Applications of active packaging for increasing microbial stability in foods: natural volatile antimicrobial compounds

Given that foods are dynamic systems, the improvement of classic packaging technologies (i.e., vacuum, modified atmospheres) or the development of new ones constitutes a continuous challenge for the food industry. The last decade, among the most promising packaging technologies that have received a lot of attention by the scientific community is the antimicrobial active packaging (AAP), focusing especially on the application of natural antimicrobial compounds through carriers. Among them, the volatile substances, such as essential oils, plant extracts, or ethanol are of great interest due to their ability to be easily released in the headspace of the packaging, increasing food microbial stability while mildly affecting the sensory attributes. In this context, the present article shares insights related to the current regulatory status and literature approaches of AAP using natural volatile antimicrobial compounds through various carriers in order to motivate the food industry to adopt such an innovative technology.