Basic strategies and testing methods to develop effective edible antimicrobial and antioxidant coating

Abstract

Due to the continuous increase in microbial outbreaks originated form minimally processed and ready-to-use food [1,2], the active food packaging has become one of the top research topics in food science. A properly designed active packaging might increase the microbial safety or delay the spoilage of food (antimicrobial packaging), it might delay oxidative changes in food (antioxidant packaging), or it might help increasing functional properties of food by delivery of nutrients or bioactive substances to food surface in bioavailable form (bioactive packaging)