Version 1
: Received: 8 September 2023 / Approved: 11 September 2023 / Online: 11 September 2023 (09:23:58 CEST)
How to cite:
Baysal, G.; Ateş, K.; Akbulut, A.; Özpinar, H. Shelf Life of Foods and Bioactive Materials Used in the Antimi-Crobial Food Packaging. Preprints2023, 2023090669. https://doi.org/10.20944/preprints202309.0669.v1
Baysal, G.; Ateş, K.; Akbulut, A.; Özpinar, H. Shelf Life of Foods and Bioactive Materials Used in the Antimi-Crobial Food Packaging. Preprints 2023, 2023090669. https://doi.org/10.20944/preprints202309.0669.v1
Baysal, G.; Ateş, K.; Akbulut, A.; Özpinar, H. Shelf Life of Foods and Bioactive Materials Used in the Antimi-Crobial Food Packaging. Preprints2023, 2023090669. https://doi.org/10.20944/preprints202309.0669.v1
APA Style
Baysal, G., Ateş, K., Akbulut, A., & Özpinar, H. (2023). Shelf Life of Foods and Bioactive Materials Used in the Antimi-Crobial Food Packaging. Preprints. https://doi.org/10.20944/preprints202309.0669.v1
Chicago/Turabian Style
Baysal, G., Abdullah Akbulut and Haydar Özpinar. 2023 "Shelf Life of Foods and Bioactive Materials Used in the Antimi-Crobial Food Packaging" Preprints. https://doi.org/10.20944/preprints202309.0669.v1
Abstract
In the food sector, packaging is one of the important steps that ensures the safe, unspoiled, min-imum cost of storing, transporting and delivering the food that goes into production to the con-sumer. Food spoilage caused by foodborne pathogens and microorganisms is a serious problem in the food chain, reducing the shelf life of foods. Therefore, consumers' demands for more natural, disposable, biodegradable and recyclable antibacterial food packaging materials have considera-bly increased. This review covers a comprehensive current literature review of antibacterial food packaging, which includes with titles antibacterial agents, organic acids and other compounds, enzymes, bacteriocins, natural extracts, essential oils, application of encapsulation and antimi-crobial packaging. Research findings on antimicrobial food packaging used to extend the shelf life of foods were collected from online databases such as PubMed/MedLine, Wiley Online Li-brary, Scopus, Web of Science, and Google Scholar. In this review, the activities of different bio-materials and compounds used to extend the shelf life of foods were compared
Keywords
The active packaging; the antimicrobial agents, shelf life of foods, biomaterials, and nanocomposites
Subject
Chemistry and Materials Science, Food Chemistry
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
