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• W4376257280 abstract "In Chapter Unavailable , our colleagues have introduced major techniques that can be used to characterize food-packaging materials. In this chapter, we will review edible antimicrobial packaging systems as a trial to protect foods against spoilage and quality deterioration. Extensive application of antibiotics developed resistant microorganisms. Conventional food preservatives involving synthetic and chemical preservatives is not recently preferred due to their side effects. Finding alternative food preservation methods of natural resources against microbial contamination and oxidation has recently been gaining great interest. New antimicrobial and antioxidant agents of different sources that prevent contamination of microorganisms, stop their growth or kill them, and decrease oxidation are of critical need. Food systems produced under hygienic conditions are contaminated through their surface, so the new trend is the protection of food surfaces against contamination through the application of antimicrobial packaging that can incorporate antimicrobial agents (AMA) in the structure of packaging materials. Antimicrobial sources, include natural extracts, essential oils, peptides, organic acids, enzymes, bacteriocins, metals, and many other possible antimicrobial active compounds while packaging materials, include polymers, edible plastics, and proteins. These two components (AMA and packaging materials) are mixed together through many techniques, including coacervation, casting, melting, and solidification, and some novel techniques, including electrospinning, liposomes, and ultrasonication. In this chapter, we will specifically review active compounds, carrier packaging materials, and formation and packaging techniques." @default.
• W4376257280 created "2023-05-13" @default.
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• W4376257280 date "2023-05-08" @default.
• W4376257280 modified "2023-10-12" @default.
• W4376257280 title "Development and Use of Edible Materials for Food Protection and Packaging" @default.
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