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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #350882

Research Project: Integration of Multiple Interventions to Enhance Microbial Safety, Quality, and Shelf-life of Foods

Location: Microbial and Chemical Food Safety

Title: Methods to effectively deliver natural antimicrobials on foods

item Jin, Zhonglin
item GUO, MINGMING - Zhejiang University
item CHEN, WENXUAN - Zhejiang Academy Of Agricultural Sciences

Submitted to: Journal of the American Chemical Society
Publication Type: Book / Chapter
Publication Acceptance Date: 5/8/2018
Publication Date: 9/15/2018
Citation: Jin, Z.T., Guo, M., Chen, W. 2018. Methods to effectively deliver natural antimicrobials on foods. In: Fan, X., Ngo, N.H., Wu, C. Journal of the American Chemical Society. Publisher.

Interpretive Summary:

Technical Abstract: Antimicrobial food packaging is an innovative technique used to reduce or inhibit the growth of pathogenic and spoilage microorganisms in foods. It involves the incorporation of natural antimicrobials, such as essential oils, enzymes, and bacteriocins, into the packaging matrix. The incorporation of antimicrobials into the packaging matrix allows for relatively high concentrations of the gaseous/vapor form of the antimicrobials on the food surface to be released and maintained for a longer period of time, enhancing the shelf-life and quality of various types of foods and preventing the possibility of recontamination after packaging. The application methods of antimicrobial food packaging are production and application of the packaging film onto the surface of foods, and direct application of the coating solution onto the food surface. Once the coating solution dries, a thin and unique film is formed. There are some advantages and disadvantages associated with each method.