title: Active packaging with antifungal activities.
abstract: There have been many reviews concerned with antimicrobial food packaging, and with the use of antifungal compounds, but none provided an exhaustive picture of the applications of active packaging to control fungal spoilage. Very recently, many studies have been done in these fields, therefore it is timely to review this topic. This article examines the effects of essential oils, preservatives, natural products, chemical fungicides, nanoparticles coated to different films, and chitosan in vitro on the growth of moulds, but also in vivo on the mould free shelf-life of bread, cheese, and fresh fruits and vegetables. A short section is also dedicated to yeasts. All the applications are described from a microbiological point of view, and these were sorted depending on the name of the species. Methods and results obtained are discussed. Essential oils and preservatives were ranked by increased efficacy on mould growth. For all the tested molecules, Penicillium species were shown more sensitive than Aspergillus species. However, comparison between the results was difficult because it appeared that the efficiency of active packaging depended greatly on the environmental factors of food such as water activity, pH, temperature, NaCl concentration, the nature, the size, and the mode of application of the films, in addition to the fact that the amount of released antifungal compounds was not constant with time.
authors.affiliation: Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
authors.forename: N
authors.initials: N
authors.lastname: Nguyen Van Long
authors.affiliation: Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires, EA 3733, Université Claude Bernard Lyon1 ISARA Lyon, rue Henri de Boissieu, 01000 Bourg en Bresse, France.
authors.forename: Catherine
authors.initials: C
authors.lastname: Joly
authors.affiliation: Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France; UMR PAM A 02.102, Laboratoire des Procédés Microbiologiques et Biotechnologiques, Université de Bourgogne-FrancheComté, Agro-Sup Dijon, 1 Esplanade Erasme, 21000 Dijon, France. Electronic address: philippe.dantigny@univ-brest.fr.
authors.forename: Philippe
authors.initials: P
authors.lastname: Dantigny
mesh_terms: D000935:Antifungal Agents / Q000494:pharmacology*; D001230:Aspergillus / Q000187:drug effects / Q000254:growth & development; D001939:Bread / Q000382:microbiology; D002611:Cheese / Q000382:microbiology; D048271:Chitosan / Q000494:pharmacology; D004777:Environment; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D005658:Fungi / Q000187:drug effects; D009822:Oils, Volatile / Q000494:pharmacology; D010407:Penicillium / Q000187:drug effects / Q000254:growth & development; D015003:Yeasts / Q000187:drug effects
chemical_list: D000935:Antifungal Agents; D005520:Food Preservatives; D009822:Oils, Volatile; D048271:Chitosan
keywords: Chitosan; Essential oils; Food; Mould; Nanoparticles; Natural products; Packaging; Preservatives