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Current topics in active and intelligent food packaging for preservation of fresh foods
Author(s) -
Lee Seung Yuan,
Lee Seung Jae,
Choi Dong Soo,
Hur Sun Jin
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7218
Subject(s) - active packaging , food packaging , shelf life , packaging and labeling , product (mathematics) , quality (philosophy) , modified atmosphere , packaging engineering , computer science , biochemical engineering , food quality , food products , process engineering , business , risk analysis (engineering) , environmental science , food science , engineering , marketing , chemistry , mathematics , philosophy , geometry , epistemology
Abstract The purpose of this review is to provide an overview of current packaging systems, e.g. active packaging and intelligent packaging, for various foods. Active packaging, such as modified atmosphere packaging ( MAP ), extends the shelf life of fresh produce, provides a high‐quality product, reduces economic losses, including those caused by delay of ripening, and improves appearance. However, in active packaging, several variables must be considered, such as temperature control and different gas formulations with different product types and microorganisms. Active packaging refers to the incorporation of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. Intelligent packaging is emerging as a potential advantage in food processing and is an especially useful tool for tracking product information and monitoring product conditions. Moreover, intelligent packaging facilitates data access and information exchange by altering conditions inside or outside the packaging and product. In spite of these advantages, few of these packaging systems are commercialized because of high cost, strict safety and hygiene regulations or limited consumer acceptance. Therefore more research is needed to develop cheaper, more easily applicable and effective packaging systems for various foods. © 2015 Society of Chemical Industry