Résumé
In response to consumer demand and the market trend for more convenient, safer products that can be stored longer despite containing low quantities of preservatives, active packaging has become more of a factor in food packaging innovations. Packaging that was limited to protecting food products against external influences is no longer considered as an inert barrier and might be termed active when it interacts with food, or its surrounding environment, to delay degradation and extend shelf-life. Currently, there is an increasing interest in the possible use of natural solutions to delay and prevent microbial growth in food items, responding to consumer pressure to reduce chemical additives in foods and/or strong, detrimental thermal treatment. Antimicrobial packaging is expected to improve the shelf-life and microbial quality of packaged food. The antimicrobial effect of packaging materials could be achieved either by direct contact with food surfaces, using antimicrobial, non-migratory, or controlled diffusion systems, or by indirect contact, using volatile antimicrobial-releasing systems to create a modified antimicrobial atmosphere in the headspace of packaging. Many preservatives, such as bacteriocins, organic acids, various plant extracts, volatiles from essential oils, and silver-substituted zeolite, have been incorporated in packaging materials to provide antimicrobial activity.