Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Active packaging applications for food
Authors: Yildirim, Selçuk
Röcker, Bettina
Kvalvåg Pettersen, Marit
Nilsen‐Nygaard, Julie
Ayhan, Zehra
Rutkaite, Ramune
Radusin, Tanja
Suminska, Patrycja
Marcos, Begonya
Coma, Véronique
DOI: 10.1111/1541-4337.12322
Published in: Comprehensive Reviews in Food Science and Food Safety
Volume(Issue): 17
Issue: 1
Page(s): 165
Pages to: 199
Issue Date: 2018
Publisher / Ed. Institution: Wiley
ISSN: 1541-4337
Language: English
Subjects: Active packaging; Antimicrobial packaging; Antioxidant releaser; Ethylene absorber; Oxygen scavenger
Subject (DDC): 664: Food technology
Abstract: The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer’s demand for safer, “healthier,” and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to “deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food.” Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food.” Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
URI: https://digitalcollection.zhaw.ch/handle/11475/1693
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in collections:Publikationen Life Sciences und Facility Management

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Yildirim, S., Röcker, B., Kvalvåg Pettersen, M., Nilsen‐Nygaard, J., Ayhan, Z., Rutkaite, R., Radusin, T., Suminska, P., Marcos, B., & Coma, V. (2018). Active packaging applications for food. Comprehensive Reviews in Food Science and Food Safety, 17(1), 165–199. https://doi.org/10.1111/1541-4337.12322
Yildirim, S. et al. (2018) ‘Active packaging applications for food’, Comprehensive Reviews in Food Science and Food Safety, 17(1), pp. 165–199. Available at: https://doi.org/10.1111/1541-4337.12322.
S. Yildirim et al., “Active packaging applications for food,” Comprehensive Reviews in Food Science and Food Safety, vol. 17, no. 1, pp. 165–199, 2018, doi: 10.1111/1541-4337.12322.
YILDIRIM, Selçuk, Bettina RÖCKER, Marit KVALVÅG PETTERSEN, Julie NILSEN‐NYGAARD, Zehra AYHAN, Ramune RUTKAITE, Tanja RADUSIN, Patrycja SUMINSKA, Begonya MARCOS und Véronique COMA, 2018. Active packaging applications for food. Comprehensive Reviews in Food Science and Food Safety. 2018. Bd. 17, Nr. 1, S. 165–199. DOI 10.1111/1541-4337.12322
Yildirim, Selçuk, Bettina Röcker, Marit Kvalvåg Pettersen, Julie Nilsen‐Nygaard, Zehra Ayhan, Ramune Rutkaite, Tanja Radusin, Patrycja Suminska, Begonya Marcos, and Véronique Coma. 2018. “Active Packaging Applications for Food.” Comprehensive Reviews in Food Science and Food Safety 17 (1): 165–99. https://doi.org/10.1111/1541-4337.12322.
Yildirim, Selçuk, et al. “Active Packaging Applications for Food.” Comprehensive Reviews in Food Science and Food Safety, vol. 17, no. 1, 2018, pp. 165–99, https://doi.org/10.1111/1541-4337.12322.


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