Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and Its Applications

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Concise Reviews in Food Science

Concise Reviews and Hypotheses in Food Science

Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications
P. SUPPAKUL, J. MILTZ, K. SONNEVELD, AND S.W. BIGGER ABSTRACT: In response to the dynamic changes in current consumer demand and market trends, the area of Active Packaging (AP) is becoming increasingly significant. Principal AP systems include those that involve oxygen scavenging, moisture absorption and control, carbon dioxide and ethanol generation, and antimicrobial (AM) migrating and nonmigrating systems. Of these active packaging systems, the AM version is of great importance. This article reviews: (1) the different categories of AP concepts with particular regard to the activity of AM packaging and its effects on food products, (2) the development of AM and AP materials, and (3) the current and future applications of AM packaging. Keywords: active packaging, antimicrobial packaging, antimicrobial additives

Introduction for innovation in food packaging technology have been the increase in consumer demand for minimally processed foods, the change in retail and distribution practices associated with globalization, new consumer product logistics, new distribution trends (such as Internet shopping), automatic handling systems at distribution centers, and stricter requirements regarding consumer health and safety (Vermeiren and others 1999; Sonneveld 2000). Active Packaging (AP) technologies are being developed as a result of these driving forces. Active Packaging is an innovative concept that can be defined as a mode of packaging in which the package, the product, and the environment interact to prolong shelf life or enhance safety or sensory properties, while maintaining the quality of the product. This is particularly important in the area of fresh and extended shelf-life foods as originally described by Labuza and Breene (1989). Flores and others (1997) reviewed the



References: JOURNAL OF FOOD SCIENCE—Vol. 68, Nr. 2, 2003 Packaging technologies

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