Antimicrobial films: a review
نویسندگان
چکیده
Recent foodborne microbial outbreaks are the driving force in the search for innovative ways to inhibit microbial growth in food while maintaining its quality and safety. A new trend in food preservation consists of the incorporation of antimicrobial films on food surfaces. Many studies have demonstrated that antimicrobial films and coatings are effective in reducing levels of pathogenic organisms like Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhi and Staphylococcus aureus. Different matrices can be used to incorporate antimicrobial agents, including proteins, lipids, polysaccharides or composites. The most frequent antimicrobials incorporated in food packaging films are organic acid, enzymes, bacteriocins, polysaccharides and essential oils. Peptides are widely recognized as promising alternatives to use as antimicrobials. The aim of the present review is to summarize current information about antimicrobial films and the microorganisms that are inhibited by these antimicrobial agents.
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