Antimicrobial Packaging: Food safety and product quality

Diana Merchan, Mercy Agila, Marina Arteaga and Monica Criollo
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Diana Merchan: Facultad de Ingeniería Química, Universidad de Guayaquil, Guayaquil, Ecuador. Valladolid, Universidad de Valladolid, España
Mercy Agila: Facultad de Ciencias Administrativas, Universidad de Guayaquil, Guayaquil, Ecuador
Marina Arteaga: Facultad de Ingeniería Química, Universidad de Guayaquil, Guayaquil, Ecuador
Monica Criollo: Facultad de Ingeniería Química, Universidad de Guayaquil, Guayaquil, Ecuador

International Journal of Research in Business and Social Science (2147-4478), 2021, vol. 10, issue 4, 479-484

Abstract: Food Codex requires safe products and packaging is an important factor to comply with this consumer right, so developing packaging with antimicrobial properties that protect the product by eliminating or inhibiting bacteria or pathogens that cause damage to health is important in the food industry. The objective of this work was to perform a bibliographic analysis of some additives that generate antimicrobial properties in packaging by reviewing some studies that have developed antimicrobial films or also called smart films. Microbial agents have become an important factor in maintaining food quality over time. Biopolymers are an excellent alternative due to their availability, low cost, biodegradability and their origin are from renewable sources. Key Words:Polymers, Food, Food Safety, Container, Packaging

Date: 2021
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