Traditional packaging was developed to act as a protective barrier against the external environment. It was also designed to interact as little as possible with the packaged food (Khaneghah et al., 2018).However, these characteristics are no longer sufficient for new consumers, increasingly concerned and demanding environmentally friendly, healthy, sophisticated products that provide greater food security (Bhargava et al., 2020). Over the years, the need for new materials that extend the shelf life of food has emerged (Bhargava et al., 2020;Khaneghah et al., 2018). As a result, a new packaging concept emerged as active packaging.