Abstract：
Deterioration of perishable foods due to fungal contamination and lipid peroxidation are the most threatened concern to food industry. Different chemical preservatives have been used to overcome these constrains; however their repetitive use has been cautioned owing to their negative impact after consumption. Therefore, attention has been paid to essential oils (EOs) because of their natural origin and proven antifungal and antioxidant activities. Many EO-based formulations have been in use but their industrial-scale application is still limited, possibly due to its poor solubility, vulnerability towards oxidation, and aroma effect on treated foods. In this sense, active food packaging using biopolymers could be considered as promising approach. The biopolymers can enhance the stability and effectiveness of EOs through controlled release, thus minimizes the deterioration of foods caused by fungal pathogens and oxidation without compromising their sensory properties. This review gives a concise appraisal on latest advances in active food packaging, particularly developed from natural polymers (chitosan, cellulose, cyclodextrins etc.), characteristics of biopolymers, and current status of EOs. Then, different packaging and their effectiveness against fungal pathogens, lipid-oxidation, and sensory properties with recent previous works has been discussed. Finally, effort was made to highlights their safety and commercialization aspects towards market solutions.
摘要：
由于真菌污染和脂质过氧化而导致的易腐食品的劣化是食品工业面临的最大威胁。已经使用了不同的化学防腐剂来克服这些限制;然而,由于它们在食用后的负面影响,它们的重复使用被警告。因此,精油（EO）因其天然来源和已证明的抗真菌和抗氧化活性而受到关注。许多基于EO的配方已被使用，但其工业规模的应用仍然有限。可能是由于其溶解性差，对氧化的脆弱性，和处理过的食物的香气效果。在这个意义上,使用生物聚合物的活性食品包装可以被认为是有前途的方法。生物聚合物可以通过控制释放增强EO的稳定性和有效性，因此，最大限度地减少由真菌病原体和氧化引起的食物变质，而不损害其感官特性。这篇综述简要评价了活性食品包装的最新进展，特别是从天然聚合物(壳聚糖，纤维素,环糊精等.),生物聚合物的特性，以及EO的当前状态。然后，不同的包装及其对真菌病原体的有效性，脂质氧化，和感官性质与最近的工作已经讨论。最后,努力强调其安全和商业化方面的市场解决方案。
