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Related Concept Videos

Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Bioplastics01:27

Bioplastics

Bioplastics derived from microbial processes present a sustainable alternative to conventional petroleum-based plastics. Among these, polyhydroxyalkanoates (PHAs), particularly polyhydroxybutyrates (PHBs), have emerged as prominent candidates due to their biodegradability and biocompatibility. These polymers are synthesized by a variety of bacteria, such as Cupriavidus necator and Pseudomonas putida, which naturally accumulate PHAs as intracellular carbon and energy reserves, especially under...
Bioavailability Enhancement: Drug Stability Enhancement and GI Retention01:05

Bioavailability Enhancement: Drug Stability Enhancement and GI Retention

Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...

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Updated: Jun 13, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

Beyond Barriers: Active Packaging Strategies for Sustainable Food Protection.

Elisabetta Maffioli1, Marco Ruggeri1, Carmela Tommasino1

  • 1Department of Drug Sciences, University of Pavia, Via Torquato Taramelli 12, 27100 Pavia, Italy.

Polymers
|June 12, 2026
PubMed
Summary
This summary is machine-generated.

Innovative packaging actively combats food loss and waste by extending shelf life. These advanced systems manage spoilage, preserving food quality and supporting global sustainability goals.

Keywords:
FLWactive packagingfood preservationglobal sustainabilitypackaging nanomaterialsshelf life

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Area of Science:

  • Food Science
  • Material Science
  • Sustainability Studies

Background:

  • Food loss and waste (FLW) is a major global challenge, particularly during postharvest stages.
  • Shelf life is limited by microbial spoilage, physicochemical changes, and environmental factors.
  • Understanding these degradation mechanisms is key to reducing FLW.

Purpose of the Study:

  • To review the factors determining food shelf life.
  • To highlight innovative packaging technologies for food preservation.
  • To examine active packaging systems in detail.

Main Methods:

  • Literature review of food degradation mechanisms.
  • Analysis of active packaging technologies (e.g., scavengers, emitters, antimicrobial release).
  • Discussion of material design, performance, and limitations.

Main Results:

  • Active packaging modulates spoilage and extends shelf life.
  • These technologies preserve sensory and nutritional food quality.
  • They offer advantages over conventional passive packaging.

Conclusions:

  • Innovative packaging is crucial for mitigating FLW.
  • Active packaging systems enhance food system stability.
  • Integration with supply chains and sustainable materials advances sustainability goals.