Efficacy of Antimicrobial Agents for Food Contact Applications: Biological Activity, Incorporation into Packaging, and Assessment Methods: A Review
Open accessAbstract
Interest in the utilization of antimicrobial active packaging for food products has increased in recent years. Antimicrobial active packaging involves the incorporation of antimicrobial compounds into packaging materials, with the aim of maintaining or extending food quality and shelf life. Plant extracts, essential oils, organic acids, bacteriocins, inorganic substances, enzymes, and proteins are used as antimicrobial agents in active packaging. Evaluation of the antimicrobial activity of packaging materials using different methods has become a critical issue for both food safety and the commercial utilization of such packaging technology. This article reviews the different types of antimicrobial agents used for active food packaging materials, the main incorporation techniques, and the assessment methods used to examine the antimicrobial activity of packaging materials, taking into account their safety as food contact materials.
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Thermal degradation and oxidative modifications can cause polymerization, cleavage, or isomerization of phenolic molecules, which diminish their solubility and reduce the availability of free hydroxyl groups responsible for radical scavenging and microbial inhibition.
“These alterations can cause polymerization, cleavage, or isomerization of phenolic molecules, which diminish their solubility and reduce the availability of free hydroxyl groups responsible for radical scavenging and microbial inhibition (Kim et al., 2012; Mousavi Khaneghah et al., 2018).”
From Influence of Extraction Parameters on Bioactive Compounds and Antimicrobial Activity of Banana Peel Using Ethanol-Water Solvent (2026) · cites this paper as Mousavi Khaneghah et al., 2018
Split into 2 atoms — 0 confirmed, 1 partially supported, 0 disputed, 0 misattributed, 1 unverifiable. Expand the claim to see per-atom verdicts.
Experimental — accuracy not yet measuredExtraction at elevated temperatures (60 °C) or prolonged durations (90 minutes) leads to thermal degradation and oxidative modifications of phenolic structures.
“Conversely, extraction at elevated temperatures (60 °C) or prolonged durations (90 minutes) leads to thermal degradation and oxidative modifications of phenolic structures.”
From Influence of Extraction Parameters on Bioactive Compounds and Antimicrobial Activity of Banana Peel Using Ethanol-Water Solvent (2026) · cites this paper as Mousavi Khaneghah et al., 2018
The ‘Antimicrobial Active Packaging: Technological and Safety Requirements’ section discusses heat-sensitive agents and losses during polymer extrusion, not degradation of phenolic structures during extraction. Searches for extraction temperature, duration, phenolic degradation, and oxidation found no passage supporting the specified 60 °C or 90-minute conditions. No page numbers were available in the indexed passages. (LLM, conf=0.75)
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- Authors
- Mousavi Khaneghah, A., Hashemi, S. M. B., Eş, I., Fracassetti, D., & Limbo, S.
- Affiliations
- Fasa University (IR)
- University of Milan (IT)
- Corresponding author
- Limbo, Sara
- Venue
- Journal of Food Protection
- Publisher
- Elsevier BV
- Published
- 2018-07
- Volume
- 81
- Issue
- 7
- Pages
- 1142-1156
- ISSN
- 0362-028X (ISSN-L)
- OpenAlex
- W2810755823
- Cited by
- 58
- References
- 87
- Citations by year
- 2026: 9 · 2025: 6 · 2024: 6 · 2023: 5 · 2022: 8 · 2021: 11 · 2020: 8 · 2019: 4 · 2018: 1
- FWCI
- 0.40
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Food Protection (publishedVersion)
- PubMed (publishedVersion)
- INFM-OAR (INFN Catania) (submittedVersion, other-oa)
- Funders
- Fundação de Amparo à Pesquisa do Estado de São Paulo (2015/14468‐0, 2015/)
- Conselho Nacional de Desenvolvimento Científico e Tecnológico (3240274290)
- Topics
- Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
- Physical Sciences › Chemistry › Organic Chemistry › Antimicrobial agents and applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Keywords
- food contact materials, antimicrobial agents, plant extracts, essential oils, organic acids, bacteriocins, food shelf life, food safety
- MeSH terms
- Anti-Infective Agents, Food Preservation, Oils, Volatile, Food Packaging, Food Quality
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