PERSPECTIVES OF THE NATURAL ANTIMICROBIAL ADDITIVES USING IN THE PRODUCTION OF ACTIVE PACKAGINGS
Abstract
The classification of antimicrobial additives used in the production of modern active packaging is given in the article. The topicality of using natural additives that are characterized by high functionality and accessibility is emphasized. Due to antimicrobial and antioxidant activity, these additives provide microbiological safety of food products, as they create an additional barrier and slow down growth of the surface microflora. The studies of domestic and foreign scientists on the use of antimicrobial natural additives that protect food products from the adverse effects of pathogenic microflora and toxic products of its life activities, thus increasing the shelf life of the product, are analyzed. Considering the numerous studies of scientists from different countries it is recommended to use such natural antimicrobial additives as plant extracts, essential oils, spices, etc. in the production of active packaging.
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