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RESEARCH PAPER
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
India
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Source of Support: None, Conflict of Interest: None


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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.


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