Table 4.

Use, Advantages, and Applications of Different Types of Antimicrobial Properties in Antimicrobial Packaging for Food Safety.

Type of Antimicrobial Packaging Properties	Example	Use	Commercial Product	Advantages	Application	Ref.
Antimicrobial Agents
Volatile gas form	Chlorine dioxide, ethanol and sulfur dioxide	In sachets/pads that are attached to the internal part of the package	MaicrogardeTM, (BarrierSafe International Inc., Lake Forest, IL, USA)	Initiates the solid-state dry reaction, subsequently producing chlorine dioxide that diffuses throughout the package to inhibit microbial contamination and control odor Inhibit aerobic total viable count	Iceberg lettuce	[115]
			EthicapTM (Freund Corp., Tokyo, Japan)	Able to retard mold growth	Bakery and dried fish products
Silver compound		Inhibit a wide range of microorganisms, bacteria, and mold by disrupting the microbial enzymes activities	ZeomicTM	Able to control the growth of gram-positive bacteria, gram-negative bacteria, and fungi	Chopping board, food packaging film, and glove and lunch box	[109]
			AglonR NovaronR CleanaidTM		Food packaging
Sanitizer and fungicide			MircobanR	Inhibited the growth of S. Typhimurium (ATCC 14028), S. aureus (ATCC 12598), B. thermosphacta (ATCC 11509), B. subtilis (ATCC 605), E.coli (ATCC 25922), S. flexneri (ATCC 12022), and several strains of E.coli O157:H7.	Packaging of meat	[116]
Plant extract	Wasabi extract		WasapowerTM	Volatile allyl isothiocyanate (AIT) play inhibits bacteria such as E.coli, S.aureus, fungi A. niger, and P.italucum.	Sushi products	[115]
Plant essential oils	Linalool, thymol, carvacrol, clove oil, cinnamaldehyde, basil essential oil			Inhibit microorganism growth through disturbance of the cytoplasmic membrane, disrupting the proton motive force, electron flow, active transport, and inhibition of protein synthesis.	Food packaging	[115]
	Grapefruit seed extract			Inhibit the growth of pathogenic bacteria such as L. monocytogenes, E.coli, and S. Typhimurium	Packaging ground beef	[118]
	Oregano essential oil and citral			Reduce the number of E. coli, S. enteric, and L. monocytogenes in salad	Packaging salad	[119]
	Allyl isothiocyanate (AIT)			Effective against E. coli	Ground meat patties	[120]
	Garlic oil			Inhibit the growth of microbial on sprout Effectively reduce the number of gram-positive and gram-negative bacteria Inhibit the growth S. aureus and B. cereus	Sprout	[117,130]
Enzyme	Lysozyme			Effective on E. coli O157:H7 and S. typhimurium	Beef patties	[121]
Chitosan				Reduce the number of E. coli and S. aureus	Food packaging,	[131]
				Reduce population of total aerobic count in pork	Vacuum packaging of refrigerated grilled pork	[132]
	Coated on plastic film, incorporated with 1% oregano oil and clove essential oil			Control cheese exhibiting L. monocytogenes, S. aureus, and E. coli O157:H7	Vacuum- sealed cheese	[123]
	Incorporated with nisin and Thymus kotschyanus essential oil			Inhibition level of L. monocytogenes, E. coli, S. aureus, and S. Typhimurium	Food packaging	[122]
Bacteriocin	Enterocins A and B			Control of proliferation of L. monocytogenes	Oyster and beef	[125]
	Pedicin			Reduction of L. monocytogenes	Raw chicken	[124]
Inorganic Nanoparticles	Titanium dioxide (TiO2)			Inactivate microorganism by oxidizing the polyunsaturated phospholipids’ component of the cell membrane Reduction of E. coli and Pseudomonas spp.	Food packaging	[126]
	Zinc oxide (ZnO)			Exhibited E. coli and S. aureus	Food packaging	[127]
Antimicrobial Material
Biodegradable materials	Edible biopolymer		Protein, lipids, and polysaccharides	Protected from microbial growth, moisture migration, and nutrient oxidation	Packaging of nuts, candies, and fruits	[115]
	Food-grade additives		Plasticizers Colorant Flavors Emulsifiers antioxidants