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Active food packaging technologies.

Murat Ozdemir1, John D Floros

  • 1Department of Food Engineering, Gebze Institute of Technology, P.O. Box 141, 41400 Gebze-Kocaeli, Turkey. ozdemirm@penta.gyte.edu.tr

Critical Reviews in Food Science and Nutrition
|July 9, 2004
PubMed
Summary

Active packaging innovations enhance food preservation by incorporating systems like oxygen scavengers and antimicrobial films. These technologies improve food quality and safety through advanced preservation methods.

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Area of Science:

  • Food Science and Technology
  • Materials Science
  • Chemical Engineering

Background:

  • Active packaging offers novel solutions for extending food shelf-life and maintaining quality.
  • Conventional packaging methods face limitations in preserving food integrity over time.
  • Technological advancements are driving the development of sophisticated active packaging systems.

Purpose of the Study:

  • To review current active packaging technologies for food preservation.
  • To explain the operational principles of various active packaging systems.
  • To discuss recent advancements and applications in active food packaging.

Main Methods:

  • Literature review of active packaging systems.
  • Explanation of the mechanisms of oxygen scavengers, CO2 emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, flavor systems, time-temperature indicators, and antimicrobial films.
  • Discussion of technological advances and food applications.

Main Results:

  • Detailed overview of key active packaging technologies and their functions.
  • Explanation of how each system contributes to food preservation.
  • Presentation of current technological progress and real-world food applications.

Conclusions:

  • Active packaging technologies provide significant opportunities for the food industry.
  • These systems effectively enhance food quality and safety.
  • Continued innovation in active packaging promises further advancements in food preservation.

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