Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions

tMost of the scientific studies and innovations in food packaging have focused on the inhi-bition or prevention of microbial growth as well as avoiding further microbial deteriorationof food products. Among current food packaging techniques, active packaging, particular-ity antimicrobial active packaging, has attracted much attention due to the diversity in thematerials used, the methods of application, and the variety of food products that can be pro-tected. Direct and indirect techniques can be utilized to introduce antimicrobial compoundsinto food packaging materials. The increasing importance of the application of antimicrobialpackaging has inspired a better understanding of these materials and the factors influenc-ing the effectiveness of antimicrobial systems. This article is a review on the materials usedfor delivering antimicrobial substances with a focus on their main mechanisms of actionand release when used for food contact applications. In this regard, the effects of antimi-crobial agents on packaging properties will be discussed. Many challenges, including thecontrolled release of antimicrobial agents and the development of active packaging mate-rials (mainly bio-based materials) with adequate barrier properties, transparency, tensilestrength and other characteristics to meet the requirements of food protection and foodsafety, still remain to be solved in these new approaches to antimicrobial active packaging.