Table 1.
Overview of application phytochemicals and bioactive constituents as antimicrobial agents used in food packaging.
| Phytochemicals and bioactive constituents | Packaging approach | Antimicrobial effects | Food products | References |
|---|---|---|---|---|
| Tea polyphenols (TP) | Incorporation of tea polyphenol to polyvinyl alcohol (PVA) | Gradual increase in bacteriostatic rates of the bacteria (E. coli, S. aureus), and molds (B. cinerea, Rhizopus) | Strawberries | [98] |
| Cinnamaldehyde (CI) or TP | Incorporation in polylactic acid (PLA), polybutylene adipate (PBAT) and starch blends by extrusion technique | Effective inhibition of the growth of E. coli and S. aureus at 4 °C, reducing 3.6 and 4.1 log CFU/g on day 10, respectively | Meat analogues | [99] |
| TP | Incorporation in poly (vinyl alcohol)/ethyl cellulose nanofibrous films with the blending electrospinning technique | Inhibition rates of 15.84–88.39 % against E. coli and 21.10-.69 % against S. aureus | Meat | [100] |
| Grapefruit seed extract (GSE) and zinc oxide nanoparticles (ZnO) | Addition of the compounds to a blend film of poly(lactide) (PLA) and poly (butylene adipate-co-terephthalate) (PBAT) | Reduction of microbial growth around 2.02, 2.82, and 2.06 log CFU/g for E. coli, and 1.59, 1.77, and 1.47 log CFU/g for S. aureus in onion, cabbage, and carrot after 7 days of storage at 10 °C, respectively | Fresh-cut vegetables (onion, cabbage, and carrot) | [101] |
| Rambutan peel extract and cinnamon oil | Rambutan peel extract and cinnamon oil incorporated into cassava starch and whey protein blend films | Reduction of microbial growth with TVC up to 5.1 log cfu∙g−1 in salami at 10 days. | Slices of salami | [102] |
| TP | Vacuum package combined with tea polyphenols (V + TP) | TVC of V + TP group reach 5.82 log CFU/g, significantly lower control | Weever (Micropterus salmoides) | [103] |
| Polyphenol-rich kiwi peel extracts and silver nanoparticles | Sodium alginate-based nanocomposite films enhanced by polyphenol-rich kiwi peel extracts bio-reduced silver nanoparticles | Excellent antibacterial activities against S. aureus and E. coli. | Fresh cherries | [104] |
| Eugenol (EUG), carvacrol (CAR) and trans-anethole (ANT) | Cellulose (CE) and polypropylene (PP) pillow packages inserted with eugenol, carvacrol and trans-anethole | Reductions of microbial growth of −1.38, −0.91 and −0.93 (Δlog CFUg−1), respectively, with CAR, EUG and ANT_CE packages | Organic ready-to-eat iceberg lettuce | [105] |
| TP | Chitosan/halloysite nanotubes/tea polyphenol composites | Maximum rate of blueberry decay in the CS/HNTs-TP group was only 59 %, lower than control group, 87 %. | Fresh blueberries | [106] |
| Olive mill wastewater phenols capping ZnO nanoparticles | Carboxymethylcellulose incorporating olive mill wastewater phenols capping ZnO nanoparticles | Decrease in the weight loss and the rotting ratio of fresh strawberry, and at least 4 days of shelf life extension under 25 °C | Fresh strawberry | [107] |
| Pomegranate (Punica granatum L.) peel extract | Nano-encapsulation with alginate nanospheres to PPE | Total count value of 6.5 log CFU/g after 14 days storage, within the acceptable range of ICMSF | Chicken meat | [108] |
Legend: E. coli: Escherichia coli; S. aureus: Staphylococcus aureus; B. cinerea: Botrytis cinerea; CFU: colony-forming unit; V + TP: vacuum package combined with tea polyphenols; TVC: total viable counts; EUG: eugenol; CAR: carvacrol; ANT-CE: trans-anethole inserted into cellulose; ICMSF: International Commission on Microbiological Specification for Foods.