Tuesday, March 7, 2017

What is active packaging?

Packaging may be termed active when it performs some role other than providing an inert barrier to external conditions. The best-known and most widely used active packaging technologies for foods today are those engineered to remove oxygen from the interior package environment.

Oxygen scavengers reduce oxidative effects in the contained product. Active food packaging technologies in the form of sachets or inserts capable of scavenging oxygen or absorbing water vapor have been commercially available for more than two decades.

The goal of active packaging in conjunction with other food processing and packaging, is to enhance preservation of contained food and beverage products. Active packaging extends the shelf life of foods, while maintaining their nutritional quality, inhibiting the growth of pathogenic and spoilage microorganisms, preventing and/or indicating the migration of contaminates, and displaying any package leaks presents, thus ensuring food safety.

A number of active packaging concepts enhance the convenience of a packaged frozen foods. Packaging that is stable to the conditions of a microwave or conventional oven (dual-ovenable) can serve as a convenient container for preparation, service and consumption of frozen foods.
What is active packaging?
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