Antimicrobial Compounds in Food Packaging.

This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was on one of the groups of bioactive components that are used in these packaging, namely antimicrobial agents. Among the antimicrobial agents, we selected those that have already been used in packaging and that promise to be used elsewhere, e.g., in the production of antimicrobial biomaterials. Main groups of antimicrobial agents (i.e., metals and metal oxides, organic acids, antimicrobial peptides and bacteriocins, antimicrobial agents of plant origin, enzymes, lactoferrin, chitosan, allyl isothiocyanate, the reuterin system and bacteriophages) that are incorporated or combined with various types of packaging materials to extend the shelf life of food are described. The further development of perspectives and setting of new research directions were also presented.