Meet the editors

Dr. Işıl Var is a professor in food engineering at Çukurova University, Turkey. She received her BSc in 1981 at Hacettepe University, and MSc in 1987 and PhD in 1993 at Çukurova University. She had a postdoctoral visit to the University of Sussex in the UK between 1993 and 1995. She has published 70 papers in national and international peer-reviewed journals in the field of food microbiology, and filed a patent with Dr. Sinan Uzunlu on

modified atmosphere packaging. She has graduated several MSc and PhD students. She is a member of numerous national and international societies. She received several awards from the Scientific and Technological Research Council of Turkey and VTT Technical Research Centre of Finland in 2007.

Dr. Sinan Uzunlu is a lecturer in food engineering at Alanya Alaaddin Keykubat University, Turkey. He received his BSc in 1999 at Çukurova University, and MSc in 2002 and PhD in 2012 at Akdeniz and Çukurova universities, respectively. He had postdoctoral visits to the University of Reading in the UK between 2014 and 2017. He has published 13 papers in national and international peer-reviewed journals in the field of food micro-

biology and food packaging, and filed a patent with Professor Işıl Var on modified atmosphere packaging. He is a member of national and international societies. He has received awards from the Scientific and Technological Research Council of Turkey, the Council of Higher Education (Turkey), and the Society of Chemical Industry (UK).

**Preface III**

**Chapter 1 1**

**Chapter 2 7**

**Chapter 3 25**

**Chapter 4 53**

**Chapter 5 71**

Introductory Chapter: Active Antimicrobial Food Packaging

Use of Natural Antimicrobial Agents: A Safe Preservation Approach *by Farhan Saeed, Muhammad Afzaal, Tabussam Tufail and Aftab Ahmad*

Using Native Plants of the Northeast of Mexico for Developing Active

Protein-Based Active Film as Antimicrobial Food Packaging: A Review

Edible Films Incorporated with Active Compounds: Their Properties and

*by Cecilia Rojas de Gante, Judith A. Rocha and Carlos P. Sáenz Collins*

*by Sinan Uzunlu and Işıl Var*

Contents

Antimicrobial Food Packaging Films

Application

*by Saroat Rawdkuen*

*by Nurul Saadah Said and Norizah Mhd Sarbon*

## Contents


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,

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

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.

and expiry date.

community.
