Food, innovative package, active package, food contact materials


Due to the dynamic life, consumers are constantly seeking to increase the shelf life of packaged food products, encouraging scientists in various fields to develop innovative packaging that meets the demands of consumers and at the same time producers. The purpose of this paper is to review the latest trends in the development of active packaging (AP) for foods. Given the specific properties of each type of food as well as the storage and distribution conditions, the choice of packaging material with accompanying elements requires a careful approach to each type of food. The knowledge of packaging materials, food properties, physics, and engineering is applicable to food packaging and has evolved to provide solutions to various food hazards along the packaging chain. Active packaging is one of the most dynamic and innovative technologies that aim to extend the shelf life of food or to improve safety while maintaining food quality. Its activity is based on the internal properties of the polymer or the specific properties of additives included in packaging systems which can be successfully used in packaging to increase the shelf life of processed foods but only under certain specific conditions. Active packaging is categorized into absorption or release systems, like oxygen, ethylene, odorless, fragrance, flavored, antimicrobials, and moisture absorbents, which can react with time depending on the conditions of the food inside the packaging. Released substances must be substances authorized in the context of food legislation and may be used only in the authorized limits.



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