can be primary or secondary pathogens of fish. Kahraman et al. [55] reported that the incidence of *A. hydrophila* and *Plesiomonas shigelloides* in 700 seafoods (400 fish, 100 shrimps, and 200 mollusks) was detected in 5.71 and 0.86%, respectively. Thus, the use of antimicrobial film could inhibit the microbial growth, preserve the quality, and prolong the shelf life of seafood. Current applications of antimicrobial packaging on seafood-based products are summarized in **Table 5**.

#### **4.3 Fresh and minimally processed fruits and vegetables**

Fruits and vegetables are classified as perishable products. They are very susceptible to biochemical, nutritional, and structural with textural changes. These postharvest changes can be accelerated by loss of water and microorganisms' action. Fungal are mostly associated microorganism outbreak that reduced the quality of fruits and vegetables [64]. The use of antimicrobial films and/or coatings could minimize the undesirable changes in fruit and vegetable; thus, the products have good quality, attractive organoleptic properties, and close to fresh product during

**85**

provided the original work is properly cited.

Mae Fah Luang University, Chiang Rai, Thailand

\*Address all correspondence to: saroat@mfu.ac.th

© 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,

Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry,

*Edible Films Incorporated with Active Compounds: Their Properties and Application*

minimally processed fruits and vegetables are summarized in **Table 6**.

extended storage. Current applications of antimicrobial packaging on fresh and

There are many types of antimicrobial agents that could be incorporated into food packaging materials, especially bio-based films. The suitable selection of antimicrobial substances is crucial to obtain antimicrobial effectiveness. Antimicrobial film is a promising category of active packaging system which able to inhibit the growth of microorganisms and retard the developments of discoloration and off-flavors in food products. The addition of antimicrobial compounds into biopolymer-based edible films could improve the mechanical, water barrier, and antimicrobial properties. Most foods are perishable and are susceptible to microbial contamination. The use of antimicrobial films has shown to preserve quality and increase the shelf life of various food products. The enhancement in the quality of the food products is achieved through inhibiting the target microorganisms.

The author would like to thank the Mae Fah Luang University for the financial support. Dr. Pimonpan Kaewprachu was also acknowledged for the preparation of

*DOI: http://dx.doi.org/10.5772/intechopen.80707*

**5. Conclusions**

**Acknowledgements**

**Author details**

Saroat Rawdkuen

the whole parts of this manuscript and the revision.

*Edible Films Incorporated with Active Compounds: Their Properties and Application DOI: http://dx.doi.org/10.5772/intechopen.80707*

extended storage. Current applications of antimicrobial packaging on fresh and minimally processed fruits and vegetables are summarized in **Table 6**.

#### **5. Conclusions**

*Active Antimicrobial Food Packaging*

**Based coating**

Apple Chitosan Olive oil

Apple Pullulan *Satureja* 

Chitosangelatin

protein

Pepper Pullulan *Satureja* 

Strawberry Chitosan Olive oil

*vera*

**Active compounds**

> residue extract

*hortensis* extract

Alginate Eugenol 0.2%

Thyme essential oil

> *hortensis* extract

residue extract

Ascorbic acid

*Application of antimicrobial films on fresh and minimally processed fruits and vegetables.*

Limonene 5 and 10%

**Concentration Results Refs.**

*P. expansum* and *R*. *stolonifer* during cold storage (35 days)

Reduced the growth of *S. aureus* by 1.4 log CFU/g (at 16°C for 21 days)

Reduced microbial spoilage and arbutus berries can be stored for at least 28 days at 0.5 °C

*L*. *monocytogenes* by 2.1 log CFU/g after 24 h

Reduced wounds with *Penicillium italicum* by 85% after storage at 13°C for 13 days

Reduced the growth of *A. niger* by 1.33 log CFU/g (at 16°C for 21 days)

of *P*. *expansum* and *R*. *stolonifer* during cold storage (16 days)

Reducing microbial populations

[65]

[66]

[67]

[68]

[69]

[65]

[66]

[70]

20 g/l Delayed the growth of

0.2% Reduction the growth of

20 g/L Delayed the growth

2, 5, 10, and 20% (w/v)

(w/v)

(w/w, based on protein)

2, 5, 10, and 20% (w/v)

1, 3, and 5% (w/v)

**Test substrates**

Arbutus berries

Black radish

Lime Soy

Strawberry *Aloe* 

**Table 6.**

in marine fish samples, while *Aeromonas* spp. isolated from marine fish samples (93.7%) showed higher than freshwater fish (10%), mainly *A. hydrophila*. They also reported that *Aeromonas* spp. can be primary or secondary pathogens of fish. Kahraman et al. [55] reported that the incidence of *A. hydrophila* and *Plesiomonas shigelloides* in 700 seafoods (400 fish, 100 shrimps, and 200 mollusks) was detected in 5.71 and 0.86%, respectively. Thus, the use of antimicrobial film could inhibit the microbial growth, preserve the quality, and prolong the shelf life of seafood. Current applications of antimicrobial packaging on seafood-based products are

Fruits and vegetables are classified as perishable products. They are very susceptible to biochemical, nutritional, and structural with textural changes. These postharvest changes can be accelerated by loss of water and microorganisms' action. Fungal are mostly associated microorganism outbreak that reduced the quality of fruits and vegetables [64]. The use of antimicrobial films and/or coatings could minimize the undesirable changes in fruit and vegetable; thus, the products have good quality, attractive organoleptic properties, and close to fresh product during

**4.3 Fresh and minimally processed fruits and vegetables**

**84**

summarized in **Table 5**.

There are many types of antimicrobial agents that could be incorporated into food packaging materials, especially bio-based films. The suitable selection of antimicrobial substances is crucial to obtain antimicrobial effectiveness. Antimicrobial film is a promising category of active packaging system which able to inhibit the growth of microorganisms and retard the developments of discoloration and off-flavors in food products. The addition of antimicrobial compounds into biopolymer-based edible films could improve the mechanical, water barrier, and antimicrobial properties. Most foods are perishable and are susceptible to microbial contamination. The use of antimicrobial films has shown to preserve quality and increase the shelf life of various food products. The enhancement in the quality of the food products is achieved through inhibiting the target microorganisms.

#### **Acknowledgements**

The author would like to thank the Mae Fah Luang University for the financial support. Dr. Pimonpan Kaewprachu was also acknowledged for the preparation of the whole parts of this manuscript and the revision.

#### **Author details**

Saroat Rawdkuen

Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand

\*Address all correspondence to: saroat@mfu.ac.th

© 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.

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[50] Kalem IK, Bhat ZF, Kumar S, Noor S, Desai A. The effects of bioactive edible film containing *Terminalia arjuna* on the stability of some quality attributes of Chevon sausages. Meat Science. 2018;**140**:38-43. DOI: 10.1016/j. meatsci.2018.02.011

[51] Zhang H, He P, Kang H, Li X. Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops. LWT—Food Science and Technology. 2018;**93**:470-476. DOI: 10.1016/j.lwt.2018.04.005

[52] Albertos I, Avena-Bustillos RJ, Martín-Diana AB, Du W-X, Rico D, McHugh TH. Antimicrobial olive leaf gelatin films for enhancing the quality of cold-smoked salmon. Food Packaging and Shelf Life. 2017;**13**:49-55. DOI: 10.1016/j.fpsl.2017.07.004

[53] Dib AL, Agabou A, Chahed A, Kurekci C, Moreno E, Espigares M, et al. Isolation, molecular characterization and antimicrobial resistance of

enterobacteriaceae isolated from fish and seafood. Food Control. 2018;**88**:54- 60. DOI: 10.1016/j.foodcont.2018.01.005

[54] Yücel N, Balci Ş. Prevalence of *Listeria, Aeromonas*, and *Vibrio* species in fish used for human consumption in Turkey. Journal of Food Protection. 2010;**73**:380-384. DOI: 10.4315/0362-028X-73.2.380

[55] Kahraman BB, Dumen E, Issa G, Kahraman T, Ikiz S. Incidence of *Aeromonas hydrophila* and *Plesiomonas shigelloides* in Seafoods. Turkish Journal of Fisheries and Aquatic Sciences. 2017;**17**. DOI: 1309-1312. DOI: 10.4194/1303-2712-v17\_6\_24

[56] Alparslan Y, Baygar T. Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food and Bioprocess Technology. 2017;**10**:842-853. DOI: 10.1007/s11947-017-1862-y

[57] Remya S, Mohan CO, Venkateshwarlu G, Sivaraman GK, Ravishankar CN. Combined effect of O2 scavenger and antimicrobial film on shelf life of fresh cobia (*Rachycentron canadum*) fish steaks stored at 2°C. Food Control. 2017;**71**:71-78. DOI: 10.1016/j. foodcont.2016.05.038

[58] Carrión-Granda X, Fernández-Pan I, Rovira J, Maté JI. Effect of antimicrobial edible coatings and modified atmosphere packaging on the microbiological quality of cold stored hake (*Merluccius merluccius*) fillets. Journal of Food Quality. 2018;**2018**:12. DOI: 10.1155/2018/6194906

[59] Mohebi E, Shahbazi Y. Application of chitosan and gelatin based active packaging films for peeled shrimp preservation: A novel functional wrapping design. LWT—Food Science and Technology. 2017;**76**:108-116. DOI: 10.1016/j.lwt.2016.10.062

[60] Yuan G, Lv H, Tang W, Zhang X, Sun H. Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage. Food Control. 2016;**59**:818-823. DOI: 10.1016/j.foodcont.2015.07.011

[61] Arfat YA, Benjakul S, Vongkamjan K, Sumpavapol P, Yarnpakdee S. Shelflife extension of refrigerated sea bass slices wrapped with fish protein isolate/ fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. Journal of Food Science and Technology. 2015;**52**:6182-6193. DOI: 10.1007/s13197-014-1706-y

[62] Song HY, Shin YJ, Song KB. Preparation of a barley bran protein–gelatin composite film containing grapefruit seed extract and its application in salmon packaging. Journal of Food Engineering. 2012;**113**:541-547. DOI: 10.1016/j. jfoodeng.2012.07.010

[63] Lee J-H, Yang H-J, Lee K-Y, Song KB. Physical properties and application of a red pepper seed meal protein composite film containing oregano oil. Food Hydrocolloids. 2016;**55**:136-143. DOI: 10.1016/j.foodhyd.2015.11.013

[64] Vieira JM, Flores-López ML, de Rodríguez DJ, Sousa MC, Vicente AA, Martins JT. Effect of chitosan–Aloe vera coating on postharvest quality of blueberry (*Vaccinium corymbosum*) fruit. Postharvest Biology and Technology. 2016;**116**:88-97. DOI: 10.1016/j.postharvbio.2016.01.011

[65] Khalifa I, Barakat H, El-Mansy HA, Soliman SA. Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating. Food Packaging and Shelf Life. 2016;**9**:10-19. DOI: 10.1016/j.fpsl.2016.05.006

[66] Kraśniewska K, Gniewosz M, Synowiec A, Przybył JL, Bączek K, Węglarz Z. The use of pullulan coating enriched with plant extracts

**91**

*Edible Films Incorporated with Active Compounds: Their Properties and Application*

*DOI: http://dx.doi.org/10.5772/intechopen.80707*

from *Satureja hortensis* L. to maintain pepper and apple quality and safety. Postharvest Biology and Technology. 2014;**90**:63-72. DOI: 10.1016/j. postharvbio.2013.12.010

[67] Guerreiro AC, Gago CML, Faleiro ML, Miguel MGC, Antunes MDC. The effect of alginate-based edible coatings enriched with essential oils constituents on *Arbutus unedo* L. fresh fruit storage. Postharvest Biology and Technology. 2015;**100**:226-233. DOI: 10.1016/j.

postharvbio.2014.09.002

ram.2016.02.003

[68] Jovanović GD, Klaus AS, Nikšić MP. Antimicrobial activity of chitosan coatings and films against *Listeria monocytogenes* on black radish. Revista Argentina de Microbiología. 2016;**48**:128-136. DOI: 10.1016/j.

[69] González-Estrada RR, Chalier P, Ragazzo-Sánchez JA, Konuk D, Calderón-Santoyo M. Antimicrobial soy protein based coatings: Application to Persian lime (*Citrus latifolia* Tanaka) for protection and preservation. Postharvest Biology and Technology. 2017;**132**:138-144. DOI: 10.1016/j.

[70] Sogvar OB, Koushesh Saba M, Emamifar A. *Aloe vera* and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biology and Technology. 2016;**114**:29-35. DOI: 10.1016/j.postharvbio.2015.11.019

postharvbio.2017.06.005

*Edible Films Incorporated with Active Compounds: Their Properties and Application DOI: http://dx.doi.org/10.5772/intechopen.80707*

from *Satureja hortensis* L. to maintain pepper and apple quality and safety. Postharvest Biology and Technology. 2014;**90**:63-72. DOI: 10.1016/j. postharvbio.2013.12.010

*Active Antimicrobial Food Packaging*

[54] Yücel N, Balci Ş. Prevalence of *Listeria, Aeromonas*, and *Vibrio* species in fish used for human consumption in Turkey. Journal of Food Protection. 2010;**73**:380-384. DOI:

10.4315/0362-028X-73.2.380

[55] Kahraman BB, Dumen E, Issa G, Kahraman T, Ikiz S. Incidence of *Aeromonas hydrophila* and *Plesiomonas shigelloides* in Seafoods. Turkish Journal of Fisheries and Aquatic Sciences. 2017;**17**. DOI: 1309-1312. DOI: 10.4194/1303-2712-v17\_6\_24

[56] Alparslan Y, Baygar T. Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food and Bioprocess Technology. 2017;**10**:842-853.

DOI: 10.1007/s11947-017-1862-y

Venkateshwarlu G, Sivaraman GK, Ravishankar CN. Combined effect of O2 scavenger and antimicrobial film on shelf life of fresh cobia (*Rachycentron canadum*) fish steaks stored at 2°C. Food Control. 2017;**71**:71-78. DOI: 10.1016/j.

[58] Carrión-Granda X, Fernández-Pan I, Rovira J, Maté JI. Effect of antimicrobial edible coatings and modified atmosphere packaging on the microbiological quality of cold stored hake (*Merluccius merluccius*) fillets. Journal of Food Quality. 2018;**2018**:12.

DOI: 10.1155/2018/6194906

10.1016/j.lwt.2016.10.062

[60] Yuan G, Lv H, Tang W, Zhang X, Sun H. Effect of chitosan coating

[59] Mohebi E, Shahbazi Y. Application of chitosan and gelatin based active packaging films for peeled shrimp preservation: A novel functional wrapping design. LWT—Food Science and Technology. 2017;**76**:108-116. DOI:

[57] Remya S, Mohan CO,

foodcont.2016.05.038

enterobacteriaceae isolated from fish and seafood. Food Control. 2018;**88**:54- 60. DOI: 10.1016/j.foodcont.2018.01.005 combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage. Food Control. 2016;**59**:818-823. DOI: 10.1016/j.foodcont.2015.07.011

[61] Arfat YA, Benjakul S, Vongkamjan K, Sumpavapol P, Yarnpakdee S. Shelflife extension of refrigerated sea bass slices wrapped with fish protein isolate/ fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. Journal of Food Science and Technology. 2015;**52**:6182-6193. DOI: 10.1007/s13197-014-1706-y

[62] Song HY, Shin YJ, Song KB. Preparation of a barley bran protein–gelatin composite film

jfoodeng.2012.07.010

containing grapefruit seed extract and its application in salmon packaging. Journal of Food Engineering. 2012;**113**:541-547. DOI: 10.1016/j.

[63] Lee J-H, Yang H-J, Lee K-Y, Song KB. Physical properties and application of a red pepper seed meal protein composite film containing oregano oil. Food Hydrocolloids. 2016;**55**:136-143. DOI: 10.1016/j.foodhyd.2015.11.013

[64] Vieira JM, Flores-López ML, de Rodríguez DJ, Sousa MC, Vicente AA, Martins JT. Effect of chitosan–Aloe vera coating on postharvest quality of blueberry (*Vaccinium corymbosum*)

[65] Khalifa I, Barakat H, El-Mansy HA, Soliman SA. Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating. Food Packaging and Shelf Life. 2016;**9**:10-19.

fruit. Postharvest Biology and Technology. 2016;**116**:88-97. DOI: 10.1016/j.postharvbio.2016.01.011

DOI: 10.1016/j.fpsl.2016.05.006

[66] Kraśniewska K, Gniewosz M, Synowiec A, Przybył JL, Bączek K, Węglarz Z. The use of pullulan coating enriched with plant extracts

**90**

[67] Guerreiro AC, Gago CML, Faleiro ML, Miguel MGC, Antunes MDC. The effect of alginate-based edible coatings enriched with essential oils constituents on *Arbutus unedo* L. fresh fruit storage. Postharvest Biology and Technology. 2015;**100**:226-233. DOI: 10.1016/j. postharvbio.2014.09.002

[68] Jovanović GD, Klaus AS, Nikšić MP. Antimicrobial activity of chitosan coatings and films against *Listeria monocytogenes* on black radish. Revista Argentina de Microbiología. 2016;**48**:128-136. DOI: 10.1016/j. ram.2016.02.003

[69] González-Estrada RR, Chalier P, Ragazzo-Sánchez JA, Konuk D, Calderón-Santoyo M. Antimicrobial soy protein based coatings: Application to Persian lime (*Citrus latifolia* Tanaka) for protection and preservation. Postharvest Biology and Technology. 2017;**132**:138-144. DOI: 10.1016/j. postharvbio.2017.06.005

[70] Sogvar OB, Koushesh Saba M, Emamifar A. *Aloe vera* and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biology and Technology. 2016;**114**:29-35. DOI: 10.1016/j.postharvbio.2015.11.019

## *Edited by Işıl Var and Sinan Uzunlu*

Active antimicrobial food packaging is a new generation of packaging. Antimicrobial food additives are incorporated in the food packaging systems to inhibit, retard, or inactivate microbial growth to extend the shelf life of foods. This book is composed of five chapters, and is aimed at introducing the reader to active antimicrobial food packaging, as well as concerns of the consumers on synthetic-based food additives.

Published in London, UK © 2019 IntechOpen © hroe / iStock

Active Antimicrobial Food Packaging

Active Antimicrobial

Food Packaging

*Edited by Işıl Var and Sinan Uzunlu*