Microbial metabolites for food packaging applications

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI:10.1016/j.fpsl.2025.101443

Akila Duraisamy , Ramalakshmi Alaguthevar , Balakrishnan Murugesan , JeyakumarSaranya Packialakshmi , Jong-Whan Rhim , Devadharshini Chelladurai , Sivakumar Uthandi

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引用次数: 0

Abstract

Safe and sufficient food supply is a major challenge in developing countries, where approximately 50 % of food losses are due to inadequate management techniques. A variety of packaging technologies are used to maintain food quality and prevent loss during food distribution. Recently, active food packaging methods have been used by adding functional substances such as antibacterial and antioxidant properties to the packaging materials. As part of these active packaging technologies, methods of utilizing microbial metabolites with various functionalities in packaging are emerging. Among the microbial metabolites, organic acids, bacteriocins, enzymes, and biopolymers can be used as functional packaging materials. These microbial metabolites represent an attractive alternative to chemically synthesized additives due to their biocompatibility, non-toxicity, and powerful functionalities. This review explores the diverse roles of microbial metabolites in food packaging applications and highlights their potential to enhance antibacterial activity, improve barrier properties and extend shelf life. Through a comprehensive review of recent developments, this study highlights the potential of microbial metabolites to revolutionize the food packaging industry by providing safer, more effective and environmentally friendly solutions.

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.