Packaging That Retards Microbes … Naturally
Monday, July 13; 2:15 p.m. – 3:45 p.m.
As consumers continue to move toward fresh, minimally processed foods, food manufacturers must find new ways to package foods that minimizes chemical input and maximizes freshness. This task involves retarding microbial growth to ensure that food products look and taste fresh. One way to accomplish this is with antimicrobial films and food packaging. During session 084, “Antimicrobial Food Packaging Using New Materials and Methods,” speakers will discuss the emerging need for antimicrobial packaging made from natural biodegradable packaging materials and effective antimicrobial agents and explain the novel technologies used to create such materials. Tony Jin will discuss using biopolymers and bio-based plastics combined with antimicrobials to create packaging materials that can improve the safety and shelf life of food products. Mingming Guo will review how high pressure homogenization processing can produce micro-emulsions of antimicrobials that can be used as a film on fresh produce. Changqing Wu will discuss the antioxidant and antimicrobial properties of bioactive phenolic compounds and how the extracts of such compounds can be incorporated into antimicrobial packaging. And Kay Cooksey will focus on the commercial application of new techniques and technologies that researchers discover and develop. Jin, Guo, Wu, and Cooksey will make their presentations on Monday, July 13, at 2:15 p.m. in room S402 at McCormick Place South.
Presented by: Tony Jin, U.S. Dept. of Agriculture – Agricultural Research Service; Mingming Guo, Jiannan University; Changqing Wu, University of Delaware; Kay Cooksey, Clemson University