Overall Review the Current Tend and Difficulties of Antimicrobial compounds in Composite Food Packaging Applications

Abstract

Food waste/spoilage caused by microbial cell has recently emerged as a major food insecurity and environmental concern. Additionally, food spoilage contributes to the economic crisis and healthy problems. As a result, an active packaging system is still required to keep the food safe and to protect its quality from foreign contaminants. The purpose of this review was to summarize the current solutions and difficulties of antimicrobial compounds in composite food packaging applications. Specifically, the extrusion and antimicrobial coating methods for incorporating antimicrobial compounds into packaging systems and their optimum processing parameters for common polymer composites were revealed. The common inorganic and organic antimicrobial substances/compounds with their quantities adding to the packaging system and their antimicrobial activity (reduction, partially deactivation and completely deactivation) were presented. The difficulties in creating a package with antimicrobial properties concerning issues of migration of antimicrobial additives from the package to the food product, accumulation of antimicrobial additives in the food product, as well as their processing temperature were elaborated. Therefore, this review work contributes to open up the entire scientific knowledge on antimicrobial compounds used in polymer composite materials for food packaging application and helps to develop important results for large scale operations