Sustainable Food Processing and Engineering Challenges
authors Carvalho, João P.F.; Freire, Carmen S.R.; Vilela, Carla
editors Galanakis, Charis
chapter title Active packaging
edition 1sr
nationality International
abstract The inevitable augment of food demand, due to the growing world population, is contributing to the expansion of the global market of packaging materials. Thus, the active packaging concept emerges as an instrument to boost the safety, quality, and shelf-life of the packaged foods. In this context, the present chapter will provide a review on the latest advances in active agents for active food packaging. Focus will be set on active functions, such as antimicrobial and antioxidant activities, carbon dioxide emitting, and oxygen and ethylene scavenging, with emphasis on packaging materials derived from renewable resources as part of the widespread concern for sustainability. A strenuous effort will be made to outline representative studies published in the past years that have driven research on active agents for food packaging toward sustainable market solutions.
publisher Academic Press
isbn 9780128227145
year published 2021
book digital object identifier (doi) 10.1016/B978-0-12-822714-5.00009-7
link https://www.elsevier.com/books/sustainable-food-processing-and-engineering-challenges/galanakis/978-0-12-822714-5


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