Probiotic-edible film in active packaging with antimicrobial effect and storage viability: a review
Lejaniya Abdul Kalam Saleena, Diviyasheni Kumaran, Yu Hsuan How, Liew Phing Pui
Abstract
Abstract The drive towards the consumption of healthy foods and adoption of beneficial eating habits has spurred to develop innovative probiotic food products with antibacterial characteristics. In recent years, researchers have been exploring the use of probiotic edible films with antimicrobial properties to improve the viability and effectiveness of probiotics in meals and to protect from harmful pathogens. However, there are various factors that can affect the effectiveness of probiotic edible films. These include the composition of the film, the type of probiotic used, and the conditions in which the film was stored and transported. This review provides a brief overview on the use of probiotic edible films in active packaging with antimicrobial effects, its storage stability, and future prospects. In summary, food system sustainability is crucial, and tackling packaging issues is vital. Synthetic plastic packaging harms the environment, so we need eco-friendly alternatives like probiotic edible films. These films offer benefits like better food safety, longer shelf life, and pathogen protection. Challenges include preserving probiotics, dealing with regulations, and expanding use. Collaboration between science and the food industry is essential for a greener, healthier food future.