Active Packaging System—An Overview of Recent Advances for Enhanced Food Quality and Safety

Abstract

Active packaging has emerged as a transformative solution in the realm of food packaging, introducing functionalities that extend beyond traditional passive containment. Active packaging technology intends to preserve the quality and extend the shelf life of food products via the incorporation of functional components into the packaging material. This review paper explores the current state of active packaging technologies and their applications in preserving and enhancing the quality and safety of food products. The paper delves into various active ingredients involved in active packaging including oxygen scavengers and moisture absorbers, antimicrobial agents, ethylene absorbers and flavour/odour absorbers to enhance the shelf life. Furthermore, the study reviews the fundamental principles behind active packaging, elucidating the mechanisms by which these technologies interact with the food environment. In conclusion, the potentiality of active packaging to revolutionize the food industry by augmenting food quality, safety and overall consumer satisfaction is analysed providing a foundation for future research directions.