Active and Intelligent Packaging for the Food Industry

Abreu, David; Cruz, J.M.; Losada, Perfecto Paseiro

doi:10.1080/87559129.2011.595022

Cited by 275 publications

(129 citation statements)

References 117 publications

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“…It is in order to ensure a long-term storage and freshness that minimization of the oxygen presence is essential, which may react with the content of packaging [14]. Through the use of oxygen scavengers, it is possible to control residual oxygen inside packaging, which prevents further deterioration of the quality of the packed products [42,43].…”

Section: It Ismentioning

confidence: 99%

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Innovations in the food packaging market: active packaging

Wyrwa

Barska

2017

Eur Food Res Technol

239

123

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Section: It Ismentioning

confidence: 99%

“…According to forecasts of experts, the emerging generations of active packaging are the future of food packaging [7][8][9][10][11][12][13][14][15]. It is estimated that the share of the so-called advanced packaging represents approximately 5% of the total value of the packaging market, of which 35% belongs to active systems.…”

Section: Introductionmentioning

confidence: 99%

Innovations in the food packaging market: active packaging

Wyrwa

Barska

2017

Eur Food Res Technol

239

123

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“…Active packaging is designed to interact in an active way with its content and/or the environment around it. The application of antioxidant-containing packaging films (active packaging) that come in contact with food surfaces may delay lipid oxidation and protein denaturation (Pereira de Abreu et al, 2011, Torres-Arreola et al, 2007. In meat, the use of antioxidant active film can enhance the stability of myoglobin and fresh meat against oxidation processes and has shown an increase of fresh odor (Camo et al, 2008, Nerín et al, 2006.…”

Section: Introductionmentioning

confidence: 99%

“…Migration of α-tocopherol from a multilayer active packaging shows a delay in lipid oxidation in whole milk powder (Granda-Restrepo et al, 2009). The antioxidant content decreases during storage due to diffusion of the antioxidant through the film and its subsequent evaporation at the surface (Pereira de Abreu et al, 2011). This decrease in the concentration of the antioxidant can be prevented by adding an extra layer of film that has a low permeability to antioxidant (Nerín et al, 2006, Wessling et al, 1998 or through the use of cyclodextrins.…”

Section: Introductionmentioning

confidence: 99%

Active Packaging Film Based in Natural Antioxidant from Barley Husks and Effect over Lipid Damage of Frozen Swordfish (Xiphias gladius)

Abreu

Rodríguez

Maroto

et al. 2011

FSTR

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Comparison of lipid damage during frozen storage and the capacity of the natural antioxidant to retard oxidation of polyunsaturated fatty acids in swordfish muscle were investigated. Swordfish fillets were packaged in low density polyethylene with or without the natural antioxidant and frozen for 12 months at −20℃. In the twelfth month, swordfish packed with natural antioxidant showed a lower lipid hydrolysis than in swordfish control sample. Furthermore, swordfish packed with natural antioxidant showed a lower lipid oxidation (primary and secondary lipid oxidation) than in muscle of swordfish control sample. In fact, the total oxidation observed was lower in the samples packed with natural antioxidant than the control during the frozen storage. The results confirm the efficacy of an active packaging with a natural antioxidant derived from barley husks to slow down the progress of lipid hydrolysis and increase oxidative stability in swordfish muscle.

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“…According to forecasts of experts, the emerging generations of intelligent packaging are the future of food packaging (Pereira et al 2012;Farmer 2013;Realini & Marcos 2014;Vanderroost et al 2014;Lee et al 2015;Cierpiszewski 2016;Ghaani et al 2016). It is estimated that the share of the so-called advanced packaging represents approximately 5% of the total value of the packaging market, of which 11% belongs to smart systems.…”

mentioning

confidence: 99%

Innovations in the food packaging market - intelligent packaging - a review

Barska¹,

Wyrwa²

2017

Czech J. Food Sci.

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Barska A., Wyrwa J. (2017): Innovations in the food packaging market -intelligent packaging -a review. Czech J. Food Sci., 35: 1-6.The manufacturers have to provide modern and safe packaging due to the growing consumer interest in the consumption of fresh products with extended shelf-life and controlled quality. It is a challenge to the food packaging industry and it also acts as a driving force for the development of new and improved concepts of packaging technology. It is in order to meet these needs that intelligent packaging can be applied. This article presents a generation of packaging which allows maintaining and even improving the quality of the packaged product, which is an essential advantage particularly in the food industry. The most important advantage resulting from their use is a reduction in the loss of food products due to the extension of their shelf life.

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Active and Intelligent Packaging for the Food Industry

Cited by 275 publications

References 117 publications

Innovations in the food packaging market: active packaging

Innovations in the food packaging market: active packaging

Active Packaging Film Based in Natural Antioxidant from Barley Husks and Effect over Lipid Damage of Frozen Swordfish (Xiphias gladius)

Innovations in the food packaging market - intelligent packaging - a review

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