Active packaging

Abstract

Fresh fruits and vegetables are highly perishable products, especially during the postharvest stage, where considerable losses occur. The main attributes that affect fresh produce quality are loss of sensory acceptability and microbial load, which can be avoided by the use of active packaging. Active packaging is one of the most innovative food packaging concepts that have been introduced as a response to the continuous changes in current consumer demands and market trends. Major active packaging systems are based on the modification of the atmosphere of the packaging, the inclusion of ethylene, moisture and flavor absorbers, and antimicrobial, antioxidant, and flavor releasings into packaging or edible films. The principle of operation of each active system and their effects on fresh produce quality and safety is briefly explained.