• Users Online: 84
  • Print this page
  • Email this page
Year : 2015  |  Volume : 4  |  Issue : 1  |  Page : 194-200

Active packaging: Concepts and applications

1 Assistant Quality Control Officer, APDDCF, Hyderabad, India
2 Department of Dairy Microbiology, Dairy Science College, KVAFSU, Hebbal, Bengaluru, India

Correspondence Address:
K Shivalkar Yadav
Assistant Quality Control Officer, APDDCF, Hyderabad
Login to access the Email id

Source of Support: None, Conflict of Interest: None

Rights and PermissionsRights and Permissions

The purpose of food packaging is to preserve the quality and safety of the food it contains from the time of manufacture to the time it is used by the consumer. Recently, the demand for safe and high quality foods, as well as changes in consumer preferences have led to the development of innovative and novel approaches in food packaging technology. One such development is the active food packaging technology. Active packaging refers to the incorporation of certain additives into packaging film or within packaging containers with the aim of maintaining and extending product shelf life. It includes additives or freshness enhancers that are capable of scavenging oxygen; adsorbing carbon dioxide, moisture, ethylene and/or flavour/odour taints; releasing ethanol, sorbates, antioxidants and/or other preservatives; and/or maintaining temperature control.“Active packaging technologies involve interactions between the food, the packaging materials and the internal gaseous atmosphere and main objectives are: shelf life extension, easier handling and preserve quality.

Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)

 Article Access Statistics
    PDF Downloaded20    
    Comments [Add]    

Recommend this journal