Application of innovative packaging technologies to manage fungi and mycotoxin contamination in agricultural products: Current status, challenges, and perspectives

Akhila, Plachikkattu Parambil; Sunooj, Kappat Valiyapeediyekkal; Navaf, Muhammed; Aaliya, Basheer; Sudheesh, Cherakkathodi; Sasidharan, Abhilash; Sabu, Sarasan; Mir, Shabir Ahmad; George, Johnsy; Khaneghah, Amin Mousavi

doi:10.1016/j.toxicon.2022.04.017

Cited by 17 publications

(23 citation statements)

References 115 publications

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“…Packaging, as an essential component of both the food manufacturing process and the entire food supply chain, plays an essential role in the safeguarding of food products [1,2]. A fundamental and vital role of food packaging is to preserve food quality and safety, reduce food waste and foodborne diseases, and limit the negative impact of uneaten food on the environment and the global economy [2].…”

Section: Introductionmentioning

confidence: 99%

“…Packaging must be able to meet all quality requirements while being cost-effective and efficient. It is important to permit brands to form and standardize packaging and also to create effective advertising and make a large-scale distribution and global retailing possible [1]. However, it should not be forgotten that food packaging systems must primarily protect food from environmental contamination, shock, outside odor, dust, physical damage, and mechanical force, as well as temperature, moisture, gas release, light, microorganism contamination, water and water vapor, in addition to other external environmental factors during processing, transport/distribution, storage, and marketing.…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, microbial spoilage might not only result in a decrease in food quality [3,4]. Foodborne diseases through the consumption of food products containing pathogenic bacteria or fungi can contribute to serious health issues or even the death of consumers [1,3]. Fresh food and animal-originated food products are mostly contaminated by bacteria [3,6].…”

Section: Introductionmentioning

confidence: 99%

“…Most frequently health issues are caused by pathogenic bacteria, such as Salmonella spp., Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Clostridium spp., and Campylobacter jejuni [3,7]. Filamentous fungi are also considered a severe pathogen in food products, due to their ability to penetrate and break down food using extracellular enzymes [1]. Vegetables, fruits, and grain crops are vulnerable to fungal strain contamination, mostly from Penicillium spp., Aspergillus spp., Botrytis spp., Sclerotinia spp., Alternaria spp., Fusarium spp., Rhizoctonia spp., Geotrichum spp., Phytophthora spp., and Pythium spp.…”

Section: Introductionmentioning

confidence: 99%

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Overview of Food Antimicrobial Packaging

Mizielińska¹,

Bartkowiak²

2023

Food Processing and Packaging Technologies - Recent Advances

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Acutely due to awareness that food products are highly vulnerable to microbial contamination, the food industry constantly tries to uncover new methods for the preservation of their products in order to guarantee their goods and processes continue to offer the highest quality and uphold safety standards throughout the production, storage, and distribution chain. Antimicrobial food packaging can play an important role in food shelf-life extension through the inhibition of microorganism growth present on the surface of food products. Antimicrobial packaging materials containing active substances incorporated into a polymer matrix or as surface coatings have begun to receive more attention for their use as antimicrobial control agents in food packaging systems. The most commonly used packaging materials are paper and plastics. However, from the ecological point of view, biopolymer-based materials have recently garnered more attention in the development of antimicrobial packaging as an alternative, due to their nontoxic biodegradability. In addition, the ongoing global spread of the pandemic caused by the SARS-CoV-2 has led to a preference for fresh food packaged in single-use food coverings. In order to address customer concerns and safeguard their health, the packaging industry could implement additional health safety measures, such as active packaging with antiviral properties.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Overview of Food Antimicrobial Packaging

Mizielińska¹,

Bartkowiak²

2023

Food Processing and Packaging Technologies - Recent Advances

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“…This statement is often supported by fermentation efficiency studies, which are of key importance, for example, for the preservation of dairy products. There are a few studies on activity against pathogenic bacterial strains [35,36]. However, there is one study on Natamycin showing antibacterial activity [37].…”

Section: Introductionmentioning

confidence: 99%

Bactericidal Properties of Low-Density Polyethylene (LDPE) Modified with Commercial Additives Used for Food Protection in the Food Industry

et al. 2022

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This study investigated the influence of commercially available food preservatives: Natamax® (containing natamycin) and Nisaplin® (containing nisin) on the antimicrobial properties of LDPE film, commonly used for food packaging. Studies have shown that the addition of 3% Natamax® or, alternatively, the addition of 5% Nisaplin® provides an LDPE film with effective antimicrobial protection. The applied biocides did not significantly affect the strength and rheological properties of LDPE. However, differences in optical properties were observed. The transparency of the samples decreased slightly with the addition of 3% or 5% Natamax® (by approx. 1% and 3%, respectively). A significant change was observed in the film haze, the addition of 5% Natamax® increased this parameter by approx. 80%, while 5% Nisaplin® increased it by approx. 19%. Both Natamax® and Nisaplin® agents can be successfully used to manufacture food packaging materials with antimicrobial protection. Natamax® showed a stronger bactericidal effect, while Nisaplin® changed other properties less significantly.

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Development of Antifungal Packaging From Low‐Density Polyethylene With Essential Oil of Oregano and Potassium Sorbate

Martínez‐Tenorio,

Ramírez‐Corona,

Jiménez‐Munguía

et al. 2024

Packag Technol Sci

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Antimicrobial low‐density polyethylene (LDPE) films were developed by adding 0%, 0.5%, 1.0%, 2.5% and 5.0% (w/w) of Mexican oregano essential oil (OEO) or potassium sorbate (PS) as a positive antifungal control to inhibit the growth of Penicillium expansum, Penicillium citrinum and Aspergillus niger in vitro. Three methods of adding OEO in LDPE were evaluated; the best OEO yield in film was achieved when OEO was incorporated after laminating (88%); otherwise, when added into cool‐melting resin, OEO lost up to 91.5% from LDPE and completely volatilized (>99%) when combined with the resin before melting. PS yields in LDPE film were > 88% when incorporated into cool‐melted resin. Antimicrobial films with 2.5% or 5.0% (w/w) OEO or PS delayed the growth of P. expansum and P. citrinum for up to 4–5 days, and for A. niger, only films with 5.0% of OEO retarded its growth for 5 days. The modified Gompertz model was used to describe mould growth response, obtaining the parameters A (maximum growth), μm (maximum growth rate) and λ (lag phase), which correctly fit the data. P. citrinum was the most sensitive mould, and A. niger was the most resistant to the tested antimicrobials. The addition of antimicrobial agents significantly (p < 0.05) impacted the physical and mechanical properties of the LDPE films, wherein thickness and puncture strength were increased, and the colour changed (reducing the transparency and promoting the yellowness). In contrast, the water vapour transmission rate was dropped only by incorporating PS.

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Application of innovative packaging technologies to manage fungi and mycotoxin contamination in agricultural products: Current status, challenges, and perspectives

Cited by 17 publications

References 115 publications

Overview of Food Antimicrobial Packaging

Overview of Food Antimicrobial Packaging

Bactericidal Properties of Low-Density Polyethylene (LDPE) Modified with Commercial Additives Used for Food Protection in the Food Industry

Development of Antifungal Packaging From Low‐Density Polyethylene With Essential Oil of Oregano and Potassium Sorbate

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