The document give exposure about the Antimicrobial packaging of food materials.

1. Antimicrobial Food Packaging
by
Vishal Sharma
PG/FT/088153
Manoj Singh
PG/FT/088152

2. Antimicrobial Food Packaging
• Packaging system which is able to kill /inhibit spoilage
& pathogenic micro-organisms.
• Can be achieved by adding antimicrobial Agents in the
packaging system or by using antimicrobial polymers.
• Limits/prevents microbial growth by extending lag
period & reducing the growth rate or decreases live
counts of microorganisms.

3. Conventional packaging Antimicrobial packaging
• Shelf- life Extension Safety Assurance
• Quality maintenance Quality maintenance
• Safety Assurance Shelf-life Extension
• Specifically designed to control
microorganisms.

4. • Traditional preservation method consist of
antimicrobial packaging concept
e.g. sausage casing of cured /salted / smoked
meats, smoked pottery/oak barrels for
fermentation .
• Antimicrobial function satisfying the
conventional function of moisture & oxygen
barriers and tremendous protection against
microorganisms.

5. Moisture barrier Oxygen barrier M.B O.B
Single layer composite layer
M B O.B Microbial barrier
Anti microbial packaging system

6. • Antimicrobial agents have different activities
which effect microorganism differently.
• Some antimicrobial agents inhibit essential
metabolic pathways of microorganisms while
other alter cell membrane/walls structure.

7. Antimicrobial function
• Achieved by adding antimicrobial agents in
the packaging system or using antimicrobial
polymeric material.
Mode of action:
• Release
• Absorption
• Immobilisation

8. • Release allows the migration of antimicrobial
agents into food/headspace inside packages &
inhibit the growth of microorganisms
• Adsorption removes essential factors of
microbial growth from the food system &
inhibit the microbial growth
• Immobilization system suppresses the growth
of microorganism at the contact surface. Less
effective in the case of solid food compared to
the liquid foods because of less possibility of
contact of antimicrobial system & food
product.

9. Antimicrobial Agents
Chemical antimicrobial agents –
• Organic acids- benzoic acid, parabens,
sorbates, sorbic acid ,acetic acid ,lactic acid etc.
• Fungicides
• Alcohols
• Antioxidants
• Antibiotics

10. • Bacteriocins –
nisin, lacticins, pediocin, diolococcin,
propionicins.
• Synthetic polymer –
nylon
• Natural polymer –
chitosan

11. • Natural plant extracts –
grapefruit seed, cinnamon, horseradish,
clove.
• Gaseous antimicrobials –
ethanol sachet, chlorine dioxide, allyl
isothiocyanate,ozone.

12. Antimicrobial packaging system
• Through Diffusion
• Through Evaporation
• Chemical Immobilisation
• Coating process

13. Through Diffusion
A) One layer system
B) Two layer system

14. The antimicrobial agent is incorporated in to the
packaging material or chemically bound on the
packaging material by immobilisation .
Package food
migration
immobilisation
One layer system

15. • Two layer system
• Package Food
• The anti microbial agent(outer layer) is coated
on the packaging material (inner layer) or the
antimicrobial matrix layer is laminated with the
control layer to control the release rate
specifically.
Outer
layer
Inner
Layer
permeation

16. Through Evaporation
A) Head space system
B) Head space system with control layer

17. • Head space system
package Headspace
• The volatile antimicrobial agent initially
incorporated into the matrix layer releases into
the headspace .
Matrix layer
Evaporation
equilibrium
Barrier layer

18. • Headspace system with control layer
• The control layer control the permeation of the
volatile antimicrobial agent & maintains specific
headspace concentration
Matrix
layer
Control layer
Permeation &
evaporation
Equilibrium
Barrier line

19. Chemical Immobilization
• Utilises the covalent binding of the agents into
chemical structures of packaging materials
• Inhibit the growth of microorganisms on the
contact surface of packaged products.

20. Coating Process
• Over-coating itself produce an extra physical
barrier as well as antimicrobial agents.
• Antimicrobial agent penetrate through the inner
line to reach the food surface.

21. Edible coating
• Edible
• Biodegradable
• Simple

22. • Edible coating :
• Dry coating –
incorporate chemical & natural antimicrobials
physical & chemical barriers as well as
microbial barrier.
• Wet coating –
Use antimicrobials & probiotics
need another wrap to avoid the loss of the wet
coating materials .

23. Factor affecting the effectiveness of
antimicrobial packaging
• Antimicrobial agent characteristics
• Incorporation methods
• Permeation
• Evaporation

24. Designing of antimicrobial packaging
system
• Specific inhibition activity
• Controlled release
• Microbial growth kinetics
• Migration of antimicrobial agents
• Concentration of agent
• Chemical nature of antimicrobials & foods
• Solubility to the foods
contd…

25. • Storage & distribution conditions
• Film/container casting process conditions
• Physical & mechanical properties of
antimicrobial packaging materials
• Organoleptic characteristics & toxicity of
antimicrobials
• Regulation

26. conclusion
• Inhibit the growth of spoilage causing
microorganisms
• Improvement of food safety
• Extension of shelf-life of packed food

27. References
• Antimicrobial food packaging
J.H. Han
the university of Manitoba
Canada