The use of natural essential oils as antimicrobial solutions in paper packaging. Part II

Antioxidant and Antimicrobial Activities of Clove Bud Essential Oil and Eugenol Nanoparticles in Alcohol-Free Microemulsion

“…For instance they can be used as house hold disinfectant for wounds and for prevention of hospitals transmitted infections 39 . They could also be used in food preservation as coating ingredient in the active antimicrobial paper packaging 40 or in the biodegradable coating films 41 . Cosmetic industry may utilize the described water-based microemulsions in mouth rinses for protection against oral bacteria 42 that cause malodor.…”

Carvacrol and Thymol for Fresh Food Packaging

“…Extracts derived from herbs and EOs contain many natural compounds such as thymol, linalool and carvacrol with a broad AM range against different pathogenic and spoilage microorganisms including Gram-negative [14,15] and Grampositive species [16,17]; as well as against yeast [18] and molds [19]. In general, these additives are considered to be safe and they have been classified as GRAS (Generally Recognized As Safe) by the American Food and Drug Administration [20].…”

“…Rodriguez et al studied the addition of EOs to a wax coating in order to develop an antimicrobial active packaging and they assessed their ability to preserve strawberries from microorganism contamination by the release of AMs from the coating [20]. During this study, there was no direct contact between the EOs and the food product.…”

Application of various types of coatings in food packaging materials: Sensorial assessment and health safety

“…bacteriocins, spice extracts and essential oils, enzymes, organic acids, food preservatives and additives and silver (Appendinia and Hotchkiss, 2002;Nowacka, 2010). For example, application of a cinnamon coating to paper packaging reduces microbial growth and prolongs the life of strawberries to 7 days storage in 4 o C (Rodriguez et al, 2007). The antimicrobial coatings are barriers delaying a negative impact of the environment on the quality of food product and have a positive impact on the both, environment of the product and the product itself (Nowacka, 2010).…”