Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Biopolymer-based antimicrobial packaging: a review.

Dong Su Cha1, Manjeet S Chinnan

  • 1Department of Food Science and Technology, University of Georgia, Griffin, GA 30223-1797, USA.

Critical Reviews in Food Science and Nutrition
|October 7, 2004
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Preferences for groundnut products among urban residents in Ghana.

Journal of the science of food and agriculture·2020
Same author

Groundnut spread likability, sensory properties, and intent to pay for quality certification.

Food & nutrition research·2020
Same author

Preferences for groundnut products among urban residents in Ghana.

Journal of the science of food and agriculture·2017
Same author

Preparation of a capsaicin-loaded nanoemulsion for improving skin penetration.

Journal of agricultural and food chemistry·2014
Same author

Oleoyl-chitosan nanoparticles inhibits Escherichia coli and Staphylococcus aureus by damaging the cell membrane and putative binding to extracellular or intracellular targets.

International journal of food microbiology·2009
Same author

Microencapsulation of a probiotic bacteria with alginate-gelatin and its properties.

Journal of microencapsulation·2008

Antimicrobial packaging controls microbial growth in food using active agents and modified atmospheres. This technology meets consumer demand for preservative-free products, enhancing food safety and shelf life.

Area of Science:

  • Food Science
  • Material Science
  • Microbiology

Background:

  • Growing consumer demand for minimally processed, preservative-free foods drives innovation in food packaging.
  • Traditional packaging focuses on aesthetics and integrity, but safety features are increasingly important.
  • Antimicrobial packaging offers a solution to extend shelf life and enhance food safety.

Purpose of the Study:

  • To review the concept and applications of antimicrobial packaging.
  • To highlight the role of antimicrobial agents in food preservation.
  • To discuss current trends and future directions in antimicrobial packaging technology.

Main Methods:

  • Review of existing literature on antimicrobial packaging techniques.
  • Analysis of different types of antimicrobial packaging, including films, coatings, and modified atmosphere packaging.

Related Experiment Videos

  • Examination of the use of natural antimicrobial agents.

    • Main Results:

    • Antimicrobial packaging encompasses techniques and materials that inhibit microbial growth in food.
    • Edible films and coatings with antimicrobial agents, as well as modified atmosphere packaging, are key methods.
    • Natural antimicrobial agents are increasingly being explored for their efficacy against foodborne microorganisms.

    Conclusions:

    • Antimicrobial packaging is a rapidly developing field crucial for meeting consumer demand for safer, fresher foods.
    • Future trends indicate wider incorporation of antimicrobial agents into packaging materials and improved sealing systems.
    • The focus is shifting towards enhanced safety features, particularly the integration of antimicrobial agents into packaging.