Biopolymer Composite Materials with Antimicrobial Effects Applied to the Food Industry

Chapter
Part of the Springer Series on Polymer and Composite Materials book series (SSPCM)

Abstract

Over the past decade, there has been a marked increase in consumer demand for healthy foods that are convenient, safe, with a longer useful life, and packaged using eco-materials. This has prompted both scientists and the food industry to investigate new strategies for food processing, handling, and packaging. In particular, films and coatings made from biodegradable and edible composite materials with antimicrobial effects, either due to intrinsic characteristics or through the incorporation of traditional or natural antimicrobial composites have been developed. These materials have proved to be a novel alternative to extend the shelf-life of foods, while maintaining their physical, chemical, and sensory properties and, most importantly, ensuring food safety. They also serve as a barrier against moisture loss from foods and the entry of oxygen. In addition, they can convey different bioactive compounds, some of which have an antimicrobial effect on important pathogenic microorganisms, thus ensuring food safety. All of this with an advantageous cost–benefit ratio. In this chapter, we review various biopolymer-based antimicrobial composites incorporated in films and coatings and their effects on different food matrices. Finally, factors that should be considered when developing composite materials with antimicrobial effects, as well as toxicological aspects and the regulatory status of these materials are discussed.

Keywords

Antimicrobials Composite materials Edible coatings Edible films Natural fillers Packaging Thermoplastic materials 

Notes

Acknowledgements

The authors would like to thank National Council of Scientific and Technical Research (CONICET) (Postdoctoral fellowship internal PDTS-Resolution 2417) and National University of Mar del Plata (UNMdP) for the financial support.

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© Springer International Publishing AG 2018

Authors and Affiliations

  1. 1.Faculty of SciencesInstitute of Food Science and Technology (ICTA), Central University of Venezuela (UCV)CaracasVenezuela
  2. 2.Thermoplastic Composite Materials (CoMP) Group, Faculty of EngineeringInstitute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP), National Council of Scientific and Technical Research (CONICET)Mar del PlataArgentina

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