Nilda de Fatima F. Soares, Ana Clarissa S. Pires, Geany P. Camilloto, Paula Santiago-Silva, Paula Judith P. Espitia and Washington A. Silva Pages 171 - 178 ( 8 )
Active packaging, a new concept in the field of food packaging, has been developed in order to meet the new demands of consumers and the diverse goals existing in the food industry. There are several types of active packaging, including gas, moisture, and UV absorbers, as well as flavor, antioxidant, and antimicrobial releasers. In this review, we aim to highlight recent patents and developments in active packaging, as well as the principles of action for each of these technologies. Active packaging is an innovative area, which allows the production of food products with better sensorial features and extended shelf-life, thus ensuring enhanced food quality and safety. It is important to inform consumers about this new technology, since it may be a revolutionary tool in the food technology area.
Active food packaging, absorber sachets, releaser films, food safety
Universidade Federal de Vicosa, Food Technology Department. Universidade Federal de Vicosa, Departamento de Tecnologia de Alimentos, Av. PH Rolfs s/n, Campus Universitario, 36571-000, Viçosa, MG, Brazil.