Empaques antimicrobianos para alimentos

Jairo H. Patiño; Luis E. Henríquez; María Isabel Lantero

Antimicrobial packaging on food

Authors

Jairo H. Patiño Instituto de Ciencia y Tecnología Alimentaria (INTAL)
Luis E. Henríquez Instituto de Ciencia y Tecnología Alimentaria (INTAL)
María Isabel Lantero Instituto de Farmacia y Alimentos. Universidad de La Habana

Keywords:

active packaging, antimicrobial packaging, antimicrobial agents

Abstract

In recent years, new food processing techniques have been developed. Since some of these techniques may require of the implementation of packages with special features, a new range of active packaging have been created to this needs. Antimicrobial packaging and protects the product from the external environment, inhibiting or slowing the growth of microorganisms in food. The main objective of this paper was to review the information in the literature on the different ranges of antimicrobial packaging and its mechanisms of action and new antimicrobial agents in the development of these packages.