Abstract
In the last two decades, active food packaging has continued to draw attention from academia and industry for the implementation of polymeric packaging materials, especially controlled release packaging by which active compound is released to prolong shelf life, enhance safety, and/or sensory properties, while maintaining quality of food products. Extensive research has been conducted to develop strategies in association with controlled release. Mathematical models play a vital role in accommodating polymeric network design by identifying active compound release mechanisms and key parameters. Consequently, in this article theoretical and practical viewpoints have been discussed along with factors affecting active compound release from packaging materials.
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