Table 4.

Natural extracts and compounds (with the exception of essential oils and their components) used for the development of active food packaging. NA-not applicable.

Natural Compound	Packaging Material	Antimicrobial Activity	Food Preservation Data	Ref.
Gallic acid	Chitosan coating	Total viable counts	The addition of 0.2% gallic acid to chitosan films for pork loin coating showed antioxidant and antimicrobial properties under high oxygen MAP storage at 4 °C	[61]
Lignign	Hydroxypropylmethylcellulose composite	Brochotrix thermosphacta Pseudomonas fluorescens	NA	[67]
Curcumin	Chitosan	Staphylococcus aureus Escherichia coli	NA	[60]
Pinosylvin	Cellulose/polypropylene absorbent pads	Campylobacter jejuni Campylobacter coli Total viable counts Pseudomonads Psychrotrophs Lactic acid bacteria	At 4 °C, pads with 0.4 mg pinosylvin/cm2 exhibited anti-Campylobacter activity in chicken fillets and exudates Active coated pads were not able to reduce pseudomonads but caused reductions in lactic acid bacteria, psychrotrophs and total viable counts	[68]
Resveratrol	Polyethylene (PE) film polypropylene (PP) film	Staphylococcus aureus Escherichia coli	NA	[69]
Murta fruit extract	Methyl cellulose films	Listeria innocua	NA	[70]
Green tea extract	Chitosan	Total viable counts, Yeasts Moulds Lactic acid bacteria	Decreased number of total viable counts, lactic acid bacteria, yeasts and moulds in film-wrapped pork sausages stored at 4 °C for 20 days	[71]
Allium ursinum L. extract	Poly(lactic acid) (PLA) film	Staphylococcus aureus Escherichia coli	NA	[72]
Ginkgo biloba extract	Gelatine film	Staphylococcus aureus Candida albicans	NA	[73]
Spirulina extract	Chitosan film	Escherichia coli Staphylococcus aureus Pseudomonas aeruginosa Listeria monocytogenes Salmonella typhimurium Bacillus subtilis Bacillus cereus	NA	[74]
Turmeric extract	Chitosan film	Staphylococcus aureus Salmonella spp.	NA	[75]
Grapefruit seed extract	Poly(lactide)/poly(butylene adipate-co- terephthalate) composite film	Listeria monocytogenes	NA	[76]
Olive leaf powder and extract	Gelatine	Listeria monocytogenes	Films with 5.63% (w/w) of olive leaf extract decreased L. monocytogenes growth rate on inoculated RTE cold-cold-smoked salmon	[77]
Citrus extract	Chitosan	Listeria innocua	NA	[78]
Kombucha tea extract	Chitosan	Staphylococcus aureus Escherichia coli Total viable counts Staphylococcus spp.	Decrease in total viable and staphylococci counts in minced beef packaged with active films at 4 °C The shelf life of stored minced beef packaged in chitosan/kombucha tea can be extended up to 6 days	[79]
Propolis extract	Chitosan/cellulose nanoparticles film	Total viable count Psychrotrophic bacteria Pseudomonas spp. Lactic acid bacteria Enterobacteriaceae	Films containing propolis extract 2% and cellulose nanoparticles delayed microbial growth as well as lipid and protein oxidation of minced beef meat	[80]