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Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

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Recent patents on active packaging for food application.

Nilda de Fátima F Soares¹, Ana Clarissa S Pires, Geany P Camilloto

¹Universidade Federal de Viçosa, Food Technology Department, Campus Universitário, Viçosa 36571-000, MG, Brazil. nfsoares@ufv.br

Recent Patents on Food, Nutrition & Agriculture

|July 27, 2010

Summary

Active packaging innovations enhance food quality and safety by extending shelf-life and improving sensory attributes. This review covers recent patents and developments in active packaging technologies for the food industry.

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Area of Science:

Food Science
Materials Science
Packaging Technology

Background:

Consumer demand and industry needs drive innovation in food packaging.
Traditional packaging has limitations in maintaining food quality and safety.
Active packaging offers advanced solutions beyond conventional methods.

Purpose of the Study:

To review recent patents and developments in active packaging.
To explain the principles of action for various active packaging technologies.
To highlight the benefits of active packaging for food quality and safety.

Main Methods:

Literature review of recent patents and scientific publications.
Categorization of active packaging technologies based on function (e.g., absorbers, releasers).
Analysis of the mechanisms and applications of different active packaging types.

Main Results:

Identification of diverse active packaging types: gas, moisture, UV absorbers; flavor, antioxidant, antimicrobial releasers.
Demonstration of active packaging's potential to improve sensory features and extend shelf-life.
Overview of innovative approaches in active packaging technology.

Conclusions:

Active packaging represents a significant advancement in food technology.
This technology enhances food quality, safety, and consumer satisfaction.
Informing consumers about active packaging is crucial for its adoption and revolutionary potential.