Antimicrobial packaging materials (films or coatings) (APMs) have aroused great interest among the scientists or the experts specialized in material science, food science, packaging engineering, biology and chemistry. APMs have been used to package the food, such as dairy products, poultry, meat (e.g., beef), salmon muscle, pastry dough, fresh pasta, bakery products, fruits, vegetables and beverages. Some materials have been already commercialized. The ability of APMs to extend the shelf-life of the food depends on the release rate of the antimicrobials (AMs) from the materials to the food. The optimum rate is defined as target release rate (TRR). To achieve TRR, the influencing factors of the release rate should be considered. Herein we reviewed for the first time these factors and their influence on the release. These factors mainly include the AMs, food (or food simulant), packaging materials, the interactions among them, the temperature and environmental relative humidity (RH).

中文翻译：

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因素对抗菌包装材料中抗菌剂释放的影响

抗菌包装材料（薄膜或涂层）（APM）引起了材料科学，食品科学，包装工程，生物学和化学领域的科学家或专家的极大兴趣。APM已用于包装食品，例如乳制品，家禽，肉（例如牛肉），鲑鱼肌肉，糕点面团，新鲜面食，烘焙产品，水果，蔬菜和饮料。一些材料已经商业化。APM延长食品保质期的能力取决于抗菌素（AMs）从材料到食品的释放速率。最佳速率定义为目标释放速率（TRR）。为了达到TRR，应考虑释放速率的影响因素。在这里，我们首次审查了这些因素及其对释放的影响。