Table 1.

Overview of NAMAs derived from various sources in edible packaging and their effects.

NAMAs	Targeted Micro-Organisms	Edible Film Matrix	Food Product	Findings	References
Plant-Derived Antimicrobials
Rosemary essential oil	Coliform bacteria	Whey protein concentrate	Fresh spinach	Reduced the total microbial and coliform count to 0.57, 0.23 log CFU/g, respectively. 2. Loss of chlorophyll also decreased.	[14,15,39]
Nanoemulsion of essential oil from cumin	Listeria monocytogenes; Escherichia coli; Salmonella typhimurium	Chitosan film	Refrigerated beef loins	1. Enhanced the storage life of beef loins by inhibiting the proliferation of mesophilic, psychrophilic, Enterobacteriaceae and lactic acid bacteria. 2. Augmented the antioxidant activity.	[40]
Clove essential oil and kojic acid	Aerobic bacteria	Fully deacetylated chitosan edible films	White prawn shrimp kept in cold storage	1. Dramatically reduced the proliferation of aerobic bacteria 2. Melanosis and color changes were also deaccelerated.	[41]
Chitin nano fiber and Ajowan (Trachyspermumammi) essential oil	Pseudomonas; Staphylococcus aureus, lactic acid bacteria, yeast and molds	Gelatin and carboxymethyl cellulose films	Raw beef held at refrigerated conditions	1. Discouraged the multiplication of pathogenic microorganisms. 2. In addition, also had a complimentary effect on sensory properties.	[42]
Garlic essential oil. Oregano and garlic essential oils	Spoilage bacteria Escherichia Coli; Salmonella enteritidis; Listeria monocytogenes; Staphylococcus aureus; Penicillium spp	Chitosan and whey protein amalgamated films Whey protein isolate	Vacuum-packed sausages Kasar cheese slices	1. Retarded the growth of bacterias responsible for spoilage. 2. Decrement of fat oxidation Exhibited an antimicrobic action against the majority of pathogenic bacteria	[43,44]
Oregano essential oil and resveratrol nanoemulsion		Pectin edible coating	fresh pork loins	1. Prohibited growth of microorganisms. 2. Enhanced storage life 3. Retainment of sensory characteristics of pork loins.	[45]
Musk lime extract	Pseudomonas aeruginosa; Vibrio parahaemolyticus	Chitosan film	Squids	Expanded the inhibition zone of these gram-negative bacteria	[46]
Ginger essential oil	Aerobic Psychrophilic bacteria	Sodium caseinate coating	Chicken breast fillet	Antibacterial activity was significantly elevated at p < 0.05.	[47]
Cinnamon essential oil	Staphylococcus aureus; Escherichia coli	Sodium alginate and carboxymethyl cellulose films	Banana	Showcased exceptional antimicrobic activity.	[48]
Pomegranate peel extract	Staphylococcus aureus; Salmonella	Starch base films	NA	Appreciably constrained the growth of both bacteria	[49]
Herba Lophatheri extract	Staphylococcus aureus; Escherichia coli	Chitosan films	NA	Inhibitory zone diameter increased by 17.02 and 19.28 percent against Staphylococcus aureus and Escherichia coli, respectively	[50]
Thymol	Botrytis cinerea	Chitosan coating	Cherry tomatoes	Coating of cherry tomatoes by quinoa protein/chitosan) showcased antifungal action against Botrytis cinerea after seven days of storage at 5 °C (p < 0.05)	[51]
Turmeric extract	Salmonella; Staphylococcus aureus	Chitosan films	NA	Improved activity against these bacteria after the impregnation with turmeric extract	[52]
Propolis extract	Total viable count; Psychrotrophic bacteria; Pseudomonas spp.; Lactic acid bacteria; Enterobacteriaceae	Chitosan films with cellulose nanoparticles	Minced beef	Caused delay in microbial growth	[53]
Carvacrol essential oil	Escherichiacoli	Thermoplastic starch films	NA	Substantial and noticeable antimicrobial activity against E.coli because of loss of homeostasis and fractional dissolution of the cell membrane.	[54]
Cinnamon essential oil and nano titanium dioxide	Escherichia coli; Salmonella typhimurium; Staphylococcus aureus	Sago starch films	Fresh pistachio packaging	Outstanding competence to stop the multiplication of food spoiling bacteria Improved mechanical characteristics of films	[55]
Nanoemulsions of polyphenols (curcumin, gallic acid and quercetin)	Escherichia coli; Salmonella typhimurium	Gelatin and carrageenan composite film	Chicken meat	Increased storage life of broiler meat up to 17 days by inhibiting the growth of pathogens.	[56]
Animal-Derived Antimicrobials
Casein phosphopeptides	Staphylococcus aureus; Bacillus cereus	Gelatin based films	NA	1. Exhibited significant inhibitory effect against these gram-positive pathogens. 2. Represented increases antioxidant activity	[57]
Gelatin and cinnamon essential oil	Escherichia coli; Staphylococcus aureus	Chitosan-based films	NA	1. Showed excellent mechanical and antibacterial characteristics 2. Rate of antimicrobial activity was 98%	[58]
Fish protein hydrolysates Fish protein hydrolysates and clove essential oil	Mesophillic; psychrophilic; coliform bacteria; yeast; mold Staphylococcus aureus; Yersinia enterocolitica; Aeromonas hydrophila; Debaryomyceshansenii; Listeria innocua.	Protein-based edible coatings Agar based films	Chilled Bonito Fillets Flounder fillets	Imparted excellent inhibition to the growth of mesophilic, psychrophilic, coliform bacteria as well as yeast and mold 1. Enhanced shelf life 2. Effective against the listed microorganisms	[59,60]
Activated Lysozyme	Listeria innocua	Whey protein and oleic acid films	Smoked salmon slices	Decreases bacterial load and increased shelf life even after opening packet at refrigerated temperature	[61]
Microorganism Based Antimicrobials
Natamycin and Pitanga leaf extracts	Aspergillusflavus; Aspergillus parasiticus	Cassava starch and chitosan	Casting method	1. Imbibition of Pitanga extract did not affect the mechanical properties of films, but the addition of natamycin decreased flexibility. 2. Uptrend in antioxidant activity 3. Significant improvement in antifungal properties	[62]
Nisin Nisin and clove essential oil	Staphylococcus aureus; methicillin-resistant Staphylococcus aureus (MRSA) strains Pseudomonas spp.	Carrageenan and chitosan Chitosan	NA Pork patties	Bactericidal efficacy was 90% and 99% of planktonic and biofilm cells, respectively, against these two strains of bacteria 1. Strong antimicrobial action against Pseudomonas sp. was reported. 2. Shelf life was enhanced by two times 3. Synergistic effect on antioxidant activity also	[63,64]
Lactococcus lactis Cell-free supernatant of Lactococcus lactis	Staphylococcus aureus Staphylococcus aureus ATCC 6538; Escherichiacoli ATCC 2592	Sodium alginate/ sodium carboxymethylcellulose films Sodium alginate or sodium carboxymethylcellulose film	Tryptone soya agar NA	1. Repressed the growth of Staphylococcus aureus for seven days at 4 °C. 2. Reduction in transparency and gloss Robust antagonistic effect against Staphylococcus aureus and Escherichia coli	[65,66]
Cocktail of six lytic bacteriophages	Escherichia coli	Whey protein concentrate film	Meat	1. E.coli was reduced to an undetectable level. 2. Bacteriophages were highly stable in whey protein concentrate films	[67,68]
Bacteriophage vB_EcoMH2W	Enterobacteriaceae family	Chitosan-based coating	Tomatoes	Significant reduction in the growth of bacteria by 3 log cycles when stored for one week.