Document Type : Review Articles
Authors
1
Packaging Materials Department, National Research Centre, 33 El Bohouth St. (former El Tahrirst.), Dokki, Giza, Egypt, P.O. 12622 Tel/ Fax, (202) 33322418 (202) 33370931
2
Department of Polymers and Pigments National Research Centre, 33 El Bohouth St. (former El Tahrirst.), Dokki, Giza, Egypt, P.O. 12622 Tel/ Fax, (202) 33322418 (202) 33370931
3
Pre-treatment and Finishing of Cellulose-based Textiles Department, National Research Centre, 33 El Bohouth St. (former El Tahrirst.), Dokki, Giza, Egypt, P.O. 12622 Tel/ Fax, (202) 33322418 (202) 33370931
Abstract
Food storability and quality can be affected by a wide range of factors, including physiological, natural, and microbiological ones. These include heat, oxidation, chemicals, yeast, pathogens, and microscopic organisms. As the previously mentioned arguments suggest, innovative food packaging materials may be able to meet consumers' needs and satisfy their desire for prepared foods with extended shelf lives that are both realistically useful and of high quality.
The materials used in antimicrobial food packaging could comprehend the future needs of these customers. The materials used to package food were designed to either interact with the food itself or with the environment in which it is placed. The key advancements in the field of innovative food packaging have been attributed to the impact of these active agents on consumer health. In keeping with this, the survey paper provides an overview of the latest research on the development of antimicrobial food packaging materials.
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