Antimicrobial Films and Coatings Incorporated with Food Preservatives of Microbial Origin

  • Alex López-Córdoba


Food quality and safety constitute main issues for the food industry. However, in spite of several efforts that have been carried out, food preservation is still challenging. Synthetic substances have been widely applied in the food industry as preservatives, however some of them have been associated with harmful effects to human health. This fact has prompted the quest of new methods for food preservation using natural and safer agents. Biopreservatives such as lactic acid bacteria and their bacteriocins have been widely recognized as potent natural compounds able to inhibit or prevent the growth of spoilage and pathogenic microorganisms in food systems. Therefore, the incorporation of these biopreservatives into polymeric films and coatings constitutes a promising strategy to develop new antimicrobial packaging materials to ensure food safety and extend the food shelf-life. This chapter presents the main developments regarding active packaging intended for food biopreservation. Different strategies for the incorporation of biopreservatives into food packaging materials are analyzed. Finally, the challenges against the large-scale production and successful commercialization of these materials containing biopreservatives are also addressed.


Antimicrobial food packaging Bacteriocin Biopreservation Lactic acid bacteria 



The author would like to thank the Universidad Pedagógica y Tecnológica de Colombia (UPTC) and the Escuela de Administracion de Empresas Agropecuarias (UPTC Facultad Seccional Duitama) for their support.


  1. Abbasiliasi S, Tan JS, Tengku Ibrahim TA, Bashokouh F, Ramakrishnan NR, Mustafa S, Ariff AB (2017) Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review. RSC Adv 7(47):29395–29420. Scholar
  2. Aloui H, Khwaldia K (2016) Natural antimicrobial edible coatings for microbial safety and food quality enhancement. Compr Rev Food Sci Food Saf 15(6):1080–1103. Scholar
  3. Álvarez K, Alvarez VA, Gutiérrez TJ (2018) Biopolymer composite materials with antimicrobial effects applied to the food industry. In: Thakur VK, Thakur MK (eds) Functional biopolymers. Springer International, Basel, pp 57–96. EE.UU. ISBN: 978-3-319-66416-3. eISBN: 978-3-319-66417-0. Scholar
  4. Anu Bhushani J, Anandharamakrishnan C (2014) Electrospinning and electrospraying techniques: potential food based applications. Trends Food Sci Technol 38(1):21–33. Scholar
  5. Arqués JL, Rodríguez E, Langa S, Landete JM, Medina M (2015) Antimicrobial activity of lactic acid Bacteria in dairy products and gut: effect on pathogens. Biomed Res Int 2015:9Google Scholar
  6. Barbosa AAT, Silva de Araújo HG, Matos PN, Carnelossi MAG, Almeida de Castro A (2013) Effects of nisin-incorporated films on the microbiological and physicochemical quality of minimally processed mangoes. Int J Food Microbiol 164(2):135–140. Scholar
  7. Barbosa AAT, Mantovani HC, Jain S (2017) Bacteriocins from lactic acid bacteria and their potential in the preservation of fruit products. Crit Rev Biotechnol 37(7):852–864. Scholar
  8. Blanco Massani M, Botana A, Eisenberg P, Vignolo G (2014a) Development of an active wheat gluten film with lactobacillus curvatus CRL705 bacteriocins and a study of its antimicrobial performance during ageing. Food Addit Contam Part A 31(1):164–171. Scholar
  9. Blanco Massani M, Molina V, Sanchez M, Renaud V, Eisenberg P, Vignolo G (2014b) Active polymers containing lactobacillus curvatus CRL705 bacteriocins: effectiveness assessment in wieners. Int J Food Microbiol 178:7–12. Scholar
  10. Buchanan RL, Gorris LGM, Hayman MM, Jackson TC, Whiting RC (2017) A review of Listeria monocytogenes: an update on outbreaks, virulence, dose-response, ecology, and risk assessments. Food Control 75:1–13. Scholar
  11. Calo-Mata P, Arlindo S, Boehme K, de Miguel T, Pascoal A, Barros-Velazquez J (2008) Current applications and future trends of lactic acid bacteria and their Bacteriocins for the biopreservation of aquatic food products. Food Bioprocess Technol 1(1):43–63. Scholar
  12. Castro SM, Kolomeytseva M, Casquete R, Silva J, Queirós R, Saraiva JA, Teixeira P (2017) Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage. Food Biosci 19:65–72. Scholar
  13. Chang-Bravo L, López-Córdoba A, Martino M (2014) Biopolymeric matrices made of carrageenan and corn starch for the antioxidant extracts delivery of Cuban red propolis and yerba mate. React Funct Polym 85:11–19. Scholar
  14. Chelule PK, Mbongwa HP, Carries S, Gqaleni N (2010) Lactic acid fermentation improves the quality of amahewu, a traditional south African maize-based porridge. Food Chem 122(3):656–661. Scholar
  15. Cleveland J, Montville TJ, Nes IF, Chikindas ML (2001) Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71(1):1–20. Scholar
  16. Correa JP, Molina V, Sanchez M, Kainz C, Eisenberg P, Massani MB (2017) Improving ham shelf life with a polyhydroxybutyrate/polycaprolactone biodegradable film activated with nisin. Food Packaging Shelf Life 11:31–39. Scholar
  17. Cotter PD, Hill C, Ross RP (2005) Bacteriocins: developing innate immunity for food. Nat Rev Microbiol 3:777–788. Scholar
  18. Dawson PL, Hirt DE, Rieck JR, Acton JC, Sotthibandhu A (2003) Nisin release from films is affected by both protein type and film-forming method. Food Res Int 36(9):959–968. Scholar
  19. de Souza Barbosa M, Todorov SD, Ivanova I, Chobert J-M, Haertlé T, de Melo Franco BDG (2015) Improving safety of salami by application of bacteriocins produced by an autochthonous lactobacillus curvatus isolate. Food Microbiol 46:254–262. Scholar
  20. Delves-Broughton J, Blackburn P, Evans RJ, Hugenholtz J (1996) Applications of the bacteriocin, nisin. Antonie Van Leeuwenhoek 69(2):193–202. Scholar
  21. FAO (2011) Global food losses and food waste. Accessed 19 Mar 2018
  22. FAO (2014) Appropriate food packaging solutions for developing countries. RomeGoogle Scholar
  23. FAO (2017) Fruit and vegetables for health initiativeGoogle Scholar
  24. Gálvez A, Abriouel H, López RL, Omar NB (2007) Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 120(1):51–70. Scholar
  25. García P, Rodríguez L, Rodríguez A, Martínez B (2010) Food biopreservation: promising strategies using bacteriocins, bacteriophages and endolysins. Trends Food Sci Technol 21(8):373–382. Scholar
  26. Garcia LC, Pereira LM, de Luca Sarantópoulos CIG, Hubinger MD (2012) Effect of antimicrobial starch edible coating on shelf-life of fresh strawberries. Packag Technol Sci 25(7):413–425. Scholar
  27. Garsa AK, Kumariya R, Sood SK, Kumar A, Kapila S (2014) Bacteriocin production and different strategies for their recovery and purification. Probiotics Antimicrob Proteins 6(1):47–58. Scholar
  28. Guo M, Jin TZ, Wang L, Scullen OJ, Sommers CH (2014) Antimicrobial films and coatings for inactivation of Listeria innocua on ready-to-eat deli Turkey meat. Food Control 40:64–70. Scholar
  29. Gutiérrez TJ (2017) Surface and nutraceutical properties of edible films made from starchy sources with and without added blackberry pulp. Carbohydr Polym 165:169–179. Scholar
  30. Gutiérrez TJ (2018) Active and intelligent films made from starchy sources/blackberry pulp. J Polym Environ 15:445–448. Scholar
  31. Gutiérrez TJ, Álvarez K (2016) Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel. J Funct Foods 26:750–762. Scholar
  32. Gutiérrez TJ, Herniou-Julien C, Álvarez K, Alvarez V (2018a) Structural properties and in vitro digestibility of edible and pH-sensitive films made from Guinea arrowroot starch and wastes from wine manufacture. Carbohydr Polym 184:135–143. Scholar
  33. Gutiérrez TJ, Ollier R, Alvarez VA (2018b) Surface properties of thermoplastic starch materials reinforced with natural fillers. In: Functional biopolymers. Vijay Kumar Thakur, and Manju Kumari Thakur (Eds). Editorial Springer International, Basel, 131-158. EE.UU. ISBN: 978-3-319-66416-3. eISBN: 978-3-319-66417-0.
  34. Han D, Sherman S, Filocamo S, Steckl AJ (2017) Long-term antimicrobial effect of nisin released from electrospun triaxial fiber membranes. Acta Biomater 53:242–249. Scholar
  35. Hugas M (1998) Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Sci 49:S139–S150. Scholar
  36. Huq T, Vu KD, Riedl B, Bouchard J, Lacroix M (2015) Synergistic effect of gamma (γ)-irradiation and microencapsulated antimicrobials against Listeria monocytogenes on ready-to-eat (RTE) meat. Food Microbiol 46:507–514. Scholar
  37. Kaškonienė V, Stankevičius M, Bimbiraitė-Survilienė K, Naujokaitytė G, Šernienė L, Mulkytė K et al (2017) Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria. Appl Microbiol Biotechnol 101(4):1323–1335. Scholar
  38. Leite JA, Tulini FL, Reis-Teixeira FBD, Rabinovitch L, Chaves JQ, Rosa NG, De Martinis ECP (2016) Bacteriocin-like inhibitory substances (BLIS) produced by Bacillus cereus: preliminary characterization and application of partially purified extract containing BLIS for inhibiting Listeria monocytogenes in pineapple pulp. LWT Food Sci Technol 72:261–266. Scholar
  39. López-Córdoba A, Medina-Jaramillo C, Piñeros-Hernandez D, Goyanes S (2017) Cassava starch films containing rosemary nanoparticles produced by solvent displacement method. Food Hydrocoll 71:26–34. Scholar
  40. Marques J d L, Funck GD, Dannenberg G d S, Cruxen CE d S, Halal SLM, Dias ARG, da Silva WP (2017) Bacteriocin-like substances of lactobacillus curvatus P99: characterization and application in biodegradable films for control of Listeria monocytogenes in cheese. Food Microbiol 63:159–163. Scholar
  41. Mokoena MP, Paul M (2017) Lactic acid Bacteria and their Bacteriocins: classification, biosynthesis and applications against Uropathogens: a mini-review. Molecules 22(12):1255. Scholar
  42. Muriel-Galet V, Cran MJ, Bigger SW, Hernández-Muñoz P, Gavara R (2015) Antioxidant and antimicrobial properties of ethylene vinyl alcohol copolymer films based on the release of oregano essential oil and green tea extract components. J Food Eng 149:9–16. Scholar
  43. Narsaiah K, Wilson RA, Gokul K, Mandge HM, Jha SN, Bhadwal S et al (2015) Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.). Postharvest Biol Technol 100:212–218. Scholar
  44. O’Connor PM, O’Shea EF, Guinane CM, O’Sullivan O, Cotter PD, Ross RP, Hill C (2015) Nisin H is a new Nisin variant produced by the gut-derived strain Streptococcus hyointestinalis DPC6484. Appl Environ Microbiol 81(12):3953–3960. Scholar
  45. Ollé Resa CP, Gerschenson LN, Jagus RJ (2016) Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian port Salut cheese. Food Control 59:737–742. Scholar
  46. Paul Ross R, Morgan S, Hill C (2002) Preservation and fermentation: past, present and future. Int J Food Microbiol 79(1):3–16. Scholar
  47. Pei J, Yue T, Jin W (2017) Application of bacteriocin RC20975 in apple juice. Food Sci Technol Int 23(2):166–173. Scholar
  48. Piñeros-Hernandez D, Medina-Jaramillo C, López-Córdoba A, Goyanes S (2017) Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging. Food Hydrocoll 63(Supplement C):488–495. Scholar
  49. Porto MCW, Kuniyoshi TM, Azevedo POS, Vitolo M, Oliveira RPS (2017) Pediococcus spp.: an important genus of lactic acid bacteria and pediocin producers. Biotechnol Adv 35(3):361–374. Scholar
  50. Ríos Colombo NS, Chalón MC, Navarro SA, Bellomio A (2017) Pediocin-like bacteriocins: new perspectives on mechanism of action and immunity. Curr Genet 64:345–351. Scholar
  51. Rodríguez JM, Martínez MI, Kok J (2002) Pediocin PA-1, a wide-Spectrum Bacteriocin from lactic acid Bacteria. Crit Rev Food Sci Nutr 42(2):91–121. Scholar
  52. Salvetti E, Torriani S, Felis GE (2012) The genus lactobacillus: a taxonomic update. Probiotics Antimicrob Proteins 4(4):217–226. Scholar
  53. Siroli L, Patrignani F, Serrazanetti DI, Tabanelli G, Montanari C, Gardini F, Lanciotti R (2015) Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb’s lettuce. Food Microbiol 47:74–84. Scholar
  54. Sofos JN (2014) Chapter 6. Meat and meat products A2 - Motarjemi, Yasmine. In: Lelieveld HBT-FSM (ed). Academic Press, San Diego, pp 119–162. Scholar
  55. Stiles ME (1996) Biopreservation by lactic acid bacteria. Antonie Van Leeuwenhoek 70(2):331–345. Scholar
  56. Woraprayote W, Kingcha Y, Amonphanpokin P, Kruenate J, Zendo T, Sonomoto K et al (2013) Anti-listeria activity of poly(lactic acid)/sawdust particle biocomposite film impregnated with pediocin PA-1/AcH and its use in raw sliced pork. Int J Food Microbiol 167(2):229–235. Scholar
  57. Woraprayote W, Pumpuang L, Tosukhowong A, Roytrakul S, Perez RH, Zendo T, Visessanguan W (2015) Two putatively novel bacteriocins active against gram-negative food borne pathogens produced by Weissella hellenica BCC 7293. Food Control 55:176–184. Scholar
  58. Woraprayote W, Malila Y, Sorapukdee S, Swetwiwathana A, Benjakul S, Visessanguan W (2016) Bacteriocins from lactic acid bacteria and their applications in meat and meat products. Meat Sci 120:118–132. Scholar
  59. Woraprayote W, Pumpuang L, Tosukhowong A, Zendo T, Sonomoto K, Benjakul S, Visessanguan W (2018) Antimicrobial biodegradable food packaging impregnated with Bacteriocin 7293 for control of pathogenic bacteria in pangasius fish fillets. LWT Food Sci Technol 89:427–433. Scholar
  60. Yousuf B, Qadri OS, Srivastava AK (2018) Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: a review. LWT 89:198–209. Scholar

Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Alex López-Córdoba
    • 1
  1. 1.Facultad Seccional Duitama, Escuela de Administración de Empresas AgropecuariasUniversidad Pedagógica y Tecnológica de ColombiaBoyacáColombia

Personalised recommendations