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?

Improving the safety of food using active packaging

For a long time packaging has had an active role in processing, preservation and in retaining quality of foods. 

There has been more research and development introducing new purposes for food packaging system. 

Consumers want to be assured that the packaging is fulfilling its function of protecting the quality, freshness and safety of foods.

Active packaging changes the condition of the packed food to extend shelf-life to improve safety or sensory properties, while maintaining the quality of the packaged food. Unlike traditional packaging active packaging plays a dynamic role in food preservation.

It has an extra function that provides beneficial conditions to the quality of packaged foods by changing the properties of foods or internal atmosphere.

Active packaging is a specially designed packaging system utilizing packaging materials and/or actively functional package objects in the forms of sachet, sheet, label and extra.

Many new ‘extra’ functions have been introduced in active packaging technologies, including oxygen-scavenging and intelligent functions, antimicrobial activity, atmosphere control, edibility, biodegradability, etc. 

The new active packaging systems increase product security, safety, protection, convenience, and information delivery.

The packaging materials are designed to monitor the condition of the food and to communicate.
Improving the safety of food using active packaging

Lipid oxidation of food

Active packaging is an innovative strategy in preventing lipid oxidation. Antioxidant agents have been incorporated in active packaging systems in different forms.

What is lipid oxidation? Lipid oxidation is a major cause of food quality and flavor deterioration. It is important reaction that limits the shelf life of many foods. Oxidation of lipids is primarily dependent on the degree of unsaturation of their fatty acid constituents.

It is also affected by other components present in the food matrix as well as conditions under which the product is stored.

Deterioration of foods by lipid oxidation generally displays an induction period during which very little oxidation occurs. This is followed by a stage when deterioration process rapidly.

Lipid oxidation which is also called autoxidation as it occurs in bulk fats and oils proceeds via a self sustaining free radical mechanism that produces hydroperoxides that under scission to form various secondary products include aldehydes, ketones, organic acids and hydrocarbons.

Significant of lipid oxidation is not limited to the development of off-flavors in food, but it also affects the nutritional value of food as it brings about loss of essential polyunsaturated fatty acids, fat-soluble vitamins, protein value and destruction of pigments when present.
Lipid oxidation of food