Edible membranes containing antimicrobial compounds: Current approach and future prospects

Abstract

There is increased consumer demand for a reduction in food additives particularly chemical preservatives, and, as a result, there is currently a huge deal of research being carried out into bio-preservation for food applications. Among these compounds, lactic acid bacteria (LAB) enjoy an advantage as they are considered as GRAS. LAB can inhibit the growth of different microorganisms, including bacteria, yeasts, and fungi, through the production of several metabolites such as organic acids, hydrogen peroxide, enzymes, defective phages, lytic agents, and antimicrobial peptides and bacteriocins. To guarantee food safety, the incorporation of lactic acid bacteria and their metabolites into biopolymer films appears an interesting novel concept. Active packaging is the novel approach for prolong shelf life or to enhance safety and sensory of the food.