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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #394194
Research Project: Integration and Validation of Alternative and Multiple Intervention Technologies to Enhance Microbial Safety, Quality, and Shelf-life of Food

Location: Microbial and Chemical Food Safety

Title: Active Food Packaging

Author
item GUO, MINGMING - Zhejiang University
item ZHANG, XINHUI - Zhejiang University
item Jin, Zhonglin

Submitted to: Elsevier
Publication Type: Book / Chapter
Publication Acceptance Date: 7/25/2022
Publication Date: 1/20/2023
Citation: Guo, M., Zhang, X., Jin, Z.T. 2023. Active Food Packaging. In: Smithers, N.E. editor. Reference Module in Food Science. Amsterdam, Netherlands: Elsevier. https://doi.org/10.1016/B978-0-12-822521-9.00078-2.
DOI: https://doi.org/10.1016/B978-0-12-822521-9.00078-2

Interpretive Summary:

Technical Abstract: Active food packaging is an advanced packaging technology and plays an important role in food quality and safety. Active packaging is prepared by incorporating active agents into packaging materials and works by absorbing food-derived chemicals or releasing active agents into the surrounding environment. In this review, typical active packaging systems including antimicrobial packaging, antioxidant packaging, carbon dioxide emitters, moisture absorbers, ethylene absorbers, and freshness indicators are systematically summarized, and their mechanisms, objectives and characteristics were also explained. Additionally, the challenges and future trends were examined comprehensively.