Stajik, Aneta and Nikolovska Nedelkoska, Daniela and Trajkovska-Petkoska, Anka (2026) NATURAL ANTIMICROBIAL AND ANTIOXIDANT ADDITIVES IN EDIBLE PACKAGING FOR IMPROVED MICROBIOLOGICAL STABILITY OF FOOD. Book of proceedings of the 1 International Scientific Conference - Food Science, Nutrition, Innovative Technologies st and Sustainability.
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Abstract
The increasing demand for sustainable food packaging has driven research toward bio-based
edible films and coatings enriched with natural antimicrobial and antioxidant additives, aiming
to replace conventional plastics and enhance food safety. This study addresses the global trend
of reducing synthetic preservatives by integrating plant-derived bioactive compounds into edible
packaging systems. The research question focuses on how natural additives, such as essential
oils, phenolic compounds, and other plant extracts influence the functional and protective
properties of edible packaging. The purpose of this research is to evaluate their role in improving
microbiological stability, extending shelf life, and ensuring environmental sustainability. A
comprehensive literature review was conducted, analyzing recent studies and case reports on
edible packaging systems, their structural matrices based on polysaccharides, proteins, lipids and
their combination, and bioactive compounds incorporated into these matrices. Data were
synthesized regarding preparation methods, release mechanisms, and interactions between
biopolymers and bioactive agents. Results indicate that natural additives significantly enhance
antimicrobial and/or antioxidant properties, reduce moisture and oxygen permeability, and
improve mechanical stability. Advanced approaches such as micro- or nano-encapsulation
further optimize the stability and controlled release of active agents. Additionally, plant-based
extracts could positively affect sensory attributes, contributing to consumer acceptance. The
findings highlight the dual benefits of natural additives: ensuring food quality and safety while
reducing environmental impact through biobased and biodegradable packaging solutions. Future
research should focus on scaling up production, optimizing formulations, and applying emerging
technologies to maximize efficacy. Overall, edible packaging with natural bioactive compounds
represents a promising direction for food preservation as well as it is well aligned with global
sustainable trends.
Keywords: edible packaging, antioxidant, antimicrobial, natural additives, microbiological
stability, sustainability.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 20 Aug 2026 07:47 |
| Last Modified: | 20 Aug 2026 07:47 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/11702 |
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