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Active packaging of food products: recent trends

Active packaging of food products: recent trends Purpose – The purpose of this paper is to review the recent trends in the development of active packaging (AP) for foods. Design/methodology/approach – The most up‐to‐date and pertinent studies within the literature have been included and summated in this paper. Findings – Fresh foods are widely consumed and are becoming a major component of the international food market. During the last decades, the social and scientific modernization, the boom in customer's needs and demands, along with the major changes in the way food products are manufactured, distributed and retailed, led to the development of alternative or novel methods for the production and preservation of food products. This review will present the most comprehensive and current overview of the widely available, scattered information about the different AP technologies for the control of various critical parameters responsible for the quality and shelf life of fresh foods with an interest to stimulate further research to optimize different quality parameters. Originality/value – This paper offers a holistic view that would guide a reader to identify the recent developments in the field of AP. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Active packaging of food products: recent trends

Nutrition & Food Science , Volume 41 (4): 12 – Jul 19, 2011

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Publisher
Emerald Publishing
Copyright
Copyright © 2011 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346651111151384
Publisher site
See Article on Publisher Site

Abstract

Purpose – The purpose of this paper is to review the recent trends in the development of active packaging (AP) for foods. Design/methodology/approach – The most up‐to‐date and pertinent studies within the literature have been included and summated in this paper. Findings – Fresh foods are widely consumed and are becoming a major component of the international food market. During the last decades, the social and scientific modernization, the boom in customer's needs and demands, along with the major changes in the way food products are manufactured, distributed and retailed, led to the development of alternative or novel methods for the production and preservation of food products. This review will present the most comprehensive and current overview of the widely available, scattered information about the different AP technologies for the control of various critical parameters responsible for the quality and shelf life of fresh foods with an interest to stimulate further research to optimize different quality parameters. Originality/value – This paper offers a holistic view that would guide a reader to identify the recent developments in the field of AP.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Jul 19, 2011

Keywords: Active packaging; Fresh foods; Shelf life; Additives; Food quality; Barrier materials

References