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Natural antimicrobial and antioxidant compounds for active food packaging applications

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Abstract

Food needs a step ahead technology to store food fresh and safe for a more extended period. At the same time, ecological awareness and consumers’ demand for safe food and quality products have led us to explore emerging food preservation techniques, including active food packaging. Antioxidant and antimicrobial are emerging practices in the active packaging segment. The chemical additives adversely affected the food and were not economical for commercial production. The active packaging with natural additives such as natural antioxidants and antimicrobial agents could bring a sustainable solution to this concern. Plant (herbs, spices), animals, mushrooms, enzymes, and microorganisms are considered the natural active component’s reservoirs. The active compounds from natural sources were recently utilized to develop active packaging materials. Here we reviewed various natural sources as an antioxidant and antimicrobial compounds for food packaging application. We present the mechanism of active compounds methods of incorporation of active compounds into packaging. Further, we discussed the food packaging applications and challenges in the utilization of natural antioxidant and antimicrobial compounds for food packaging industries.

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Acknowledgements

The author K. K. Gaikwad would like to sincerely thank the Science and Engineering Research Board (SERB), Government of India, for the financial support provided under the Start-Up Research Grant (SRG) (SRG/2021/001549).

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    Ram Kumar Deshmukh & Kirtiraj K. Gaikwad

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Deshmukh, R.K., Gaikwad, K.K. Natural antimicrobial and antioxidant compounds for active food packaging applications. Biomass Conv. Bioref. 14, 4419–4440 (2024). https://doi.org/10.1007/s13399-022-02623-w

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