Term Report

Seminar Course School of Food Safety

The potential of Carvacrol as an Active

Food Packaging Agent

Anita Chandra Kusuma

MA47110001

November 23rd, 2022

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 Abstract

Food spoilage is a widespread problem. Bacteria and fungi induce spoiling, which can majorly
affect customers, such as food poisoning and foodborne infections. Prevention methods may be
implemented, one of which is the use of active packaging. The rising demand for smart wrapping
methods is synergic with the demand to manage food quality, shelf life, and microbial growth.
Essential oils, such as carvacrol, are active agent for food packaging that has an antimicrobial agent
to enhance food quality. In addition, carvacrol has lots of advantages because of its abundant natural
sources, is less affordable, and is safe for consumers. So, here we will discuss different methods and
their results in incorporating carvacrol for food packaging applications.

Keywords: active packaging, anti-microbial, carvacrol, food packaging

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Introduction

Food packaging is the packaging of food to preserve it, protect it, or convey information about
it. Packaging can play a number of important roles in food preservation, including protecting food
from physical damage, deterring the growth of microbes, and helping to maintain the quality of the
food. Packaging can also be used to convey important information about the food, such as its
expiration date, ingredients, and nutritional content. In addition to these functional roles, food
packaging can also be used to enhance the marketing and branding of a food product.
As we know, active packaging is an incorporation of multiple elements into the packaging
system that adsorb or release substances into or from the packaged food (L. T. Lim, 2015). Active
packaging agents especially by adding anti-microbial properties is a great method to inhibit microbial
growth, extend food shelf life and enhance food quality. Essential oils, such as carvacrol are the anti-
microbial agent that always has lots of advantages because of their abundant natural sources are, less
affordable, and safe for consumers. Some studies have suggested that carvacrol may have
antibacterial properties, and it has been explored as a potential food preservative. As mentioned by
Z. E. Suntres et al. (2015), Carvacrol can inhibits E. coli and L. monocytogenes biofilms, inhibits
biofilm formation and reduces preformed biofilms of S. typhimurium and S. aureus, active against S.
enterica on celery and oysters, V. cholerae in carrot juice, effective against M. avium, C. jejuni, E.
sakazakii, P. aeruginosa, E. coli, L. monocytogenes, and L. sakei. Moreover, as an antifungal,
carvacrol can inhibit ergosterol biosynthesis thus, membrane integrity will be disrupted (Ahmad et
al., 2011).
Furthermore, the integration of Essential oils alters the microstructures and characteristics of
biopolymers. In this report we will discuss the potential of carvacrol in different food packaging
applications, how this material can impact the antimicrobial activity and how it can enhance the
function of food packaging quality.

1. Benefits of Carvacrol Incorporation in Food Packaging

In order to lengthen shelf life and preserve product quality and safety, Anti-microbial agent in
active packaging must extend the lag phase and limit the growth rate of microorganisms (Han, 2000).
Food packages can be rendered anti-microbial active by including and immobilizing Anti-microbial
agents, or by surface modification and surfactant coating. Antimicrobial films are divided into two
types: those that include an anti-microbial agent that migrates to the food's surface and those that are
effective against microbe’s surface without migration. Antimicrobial packaging solutions include
inserting a sachet inside the container, spreading bioactive agents within the packaging, coating
bioactive agents on the surface of the packaging material, and employing antimicrobial

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macromolecules with film-forming capabilities or edible matrices (Coma 2008). Theoretically,
volatile antimicrobials have the benefit of being able to permeate much of the food matrix and
polymer without requiring coming into direct contact with food. This sort of active packaging is
appropriate for situations where there is no touch between the pieces of food and the package
(Appendini and Hothkiss 2002, Nadarajah et al 2005).
The presence of phenolic compounds has been linked to the antibacterial action of various
essential oils, such as thymol, eugenol, and carvacrol in thyme, clove, and oregano essential oils,
respectively. The inhibitory impact of phenols may be explained by interactions with the cell
membrane of microorganisms and is frequently connected with the compound’s hydrophobicity.
Carvacrol, an monoterpenoid phenol, has been shown to have one of the greatest antibacterial
activities among mono phenolic compounds (Roller and Sheedhar, 2002). Some studies have
suggested that carvacrol may have antibacterial properties, and it has been explored as a potential
food preservative. As mentioned by Z. E. Suntres et al. (2015), Carvacrol can inhibits E. coli and L.
monocytogenes biofilms, inhibits biofilm formation and reduces preformed biofilms of S.
typhimurium and S. aureus, active against S. enterica on celery and oysters, V. cholerae in carrot
juice, effective against M. avium, C. jejuni, E. sakazakii, P. aeruginosa, E. coli, L. monocytogenes,
and L. sakei. Moreover, as an antifungal, carvacrol can inhibit ergosterol biosynthesis thus, membrane
integrity will be disrupted (Ahmad et al., 2011). Not only Anti-microbial, carvacrol also Has high
antioxidant activity by inducing a significant hepatoprotective and improving the activity of
enzymatic antioxidants (Sharifi‐Rad et al., 2018).
The reason why carvacrol can be a reliable anti-microbial is because it includes chemicals that
are lipophilic and have a low molecular weight. These properties can harm the cell membranes of
fungal hyphae and spores by altering their size and shape, enabling cytoplasmic material to leak and
resulting in cell death (Homa et al., 2015). Carvacrol's antifungal effect may be due to the presence
of a free hydroxyl group in the phenol ring, which increases its hydrophobic qualities by creating
hydrogen bonds, allowing for the disintegration of fungal membranes. Furthermore, carvacrol can
decrease ergosterol production by making the fungal cytoplasmic membrane more porous and hence
less resistant (Chavan & Tupe, 2014).

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 Fig 1. Mechanism of Carvacrol as anti-microbial agent in microorganism’s cells

2. Food Packaging Methods with Carvacrol

Packaging acts as a physical barrier, excluding the produce within from bacterial and/or fungal
contaminants in storage environments, hence, limiting decay development. Being volatile in nature
creates difficulties in incorporating essential oils into polymers via high temperature extrusion
technologies. In paper 1 of the seminar, the use of Halloysite nanotubes (HNTs), which are naturally
occurring aluminosilicate clays and characterized by a hollow tubular nanostructure, arise as
promising nanoscale containers for the encapsulation of different active molecule. Made of tubular
clay nanomaterial which present a clear approach for the process of drug loading. HNTs can be used
as active carriers for carvacrol, protecting the carvacrol during high-temperature processes while
exhibiting potent antimicrobial properties and displayed much higher carvacrol content in the final
film (Shemesh et al., 2015). PA (Polyamide 6) is characterized by its high melting temperature
(220oC), thus PA can withstand in harsh conditions of melt compounding and film production.
In other studies (paper 2 and 3), they used biodegradable polymers such as starch have been
studied as a potential active film because of their good physical, mechanical, and barrier properties.
The popularity of starch relates to its abundance, renewability and relatively low cost; however, starch
alone has limitations related to its hydrophilic nature and lack of antioxidant and antimicrobial
properties. Enriching of starch with natural antioxidant and/or antimicrobial substances will extend
the functional properties of it and provide a bioactive biomaterial (Perazzo et al., 2014; Souza,
Ditchfield, & Tadini, 2010). In the other hand, paper 3 used materials at nanometric scale, such as
nanofibers are used as food preservation technique and intended to extend the shelf life of food
products, while maintaining its nutritional and sensory value. Nanomaterials from natural polymers
have high potential for the substitution of synthetic polymers, due to their biocompatibility,
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biodegradability and low cost (L. Kong et al., 2012). Electrospinning is a technique that produces
nanoscale materials that can be used for active package formation within the nanofibers, as an
electrospun nonwoven, inside the package. It was observed that bioactive compounds incorporated in
nanofibers is effective acting as antimicrobial and/or antioxidant (P. Wen, et al., 2016).
From these studies, it is true that various methods can be used as food material packaging.
However further analysis and tests such as material properties, thermal stability, Fourier-transform
infrared (FT-IR), X-ray diffraction (XRD), thickness and mechanical properties antioxidant activity,
antimicrobial analysis, etc. are needed to evaluate the ability of the packaging in storage the foods.

3. Anti-microbial and Anti-oxidant of Food Packaging Incorporated with Carvacrol

The results of carvacrol incorporation in different materials of food packaging can give different
output of carvacrol’s ability in acting as anti-microbial and anti-oxidant. In paper 1, Carvacrol content
in films determined using TGA to examine the effect of the HNT in carrying carvacrol on high
temperature melt compounding processing of PA/(HNTs/carvacrol) hybrids retained around 90%
carvacrol content, while there is no carvacrol detected in PA/carv system because it is completely
evaporated because of the high temp process. Thus, both material contains HNTs (PA/(HNTs/2%
carvacrol) and PA/(HNTs/4% carvacrol)) films exhibited high effectiveness in inhibiting hyphal
growth, as well as, fungal sporulation. However, the results of these experiments in terms of colony radial
growth rate and growth rate reduction for the different postharvest molds, PA/HNTs/4%carvacrol showed
high efficiency for all molds with >75% growth rate reduction.
In paper 2, The antioxidant activity of the dispersions was compared with ABTS and DPPH
radical. As the result, Carvacrol significantly increase the antioxidant activity in both analysis due to
electron donating capacity of carvacrol. By using MBC and MIC tests, Carvacrol show potent
antimicrobial activity against both gram positive and gram negative bacteria in starch dispersion. In
paper 3, Carvacrol addition increase the antioxidant activity which is suitable for active packages as the
carvacrol concentration increase in nanofibers. Moreover, carvacrol 30% addition can produce the best
minimum carvacrol concentration with optimal results in reducing microbial growth. It was also proven
by the gradual release of carvacrol by using the electrospun nonwovens that presented the same
antimicrobial activity of the 1st - 7th - 15th day with clear zones of inhibition with 25mm diameter
reducing to 19mm diameter in the 30th day.

Although The use of method in identifying anti-microbial and anti-oxidant were different in each
paper, the results of carvacrol ability in acting as anti-microbial and anti-oxidant agent is still effective
rather than the control or without carvacrol addition in food packaging. However, these different
methods in identifying the effectiveness of carvacrol ability made the reader hard to compare which
material packaging is the best for carvacrol incorporation.
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Conclusion
As a food packaging application, carvacrol could potentially be used as a natural antimicrobial
agent to help extend the shelf life of packaged food products. It is important to note, however, that
more research is needed to fully understand the potential benefits and drawbacks of using carvacrol
in food packaging, especially in different materials of packaging.

QNA
Q= Please explain more about HNTs
A= Halloysite clay nanotubes (HNTs) are a tubular clay nanomaterial which present a clear approach
for the process of drug loading. It is a naturally occurring material that is formed by aluminosilicate
kaolin sheets rolled 15–20 times. It has inner made of alumina and outer made of silica surface layers
that can be used as promising controlled drug delivery systems.

Q= The reason why the use of carvacrol active packaging is still limited in markets
A= Even though there have been many studies on active packaging, only a few of the possible
solutions have made it to the market. Based on the SWOT analysis, there are some threads and
weaknesses in active packaging. It might be due to socioeconomic, legal factors, and technical
problems. Technical problems such as the availability, quality, stability, and consistency of the active
compounds, the successful integration of the active compounds into the packaging material, the
interactions between the active compounds and the food components, and the control and activation
of the active packaging technologies should be considered. Besides it requires more expense for the
industry, they also need fast and reliable quality control systems that should be available to all
stakeholders. In addition, the interest and knowledge of consumers in new packaging material is still
low.

Q= What is the difference between TGA and DTG?

A= TGA (thermogravimetric analysis): the number of materials removed in % against temperature.
However, DTG (first derivatives): tells about the rate at which these materials are removed in %/min.

Q= Why we need 100 days for stabilization?

A= Dispersions are unstable from the thermodynamic point of view
However, they can be kinetically stable over a large period of time, which determines their shelf
life. The kinetic process of destabilisation can be rather long (up to several months or even years for

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some products). The dispersed phase maintains a consistent particle size over time and remains in
suspension.

Q= Is there any limit of dose for carvacrol consumption?

A= Based on NHPD (Natural Health Products Ingredients Database), the Acceptable safe limit of
carvacrol as a medicinal ingredient to 189 mg (2.7 mg/kg body weight/day) in an average 70 kg
healthy adult.

Q= Will the carvacrol addition in food packaging impact the senses and taste of the food?
A= Carvacrol addition may impact the food like the taste, aroma, etc. However, it can depend on the
carvacrol exposure, material packaging, and the type of food. To make sure, it will be better if the
food is tested first and do some correspondent surveys.

References

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