Food and Fermentation Industries >

2019 , Vol. 45 >Issue 9: 289 - 294

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019061

Antibacterial substances and packaging for fresh-cut fruits and vegetables

  • LIU Yong ,
  • YAN Zhipeng ,
  • CHEN Hangjun ,
  • SHAO Ping
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  • 1(Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China)

Received date: 2018-10-15

  Online published: 2019-06-06

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Abstract

In view of the problem that fresh-cut fruits and vegetables are prone to proliferate spoilage microbes and food borne pathogens, this paper reviewed the application of antibacterial packaging in fresh-cut fruits and vegetables. Firstly, the spoilage microbes and food borne pathogens in fruits and vegetables were discussed, followed by discussing three types of antibacterial substances, including organic, inorganic, and natural antibacterial agents. Besides, three types of antibacterial packaging were elaborated, including antibacterial coating, antibacterial film, and antibacterial bags. Additionally, the releasing mechanisms of these three packaging were reviewed. In the future, antibacterial packaging combined with other preservation methods will have a huge application value, and antibacterial packaging for fresh-cut fruits and vegetables will also become greener and safer.

Key words： fresh-cut fruits and vegetables; antibacterial packaging; spoilage bacteria; food borne bacterial pathogens

Cite this article

LIU Yong , YAN Zhipeng , CHEN Hangjun , SHAO Ping . Antibacterial substances and packaging for fresh-cut fruits and vegetables[J]. Food and Fermentation Industries, 2019 , 45(9) : 289 -294 . DOI: 10.13995/j.cnki.11-1802/ts.019061

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