The control of fungi and mycotoxins by food active packaging: a review

2022-01-01
Jafarzadeh, Shima
Hadidi, Milad
FOROUGH, MEHRDAD
Nafchi, Abdorreza Mohammadi
Khaneghah, Amin Mousavi
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Conventionally used petrochemical-based plastics are poorly degradable and cause severe environmental pollution. Alternatively, biopolymers (e.g., polysaccharides, proteins, lipids, and their blends) are biodegradable and environment-friendly, and thus their use in packaging technologies has been on the rise. Spoilage of food by mycotoxigenic fungi poses a severe threat to human and animal health. Hence, because of the adverse effects of synthetic preservatives, active packaging as an effective technique for controlling and decontaminating fungi and related mycotoxins has attracted considerable interest. The current review aims to provide an overview of the prevention of fungi and mycotoxins through active packaging. The impact of different additives on the antifungal and anti-mycotoxigenic functionality of packaging incorporating active films/coatings is also investigated. In addition, active packaging applications to control and decontaminate common fungi and mycotoxins in bakery products, cereal grains, fruits, nuts, and dairy products are also introduced. The results of recent studies have confirmed that biopolymer films and coatings incorporating antimicrobial agents provide great potential for controlling common fungi and mycotoxins and enhancing food quality and safety.
Active packaging, biodegradable food packaging, decontamination, food spoilage, food safety, fungi, mycotoxin, STARCH EDIBLE FILMS, ESSENTIAL OILS, IN-VITRO, ANTIFUNGAL ACTIVITY, CHITOSAN FILMS, SHELF-LIFE, DECONTAMINATION TECHNOLOGIES, ASPERGILLUS-PARASITICUS, ANTIMICROBIAL ACTIVITY, FUNCTIONAL-PROPERTIES
https://hdl.handle.net/11511/96042
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Department of Chemistry, Article

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Citation Formats
S. Jafarzadeh, M. Hadidi, M. FOROUGH, A. M. Nafchi, and A. M. Khaneghah, “The control of fungi and mycotoxins by food active packaging: a review,” CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, pp. 0–0, 2022, Accessed: 00, 2022. [Online]. Available: https://hdl.handle.net/11511/96042.
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