Application of the hottest antibacterial packaging

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Application of antibacterial packaging in meat preservation (Part 1)

Abstract: antibacterial packaging is a concept of active packaging, which is a very challenging technology, and has a significant impact on the shelf life extension of meat and its products and food safety. The use of antibacterial agents can control the growth of microorganisms to provide safer and more reliable products

key words: antibacterial packaging, meat preservation, active packaging, microbial control, food packaging

at present, the packaging materials widely used in food packaging are mainly to prevent external gases from entering the packaging container through physical means, so that the packaged food will not deteriorate for a period of time. Humans call this kind of packaging "inert packaging". With the continuous improvement of people's demand for food quality and health safety, "active packaging" came into being. Antibacterial food packaging is a very promising form of active packaging, and it is one of the most widely used active packaging

1 active packaging

compared with traditional packaging, active packaging is a new packaging concept, which is a new technology developed with the gradual improvement of consumers' requirements for food safety and nutrition and the continuous development of the food market. According to the definition of Rooney, a famous packaging scientist, active packaging refers to packaging that can not only wrap food, but also play a certain beneficial role. Active packaging can coordinate food and environment through packaging, and create an internal condition suitable for food preservation, so as to maintain the original quality of food and prolong the shelf life of food. At present, the existing active packaging has the functions of deoxidation, removal and release of CO2, humidity regulation, antibacterial, and absorption of bad odor

Due to the gradual recovery of the economies of the Middle East and African countries,

2 antibacterial packaging

antibacterial packaging is a promising active food packaging technology, which mixes the antibacterial agent with high oil absorption resistance of the oil pump into one or several polymer packaging materials, so that it has antibacterial activity L2I. The antibacterial agent can be released from the packaging material to the food surface. When the antibacterial agent contacts the bacterial body, the programmable composite material can change its shape with the environmental changes such as temperature, air pressure or other factors, which can penetrate into the cell wall and destroy its function. Therefore, antibacterial packaging can kill or inhibit microorganisms on the surface of food during processing, storage, transportation and treatment, and prolong the shelf life and safety of food. Several synthetic and natural antibacterial agents used in packaging include organic acids (propionic acid, benzoic acid, sorbic acid), bacteriocins (nisin), enzymes (peroxidase, lysozyme), fungicides (phenanthroline), chelating agents (EDTA), metals (Ag), etc

meat and its products are affected by microorganisms, enzymes Oxygen, etc [there will be some adverse changes in the influence of big J, which will seriously reduce the edible value and commodity value of meat, shorten the shelf life of food, and increase the harm of foodborne diseases. Therefore, effective preservation methods must be taken to prevent this change. And antibacterial packaging has attracted much attention because of its convenient and effective characteristics, especially fresh meat, because microbial pollution mainly occurs on its surface, which is not suitable for heating and drying Drying, refrigeration, freezing, salting and other preservation methods, so it can be sprayed or impregnated with antibacterial agents to delay its corruption. However, the effect of adding antibacterial agent directly to the meat surface is not good, because the active substance contacts the meat surface and quickly diffuses from the surface to its interior, which is neutralized and loses its function; On the other hand, adding antibacterial agents to meat may cause partial inactivation of some active substances in meat ingredients. Therefore, the use of packaging film containing antibacterial agents is more effective, which can not only slow down the migration of antibacterial agents from packaging materials to the surface of meat, but also maintain the required high concentration and maintain their activity during the circulation, transportation and storage of meat

2.1 antibacterial packaging system and migration of antibacterial agents

food packaging system mainly includes packaging materials, food and top gap in packaging. Therefore, food packaging system can be divided into two types, one is packaging/food system, the other is packaging/top gap/food system. The packaging/food system represents the packaging of solid products in direct contact with packaging materials, or the packaging of low viscosity liquid food without top gap. The main migration phenomenon in the packaging system is that the antibacterial agent diffuses from the packaging material to the food surface and is transferred into the food at the interface, that is, the antibacterial material is mixed into the packaging material at first, and then migrated into the food through diffusion and distribution. In the packaging/top gap/food system, there are flexible packaging bags, bottles, cans, cups and cartons, and there are top gaps between food and packaging materials. The main migration mechanism of antibacterial agents mixed into packaging materials is the top gap, evaporation and balanced distribution between packaging materials and food, and volatile antibacterial agents can migrate through the top gap and space gap between food and packaging materials and are used in this system. In addition to diffusion and equilibrium adsorption, some antibacterial packaging materials can also be used_ Covalent binding method fixes antibiotics, fungicides or active groups, such as amino groups, so that non food grade antibacterial agents are fixed on packaging materials, and inhibit the growth of microorganisms on the food surface without material distribution and migration

2_ 2 formation of antibacterial packaging film

the methods to make the packaging bag have antibacterial activity include: combining the packaging material and preservative, physical radiation, chemical modification of the polymer of the packaging material, etc

2.2.1 combination of packaging materials and preservatives the following methods can be used to mix antibacterial agents into the food packaging system:

first, when pressing the film, antibacterial substances are added to the extruder to mix into the film. The disadvantage of this method is that antibacterial substances are not exposed to the surface of the film, so the use efficiency is low, and the activity of antibacterial substances cannot be fully exerted; The second is to apply antibacterial agent on the surface of multi-layer packaging materials in contact with food (usually as the inner layer of heat sealing layer)

2.2.2 physical radiation, chemical modification packaging materials Polymer

compared with the traditional antibacterial film, some functional groups with antibacterial activity can be fixed on the surface of the polymer film by chemical modification, so as to prevent the migration of antibacterial substances from the polymer film to the food surface. In addition, the surface components of the polymer are modified by electron radiation, which makes the polymer surface have amino groups, so that it has antibacterial activity that inactivates it through contact with microorganisms. Cohen et al. Reported that UV excited atomic laser irradiation of nylon films and other fabrics at 193nm in the air can significantly lead to the conversion of 10% amide groups into amino groups with antibacterial activity (resulting in 5x10 amino groups/EM), which can inhibit the growth of Staphylococcus aureus ATCC 25923, Pseudomonas fluorescens atcc13525 and Enterococcus ATCC 19433. In addition, the UV radiation generated by the UV exciter at the appropriate wavelength can oxidize the 02 previously absorbed to the modified surface layer, and generate 03 through the photoelectric method. Then the formed 03 is absorbed or released from the polymer matrix to the interior of the package in a controllable manner. Even the concentration of 03 at the level of mg/kg is enough to inhibit the growth of microorganisms, and this method can greatly avoid direct contact between food and antibacterial film

3 application of food antibacterial packaging in meat preservation

see Table 1 and table 2 for the application of antibacterial packaging in the meat industry to build this project safely, excellently and efficiently. In Japan, silver zeolite has been developed as the most commonly used antibacterial agent added to plastics. Under the catalysis of light or water, Ag turns gaseous oxygen into reactive oxygen species, which can destroy the structure of microorganisms and inhibit most metabolic enzymes, and has strong and broad-spectrum antibacterial activity. Silver zeolite is crushed into a thin layer (3-61xm) and added to the surface of the membrane material in contact with food, and ag+ is released when the aqueous solution in the food enters the gap of its exposed porous structure

note: LDPE is low density polyethylene; MC is methyl cellulose; HPMC is hydroxypropyl methyl cellulose; CMC is carboxyl methyl cellulose; PE is polyethylene; Ma is allyl METHYLPROPIONATE; SPI is soybean protein isolate; WPI is whey protein isolate

note: LDPE is low density polyethylene; MC is methyl cellulose; HPMC is hydroxypropyl methyl cellulose; PE is polyethylene; PVOH is polyvinyl alcohol; PVC is polyvinyl chloride; SPI is soybean protein isolate; WPI is whey protein isolate; WG is wheat bran; EA is egg protein

chlorine dioxide is a powerful water-soluble oxidant [51. When sodium chlorite is mixed into plastic packaging materials, when it contacts and reacts with the hydrophobic phase substances in the packaging layer, it produces an acid and moves into the hydrophilic phase, transforming the ionized dichloro acid into chlorine dioxide. Chlorine dioxide is a highly active and broad-spectrum antibacterial agent, which can inhibit pathogens and spores. Its concentration is very low, and the final product of the reaction is non-toxic and harmless. Chlorine dioxide is mainly used as food packaging Control of microorganisms with water or wet parts at the bottom of the tray containing fresh food in the supermarket

cutter examined the inhibitory effect of plastic film (tip) mixed with trichlorophenoxychlorophenol on the growth of food borne pathogens and bacteria on the surface of meat. The plate coating analysis showed that the plastic contained 1500mg/kg of trichlorophenoxychlorophenol, which could inhibit the growth of cyclomycelia thermophila ATCC ll509, Salmonella ATCC 14028, Staphylococcus aureus ATCC 12598, Bacillus 605l, Shigella ATCC l2022, Escherichia coli ATCC25922 and Escherichia coli () l57:h7. Recently, European Union countries approved the use of trichlorophenoxychlorophenol in the material of food contact film by SCF (Food Science Committee)

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