17 - Active environmentally compatible food packaging

Abstract

Publisher Summary This chapter presents some recent developments in active packaging based on the use of biopolymers. Active packaging means a food/package/environment system that works in a coordinated way to improve the quality and safety of the packaged food and increase its shelf-life. Many different types of active packaging have been proposed for combating different food quality loss or deterioration problems. They include controlling the gases inside the package, regulating the moisture content, adding chemical preservatives, adding aromas, removing foreign odors and undesirable substances, and controlling microbiological contamination. The materials used as substrates are generally conventional synthetic polymers. Active packages to control microbiological contamination and oxidation problems in packaged foods are currently the types of active packaging with the greatest degree of development and commercial introduction. Other active systems are also receiving attention, including those that try to retain or add components that may be beneficial for maintaining the quality or safety of the packaged foods, such as ethylene control, moisture regulation, the addition of aromas or the removal of foreign odors and undesirable substances.