Journal
FOOD CONTROL
Volume 82, Issue -, Pages 163-178Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2017.06.009
Keywords
Active packaging; Muscle foods; Antimicrobial packaging; Antioxidant packaging; O-2 scavenger; Natural materials
Categories
Funding
- Major Agricultural Technology Innovation projects Shandong
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Since the beginning of the current millennium, innovations in food packaging systems have evolved as response to the continuous changes in market trends and consumer's preferences for convenient, safe, healthy and quality food products. Active packaging (AP) system provides such functionalities to facilitate these demands and offers role beyond the traditional protection and inert barrier to the external environment. Various AP components such as antimicrobials, antioxidants, O-2 scavengers, CO2 emitters/absorbers, moisture regulators, flavor releasers, and absorbers have been deliberately included in the package system for augmenting packaging performance. These constituents delay or stop chemical, microbial, enzymatic and oxidative spoilage, control weight loss, retain color and integrity of meat based products. Currently, the use of edible or biodegradable materials, plant extracts and nanomaterials are expected to substitute synthetic additives due to their packaging and waste management notions. This article reviews the principles and technological advances as well as the global patents and future research trends in AP sector with their applications focused on meat products. (C) 2017 Elsevier Ltd. All rights reserved.
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