Antimicrobial Packaging

A practical approach to prevent microbial contamination

Food decay or spoilage is a typical result of its exposure to an open environment, such as post-processing, distribution, and storage. Foodborne pathogens and other microorganisms are the causative factors responsible for food spoilage and deterioration, especially fresh products that include cut/whole/raw seafood, meat, fruit, and vegetable. Active packaging helps extend the shelf life of a wide range of food products, including fresh produces. This article focuses on one of the most promising active packaging: antimicrobial packaging, its applications, advantages, and innovative solutions/providers in the market.

Antimicrobial packaging introduction

Antimicrobial films are systems used to reduce, inhibit, or retard spoilage microorganisms’ growth in food products, thus preventing food spoilage and decay. The antimicrobial films’ efficiency depends on antimicrobial agents – natural and synthetic, based on their sources, and their effectiveness against microorganisms.

Type of antimicrobial packaging in the market

Two types of antimicrobial films include:

Systems with an antimicrobial agent that migrates to the surface of the food
Systems that do not need compound migration to be active

The primary antimicrobial components used in food packaging include synthetic organic materials such as ethylene diamine tetraacetic acid (EDTA), fungicides, parabens, and other chemicals. However, current developments indicate the use of natural antimicrobials such as chitosan, lysozyme, and so on that are expensive but are safe for food contact.

Exhibit 1 includes examples of antimicrobial packaging with the type of antimicrobial agents and target microorganism.

Application of antimicrobial packaging include:

Minimally processed deli meat and seafood
Frozen then thawed fruits and vegetables
Cheese and dairy-based products
Baked goods and others

Impact factors that drive the market demand for antimicrobial packaging

Consumer Experience

Consumers are aware that food preservatives can be harmful to the human body, and they take an active interest in the active packaging, which helps reduce the requirement to add preservatives to foods
Additionally, the reduction of antimicrobials in food help enhance the consumer experience and sensory preferences

Antimicrobial Efficacy

Blends of natural antimicrobials help enhance antimicrobial efficacy. Blends are usually incorporated into packaging or used as a direct food contact layer within plastic-, paperboard-, metal-, glass-, and multicomponent-based containers
Nisin, a common bacteriocin effective against Gram-positive and spore-forming bacteria, is approved by the European Commission and granted GRAS status from US-FDA. Nisin in combination with other antimicrobials, such as lysozyme, chitosan, and EDTA shows higher efficacy to prevent microbial growth in processed foods, including cheese, dairy products, and processed vegetables

Regulatory Approvals

The antimicrobials or chemicals that come in contact with food are stringently regulated. As a result, new materials and packaging solutions need to be approved
FDA’s guideline, under § 201(q)(1)(B)(ii) of FFDCA amended by Antimicrobial Regulation Technical Correction Act (ARTCA), states “Application of antimicrobials in or on food packaging is food additive uses. Antimicrobials applied to, or included in, food packaging materials are excluded from the definition of pesticide chemical and thus are regulated as food additives by FDA, regardless of whether the antimicrobial is intended to have an ongoing effect on any portion of the packaging.” So, the commonly used are the food preservatives that include:
- Lysozyme, an antimicrobial compound, is FDA approved and requires specific labeling in the European Union (EU)
- Nisin is approved by the European Commission and granted GRAS status from US-FDA
- Silver nitrate is FDA approved in foods with a limit of 0.017 mg/kg, while EU approved silver for use in food contact materials, with a maximum dose of 5% in the form of silver zeolite and with a maximum food migration limit of 0.05 mg/kg
- Zinc oxide, GRAS approved antimicrobial, is significant in controlling mold in the paperboard-based packaging and other polymers

Titanium dioxide is also considered GRAS, with limits, in the US.

Significant innovations in the market

Exhibit 2 illustrates two innovative antimicrobial packaging solutions that are developed by research institutes.

NanoPack

It is an EU-funded project to develop flexible plastic food film that includes antioxidants and antimicrobial properties to decelerate food spoilage.
NanoPack, a three-year project, help develop an antimicrobial film based on mineral nanotubes dispersed into plastic foams without food contact. The films slowly release vapor into the packaging headspace that is from the oregano and thyme oils, which kills or retards the growth of bacteria and molds responsible for food spoilage. The packaging extends the shelf-life of bread, yellow cheese, and cherries and maintains food quality and safety standards.
NanoPack’s packaging solution addresses the UN’s Sustainable Development Goal 12, ensuring sustainable consumption and production patterns.

Oregon State University

Food technologists at Oregon State University developed antimicrobial biodegradable films that combine chitosan and lysozyme for food packaging.
Chitosan and lysozyme both have antimicrobial properties, with chitosan being antibacterial and antifungal while lysozyme acts against bacteria.

Antimicrobial Packaging

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