Role of Active Packaging in the Food Industry: A Review
Journal of Pharmaceutical Research International, Volume 34, Issue 50B,
In response to shifting consumer demands, food packaging's conventional function is continuing to change. Consumer desire for healthier, safer and good quality meals with longer shelf-life is one of the current causes that are challenging the food packaging sector to produce new and better technology packaging solutions. Therefore, Active packaging (AP) can be used to satisfy these requirements. The biggest advantage of Active packaging (AP) is less food waste because the items have a longer shelf life. Undoubtedly, active packaging is a great option for a variety of food sector applications. In the upcoming years, the commercial success of active packaging systems should be anticipated as they represent the growth of food packaging in the future. In this review, a summary of active packaging technologies, including oxygen scavenger, moisture scavenger, ethylene absorber, antioxidant-releaser, CO2 emitter, and antimicrobial packaging systems are provided. In particular, reviews of scientific studies emphasizing the advantages of these technologies for certain food products are conducted. However, the development of food nano-packaging is still in its early stage, despite having numerous opportunities to enhance packaging materials and functions. Although, due to the advancements in nanotechnology there might be higher chances of enabling the creation of better active packaging. This article also discusses current breakthroughs in food nano packaging based on active nanoparticles.
- Oxygen scavengers
- ethylene scavengers
How to Cite
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