Title: A concise guide to active agents for active food packaging
Authors : Vilela, Carla
Kurek, Mia
Hayouka, Zvi
Röcker, Bettina
Yildirim, Selçuk
Antunes, Maria Dulce C.
Nilsen-Nygaard, Julie
Pettersen, Marit Kvalvåg
Freire, Carmen S.R.
Published in : Trends in Food Science & Technology
Volume(Issue) : 80
Pages : 212
Pages to: 222
Publisher / Ed. Institution : Elsevier
Issue Date: 20-Aug-2018
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (publication)
Language : English
Subjects : Active agents; Antimicrobial; Carbon dioxide emitters; Antioxidant; Oxygen and ethylene scavengers; Active food packaging
Subject (DDC) : 664: Food technology
Abstract: Background: The ever-growing world population results in the ineluctable increase of food demand which translates in the augment of the global market of packaging materials. Hence, the concept of active packaging materializes as a technology to enhance the safety, quality and shelf-life of the packaged foods. Active packaging systems can contribute to the reduction of food waste by providing, apart from an inert barrier to external conditions, several functions associated with food preservation, namely absorbing/scavenging, releasing/emitting and removing properties, temperature, microbial and quality control. Scope and approach: The purpose of this review is to present a concise (but wide-ranging) appraisal on the latest advances in active agents for active food packaging. Emphasis is placed on active functions such as antimicrobial and antioxidant activity, oxygen and ethylene scavenging, and carbon dioxide emitting. An effort was made to highlight representative articles that prompted research on active agents towards viable market solutions. Key findings and conclusions: Active packaging is a thriving field given its duality as barrier to external detrimental factors and active role in food preservation and quality. The use of natural active agents is a flourishing field due to the general concern towards natural-based additives. Nevertheless, research is still in its early stages with a long way to go in the design of innovative and economical active packaging materials containing appropriate active agents. The interaction between packaging, environment and food is the key challenge for achieving commercial translation.
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Article in scientific journal
DOI : 10.1016/j.tifs.2018.08.006
ISSN: 0924-2244
URI: https://digitalcollection.zhaw.ch/handle/11475/10457
Appears in Collections:Publikationen Life Sciences und Facility Management

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