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Antimicrobial packaging - An Introduction
This document provides an overview of antimicrobial packaging. It discusses the objectives of antimicrobial packaging which is to prevent degradation of food quality by acting as a hurdle against microorganisms. The principles and various systems are explained, including composition of antimicrobial agents and films. Methods for incorporating antimicrobial agents like addition of sachets, direct incorporation, coating, immobilization and antimicrobial polymers are outlined. The document also reviews the mechanism of action, effectiveness, engineering properties and design considerations for antimicrobial food packaging systems.
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Overview of antimicrobial packaging focusing on preventing microbial growth in food and controlled release of agents.
Highlights objectives of antimicrobial packaging, contrasting it with conventional food packaging.
Describes the principle of antimicrobial packaging as a method to safeguard food quality from microorganisms.
Details on composition, types, and incorporation methods of antimicrobial agents in packaging films.
Various methods to integrate antimicrobial agents into packaging including sachets, polymers, and coatings.
Discussion on mechanisms of antimicrobial agents and profiles of their release from packaging systems.
Focus on engineering properties, effectiveness, and performance of antimicrobial packages against pathogens.
Design factors to consider in antimicrobial packaging including interactions, regulatory requirements, and costs.
Listing of commercial antimicrobial packaging products, their active compounds, and manufacturers.
Recent developments in antimicrobial packaging technologies that enhance food preservation without preservatives.
Citations of scholarly articles and studies supporting the practices and advancements in antimicrobial packaging.
Research findings on antimicrobial agents and their efficacy against pathogens relevant to food safety.
Outlines suitable fabrication methods for creating antimicrobial packaging using various materials and techniques.
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Antimicrobial packaging - An Introduction
- 1. ANTIMICROBIAL PACKAGING Pragati Singham M.Tech (I year) FPEM 1
- 2. CONTENTS 1. 2. 3. 4. 5. 6. 7. 8. Introduction. Objective. Principle of antimicrobialpackaging. Antimicrobial packaging system a) Composition b) Types c) Methods of antimicrobial agent incorporation d) Mechanism Engineering properties Effectiveness Design of antimicrobial food packaging system. References. 2
- 3. 1. INTRODUCTION • Antimicrobialpackaging is one of the application of active packaging. • It prevents surface growth of pathogenic microorganisms in food by use of antimicrobial agents where large portion of spoilage and contamination occurs. • It allows a controlled release of antimicrobial agents into the food surface during storage and distribution. 3
- 4. 2. OBJECTIVES Antimicrobial packaging Conventionalfood packaging 4
- 5. 3. PRINCIPLE • Antimicrobialpackaging system is a hurdle to prevent degradation of total quality of packaged food, providing protection against micro-organisms. Fig. 5 J. H. Han, The University of Manitoba, Canada
- 6. 4. ANTIMICROBIAL PACKAGINGSYSTEM 4. (a) COMPOSITION These consists of two componentsANTIMICROBIAL AGENTS:1. Natural antimicrobial agents – Plant sources-extracts of spices, oils. – Animal sources- chitosan. – Microorganism sources- bacteriocins, enzymes. 2. Chemical antimicrobial agents – Benzoic acid, sorbic acid, FILMS:– LDPE, LLDPE, PET, polyolefin, EVA 6
- 7. 4. (b) TYPESOF ANTIMICROBIAL PACKAGING SYSTEM 7
- 8. 4. (c) METHODSOF INCORPORATING ANTIMICROBIAL AGENTS INTO FILMS 1. 2. 3. 4. Addition of sachets – pads Incorporation directly into the polymers Coating or adsorption on polymer surface Immobilization of antimicrobials by covalent linkages 5. Antimicrobial polymers 8
- 9. 4.(c) METHODS… 4.(c).1 ADDITIONOF SACHETS-PADS (Source: Darby, PKGSC 430)
- 10. 4.(c) METHODS… 4. (c).2. INCORPORATING DIRECTLY INTO POLYMERS32 EXTRUDER 10 (Source: Dzrby, PKGSC 430)
- 11. 4.(c) METHODS… 4.(C). 3.COATING OR ADSORPTION ON POLYMER SURFACE32 Fig. Gravure coater Gravure coater 11 (Source: Darby, PKGSC 430)
- 12. 4.(c) METHODS.. 4.(c)4. IMMOBILIZATIONOF ANTIMICROBIALS BY COVALENT LINKAGES32 12 (Source: Darby, PKGSC 430
- 13. 4.(c) METHODS… 4. (c).5.ANTIMICROBIAL POLYMER Chitosan polymer Chitosan polymer Poly-L-lysine 13 (Source: Darby, PKGSC 430
- 14. 4.(d) MECHANISM OFANTIMICROBIAL AGENTS:-23 Package/food system Package/headspace/food system 14 J. H. Han, The University of Manitoba, Canada
- 15. RELEASE PROFILE OFANTIMICROBIAL AGENTS FROM VARIOUS SYSTEM 15 Jung H. Han , Innovations in Food Packaging
- 16. 5. ENGINEERING PROPERTIES33 1.Gas barrier properties 2. Tensile strength 16
- 17. EFFECTIVENESS Ham (infected byE.coli) Inhibition zone of E.coli 17 Jung H. Han , Innovations in Food Packaging
- 18. 6. DESIGN OFANTIMICROBIAL PACKAGING SYSTEM • Antimicrobial agent 34 • Incorporation methodSlide 32 • AM-agent packaging interactions32 • Regulatory requirements32 • Quality control 32 • Cost 32 18
- 19. COMMERCIAL ANTIMICROBIAL PACKAGING PRODUCTSAND MANUFACTURES Trade name Active compounds Manufacturer Microban Triclosan Microban Products Co.(USA) Micro garde Clove and others Rhone- poulenc (USA) Take guard Bamboo extract Takex.Co. (Japan) Microfree Ag, copper oxide, zinc silicate DuPont (USA) Microatmosphere Chlorine dioxide Southwest Research Institute (USA), Bernard Technologies (USA). 19
- 20. RECENT ADVANCEMENT INANTIMICROBIAL PACKAGING FILMS A NEW ERA IN THE BATTLE AGAINST BACTERIA • Oplon (Israel) along with Reynold group commercialized the antimicrobial packaging. • No need for preservatives. • Reduce the cost of refrigeration and chilling. • Protects against antibiotic resistant and heat resistance pathogens. • Non-toxic, environmental friendly, and do not leach or release chemicals. 20
- 21. 7. REFERNCES • Han,J.H,(2000). Antimicrobial food packaging. Food technology 54(3):56-65 • Ha, J.U., Kim, Y.-M. and Lee, D.-S. (2001), Multilayered antimicrobial polyethylene films applied to the packaging of ground beef. Packag. Technol. Sci. • Han,J.H, (2003 ). Antimicrobial food packaging. In: Novel Food Packaging Techniques, edited by Ahvenainen, R., Cambridge: Woodhead publishing, pp 50-70 • Jin, T. and Zhang, H. (2008), Biodegradable Polylactic Acid Polymer with Nisin for Use in Antimicrobial Food Packaging. Journal of Food Science, 73 • Ouattara, B., Simard, R.E., Piette, G., Bégin, A. and Holley, R.A. (2000), Diffusion of Acetic and Propionic Acids from Chitosanbased Antimicrobial Packaging Films. Journal of Food Science, 21 65: 768–773.
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- 24. ANTIMICROBIAL AGENTS:-6 Lee et.al (2001) Evaluated the antimicrobial activity of grounded beef against Micrococcus flavus and E. coli multilayer polyethylene incorporated with 0.5 to 1.0 % grape fruit seed extract (GFSE). Rakshit et.al (2005) Incorporated GO (garlic oil) up to levels at least 100 μl/g, PS (potassium sorbate) at 100 mg/g or N (Nisin) at 51,000 IU/g of chitosan have effective antimicrobial activity against S. aureus, L. monocytogenes, and B. cereus. Linshu Liu et. Al (2007) Investigated the thermostability of both nisin & nisaplin in the presence of pectin during preparation poly lactic coextruded film. 24
- 25. ANTIMICROBIAL FILMS:-6 Dawson et.al (1998) Examined the inhibition activity of bacterial growth by introducing both nisin and lysozyme in combination with EDTA into films made from soy protein and corn zein Jin, and Zhang (2008) Demonstrated the Antimicrobial activity of PLA/nisin films against Listeria monocytogenes, Escherichia coli, and Salmonella Enteritidis in orage juice and liquid egg white. Lopez et.al (2007) Developed flexible antimicrobial film PP and PE/EVOH incorporated with vapour phase essensial oils of cinnamon. Robert et. Al (2007) Investigated antimicrobial activity of Listeria innocua by incorporation of oregano oil (0.5 % w/w), lemongrass (1.01.5 % w/w) in puree alginate edible coating on fresh cut ‘Fuji’ apples. 25
- 26. MECHANISM:-16 Outtara et.al (2006) Investigatedthat diffusion of acetic acid or propionic acid from thin chitosan based antimicrobial packaging film was reduced on lowering temperature from 24 to 4 °C 26
- 27. PROPERTIES19 Han & Floros(2003) Concluded no significant effect of potassium sorbate 3% (w/w) (antimicrobial agent) on the tensile properties of extruded packaging film. Ku & Song (2007) Suggested that incorporation of nisin (12000 IU/ml) into corn zein and gelatin (edible film) increase the tensile strength by 11.6 Mpa. It also reduce the water vapour permeability of film resulting in 1.4 log cycle reduction for corn zein and 0.6 log cycle reduction for gelatin 27
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- 29. Incorporation of AntimicrobialAgents 29
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- 32. SUITABLE FABRICATION METHODOF ANTIMICROBIAL PACKAGING SYSTEM Antimocrobial substance Extrusion or heat pressing11 Surface Solvent coating12 immobilization or chemical bonding13 Organic acids and their salts PE, LDPE, PET, PS PEMA Chitosan film, proteins, methyl cellulose Bacteriocins or peptides LDPE PS, silicon, starch Proteins, polysaccharides PVOH, nylon Cellulose acetate, PVOH Enzymes Volatile and non volatile plant extracts LDPE ------ Chitosan Ag-zeolite in PP, LLDPE, PVC Polysaccharides, protein, paper, copolymer with olefins ----------32