Function and Application of Some Active and Antimicrobial Packaging in the Food Industry: A Review

Abstract

Context: Active packaging (AP) is an innovative approach employed in the food industry with the objective of satisfying consumers' elevated expectations concerning the safety, nutritional value, and overall excellence of food products. Objectives: Various methods and technologies are used to control the release of active agents. Biodegradable polymers are, at present, a viable option for replacing non-biodegradable plastics in AP. Results: Nanotechnology has been used to improve the functionality and storage shelf life of food packaging systems. This integration uses metal nanoparticles, nanoemulsions, and biomaterials to create smart packaging systems with antibacterial properties, indicator capabilities, and degradation. This aligns with the clean-label trend in the food industry, where consumers look for products with fewer ingredients and natural production methods. The use of AP technology extends product shelf-life by using absorption and diffusion systems for carbon dioxide, oxygen, and ethanol. Conclusions: This manuscript reviews the latest advancements in advanced packaging technologies for the food industry. This text presents a detailed analysis of cutting-edge innovations in AP techniques, including scavengers, diffusion systems, and antimicrobial packaging.