USE OF PLANT RAW MATERIALS WITH ANTI-MICROBIAL PROPERTIES IN MANUFACTURING OF ACTIVE PACKAGING
Keywords:
active packaging, bactericidal properties, plant raw materials, extracts, ethereal oils
Abstract
The article summarizes the experience of scientists and practitioners on the use of plant antimicrobial additives in the production of modern active packaging, which contributes to extend the food products shelf life. In the packaging industry, special attention is paid to the creation of innovative film materials that are non-toxic, easily dis-posed and capable of effectiv protecting food from microbial deterioration. The urgency of using plant extracts and ethereal oils, which are characterized by high bactericidal properties and safety, is emphasized. Most plant extracts and ethereal oils contain tannins, terpenoids, alkaloids, flavonoids, glycosides and polyphenols that exhibit bactericidal and fungicidal properties. Thanks to this the mentioned additives provide microbiological safety of food products, be-cause they create an additional barrier and slow the surface microflora growth. The obtained theoretical evidence confirms the prospects for the use in the active packaging production of extracts and ethereal oils from plant materials, including leaves, flowers, roots, fruits, bark, etc. As antimicrobial additives, it is most often recommended to use ethe-real oils and extracts of spicy&aromatic plants (oregano, garlic, cinnamon, rosemary, cloves, turmeric, nutmeg, etc.).
References
1. Снежко А. Г. Эффективные составы для антимикробной обработки колбас / А. Г. Снежко, М. И. Губанова // Мясная индустрия. – 2013. – № 2. – С. 37-41.
2. Yanwong S. Effect of peppermint and citron-ella essential oils on properties of fish skin gelatin edible films / S. Yanwong, P. Threepopnatkul // Global Conference on Polymer and Composite Materials. – 2015. – №87.
3. Zinoviadou K. Physical and thermomechani-cal properties of whey protein isolate films containing antimicrobials, and their effect against spoilage flora of fresh beef / K. Zinoviadou, K. P. Koutsoumanis, C. G. Biliaderis // Food Hydrocolloids. – 2010. – 24. – С. 49-59.
4. Emirŏglu K. Z. Antimicrobial activity of soy ed-ible films incorporated with thyme and oregano essential oils on fresh ground beef patties / K. Z. Emirŏglu, G. P. Yemis, B. K. Coskun, K. Candogan // Meat Science. – 2010. – № 86. – Р. 283-288. 5. Aguirre A. Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil / A. Aguirre, R. Borneo, A. E. León // Food Bioscience. – 2013. – № 1. – Р. 2-9.
6. Pereira Lívio Antônio Silva. Antimicrobial ze-in coatings plasticized with garlic and thyme essential oils / Pereira Lívio Antônio Silva; Silva Priscila de Castro e; Pagnossa Jorge Pamplona; Miranda Kelvi Wilson Evaristo; Medeiros Eliton Souto; Piccoli Rob-erta Hilsdorf; Oliveira Juliano Elvis de // Brazilian Journal of Food Technology Nov. – 2019. – Volume 22. 7. Ahmad M. Physico-mechanical and antimi-crobial properties of gelatin film from the skin of uni-corn leatherjacket incorporated with essential oils / M. Ahmad, S. Benjakul, T. Prodpran, T. W. Agustini // Food Hydrocolloid. – 2012. – №28. – Р. 189-199. 8. Gómez-Estaca J. Biodegradable gelatin-chitosan films incorporated with essential oils as anti-microbial agents for fish preservation / J. Gómez-Estaca, A. López de Lacey, M. E. López-Caballero, M. C. Gómez-Guillén, Р. Montero // Food Microbiol. – 2010. – №27(7). – Р.89-96.
9. Salgado P. R. Sunflower protein films incor-porated with clove essential oil have potential applica-tion for the preservation of fish patties / P. R. Salgado, E. López-Caballero, M. C. Gómez-Guillén, A. N. Mau-ri, M. P. Montero // Food Hydrocolloids. – 2013. – № 33. – Р. 74-84.
10. Gómez-Estaca J. Antimicrobial Activity of Composite Edible Films Based on Fish Gelatin and Chitosan Incorporated with Clove Essential Oil / J. Gómez-Estaca, A. López de Lacey, M. C. Gómez-Guillén, M. E. López-Caballero & P // Journal of Aquatic Food Product Technology. – 2009.– Volume 18. – Issue 1-2. 11. Alparslan Y. The role of gelatin-based film coating combined with orange peel essential oil on the quality of refrigerated shrimp / Y. Alparslan, T. Baygar, C. Metin, H. H. Yapıcı, T. Baygar // Acta Aquatica Turcica. – 2019. – 15(2). – Р. 197-212.
12. Насонова В. В. Антимикробная активность коллагеновых пленок с СО2-экстрактами пряностей / В. В. Насонова, П. М. Голованова, Д. С. Батаева, М. Н. Ревуцкая // Пищевая промышленность. – 2013. – №6. – С. 8-9.
13. Кирш И. А. Упаковочные материалы для пищевой продукции с антимикробным компонен-том природного происхождения / И. А. Кирш, Ю. В. Фролова, Д. М. Мяленко // Пищевая про-мышленность. – 2018. – № 1. – С. 23-25.
14. Доманова Е. В. Влияние модификации натуральных оболочек на сенсорные характеристи-ки колбас / Е. В. Доманова, Л. Ю. Шубина // Техни-ка и технология пищевых производств. – 2014. – №2. – С. 45-49. 15. Lozano-Navarro J. I. Antimicrobial, optical and mechanical properties of Chitosan–Starch films with natural extracts / J. I. Lozano-Navarro, N. P. Díaz-Zavala, С. Velasco-Santos, A. L. Martínez-Hernández, B. I. Tijerina-Ramos, M. García-Hernández, J. L. Rive-ra-Armenta, U. Páramo-García, A. I. Reyes-de la Torre // Int. J. Mol Sci. 2017. – № 18(5). – Р. 997. 16. Kalaycıoğlu Z. Antimicrobial and physical properties of chitosan films incorporated with turmeric extract / Z. Kalaycıoğlu, E. Torlak, G. Akın-Evingür, İ. Özen, F. B. Erim // Int J Biol Macromol. – 2017. – № 31.
17. Семенова А. А. Способы увеличения сро-ков годности мясной продукции / А. А. Семенова, В. В. Насонова, Л. А. Веретов, Е. В. Милеенкова // Все о мясе. – 2016. – №5. – С. 32-36.
18. Mahendran R. Fabrication and Antibacterial Effects of Polycarbonate / Leaf Extract Based Thin Films / R. Mahendran, D. Sridharan, C. Arunmo-zhidevan, T. A. Selvakumar, P. Rajasekar // Journal of Materials. – 2016.
19. Llana-Ruiz-Cabello M. Characterisation and evaluation of PLA films containing an extract of Alli-um spp. to be used in the packaging of ready-to-eat salads under controlled atmospheres / M. Llana-Ruiz-Cabello, S. Pichardo A. Baños, C. Núñez, J. M. Bermúdez, E. Guillamón, S. Aucejo, A. M. Cameán // LWT - Food Science and Technology. – 2015. – Vol. 64. – Issue 2. – Р. 1354-1361 20. P. Widsten. Inhibition of foodborne bacteria by antibacterial coatings printed onto food packaging films / P. Widsten, B. B. Mesic, C. D. Cruz, G. C. Fletcher, M. A. Chycka // J. Food Sci Technol. – 2017. - № 54(8). – Р. 2379-2386.
21. Ulbin-Figlewicz N. Plant extracts as compo-nents of edible antimicrobial protective coatings / N. Ulbin-Figlewicz, A. Zimoch, A. Jarmoluk // Czech J. Food Sci. – 2013. – № 31. – Р. 596-600. 22. Bajić M. Natural plant extracts as active com-ponents in chitosan-based films: A comparative study // M. Bajić, T. Ročnik, A. Oberlintner, F. Scognamiglio // Food Packaging and Food Packaging and Shelf Life. – 2019. – №21.
2. Yanwong S. Effect of peppermint and citron-ella essential oils on properties of fish skin gelatin edible films / S. Yanwong, P. Threepopnatkul // Global Conference on Polymer and Composite Materials. – 2015. – №87.
3. Zinoviadou K. Physical and thermomechani-cal properties of whey protein isolate films containing antimicrobials, and their effect against spoilage flora of fresh beef / K. Zinoviadou, K. P. Koutsoumanis, C. G. Biliaderis // Food Hydrocolloids. – 2010. – 24. – С. 49-59.
4. Emirŏglu K. Z. Antimicrobial activity of soy ed-ible films incorporated with thyme and oregano essential oils on fresh ground beef patties / K. Z. Emirŏglu, G. P. Yemis, B. K. Coskun, K. Candogan // Meat Science. – 2010. – № 86. – Р. 283-288. 5. Aguirre A. Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil / A. Aguirre, R. Borneo, A. E. León // Food Bioscience. – 2013. – № 1. – Р. 2-9.
6. Pereira Lívio Antônio Silva. Antimicrobial ze-in coatings plasticized with garlic and thyme essential oils / Pereira Lívio Antônio Silva; Silva Priscila de Castro e; Pagnossa Jorge Pamplona; Miranda Kelvi Wilson Evaristo; Medeiros Eliton Souto; Piccoli Rob-erta Hilsdorf; Oliveira Juliano Elvis de // Brazilian Journal of Food Technology Nov. – 2019. – Volume 22. 7. Ahmad M. Physico-mechanical and antimi-crobial properties of gelatin film from the skin of uni-corn leatherjacket incorporated with essential oils / M. Ahmad, S. Benjakul, T. Prodpran, T. W. Agustini // Food Hydrocolloid. – 2012. – №28. – Р. 189-199. 8. Gómez-Estaca J. Biodegradable gelatin-chitosan films incorporated with essential oils as anti-microbial agents for fish preservation / J. Gómez-Estaca, A. López de Lacey, M. E. López-Caballero, M. C. Gómez-Guillén, Р. Montero // Food Microbiol. – 2010. – №27(7). – Р.89-96.
9. Salgado P. R. Sunflower protein films incor-porated with clove essential oil have potential applica-tion for the preservation of fish patties / P. R. Salgado, E. López-Caballero, M. C. Gómez-Guillén, A. N. Mau-ri, M. P. Montero // Food Hydrocolloids. – 2013. – № 33. – Р. 74-84.
10. Gómez-Estaca J. Antimicrobial Activity of Composite Edible Films Based on Fish Gelatin and Chitosan Incorporated with Clove Essential Oil / J. Gómez-Estaca, A. López de Lacey, M. C. Gómez-Guillén, M. E. López-Caballero & P // Journal of Aquatic Food Product Technology. – 2009.– Volume 18. – Issue 1-2. 11. Alparslan Y. The role of gelatin-based film coating combined with orange peel essential oil on the quality of refrigerated shrimp / Y. Alparslan, T. Baygar, C. Metin, H. H. Yapıcı, T. Baygar // Acta Aquatica Turcica. – 2019. – 15(2). – Р. 197-212.
12. Насонова В. В. Антимикробная активность коллагеновых пленок с СО2-экстрактами пряностей / В. В. Насонова, П. М. Голованова, Д. С. Батаева, М. Н. Ревуцкая // Пищевая промышленность. – 2013. – №6. – С. 8-9.
13. Кирш И. А. Упаковочные материалы для пищевой продукции с антимикробным компонен-том природного происхождения / И. А. Кирш, Ю. В. Фролова, Д. М. Мяленко // Пищевая про-мышленность. – 2018. – № 1. – С. 23-25.
14. Доманова Е. В. Влияние модификации натуральных оболочек на сенсорные характеристи-ки колбас / Е. В. Доманова, Л. Ю. Шубина // Техни-ка и технология пищевых производств. – 2014. – №2. – С. 45-49. 15. Lozano-Navarro J. I. Antimicrobial, optical and mechanical properties of Chitosan–Starch films with natural extracts / J. I. Lozano-Navarro, N. P. Díaz-Zavala, С. Velasco-Santos, A. L. Martínez-Hernández, B. I. Tijerina-Ramos, M. García-Hernández, J. L. Rive-ra-Armenta, U. Páramo-García, A. I. Reyes-de la Torre // Int. J. Mol Sci. 2017. – № 18(5). – Р. 997. 16. Kalaycıoğlu Z. Antimicrobial and physical properties of chitosan films incorporated with turmeric extract / Z. Kalaycıoğlu, E. Torlak, G. Akın-Evingür, İ. Özen, F. B. Erim // Int J Biol Macromol. – 2017. – № 31.
17. Семенова А. А. Способы увеличения сро-ков годности мясной продукции / А. А. Семенова, В. В. Насонова, Л. А. Веретов, Е. В. Милеенкова // Все о мясе. – 2016. – №5. – С. 32-36.
18. Mahendran R. Fabrication and Antibacterial Effects of Polycarbonate / Leaf Extract Based Thin Films / R. Mahendran, D. Sridharan, C. Arunmo-zhidevan, T. A. Selvakumar, P. Rajasekar // Journal of Materials. – 2016.
19. Llana-Ruiz-Cabello M. Characterisation and evaluation of PLA films containing an extract of Alli-um spp. to be used in the packaging of ready-to-eat salads under controlled atmospheres / M. Llana-Ruiz-Cabello, S. Pichardo A. Baños, C. Núñez, J. M. Bermúdez, E. Guillamón, S. Aucejo, A. M. Cameán // LWT - Food Science and Technology. – 2015. – Vol. 64. – Issue 2. – Р. 1354-1361 20. P. Widsten. Inhibition of foodborne bacteria by antibacterial coatings printed onto food packaging films / P. Widsten, B. B. Mesic, C. D. Cruz, G. C. Fletcher, M. A. Chycka // J. Food Sci Technol. – 2017. - № 54(8). – Р. 2379-2386.
21. Ulbin-Figlewicz N. Plant extracts as compo-nents of edible antimicrobial protective coatings / N. Ulbin-Figlewicz, A. Zimoch, A. Jarmoluk // Czech J. Food Sci. – 2013. – № 31. – Р. 596-600. 22. Bajić M. Natural plant extracts as active com-ponents in chitosan-based films: A comparative study // M. Bajić, T. Ročnik, A. Oberlintner, F. Scognamiglio // Food Packaging and Food Packaging and Shelf Life. – 2019. – №21.
Published
2020-05-04
Section
MODERN PROBLEMS OF COMMODITY SCIENCE AND TECHNOLOGIES OF FOOD PRODUCTION
